While Australia’s Adam Scott is confident of defending his Masters title, his mother Pam has little confidence in the chefs at Augusta.
Pam Scott has handed over her prize Pavlova recipe to the chefs here at Augusta to prepare so that her Augusta National winning son can present the sweets dish as part of tonight’s Former Champions Dinner.
“We’ve advised a chef that Adam uses and we’ve had deep conversations about it but we’re not particularly confident we’re going to get what it should be,” said Pam Scott smiling.
“We’ll see how we go tonight. There’s no real secret recipe, and no special ingredient.”
Australia’s famed desert – Pavlova – but then Mrs Scott has no confidence in Augusta chefs that the item will appear as pictured.
As in his conversation with www.golfbytourmiss.com in recent weeks, Scott remains guarded about his full ‘Champions Dinner’ menu.
He did reveal Moreton Bay ‘bugs’ will be the main course, a flat-headed lobster found in Moreton Bay to the east of Brisbane.
“Well, I haven’t really gone into details with anyone because I wanted to keep it a surprise, but it’s definitely going to be all Australian barbecue theme,” he said.
“I kind of picked nothing too exotic, because I didn’t think any of the other guys would appreciate it, kangaroo and crocodile, or anything like that. It’s along those lines of surf and turf, and it will be off the barbie, which is what I like. I would love to have served some meat pies at the cocktail hour, but it couldn’t be arranged.
“Next time, if I get another chance to do it, I’d love to serve some meat pies.
The famed Moreton Bay Bug – a flathead lobster – that Australia’s Adam Scott intends being on the menu when he hosts the annual Augusta Champions dinner.
“But the bugs are here and I picked the bugs because I like them.
“You know, they are one of my favorite foods back home. I thought it would be nice to have something really local to serve. Hopefully the other guys can get past the name and enjoy a nice bit of our seafood from home. But I think they are going to be pretty happy with what I serve up tonight, and particularly the wine.”
