The Moreton Bay Bugs have invaded Augusta National as Adam Scott’s champions dinner nears.
The defending champion will host the former winners of the Masters in the traditional pre-tournament feed on Tuesday night, adding a distinct Australian flavour to the clubhouse for the first time.
Scott confirmed the long expected Moreton Bay Bugs would be part of his surf and turf inspiration and the night would be finished with his Mum Pam’s pavlova.
“I just can’t wait to be up in that room and see what that holds. So many new experiences, it’s really exciting,” Scott said.
“It’s definitely going to be all Australian barbecue themed.
“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.”
Scott is a little concerned the likes of Jack Nicklaus, Arnold Palmer and Gary Player might be put off by the name of his favourite seafood special but is confident once they taste the lobster-like creature they’ll be hooked and realise it’s not something crawling out from under a log as countless Americans have assumed.
They have come special order from Australia.
“They are legitimate bugs, the real deal. I’m not going to serve up anything second rate tonight,” he said.
“I’ve got to go all out to impress these guys.
“I picked the bugs because I like them, they are one of my favourite 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.
“I think they are going to be pretty happy with what I serve up tonight, and particularly the wine.”
Pam Scott’s ‘green jacket’ moment has her more nervous than her son.
The fact she has no control over the pavlova, instead entrusting the recipe to Scott’s resident chef, has her worried it might not represent her to a tee.
The trouble seems to be with the marshmallow centre, which the Americans haven’t replicated on two practice runs.
“I’ve advised a chef that Adam uses and we’ve had deep conversations about it and we’re not particularly confident we’re going to get what it should be,” Pam said.
“We’ll see how we go tonight.”