News from the GM
One often uses the saying “never a dull moment” – well I have come to realise that club life is just that – however, in our case, its all for the good. We sometimes only look forward and forget where we have come from, and only then look to see where we are going.
We had a visitor with us on Monday who had not been to the club for many years – as a very well-travelled and successful player, and most respected coach, Jamie Gough was blown away with the changes and more importantly that the future looks bright for KCC. Thank you, Jamie, for the time spent with us.
Crystal will elaborate on the status of our golf course, but it would be amiss of me not send our compliments to her and her team for the job that they are doing to maintain the course at a level with the unbelievable volumes of rain we have had. There is a lot of maintenance that will be undertaken in areas that mainly carts have done damage, but there is a plan and its under control.
With us nearing mid-April, excitement is mounting for the long-awaited opening of TONINO in May. the interior, the piazza and the children’s play area are all taking shape with most of the wet works and shopfitting almost complete. Kitchens and so forth still need to arrive but I’m told by Antonio and Deon that its all under control.
“THE VENUE”  is really taking off and with many successful events already done, we are happy to say the future booking are looking very good. By the end of next week, we will tick two more boxes off the long project list that we started with last February, and they will be the air-conditioning of the venue and burning in our new pizza oven that has been installed in the kitchen – yes, pizza will be back within the next ten days !
On to the more serious side of the club, the 71st AGM that was attended by just over 40 members and hence there was a Corum. The AFS were distributed to the Governing Body and then to the members. It is to be noted that the AFS were not signed off as there are some issues raised that need to be dealt with before they can be agreed on and signed. Along with the NPC, the Governing Body will have selected members included in a sub-committee to ensure that all is sorted and agreed upon. For any details you may require please chat to the Governing Body committee members.
The newly elected Governing Body consist of Glenn Schoeman as Chairman, Tex van Straaten as Vice Chair, Lindile Nojontsholo as Captain, John van Zyl as Vice-Captain, Robin Twaddle as Treasurer, and Garth MacPherson, Dylan Booth, and Des Lange as committee members – Ladies Captain is Sue Wishart and Vice is Ruzanne Blyth. On a personal note, I would like to thank the outgoing Chairman Dave Rappoport for the enormous amount of love and dedication he has given to the club in his many years of service. Not only was he proud and passionate about the club, but reached out to many of us – I was privileged to serve as Vice Chairman under Dave and learnt much from him and we continued our excellent relationship after taking up the post as GM. We were, as so many are, included in his friendship circle – Dave, I’m sure I can speak for all the members of this wonderful club and say, “THANK YOU SIR !” – I look forward to our first meal together at TONINO @ KYALAMI.
I’m sure everybody is aware of the imminent increase of 0,5% in VAT on the 1st May – I say imminent as it does still need to be Gazetted, but once done, we will need to pass this on. For those that have debit orders, you can avoid paying the extra by paying your subs fully by end of April.
On a good note, a 40-year veteran of professional golf, a good friend to many and nice guy, Andre Cruse will be joining the ranks as a Kyalami CC BRAND AMBASADOR. Andre is great to spend some time with, always ready to give a really good tip and certainly spread the word about our great club – welcome on-board Andre.
A little titbit that Crystal asked me to include for all is the following – “IF A PITCH MARK ON A GREEN IS FIXED WITHIN 15 MINUTES IT WILL REPAIR ITSELF WITHIN AN 1 HOUR – IF LEFT UNREPAIRED FOR 1 HOUR IT WILL TAKE TWO WEEKS TO REPAIR ITSELF !” I know we all blame visitors for this but it’s interesting how many are left unrepaired on members days – lets all help our greens staff and in the end our experience on our stunning greens.
Thank you goes to all our members from myself and my team for all the support you have given as and look forward to always improving all aspects of Kyalami Country Club for your enjoyment.
Kindest regards,
Fred Fensham
General Manager – KCC.

News from Events Department
Exciting Offers You Won’t Want to Miss!
We’re bringing you some incredible mid-year specials to make your next event unforgettable — and more affordable than ever!
50% OFF Venue Hire – June & July Only!
Planning a birthday bash, corporate event, or year-end function? Book your event for June or July and receive a massive 50% discount on venue hire.
Reserve your date early to avoid disappointment.
Golf Day Special – Only R350 per Player – June and July Only!
Tee off in style with our Golf Day Special, perfect for corporate events or fundraisers:
✔ R350 per player - Green Fees
✔ Includes a delicious halfway house meal
✔ Minimum of 48 players required
It’s the perfect opportunity to mix business with pleasure on the greens.
Whether you're organising a sophisticated corporate golf day or a team-building golf day, we're here to make it smooth, memorable, and budget-friendly.
Contact me today to secure your booking or find out more!
 events@kyalamigolf.co.za 
We look forward to hosting you soon!
 
Don’t miss out on what’s happening in May.
Mixed Open – 4 May
Quiz Night – 16 May
Ladies Open– 22 May
 
Best Eventing Regards,
Jeanette O’Donnell

News From the Pro Shop
What a relief getting some sun over the last few days! The course has already begun to show signs of drying and firming up and the maintenance team are confident that we will be back to our best shortly!
Club Champs for 2025 was moved due to a waterlogged course and despite a late date change we had one of our biggest fields ever. Conditions on the weekend were tough and the scoring reflected that!
Winners of our most prestigious event of the year:
> D Division was Kamo Lephoi.
> C Division was Lambo Demetriou
> B Division was Leon Strydom
> Senior Club Champion was Tex Van Straiten
> Club Champion was Travis Fraser
> Ladies A Div was Jo Webb
> Ladies B Div was Lindile Zuma
> Ladies Stableford was Monique Du Plessis
2025 was one of our most successful tournaments and planning for 2026 has begun and we are looking forward to going from strength to strength!
The Top 16 tournament recognizes the best 16 strokeplay finishers in our Club Championship, in times gone by most clubs treated their strokeplay tournament as a qualifier for the matchplay event. The Top 16 at Kyalami is, and always will be a prestigious event and it gives me great delight to announce Jarryd Pyle as the winner of the 2024 Top 16 tournament!
The 2025 tournament is well under way and progress of the tournament can be found on the club noticeboard in the men’s locker room.
This weekend marks the changeover form Summer to Winter times, this essentially means we now begin our AM tee Sheet from 6.50 and our PM tee sheet from 11.20 during the week and 11.45 on weekends.
Club Knockouts have progressed past their first round cut off and the next round ends on the 25th of May, please endeavour to plan and play your games in time.
Golfing Regards,
Kyle Puttick

From the Ladies
The Green Carpet on arrival, the outstanding support from the Pro Shop team, the fabulous service from the catering and bar staff together with the generous gifts and prizes was greatly appreciated by our ladies who competed in CLUB CHAMPS. A first for us to participate over the weekend, making it possible for more weekend players to join in. Despite the wet conditions, the Course still looked stunning!
Congratulations to our winning players, seen below lifting their trophies!
Club Champ - Jo Webb & runner-up Chere Myburgh.
B Division winner - Lindie Zuma & runner-up Elizabeth Redmond
C Division winner - Monique Du Plessis & runner-up Charlene Lange
Best nett: day 1 – Rachel Sellers
Best nett: day 2 – Sam Henry
Best nett overall – Ruzanne Blyth

News from The Shed.
Hi all, firstly I want to thank the members for looking after the golf course by driving in the rough with the golf carts while we had this amazing rain.
On the point of rain, it has been an exceptional year for rain and it has helped us a lot to get the golf course back in shape, please bear with us while we are trying to sort out some of the drainage problems.
For you to understand a bit better why the course is so wet - the rainfall figures for the last 3 Years Jan - March
2023 – 300mm
2024 – 113mm
2025 – 510mm.
We are busy with some:

From the Chef
Cevapi – Easy Balkan Beef Sausages
Cevapi sausages are perfect for your next BBQ. They’re so easy to mix by hand with simple ingredients—no fancy sausage maker required. Grill them over charcoal for that classic smoky flavour!

Large fry pan OR cast iron skillet OR charcoal grill
INGREDIENTS
* 1 kg beef mince sub combo of beef, lamb, veal or pork
* 4 cloves garlic
* ½ bunch parsley finely chopped
* 50 ml cold water sub shaved ice
* 1 tsp Hungarian sweet paprika sub smoky or hot
* 1 tsp baking soda
* 1 tsp salt
* 1 tsp black pepper
* 1 tbsp olive oil
 
HOW TO MAKE
* Place the beef mince in a large mixing bowl along with
the garlic, parsley, sweet paprika, salt and pepper. Mix by hand
until roughly combined. 1 kg beef mince,4 cloves garlic,½ bunch parsley,1 tsp Hungarian sweet paprika,1 tsp salt,1 tsp black pepper
* Next grab a small dish and mix the cold water and baking soda together until it dissolves a little bit (it won't dissolve entirely, this is fine). 
* 50 ml cold water,1 tsp baking soda
* Add the baking soda mixture into the meat mix and massage together for a good 5 minutes until it's all combined. Tip: This process is essential to help emulsify the mixture and give it the smooth, springy texture we love in cevapi!
* Take a small handful of the mixture and first roll it into a ball, then into a small sausage shape. Pat each end to flatten and pop it on the plate. The length should be around the width of your hand. Optional: Store in the fridge for 4 hours or overnight for extra smooth and springy cevapi!
* Fire up your charcoal grill OR heat the vegetable oil a large cast iron skillet or frying pan on medium heat. Cook the cevapi for a few minutes per side until browned. Tip: Slice one in half to test if they're cooked in the middle. A slight pink is okay for beef sausages.
* 1 tbsp olive oil
* Once cooked, we recommend serving with hot with fresh lapinja bread, chopped raw onion and ajvar spread.
 
To Serve – Traditional ideas
Plate up with lepinja or somun flatbread and chopped raw onions. Some vendors will serve them with a salad of freshly sliced tomato and cucumber (similar to shopska salad), or with salt and chilli flakes for people to season to taste. You can also try them with avjar (roasted red pepper spread) and natural yoghurt, garlic sauce, sour cream or traditional Serbian kajmak cheese.

Ingredients
* 2 pounds red bell peppers (about 5 medium peppers)
* 1 medium eggplant (about 3/4 pound)
* 5 teaspoons freshly minced garlic (about 5 medium cloves)
* 1/4 cup sunflower or olive oil
* 1 tablespoon white vinegar
* 1 teaspoon Kosher salt, plus more to taste
* Freshly ground black pepper to taste
 
Directions
1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place peppers on hot side of grill and cook until blackened all over, 10 to 15 minutes. Transfer pepper to a large bowl, cover with plastic wrap, and let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores from peppers.
2. While the peppers are cooling, pierce skin of eggplant with a fork all over. Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway through for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top off eggplant and split lengthwise. Using a spoon, scoop out flesh of eggplant; discard skin.
3. Place roasted red peppers, eggplant pulp, and garlic in a food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, and salt and pulse until incorporated and peppers are finely chopped.
4. Transfer sauce to a medium saucepan. Bring to a simmer over medium- high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Let cool to room temperature then use immediately or transfer to an airtight container and store in refrigerator for up to 2 weeks.