A Warm Welcome to Dr Gamal Mousa 

Q1: Why did you choose to become a General Surgeon?

“From the very start of my medical training, I was hooked on surgery. It’s all about making smart decisions and being super precise with your hands, and it’s an instant impact on patients’ lives. General Surgery gave me the best of both worlds – a wide range of clinical challenges and a deep sense of responsibility that really aligned with my values: being thorough, careful, and directly affecting patients’ outcomes.

Over the years, the discipline’s breadth and accountability have shaped my commitment to clinical excellence, evidence-based judgment, and professional integrity, which now underpin my work in medico-legal consulting and expert witness practice.“

Q2: What has been the highlight of your career so far?
“After almost five decades in surgery, there have been many memorable moments — but none quite like my first laparoscopic training with Dr Philippe Mouret, the pioneer of keyhole surgery. 

In March 1992, under his supervision at the University of Melbourne’s Green cross Veterinary Hospital, I performed my very first two laparoscopic gallbladder removals — on two pigs who both thankfully survived my early technique! It was a remarkable milestone and a privilege to learn directly from the French pioneer surgeon who performed the world’s first laparoscopic cholecystectomy in 1987 and changed the face of modern surgery worldwide. It was a defining experience that deepened my commitment to surgical innovation and precision.“

Q3: What do you like to do in your free time?
“I’m a devoted classical music addict and an enthusiastic reader with tastes that wander far beyond medicine and law—though I draw the line at science fiction. I prefer real science to the imagined kind! My appreciation for the arts is broad, except for drama (I see no reason to invite melancholy) and abstract art, which still manages to outsmart me. 

I’m passionate about travel—exploring new countries, cultures, and cuisines—and when I’m home, you’ll often find me happily absorbed in the quiet, satisfying craft of making cheese.”

Q4: If you could have dinner with anyone, alive or dead, who would it be and why?
“If I could share a dinner with anyone, it would be my late parents. No table could offer a meal more memorable than my mother’s Mediterranean cooking, lovingly prepared and impossible to replicate, or conversation more inspiring than my father’s stories about his pioneering work on the first commercial jet. More than nostalgia, I’d treasure the chance to thank them—for the laughter, the wisdom, and the example they set in thinking ethically, working methodically, and living with curiosity and heart.

Bonus points – are you cooking or heading to a restaurant?

“As for the evening’s logistics, I’d be heading to a restaurant—grateful to savour good food and conversation without tending to the oven, though I might still cast a discerning glance at the cheese board, just to make sure it meets my standards.”

Bonus Questions

Tell us something surprising about you
“Although my first professional passion has always been surgery and caring for those in serious need, I’ve also developed a strong interest in health law—particularly its ethical and philosophical dimensions in the pursuit of justice. What often surprises people is how far my curiosity extends beyond medicine and law. 

Motivated by a desire to make nutritious food more accessible, I explored agricultural science, animal genetics, and breeding in depth. I applied this knowledge to develop large-scale food production systems and innovative irrigation methods to conserve Australia’s most precious resource—water. I also helped advance tropical beef and dairy cattle breeds suited to harsher climates, which were later exported to developing countries to support sustainable local milk production and improved nutrition for communities in need. “

Do you prefer cats or dogs?
“I’ve always been a large-dog person and have been lucky to share my life with several over the years. These days, though, I find goodbyes a little too hard—so I’m taking a break from dog ownership for now, but never from fond memories.”

Which season speaks to you, summer or winter?
“Summer speaks to me in every sense. I’m drawn to light, colour, and the easy joy of exploring the world beneath clear sky and a generous sun. Winter, with its grey skies and early nights, feels like a pause button—but summer, to me, is pure freedom.”

Does pineapple ever grace your pizzas?
“Absolutely not! My taste buds are specialists, trained over years to appreciate flavours in their proper domain. Sweet pineapple on savoury pizza feels like a culinary betrayal—while seafood, especially anchovies, is pure perfection.”