Recipes.

wild mushrooms on toast

Recipe by Anthony Dole, Executive Chef at Royal Melbourne Golf Club, Black Rock, Victoria, Australia.

NEW ENGLAND 'CLAM CHOWDER'

Recipe by Michael Ruggiero, Executive Chef, GlenArbor Golf Club, Bedford, New York, USA.

AUTUMN LOBSTER SALAD 

Recipe by Matthew O'Connor, Executive Chef, Bonnie Briar Country Club, Larchmont, New York, USA. 

Rosé poached Pacific Halibut

Recipe by Tony Villanueva, Executive Chef, Edgewood Country Club, River Vale, New Jersey, USA.

HEIRLOOM TOMATO AND PEACH salad

Recipe by Rhy Waddington, Executive Chef, Winged Foot Golf Club, Mamaroneck, New York, USA.

Roasted quail with spring salad

Recipe by Anthony Giacoponello, Executive Chef, Sebonack Golf Club, Southampton, New York, USA.

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monkfish valderrama

Recipe by Sebastian Gavira, Executive Chef at Real Club Valderrama, Andalucia, Spain.

medinah meatballs

Recipe by Michael Ponzio, Executive Chef at Medinah Country Club, Medinah, Illinois, USA. 

Tomato salad

Recipe by Jamie Simpson, Executive Chef Liaison at The Chef's Garden at the Culinary Vegetable Institute, Huron, Ohio, USA. 

Raw salmon with mandarin

Recipe by Heshan Peiris, Executive Chef at Banyan Tree Laguna Co., Central Vietnam.

TERIYAKI NEW ZEALAND KING SALMON

Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia. Image by Luis Ferreiro.

pan seared jumbo lump crab cake

Recipe by Jose Sanchez, former Executive Chef at Tradition Golf Club, La Quinta, California, USA. 

PAN SEARED PORT LINCOLN SCALLOPS

Recipe by Nigel Munzberg, Executive Chef at Royal Adelaide Golf Club, Seaton, South Australia. 

brandt bone marrow bread pudding

Recipe by Doug Blair, Executive Chef and Michael O'Shaughnessy, Chef de Cuisine at Cassique at Kiawah Island Club, South Carolina, USA. 

Raw tuna slice

Recipe by Nicholas Cuomo, Executive Chef at Emirates Golf Club, Dubai, United Arab Emirates.

SALMON GRAVLAX WITH MINI BAGELS

Recipe by Ryan Castro, former Executive Chef at Sankaty Head Golf Club, Nantucket Island, Massachusetts, USA.

sebonack seafood platter

Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York, USA.

arnold palmer's chicken pot pie

Recipe by Robert Lee, Executive Chef at Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA.

Mt. lassen trout

Recipe by Scott Pikey, Executive Chef at Mayacama Golf Club, Sonoma County, California, USA. 

Octopus tlayuda

Recipe by Esther Sanchez, Restaurant Chef, Aramara Restaurant, Four Seasons Punta Mita, Riviera Nayarit, Mexico.

sautéed head on shrimp

Recipe by Anthony Giacoponello, Executive Chef, Sebonack Golf Club Southampton, New York, USA.

PAPPARDELLE, MANILA CLAMS & porcini

Recipe by Zach Bell, Executive Chef, Addison Reserve Country Club, Delray Beach, Florida, USA.

​SHRIMP CÔTE D'AZUR STYLE

Recipe by Pato Pérsico, Executive Chef, Punta Mita Beach Clubs, Riviera Nayarit, Mexico.

korean style striped marlin

Recipe by Patrick Heymann, Executive Chef at Kohanaiki Golf Club and Resort, Kona, Hawaii, USA.

la casa organic tomato ceviche

Recipe by Jose Carles Fabregas, former Executive Chef at Royal Isabela Golf Club and Resort, Isabela, Puerto Rico. 

chilled angel hair

Recipe by Laguna National Golf and Country Club, Singapore, for Golf Club World, Behind the Gates.

sushi flatbread

Recipe by Mark Arnao, former Executive Chef at Westchester Country Club, Rye, New York, USA. Mark is now at the St. Regis Hotel, New York City. 

red tuna tartare

Recipe by Sebastian Gavira, Executive Chef at Real Club Valderrama, Andalucia, Spain. 

Tiger club Sandwich

Recipe by "Tiger Woods" , prepared by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia.

CRISPY KAUAI PRAWNS 

Recipe from the Golf Club World, Behind the Gates archives, ​by Jay Matsukawa at Royal Hawaian Golf Club, USA. 

tastes of Quail

Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia.

GlenArbor butternut squash

Recipe by Carey Favreau, former Executive Chef at GlenArbor Golf Club, New Bedford, New York, USA.

four cheese macaroni

Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina, USA.

Sliced Pork Belly, Spicy Garlic Oil

Recipe courtesy Laguna National Golf and Country Club, Singapore for Golf Club World, Behind the Gates. 

PINE NEEDLE SEARED FOIE GRAs

Recipe by Rhy Waddington, Executive Chef at Winged Foot Golf Club, Mamaroneck, New York, USA. 

sop buntut

Recipe by Chef Toto Sunarto, Executive Chef at Rancamaya Golf and Country
​Club, Bogor, Indonesia 

SEA BASS MAISON

Recipe by Robert Lee, Executive Chef at Bay Hill Club and Lodge, Orlando, Florida, USA. 

west australian barramundi

Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia.

ARNOLD PALMER'S CHAMPION’S DUO

Recipe by Robert Lee, Executive Chef at Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA. 

Tataki of salmon

Recipe by Philippe Perraudeau, Executive Chef at Atlantic Palace and Golf de l'Ocean, Agadir, Morocco.

barilla bay oysters

Recipe by Penelope Sattler, Barnbougle Dunes and Lost Farm, Bridport, Tasmania, Australia.

RED SNAPPER WITH SWEET PLANTAIN

Recipe by Anthony Masas, Executive Chef at Casa de Campo, Dominican Republic.

House grown tomato salad

Recipe by Jose Sanchez, former Executive Chef at Tradition Golf Club, La Quinta, California, USA. 

Grilled octopus

Recipe by Doug Blair, Executive Chef at Cassique at Kiawah Island Club, South Carolina, USA.

Eggplant involtini

Recipe by Jose Carles Fabregas, former Executive Chef at Royal Isabela Golf Club and Resort, Isabela, Puerto Rico. 

East coast mackerel fillet

Recipe by Finbar Higgins, former Executive Chef at K Club, Country Kildare, Ireland.