A S P R I N G TO R E M E M B E R Victory at Colonial capped a hectic and unforgettable spring for Scott. Within the space of six weeks he returned to Augusta in April for the Masters as defending champion, got married in secret the week after, was then crowned world number one and capped it all by winning at Colonial. It is not easy to concentrate on your game when you are defending champion at the Masters. The defending champ takes on the role of a club ambassador, having to fit in extra media demands, hosting the famous Tuesday night Champions’ Dinner, and staying at the club until the Sunday evening no matter what, to present the Green Jacket to the new champion. Measured and thorough, Scott enlisted
and after popping open a bottle of Dom Perignon with friends to celebrate at home in the Bahamas, the 2013 Masters champion hot-footed to Colonial CC in Texas for the Crowne Plaza Invitational to make sure his tenure as number one did last more than that one week, with Sweden’s Henrik Stenson and 2014 Masters champ Bubba Watson in close contention for the coveted top spot. After a scrappy opening round of 71, one over par, Scott clicked into gear with immaculate rounds of 68-66-66, before defeating Jason Dufner with a birdie at the third hole of a sudden-death play-off. More than a tour win, that victory provided undisputable validation, along with a bit of breathing room at the top of the world. “Reaching number one in the world was a pretty incredible feeling,” adds Scott, “and then to win that week was just so special. That was a week I will never forget. “Now I am trying to embrace it, and trying to enjoy being world number one. I don’t know how long it will last and so you need to enjoy it while you are there. My performances over the past two years, which have got me to number one, only bring good memories and good feelings.”
Reaching No.1 in the world was a pretty incredible feeling, a week I will never forget the help of a professional chef to create the menu for the Champions’ Dinner. In an upgrade from the grilled chicken, mashed potato and macaroni cheese served by Bubba Watson in 2013, Scott served artichoke & arugula salad with grilled calamari to start, followed by Australian Wagyu New York strip with Moreton Bay bugs (similar to shrimp), and then to finish, strawberry & passion fruit Pavlova (his mother’s recipe). The wine was Penfolds 2009 Chardonnay and Penfolds Grange 2005 Shiraz, from South Australia— wines which are not stocked in your typical supermarket. “I was a little nervous before the Champions’ Dinner,” admits Scott. “I had no idea what to expect. A couple of the guys were winding me up, asking whether I had picked my song. I was like, ‘Really?’ I may be a little gullible, but that was pretty funny.” The acid test with the Champions’ Dinner is to see
At the API (below), on his way to victory at Augusta 2013 (right), Crowne Plaza Invitational (above)
65