THE Dunsborough Lakes Golf Club hosted its first pro-am event in 15 years with 35 of Australia’s best golfers who competed in the tournament.
There were 31 teams which were each assigned a pro and three amateurs to play in a shotgun start.
Rookie professional from NSW Dale Brandt-Richards came away the victor with six under 66 to claim his second pro-am win for the year.
Dale was very excited to get the win on his first trip across to WA.
“I have loved my time over here in WA and am slowly finding some form which is great to see,” he said.
“This win has made the trip, so I can relax now and play my best for the rest of the WA swing of events.”
The chasing pack of four pros Braden Becker (WA), Andrew Martin (VIC), Nathan Miller and Lindsay Wilson both from NSW were just one shy on five under 67’s.
Dunsborough Lakes Golf Club tournament director Len Thomas said it was very exciting to have a pro-am event because this was the first time pros had played at the club since members took over the ownership.
Mr Thomas said it was also the first time in WA that all pros would be paid for competing in a tournament and the club would pay the pros who finished from 18th onward $200 each.
“They have the responsibility of their team and to help them enjoy what is such an important day for the club,” he said.
“All we can do now is say thanks to above for providing us with such a beautiful day the course is in excellent condition.”
The prize money of $11,000 was donated by Urban Quarter with the help of the club’s chairman Craig Costello and the first person to score a hole in one on the 17th tee would be awarded a $4000 accommodation package from the Regency Beach Club.
Mr Costello said hosting the event would give the club exposure to the golfing world and show people how well it was doing and the condition of the grounds since the members took ownership.
Dunsborough Lakes Golf Club captain Sandra Haunold said it while it was great to play with the pros it was also a bit nerve wracking.
She said since the members purchased the club they were keen to make it the best possible course and had a restaurant chef who was running his own restaurant at the tavern.
“It is fantastic for the club, absolutely fabulous,” she said.
