From The Chef – Green Tea Crème Brulée

2018-02-26T15:08:45+00:00 February 26th, 2018|Categories: News|

CHEF'S RECIPE (Serves 10) Ingredients 1.5l     Milk 100g   Sugar 250ml Cream 7        Eggs yolk 3        Whole eggs 15      Tea leaves (fresh buds)   Directions Preheat oven to 100°C Pour milk with the fresh tea leaves into a saucepan. Stir over low heat for 45 mins to 1 hr, until the [...]

GOLF TIP OF THE MONTH – Ball above feet

2018-02-20T14:43:12+00:00 February 19th, 2018|Categories: Golf tips|

Having the ball above your feet is another situation where you can find yourself when playing at Avalon. Golfer’s most of the time don’t take into consideration that this awkward lie can affect the ball trajectory. Having the ball above feet is one of those situations. This lie brings the ball closer to you, so [...]


2018-02-20T14:44:13+00:00 February 19th, 2018|Categories: News|

February has been an excellent growing month again at Avalon. It’s been good to get all your feedback so that we can continually strive to be the best! Work on the course has been extensive. We were closed during Maha Shivratree and this allowed us to complete our bi-annual hollow tyning of greens and verti-cutting [...]

From The Club – February 2018

2018-02-20T16:39:28+00:00 February 19th, 2018|Categories: Golf, News|

  Welcome to the new and improved Avalon Newsletter format. It is our intention in all that we do to constantly evolve and improve our offering to you our valued members, homeowners and guests. It was this in mind that we decided to create this exciting new interactive format for communication to you. As this [...]

Course Report November/December 2017

2018-02-20T11:47:39+00:00 February 19th, 2018|Categories: Golf|

  The year is almost behind us, yet time knows Avalon only continues to improve. It is a pleasure to see the fairways and greens alive with golfers enjoying themselves. The course is looking healthy and playing well. We will continue executing our programs and procedures to maintain a superior golfing experience.       [...]