From the Course

Rainfall for the Week: 0.5mm,  Rainfall for 2024: 1,054.0mm, Dam: 85%,  Green Speed: 9.5feet

A hot week has placed areas of the course under moisture stress with our irrigation system capabilities unable to compete with a string of days with temperatures above 30^oc. The edges of fairways that have large trees along them show signs first, as these areas are copping a double hit with the high temperatures and the trees also removing moisture from the soil profile for its own survival needs.

Certain tees also have drainage lines that dry out quickly and leave lines of very stressed turf. These are most noticeable on older constructed tees (8^th, 16^th) as we don’t install drainage in tees now but instead use a 1% gradient fall in the sub-base construction which is sufficient to drain tees when required.

It’s been another intensive week constantly tidying the course up of leaf and bark debris. This work began on Monday by blowing the debris into the roughs so it could be later collected by the turf vacuum. But even more debris was scattered across the course with a mini cyclone burst of wind in a short 5 minute period late Wednesday afternoon. The results can be seen on the members Facebook page, and the clean up from this has taken more than 3 staff members all day Thursday and will continue into Friday. Greens had to be cleared of debris to begin with and then it was onto fairways and tees. The bunkers still contain debris, and the team will attack the bunkers on Friday morning.

Construction work continues this week down at the 19^th hole with the shape of the green and surrounding bunkers starting to be visible in the sub-base, and work has begun on the new tee complex as well. Several services have been found whilst working on the 19^th green site, with the water supply and sewerage line being broken and repaired, and the transfer pipe from the 9^th pond to the 6^th creek also being located and moved as it was right where one of the new front bunkers will be constructed. We are GPS mapping these services on our system for future reference.

Our volunteers were on course Monday morning performing a bunker run in front of the competition players, sprinkler heads removed from the 19^th tee and the back of the 9^th tee (Oops!), drainage pits trimmed, 13^th men’s tee pad hand weeded of Crab Grass, poisoning of Parramatta Grass, and divotting of fairways on Thursday morning. Thank you gentlemen for your assistance once again this week, it is always very much appreciated!

Greens will be cut on Saturday and Sunday morning.

Happy Golfing!

The Course Team.

Pro Shop Black Friday Sale: Friday 29th November – Sunday 1st December

The Oatlands Pro Shop will be running a Black Friday sale from Friday 29th November – Sunday 1st December inclusive.

During the sale, all retail items (excluding MGI electric buggies) will be 25% off the marked price.

Purchases can be made using cash, card, ball or trophy prizes, so it is a great time to stock up on golf balls, gloves and accessories or to get in early for a Christmas gift for a fellow golfer.

Staff Member Profile: Jenny Lee

By now, many of you may have had the chance to meet our newest team member, Jenny Lee. If not, let us formally introduce her and share a little about her incredible golf journey!

Jenny is not only a fantastic addition to the Proshop team but also an exceptionally talented golfer. Over the past few years, she has competed in America on the Epson Tour, the tier just below the LPGA Tour (similar to the Korn Ferry Tour for men). Recently, Jenny decided to return to Australia to focus on local events, pursue a career in coaching, and work part-time here at Oatlands Proshop.

Just last week, Jenny showcased her skills at a WPGA Tour event, where she delivered a spectacular second-round score of 7-under-par, securing a 7th place finish. Her round included an impressive 6 birdies and an eagle!

This week, Jenny heads to the prestigious Australian Open in Melbourne, with our very own Max Dakic stepping in as her caddy.

We’re thrilled to have Jenny as part of the team and look forward to supporting her as she competes in the Australian Open and beyond.

Captain’s Corner – Coaching / Advice

• Understanding Assistance vs. Advice:

  • Assistance: Includes clarifying Rules or indicating course elements (e.g., green, bunkers, other players’ balls).
  • Advice: Involves influencing decisions on play (e.g., club selection, stroke strategy, line of a putt, wind strength).

• Examples of Advice:

  • Commenting on club selection where others can hear.
  • Suggesting the line of a putt on the green.
  • Recommending an unplayable penalty option.

• Rules on Advice:

  • Players must neither give nor ask for advice during a round.
  • If a Player gives or asks for advice, they would incur a general penalty (two strokes).

• Summary: Stay within the boundaries of assistance and avoid giving or seeking advice to ensure fair play.

When the competition is a single and teams event in-conjunction, players are not able to give or ask for Advice!

Good Golfing,

Matt Seamons
Club Captain

Summer 7’s Stableford in December

December will see the introduction of Summer 7’s Stableford each Friday from 6th to 20th December with tee times from 4pm – 6pm.

The event will be a 7-hole stableford on holes 12-18 followed by an optional Nearest to Pin or Long Drive in the Simulator Studios.

Any member or guest taking part in the Summer 7’s Stableford, will receive a complimentary drinks voucher to use with any meal purchase at Bistro 94 after golf.

Bookings for Friday 6th, Friday 13th and Friday 20th December are now open via the Club website.

Christmas Bettington Restaurant, Wednesday 11th December -Menu Available

Members and guests are invited to our CHRISTMAS Bettington Restaurant on Wednesday 11th December 2024.

This event will see a Christmas themed 3-course banquet available for our members and their guests.

Seating times are available at 6pm, 6:30pm, 7pm and 7:30pm, so grab some friends and join us for another great night of food and friendship.

Bar account credit and Birthday vouchers redeemable.

Menu – $69pp

Entree

• Classic king prawn cocktails (gf)
• Roasted scallop, Nduja burnt butter, crispy prosciutto (gf)
• Mushroom and peas arancini, tomato relish

Main

• Double smoked Berkshire leg ham, honey glaze (gf)
• Classic beef Wellington, shiraz jus
• Rainbow glazed carrots and broccoli (gf)
• Roasted Cauliflower and chat potato, labneh, smoked almond (gf)
• Pomegranate and blue cheese holiday salad (gf)

Desert

• Christmas plum pudding, custard
• Summer fruit salad