Dear Members,

It is pleasing to advise you that November was a busy month at the club, both on the Course and at the Club House. With the reduction on Covid-19 restrictions we saw improved patronage in golf and food & beverage. The festive season is now upon us and sadly we face a 4th wave of Covid-19 infections and so we ask our members to please adhere to the Covid-19 rules when entering the clubs premises.

On behalf of the Club I would like to take this opportunity to thank Neale Vroom for his hard work and efforts as the Greens Convenor and as a member on the Governing Body. Neale stood for multiple of years on the KCC committees and has decided to step down. Thank you Neale for all you have done for the Club. Jerry Martyne who has been in the chair before will be taking over as Greens Convenor from Neale.

November rounds were well over 4000 rounds, thanks to the increase in patronage and golf days that we hosted during the month. The course itself thanks to the rain is improving day by day. Etienne and his team are working hard to maintain the high standard expected, well done Etienne.

The Festival of Golf coming up this week and we encourage all members to come and enjoy the festivities with us. The festival runs from the 1st till the 5th of December, members and visitors of all ages are welcome. Fulfilled golf games with great daily prizes for best dressed and the golf competitions. Value for money food and drink specials are on offer over this period, enjoy a gin bar and pizza with our 9 hole night golf to kick off the festivities!

A New Club Menu has been introduced with a wider variety of dishes that cater for Breakfast, Lunch and Dinner. We hope that you will enjoy the new offerings created by Chef Imagine. Sushi is now available from a Wednesday to Sunday, so please try it out as well.

Please be advised that the Club will be closed on Monday 6th December due to course maintenance and the staff year end party that will be taking place.

Members are reminded that should you settle your subscriptions in full by the 31st of December 2021, a 10% discount will be applied. Debit order facilities are also available and can be arranged with Carla at the Administration Office or email admin@kyalamigolf.co.za

On behalf of the Kyalami Country Club Staff, I would like to take this opportunity to wish you all a Merry Christmas and a prosperous New Year for 2022.

As the year trundles to a close I have a feeling that golf and particularly Kyalami will only pick up speed as the year winds down. As a result can we please ask that if you aren’t using your allocated times to let us know in advance so we can accommodate all requests for times.

On that note we have once again been lucky enough to be a part of the annual December Reciprocity. There are 13 clubs which form part of the agreement this year, there is a poster which details the clubs taking part this year and it presents a wonderful opportunity to play some other Jozi courses at amazing rates.

We have spoken about our leagues in previous newsletters but this weekend saw our Mid AM B team top their league with a great win in trying conditions at CMR and have secured promotion to the Mid AM B division - well played guys.

Tomorrow night kicks off our Festival of Golf with ‘Night Golf’. Tee off is 19.15 as a shotgun start and there are still a couple of times available should you wish to experience this fun twist on the game.

Friday is a Fourball Alliance with a multiplier twist.

Unfortunately with the weather having the final say on Saturday and not being able to complete the Monthly Mug and Champions of Champions, we have had to move this major to this Saturday, the 4th of December.

If you are part of of a golf group or school and need a venue for a 2022 fixture let us know soonest so we can host your group at one of JHBs finest layouts.

All the best!

Festive greetings to all, I hope everyone is well. It’s that time of the year again and everybody is preparing to head off to their favourite Holiday destination be it a beach holiday or a bush break. Some of us will choose to stay at home and enjoy Johannesburg at its best. For those who are staying at home I am sure we are going to see you enjoying a few rounds of golf either here at your country club or around Johannesburg

We will be looking forward to having a lot of feet through the course and are expecting a busy December, this is going to be great in terms of revenue for the club. With that said it is going to be a busy time for everybody and I am sure we are all ready for it.

Looking back at what we have achieved over the last year it is quite incredible, we have done a lot of improvements and also have achieved some new goals on the course. The levelling of the tees has been a major success and has been a good exercise and has been well received. The other small and some big projects were tackled this year and can see the results in beautifying the course and clubhouse surroundings.

We hope to continue with everything that has been planned for in the new year and we can only go from strength to strength. The new year will see us tackling more tees and also some more walkways as well as a new look at the better use of our organic waste which will benefit the course tremendously.

I would like to thank everybody who has been complimentary of the course so far and it really has been a challenge this season so far, with a few water challenges that we overcame, and we have bounced back very quickly.

Without further ado I would like to wish all our members and families a merry Christmas a happy new year and may your travels be safe and enjoyable. We will look forward to seeing you back in 2022.

EASY PEASY MINI MINCE PIES

Nothing beats homemade mince pies! These star topped mini mince pies are super easy to make and utterly delicious.

Equipment

-2 cupcake trays (each with 12 holes)

-Baking paper (or the butter wrapper will do)

-Mixing bowl

-Wooden spoon

-Rolling pin

-Circle shaped cutter, 8cm / 3inch diameter

-Star shaped cutter, 7cm / 2½inch from point to point

-Pastry brush

-Wire cooling rack

-Sieve

-Cake tin for storing your mince pies when they’ve cooled down

Ingredients

-350 g plain flour plus extra for dusting

-175 g cold butter cut into 1cm / ½inch cubes (plus extra for greasing)

-A little cold water (roughly 6-8 tablespoons)

-250 g mincemeat (I use Marks and Spencer Classic Mincemeat)

-A little milk

-3 tablespoons icing sugar

Instructions

1- Grease the holes of 2 cupcake trays (24 holes in total), using a little butter on some baking paper. Preheat your oven to 220C / 200C fan

2- Place the flour in the bowl (you can sieve it if you like, but I never bother) and add the cubes of cold butter. Rub the butter and flour between your fingers.

3- Stir in a tablespoon of cold water and stir into the butter/flour mixture thoroughly. Add another tablespoon of cold water and stir in thoroughly. Repeat this process until the mixture just starts to come together.

4- As soon as your pastry starts coming together, stop adding water and use your hands to squish the pastry together into a ball.

5- Sprinkle your work surface with a little flour and pop your ball of pastry on top. Roll your pastry out as thin as it will go.

Using a circle shaped cutter, cut out 24 circles and place them into the greased holes of you cupcake trays.

6- Put 1 teaspoonful of mincemeat in the centre of each circle.

Squish together the pastry, roll it into a ball and roll out thinly again. This time cut out 24 stars, using your star shaped cutter, Place each star on top of the mincemeat, roughly in the centre.

7- Using a pastry brush, brush over a little milk.

Put the mince pies in your preheated oven for 15-20 minutes, until the mincemeat is bubbling and the pastry is golden on top.

8- Take your mince pies out of the cupcake tin and place them on a wire rack to cool.

9- While the mince pies are still warm, put a couple of tablespoons of icing sugar into a sieve and dust the icing sugar over the mince pies.

The mince pies can be eaten warm or cold, on their own or with cream or custard.