The General Committee and management are aware of the Premier’s advice today in which gatherings were increased from two to ten with effect from tomorrow. Golf WA will be reviewing this advice and the potential impact it could have on the way golf is played and will then provide direction to all WA golf clubs. We anticipate receiving this tomorrow. Once received we will advise members further.
Kind regards,
Damon Lonnie – General Manager.
The past few weeks have been incredibly taxing on everyone and I would like to take this opportunity to sincerely thank members, not only for the many emails of support we have received, but also the positive manner in which you have adapted to the ever-changing environment. The General Committee and management have been required to make decisions in very short spaces of time, based on appropriate advice, but always with the well-being of our members and staff as the highest priority.
As you have seen from recent emails, the landscape continues to evolve and so we have been endeavoring to return operations back to a more normal environment. This can only be done on a progressive basis as advice changes and only providing that our club and the golf industry in general continues to comply with social distancing protocols.
Many of our recent emails have been based on providing instruction and guidelines around how golf can proceed however I thought it was timely to provide an update on a few other important matters including the well-being of our staff.
Throughout this time, a number of staff have continued to work to ensure essential areas such as course maintenance, finance, administration and clubhouse maintenance continue. Those staff still at the club have had to adapt to cover the roles of the numerous staff who have been stood down and everyone has done an incredible job in maintaining a steady ship through this period. Our course, administration and golf operations staff have done many and varied tasks to keep our courses and facilities in safe and good condition.
Fraser and his course team split in to two teams (to minimize the risk of infection) several weeks ago and have been working a “one week on, one week off” roster. At any given time there are only 8 to 9 staff working during the week and I am sure those members who are playing would agree, both courses have been presented in very good condition. So well organized are our course team that they have been able to undertake the greens renovation process now rather than later in the year. Whilst it does impact conditions in the short term, members will reap the benefits of this decision as the year progresses.
After a few days at home our Golf Operations team snapped back in to action when the courses were re-opened. I would like to acknowledge their incredible flexibility and versatility in adjusting to an “outdoor starter and course marshal environment” as well as having to create a golf course set up and timesheet structure to maximize access and enjoyment for members. From that position we elected to re-open the Golf Shop and ultimately the Buggy Rooms and Craig, Claire, Mark and Charlie are to be thanked for the manner in which they have gone about every element of their roles.
Robyn, Sue and Georgette have kept the office afloat with budgeting, cash flow forecasting, managing the JobKeeper process all critical elements in our planning process. In addition to this they have continued to undertake their normal roles and those of our administration team members who have been stood down.
A few pictures of our team in action below:
Our Staff at Home
Due to the nature of the current environment and that at the time when we closed down our clubhouse operations required us to stand down many staff. We have kept in touch with our team as much as possible and I know every one of them is desperate to return to the club. In fact some will do so on a part time basis in the coming weeks. Almost all of our team members who have been stood down will be eligible for the JobKeeper subsidy and pleasingly, as advised previously, the club’s Staff Assistance Package, is continuing to provide financial support.
Please read on to hear from Course Superintendent Fraser Brown about how the greens renovation program is going as well as an update from Executive Chef Jonny Peacham (and a recipe for Jonny’s Barramundi Curry for you to try at home) and some images of our members enjoying the golf course (social distancing of course!).
Course Renovations
This week saw Team 1 (pictured below) complete the Main Course greens renovations. This was originally planned for September but brought forward to minimise disruption to competition golf once we get through this period. The greens were hollow cored using 16mm tines, filled with sand, brushed and then had amendments applied to the surface. The two amendments we applied were a calcium product that we often apply to maintain adequate calcium levels in our sand, also a second product containing humic acid and various beneficial fungi which assist in developing a strong root system. Most of the sand has now gone out but will need further topdressing as the sand settles. Greens renovations are a critical part of greens maintenance, the removal of organic matter and replacement with fresh sand encourages healthy, strong root growth and free draining surfaces which leads to long term great conditions. I appreciate everybody’s patience through the renovation work when the greens are a little sandy and hope everybody enjoys greens in the coming months.
From the Executive Chef
I hope all of you are well and getting a couple of rounds in. We are all very excited to get back to work as soon as possible and looking forward to some new menu items we are working on in our off time, new function menus and improving your dining experience corona free.
All the best from Jonny and the Kitchen Team @ LKCC.
(Jonny pictured this week with his son Jamie).
Jonny’s Barramundi Curry
For those of you who have tasted Jonny’s Barramundi Curry, he has shared his recipe so you can enjoy making this whilst isolating at home. And for those who haven’t tried it yet, it tastes as good as it looks!
LKCC Pan Roasted Barramundi with Sweet Potato, Coconut Curry and Lime Sauce
180g Barramundi sauteed in pan with oil for crispy skin then place in oven at 180 degrees for 6 minutes.
1 x Sweet potato (or 1kg) roasted then peeled, finish with pinch of salt and pepper:
Garnish
1/2 red chilli sliced
1/2 lime diced
Bunch coriander chopped
For the sauce
600ml coconut cream
2 kaffir lime leaves
1 bunch coriander
1 red chilli
2tsp turmeric powder
3tsp coriander powder
2tsp cumin
2tsp chilli powder
2 shallots sliced
4 garlic cloves
2tsp ginger powder or grated
Pinch salt and pepper
Olive oil to start
Optional 10mls fish sauce
Optional 25g brown sugar for sweeter taste
In a pot place oil, shallots and garlic, saute till soft on high heat. Add spices and ginger, saute and add 100mls water to pot to help not burn, turn heat down and put the rest of the ingredients into mix, simmer for 15 minutes. Take off the heat. Process the sauce until smooth and finish with optional ingredients.
To serve, mash the sweet potato lightly, pour some sauce on top of sweet potato, place fish on top and garnish.
Golfing @ LKCC
We thank members for their patience during the Coronavirus pandemic, and with the rules and regulations changing almost daily, everyone has adapted to the situation and the positive feedback that we have received has been very encouraging. Current social distancing rules are being followed by all on the course and it’s great to see couples out playing together too!
Brush Fence
For those of you who haven’t been out to the course this week, we thought we’d share a picture of the new brush fence around the toilet block on the 6th.
