on how to hit the ball. He also gave me a practice club to use and showed me the theory of the “open the door, close the door, hand movements”, which really helped me hit the ball better. Jamie runs regular women’s coaching clinics, so call the pro shop for further details. For those who prefer more laid-back pursuits, relax at the clubhouse, or grab a good book and settle in for the afternoon in one of the casual lounge areas. When it comes to bars, fine dining and alfresco café-style eateries, you’re spoilt for choices at Noosa Springs. And there’s simply no better place to hold a conference or function, with dedicated facilities and superb outdoor venues for weddings, private functions, cocktail parties, seminars and corporate events. Noosa Springs’ clubhouse and leisure facilities have now been complemented by the brand-new Noosa Springs Resort, nestled alongside the first fairway of the golf course. The open-plan, spacious design and two private balconies create an environment conducive to relaxation and comfort. A short stroll through beautifully landscaped grounds takes you to the Clubhouse where you can enjoy a drink, lunch or dinner. The multi-award-winning restaurant, Relish, offers elegant yet relaxed dining with fresh, local cuisine and boutique wines. The night we dined at Relish we enjoyed a superb dinner. My husband Womens GOLF Spring 2007
had the seared lamb brains, capers, garlic, chilli and potato gallette, which he proclaimed to be the best brains he had ever eaten. I opted for the char-grilled chicken Caesar, free-range eggs, baby cos leaves and parmesan. For our main course we had two of the signature dishes of Relish, prepared by award-winning chef Justin Miles. Phil had the milk-fed veal, porcini mushroom pie, potato puree and tomato relish, and I had the boned and pressed half roast duck, braised radicchio, glaze and plum jam. Truly delicious. Relish also has on offer a premium steak menu, with grainfed 1824 21-day aged sirloins and T-bones as well as a Wagyu rump grain fed for 500+ days. All steaks come with selection of béarnaise, veal glaze, porcini mushroom cream or a cognac and peppercorn sauce. An array of tempting desserts followed and the chef gave us a taste of a few of the many delights. For a casual dining alternative with an alfresco atmosphere, Mingles Bar is great for coffee, drinks or light gourmet snacks. The lunch menu is a smaller version of the dinner menu and I was very tempted to have the duck again. However, we opted for the roasted parsnip soup, sautéed mushrooms and ciabatta and a beef ragu, mozzarella and salse verde pizza – which had a very thin crust just like in Italy. The chef uses as much local and fresh produce as he can and the menu is changed seasonally. 75