Bonville International Golf Resort By Brendan James A common critique of Bonville International Golf Resort was: “If only the greens were in better knick … if they get that right it’s got the potential to be one of the best layouts in the country.” I was one of those critics. So it is with some pleasure that I won’t have to pen the word “potential” ever again in relation to Bonville International. Five years ago, the club’s owners decided to overcome its problems with the greens by converting the putting surfaces to the more resilient Bermuda 328 grass. The scheme was completed on every hole by the start of summer in 2002. Today, with some tree clearing near greens to let in the light and a few growing seasons, Bonville now boasts some of the best Bermuda 328 putting surfaces in Australia. A new program of maintenance introduced by the club’s management and implemented by course superintendent David Scutts has worked wonders, with the greens the healthiest they have ever been. The putting surfaces are not cut incredibly short (not that they need to be, given the slope of most of the greens) but are rolled regularly. This can only mean one thing. They are great to putt on and now perfectly complement the beautifully manicured fairways and the widely acclaimed course design. Designer Terry Watson was given a brief by the original owners to create a course like Augusta National, home of the US Masters. There is only one Augusta but Watson did a fantastic job in creating an Australian version that incorporates most of the features Augusta is famous for – great elevation change between tee and green, natural watercourses, large undulating greens and demanding bunkers. Visit Bonville in the spring and you will even witness the course bursting into colour with azaleas and other native flowering plants in full bloom. If, like me, food and wine also appear on your list of favourite things alongside golf, Bonville will also impress. The award-winning Flooded Gums restaurant, overlooking the 18th green, offers a superb menu incorporating plenty of local produce. If you open with the oysters from the Bellingen River, then tuck into the lamb shanks before closing with the crepes you won’t have the faintest memory of hitting into the water at the final hole. For more information: www.bonvillegolf.com.au Also reviewed in this issue, Brendan James and Denis Gallagher reveal where to play and stay on Queensland's Gold Coast. Read the complete reviews in the June 2005 issue of Golf Australia magazine. Order your copy at www.mymagazines.com.au     course review archives