What we’d serve up at the Masters Champions Dinner

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After winning the 1997 Masters as a 21-year-old, Tiger Woods returned to Augusta National the following year and famously served what any college-aged kid would serve at the Champions Dinner: cheeseburgers, fries and milkshakes. In the 22 years since that night, a lot has changed in Woods’ life. His taste buds have not.

During a conference call with reporters previewing the upcoming Masters, Woods, the defending champion, gave an early look at what would have been on his 2020 Champions Dinner Menu. It wouldn’t have been cheeseburgers and fries again, but it would have been one of the next best things – fajitas! He also would have  served sushi, and, most importantly, he was considering bringing back milkshakes:

Alas, with Covid-19 spoiling the party – the whole week, as a matter of fact – Tiger didn’t get an opportunity to wine and dine his fellow men in green. But, instead of letting the tradition pass, the team at Australian Golf Digest thought we’d share our menus if, you know, we ever won the Masters.
Which one are you going for?
BRAD CLIFTON Editor-in-Chief
STARTER: Freshwater tasting plate of yabbies, crayfish, Murray Cod and Golden Perch, generously doused with lemon and salt
MAIN: 1kg Riverina Black Angus Bone-In Rib Eye, served with country mash and greens and a selection of homemade sauces, horseradish or mustard
WINE: Rockford’s Basket Press Shiraz, Barossa Valley SA
DESSERT: Mum’s self-saucing chocolate pudding with fresh cream OR tangy lemon meringue pie 

STEVE KEIPERT Associate Editor
STARTER: Champagne oyster shooters
MAIN: Blue-fin tuna sashimi dressed with gin or vodka OR Lobster ravioli with lemon or burnt butter
WINE: Domaine A Stoney Vineyard ‘Lady A’ Sauvignon Blanc, Coal River Valley TAS
DESSERT: French macarons and berry fruit salad

ROHAN CLARKE Senior Writer
STARTER: Pan-fried King George whiting fillets with cherry tomato & oregano salsa
MAIN: Cowra lamb roast with baked kumara, potatoes & pumpkin. Served with a choice of rosemary gravy, nam jim sauce or mint jelly
WINE: Geoff Merrill Graymoor Cabernet Sauvignon 2014, Coonawarra SA
DESSERT: Sans Souci trifle soaked in tawny port & topped with whipped cream

TONY WEBECK Writer-at-Large
STARTER: Lamb and Rosemary mini sausage rolls, Pepper Steak party pies, Mum’s world-renowned mini quiches
MAIN: Barbecue banquet of lamb cutlets, Porterhouse steak, smoky spicy chorizo, potato bake, Matt Hayden’s mango and avocado salad.
WINE: Sirromet Private Collection LM Assemblage 2014, Granite Belt QLD
DESSERT: King Island cheese board selection, Milani House of Gelato dark chocolate sorbet

EVIN PRIEST PGA Tour Editor
STARTER: Merimbula Lake Oysters, natural
MAIN: Surf and turf with beef eye fillet, confit potatoes, seasonal vegetables, port wine jus and grilled prawns
WINE: Felton Road Block 5 Pinot Noir, Central Otago NZ
DESSERT: Mumma Karen Priest’s cheesecake (set cheesecake with lemon zest).

GRANT DODD Resident golf and wine connoisseur
STARTER: Moreton Bay Bugs, grilled with Garlic butter. Wine-Silkman Reserve Chardonnay 2018, Hunter Valley NSW
MAIN: Crusted Rack of Lamb on Puy Lentils, Rosemary Spuds, Jus. Wine- Cullen Diana Madeline Cabernet Sauvignon 2018 Margaret River
DESSERT: Sticky Date Pudding with Macadamia Ice Cream- Wine- JJ Prum Wehlener Sonnenuhr Beerenauslese 1999

NICK O’HERN Ex-PGA Tour star, Mental Game Expert
STARTER: Grilled watermelon arugula salad with walnuts, goats cheese, and balsamic vinegar
MAIN: Yoghurt marinated lamb cutlets with truffle mashed potatoes and mixed seasonal vegetables
WINE: Rockford Basket Press Shiraz 2006, Barossa Valley SA
DESSERT: Turkish delight soufflé’ with vanilla ice cream