When Adam Scott broke through last April for the first ever Aussie victory in the Masters Tournament at Augusta National Golf Club, the elation of the victory soon turned to an unlikely topic among golf fans: What will he serve at the champions’ dinner?
The Masters is a tournament steeped in tradition, among them that the former champions gather on Tuesday night during tournament week for a meal prepared by the most recent winner.
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National and regional delicacies are commonplace – Scotsman Sandy Lyle’s haggis, Texan Ben Crenshaw serving brisket and English fish and chips from Nick Faldo among them – so what the first winner from Down Under would serve was a hot topic.
Queenslander Scott didn’t disappoint, treating his fellow champions to a surf & turf of Australian Wagyu New York strip and Moreton Bay Bugs, specially flown in from Queensland.
“Bugs” – that took some explaining to those in attendance, not another Aussie among them.
“I thought it would be nice to have something really local to serve,” Scott told Masters.com ahead of the meal. “Hopefully, the other guys can get past the name and enjoy a nice bit of our seafood from home.”
For dessert, something to warm any mum’s heart – Pam Scott’s own pavlova recipe.
To wash it all down, a 2005 Penfold’s Grange and 2009 Penfold’s Chardonnay – notable choices as not only did Scott get to choose the menu, he also had to foot the bill for about 30 hungry and thirsty golfers.
The tournament gets underway Friday morning Australian time, with the Aussie contingent including Scott, Jason Day, Steven Bowdich, amateur Oliver Goss, Matt Jones, Marc Leishman and John Senden.
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