Phase Four COVID Restrictions
I am pleased to advise members that the announcement made by Premier Mark McGowan on Monday to move to Phase 4 restrictions means that the club will no longer be required to strictly monitor member and guest movement at the club. More importantly areas such as the Bar/Lounge and Courtyard can return to normal numbers and all furniture will be put back in place this Saturday. These changes do not take place until this Saturday so please observe the current restrictions until then. The club will still provide hand sanitizer at various locations and it is very important that members continue to observe physical distancing.
Not only does this announcement permit normal numbers to return to the clubhouse but it also allows the club to reintroduce our social calendar. Your Social Committee will be meeting shortly to look at this however I can confirm that events such as the Karrinyup Cup Dinner, Jubilee Foursomes Dinner and the Quiz Night will proceed. Further details will be released shortly.
Bushfire Appeal Donation Update
Following our bushfire appeal back in February, whereby $4 of every competition fee for a week was donated to a bushfire charity, we were able to raise $2,700. The Mallacoota Golf and Country Club in Victoria were the nominated recipients of our donation. Their club sustained sever damage to their irrigation system, some greens, trees along fairway edges and the fairways themselves were totally destroyed. They are a small club of 110 members and needless to say they were financially “tight”. The President has sent a letter of heartfelt thanks to the Committee and Members of Lake Karrinyup for our donation and will put the funds towards good use. They now have holes 1 – 9 open for play, whilst holes 10 – 18 remain closed.
Please take the time to read below for important updates, including:
- Reopening of the Grill on Wednesday nights for Dinner.
- A comprehensive update from the Course Superintendent.
- A flashback from the 1968 Australian Open … who do you recognise?
- LKCC Quiz Night.
- Ladies’ Jubilee Foursomes.
- Text your take-away coffee order.
- From our Wine Sommelier … new wine list and a recommendation.
- From our Executive Chef … new menu & a recipe!
Kind regards,
Damon Lonnie – General Manager.
Wednesday Nights in the Grill to return next week!
July 1 will see the much anticipated return to Wednesday night dining at the Club. Bookings are now available online. Our first Wednesday of the month will return to being our Monthly BYO Night so please book a table and come along with your family, friends and of course your favorite bottle of wine. Bookings can be made directly on-line (click here) or by calling the Grill directly on 9422 8269 or the office on 9422 8222.
From the Course Superintendent
On course we continue to see above average rainfall. The main focus on the greens throughout the wet winter months is to keep them as dry as possible and provide the best playing conditions we can. To make this possible you will see us continue to spike the greens as the benefits to regular aeration are significant. It creates a physical hole which rainfall can move through, it allows oxygen into the soil and it encourages root depth and mass. The majority of the time through winter we will use small needle tines which gives us these benefits with minimal impact on the putting surface. We also have various other methods such as application of a penetrating wetting agent that pulls water through the surface. Please click here to read the full course update article from our Course Superintendent, Fraser Brown.
1968 Australian Open @ LKCC
The photo below was taken when the Australian Open was held at Lake Karrinyup in 1968.
Pictured on the first tee are Jack Nicklaus, Arnold Palmer, Gary Player and Mark McCormack. Some of you were here to witness this occasion 52 years ago. We thought it would be a bit of fun to see if you can name any of the spectators in the photo … perhaps you recognise yourself! A bottle of wine will go to the member who can name the most spectators! Email info@lkcc.com.au with the names of anyone you can recognise!
1968 AUSTRALIAN OPEN AT LAKE KARRINYUP. GOLF’S BIG FOUR ON THE PRACTISE GREEN. GARY PLAYER, JACK NICKLAUS, MARK MCCORMACK AND ARNOLD PALMER. 23 OCTOBER 1968.
LKCC Quiz Night
Lake Karrinyup’s annual Quiz Night is back! Hosted by Chris Murphy & Lachy Reid. Saturday 25 July 6:30pm for pre-drinks & canapes in The Bistro. 7pm Start in the Dining room – Teams of 6. $40 includes complimentary drink on arrival, canapes & platters. Get your teams together & book online now (click here for bookings)!
Please send any Dietaries to functions@lkcc.com.au (Dress standards apply).
Ladies’ Jubilee Foursomes
We’re very excited to announce that this year’s Jubilee Foursomes theme is… ON SAFARI! Thursday 13th August.
Format is Foursomes Stableford; Booking Sheet Opens 6pm on Wednesday 22nd July; Times from 8:00am onwards; Presentations in Members Bar from 6:30pm; Dinner to follow at 7:00pm. View the Flyer here and the menu here. Time to get your outfits & partner ready! Please send dietary to functions@lkcc.com.au
Take Away Coffee Orders
Our Food & Beverage Manager, Romana Pazoutova is pleased to advise that the Club has a mobile phone which will enable members to text a coffee order through to the Grill from the course or on your way to the club, to “grab & go” as you pass through.
The number to text is 0408 740 033. This will initially be for coffee orders only as we trial the service however will shortly be extended to include take-away food, pre-order meals for dining in and various other options for members. Further details will follow in due course.
In the meantime, please text your coffee order stating your surname, membership number and desired pick-up time and the staff will gladly have your order ready for collection as you pass through.
From our Wine Sommelier – Darry Wall
New to our Wine List is the Pinelli 2018 “Reserve” Durif. Related to shiraz and aka Petit Syrah, this variety is fast finding its feet in W.A with regions such as Perth Hills and Swan Valley embracing its big bold charm. This wine is rich, full bodied and velvety smooth. You’ll find distinct characters of blackberry and mulberry with lingering chocolate notes. Firm and well provided tannins give this wine structure and a great finish. Perfect for these winter days!
To view our updated Wine List, please click here.
I have also put together some 6-pack wine specials which have previously been popular with members. To view the June specials click here and email your order through via darry@lkcc.com.au
From the Executive Chef
I am pleased to offer members a new seasonal menu which is available in the Grill for lunch every day, dinner on Friday evenings and from next week, dinner on Wednesday nights also. Click here to view the menu.
The new menu includes some old favourites along with some new seasonal dishes. The Lamb Tagine is a delicious addition to the Menu. Supporting our local growers in this current situation is key to making WA successful, our lamb comes from South Perth, Mottainai Lamb, the premium lamb in the world, its like the best wagyu steak you have ever had but a good bit of Aussie tradition. Complimented by cous cous, tomato and chickpea ragout, Greek yoghurt and the crunch of almonds and sweetness of dried currants. The perfect winter’s dish.
I am also pleased to advise you that due to popular demand, the Take Away meals are on offer once again. From this Thursday, my team will have available a selection of two pre-prepared meals that will be available to purchase from the Grill every day of the week. These dishes will vary from time to time with selections that may include Beef Cheeks with Truffle Mash, Red Thai Chicken Curry & Rice, Beef Rendang, Stir-fry Chicken & Cashews, etc. Prices will vary from $15-$20 and dishes serve 2 people, are pre-cooked and refrigerated for your convenience to just heat & serve at home. Meals can be collected Monday-Sunday during operating hours.
Both Amit and myself published a couple of recipes for members enjoyment recently and this was well received by members, some even sending photos through of their homemade dishes! This edition features my Pumpkin Bread … a tasty treat for this time of year.
Jonny’s Pumpkin bread
2 eggs, 100ml vege oil; 260g sugar; 200g pumpkin puree; 100ml water; 200g rice flour; 1tspn baking powder; 1 tspn salt; 1 tspn nutmeg; 1tspn cardoman; 1 tspn vanilla essence.
Preheat oven to 180 degrees. Mix flours and spices. Beat eggs till double; Fold in flour mix and then fold in pumpkin; Let sit for 30 minutes, if too thick add some water, should be pancake batter consistency; Bake in moulds for 15 mins for small moulds. Garnish, whipped nut butter, goats curd, candied walnut, olive, pepitas!!! Enjoy!!!