Oatlands Enews – Friday 13th September 2019
This Enews Newsletter covers the following topics:
Men’s Club Championship 2019
The 2019 Men’s Club Championship commences on Saturday 28th September (note: this is different than the programme book listing). The format is:
Two qualifying rounds for all grades on Saturday 28th September and Saturday 12th October with the top 16 players in each grade qualifying for the knockout matchplay section.
Club Championship division matches will be played consecutive Sunday’s over 36 holes
All other grades will be played consecutive Saturday’s over 18 holes
The Finals of all grades will take place prior to the Annual Presentation Dinner on Saturday 9th November.
All members are encouraged to take part in the Club pinnacle event.
The handicap grades are listed below:
Club Championship up to 7
The Plate handicap 8 to 12
Middle Markers Cup 13 to 18
Long Markers Cup 19 and over
Only members with full playing rights are eligible to enter.
2018 Men’s Club Champion – Tim Frazer
Ladies Club Championship 2019
The 2019 Ladies Club Championship commences on Thursday 17th October, the format is:
Four rounds of stroke play over four consecutive Thursday’s from Thursday 17th October.
All lady members are encouraged to take part in the Club pinnacle event.
The handicap grades are listed below:
Club Championship (Open)
Only members with full (6 and / or 7 day) playing rights are eligible to enter.
2018 Ladies Club Champion – Linda Gyzen (centre)
From the Course
Rainfall for the Week: 0.0mm Rainfall for 2019: 614.5mm Dam: 90%
Green Speed: 8ft
Another very busy week on the course this week, starting off on Monday with repairs and clean up from the strong winds we experienced last Friday night and over the weekend. We lost 3 trees Friday night which we were able to clean up with the help of the volunteers straight away. The cleaning up of debris continued until lunch time, thus losing half a day of being able to perform planned works. Along with the trees and debris, the temporary mesh fencing around the putting and chipping greens was also destroyed. This took all day Monday and into Tuesday to replace and remove debris which had accumulated under the edges of the growth cloths.
All fairways have now been top dressed except for the 5th and practice fairways. Fairway fertilising needs to be completed on the 3rd, 5th, 6th and practice fairways. The team has made a start on preparing bare areas on fairways for re-turfing. Sites are being prepared on the 1st and 13th fairways, with turf being possibly laid later next week.
More soil has been moved down to the 10th fairway bunker and swale works areas, with final shaping of these 2 sites being performed today. The material removed from the bare area sites on the 1st and 13th fairways was tipped, spread and rotary hoed on the 8th flyover today. The kikuyu stolons in this material will regrow and the addition of the couch seed will also help with covering this area. This afternoon we have pushed the material on the 14th flyover around and into shape, with more levelling to follow on this site.
The arborist attended the course on Tuesday morning and is preparing a report to submit to council to de-limb the large trees between the 7th/8th, 8th/10th and 2nd/16th fairways. Thursday, we had the tree contractors in with some success. The dangerous tree between the 7th and 8th fairways has been de-limbed, as well as another tree that was dead just back towards the 8th tee. On the 16th we removed the dying tree on the right hand side of the fairway. We have an issue with the dead tree on the left hand side of the 16th fairway though, as there is a bee hive in one of the hollow branches. Once disturbed, bees become very aggressive and dangerous to anyone around them. Two of the contractors were allergic to bees so we haven’t been able to remove the limbs from this tree today. The contractors are going to speak to a bee keeper that they work with, and come up with a solution to this problem.
Our volunteers were on course Monday morning assisting with the clean up of the fallen trees and debris. The handrail on the back veranda of the clubhouse also received another coat of black paint. Thank you gentlemen, for your assistance once again.
Enjoy the weekend!
The Course Team
Practice Facility Upgrade – Update
After 5 weeks of comprehensive updates including time lapse video, the putting and chipping green project has now entered the slower growth phase. So far, we don’t have any visible signs of germination, however we should start to see a change to this in the next 7 days. There will no doubt have been some disturbance to the seed from the high winds last week. We will just have to wait and see as the seed germinates and repair as required.
Get into Golf for Seniors
Oatlands Golf Club will again be hosting a Get into Golf for Seniors Programme in partnership with Golf NSW.
This programme is aimed to encourage those over the age of 55yrs to Get into Golf.
The Programme runs from Monday 23rd September to Monday 28th October (excluding the October long weekend).
Members are encouraged to pass this information on to friends and family interested in taking up golf.
Bookings for the programme can be mad through Golf NSW at the link below:
Oatlands Ladies – Coronation Medal
Over 200 ladies contested the Coronation Medal last week across two courses (Lakeside and Randwick), including 4 ladies from Oatlands, Linda Gyzen, Vanessa Chivers, Stephanie Monaghan and Leonie Guthrie.
The Oatlands ladies performed admirably under extremely wild and windy conditions to finish mid field.
A photo of Vanessa Chivers is featured on the Golf NSW write up of the event which gives a great view of how tough the conditions were.
Grant Burge Wine Dinner – Fun, Friends, Food
The Club held the first of its annual Wine Dinners on Thursday night with 50 members and guests treated to a wonderful experience of fine wine, a wonderful presentation on the Grant Burge Winery and how each wine is produced, a spectacular 5 course degustation meal with matched wines and of course the famous Oatlands camaraderie and friendship.
A special thanks to Chef Paul Bacon who produced an outstanding selection of food, Hannah Bowcock for putting the night together and the representatives from Grant Burge for their knowledge and entertainment during the evening.
Oberon Visit – A Warm Reception on a Cold Day
13 brave members visited Oberon last week for day of golf with our buddy club members.
With a forecast temperature of 2 degrees and 30 knots winds blowing off the Lake and intermittent light showers of snow, the day could for many more layers of clothing than is practical to play golf in as can be seen from the photo below.
Green Tee Superin – New Club Policy
Following the recent addition of 18 green tees on the golf course and the provision to play a full green tee course in competition play, the rules around using the green tee on the 9th for the Superpin will be changed from the beginning of October. Prior to October those members with an age of 70yrs and above and a handicap of 28 and above could utilise the green tees on the 9th hole only, even if playing from the white or black tees of the day.
From October, any member wishing to utilise the green tee on the 9th will be required to enter the competition from the green tees course (all 18 holes from green tee markers). This can be done by notifying the Pro Shop at registration.
The full green course has been instigated to give those members who might struggle with the length of the normal course a chance to continue enjoying their golf and be competitive. The green course slope rating adjusts the handicap accordingly so members can play in the competition (and have their side bets), off of a fair handicap and length of course, and against playing partners off alternate tees.
This initiative may be slow to get traction amongst the membership, however if you are a member who is struggling with the length of the full course, we strongly suggest you give it a try and see if it adds to your enjoyment of the game.
Likewise, if you are a young buck looking to take on a shorter golf course, give it go, it is a new course setup and as yet has no course record!!!!!!
Happy Hour at the Club – Friday’s 4 – 6pm
Commencing in September, the Club will be running a weekly Happy Hour special on Friday’s from 4 to 6pm.
Happy Hour prices will be $5 on all tap beer schooners and glasses of House red and white wine.
We hope you can join us on a Friday afternoon!
Saturday Morning BBQ – Volunteers Required
The last four Saturday’s has seen the introduction of BBQ brekky and coffee service available for members. This service, which was trialed over August, will continue during September.
The service is being run on a break even basis and as a Member Service which the Board believe, is one of the most important aspects of the Club operations.
At this stage, the BBQ is being operated by volunteers from the Board and Sub-Committees. A number of members have expressed interest in volunteering to assist and as such, if you would like to offer your time to volunteer from 7am – 11am on a Saturday morning to assist with the BBQ, please contact the General Manager, Sam Howe at email@example.com.
We would also like members to know that in-conjunction with the Saturday BBQ, the bar will be open on Saturday morning for coffee sales from 7am. The Club has recently acquired a new coffee machine and all staff are being put through annual coffee training during the course renovation, so if you love your coffee as much as me (GM, Sam Howe), then please consider the Club for your Saturday morning wake up coffee.
Bacon & Egg Rolls: $5
Regular Size Coffee: $4.50
B&E Roll with a Coffee/Beer: $8/$10
The Club would love to see this service become a permanent fixture for Saturday morning golf with a view to expanding in to other competition days, so please show your support and have your brekky at the Club before you play.
Mixed Pennant – Expression of Interest
The Club is calling for nominations for the annual Mixed Pennant Competition, to be run in early 2020.
The event is a matchplay Pennant format with teams of 10 (5 mixed pairs) representing each Club.
If you are interested in representing the Club in this fun Pennant competition, please email the Club General Manager, Sam Howe at firstname.lastname@example.org.
Specific dates for the competition will be decided toward the end of January.
If it’s not your ball, DON’T PICK IT UP!!!!
There have been a number of incidents over recent weeks of golfers picking up golf balls that they thought were lost only to find that they belonged to another golfer with the ball still in play.
This can be very frustrating for golfers and if not seen incur a lost ball penalty.
Members are asked to not pick up stray golf balls (particularly in competition rounds) and also to follow the Golf Australia recommendation of clearly marking your ball with a unique marking, usually with a permanent marker as in the example below.
Devices for marking your ball as above, which can also provide great assistance with lining up putts, are available for purchase in the Pro Shop.
Members are encouraged to take part in the many weekly golf competition events that the Club has to offer.
Regular Competition Days across the week are listed below:
Monday: Mixed Comp
BOOKINGS ARE AVAILABLE THROUGH THE CLUB WEBSITE
Upcoming Clubhouse Events
The Club run regular Club events throughout the year. The following is a list of events available to members and their guests over the next 2 months.
Sunday 29th September – Bring a Newbie Golf Afternoon
Oatlands Golf Club would like to give all members the chance to introduce a newcomer to the Club and to the game of golf.
This event is complimentary for all participants and will include a 9 hole shotgun start at 3:30pm followed by drinks and canapes.
Golf will be followed by a short introduction to Oatlands and an overview of the benefits of joining our wonderful Club.
The only condition is that newcomers invited by members must not be a member of another Golf Club or have a handicap.
Friday 25th October – Five after 5
Oatlands Golf Club’s annual series of Five after 5 events kick off on the 25th October. These popular events are open to members and guests and are a great way to introduce friends and family to the course and Club in a relaxed environment. With spectacular prizes (tongue firmly in cheek), provided by host Rodney Walsh, the post golf atmosphere, buffet dinner and camaraderie are not to be missed. Bookings can be made online via the Club website or by phoning Reception.
Wednesday 30th October – Bistro on Bettington French Buffet
Join us for our ever popular Bistro on Bettington evenings, with a wonderful French themed menu prepared by Chef, Paul Bacon.
The evening is just $45pp with guests welcome.
Tuesday 5th November – Melbourne Cup Luncheon
Join us at Oatlands for the 2019 Melbourne Cup and one of the Club’s biggest annual events. Details are listed below with lots of great activities planned and a wonderful lunch prepared by Chef, Paul. Bookings can be made online or by phoning Reception.
Melbourne Cup Luncheon Menu
Saturday 9th November – Annual Presentation Dinner
The Club’s Annual Presentation Dinner will be held on Saturday, 9th November to acknowledge all the men’s major event winners for the past year.
This year’s event includes former Augusta National Greenskeeper, Daniel Cook as keynote speaker.
Dan is currently the Grounds Director at Elanora Country Club and still goes back to Augusta National each year and sets the pins with the Augusta Chairman.
Daniel’s story of his journey from trainee greenskeeper to The Masters is fascinating and he is one of the industry leaders in golf course innovation and management.
Thursday 28th November – Ladies Presentation Dinner
The annual Ladies Presentation Dinner will be held on Thursday 28th November. More information will follow however, this evening also celebrates the major event winners for the year and is a wonderful evening of celebration that is always well supported by the Club’s fantastic Lady members.
Wednesday 27th November – Bistro on Bettington
Join us for our ever popular Bistro on Bettington evenings, with a wonderful menu prepared by Chef Paul Bacon.
The evening is just $60pp with guests welcome.