- TOP PLAYERSOffensePABLO S. TORRE | August 20, 2012
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Friday: In a first-person article in Golf Australia magazine, local pro Nicole Lowien addresses the issue of lesbianism in women's golf. She estimates that 50% of the players are gay. "DYKES ON SPIKES" DON'T WORRY NICOLE, says a headline of the Gold Coast Bulletin, cribbing one of Lowien's phrases.
"I must say, this has been a brilliant week," says Bernie Pramberg, the golf writer for Brisbane's Courier-Mail. "Every day around here has been like Oprah, or one of those other shows you Americans are so fond of."
Girls just want to have fun, Part III.
Davies opened the Masters with a seven-bogey 79. Her desultory score may have had something to do with her pretournament practice routine. Davies claimed never to have glimpsed the driving range at Royal Pines. "It's too far away, or so I'm told," she said after the round. In fact, the range is only a three-minute ride, and the tournament provides a fleet of carts to shuttle players back and forth. In any case Davies decided to mend her game on Thursday by boogie-boarding in the aptly named town of Surfers Paradise and then gambling late into the night. ("Level at the casino, wiped out at the beach," she reports, which surely beats the reverse.) The following day she tied the course record with a seven-birdie 65 to make the cut with two shots to spare. "I never expected to be in here," she said afterward in the press room. "I figured by this time I'd be on my fourth VB [Victoria Bitter] drowning my sorrows."
"They look kind of prehistoric," said Jody Anschutz.
"Like cockroaches," said Jeff Steffler, Rachel Hetherington's caddie.
"They could be something out of a science fiction movie," said Michelle Estill.
No, we're not talking about Michelle McGann's hats but rather Moreton Bay bugs, the tastiest dish in all of Australia, a crustacean described by one local chef as a cross between a prawn and a lobster. Two rounds into the Masters a dozen players and caddies, including the tournament leader, Cindy Schreyer, worked up the courage to sample these bizarre delicacies. The restaurant of choice, Medinas, was a self-serve joint—the bugs came raw and had to be cooked by the players on a slab of volcanic rock that had been heated to 400°. The bugs were a monster hit, though one gastronomically-impaired dissenter, who asked to remain nameless, voiced a preference for the Aussie burgers served at Royal Pines' 19th hole, which came with lettuce, tomato, bacon, a fried egg, cheese, beetroot and pineapple.
Sticky wicket and all that.