The Champions Dinner at the US Masters: Haggis and Black Forest gateau

New German fans probably call this "Get Together" or "Meet and Greet": Ben Hogan suggested it in 1952, and since then the winner's circle has always met for dinner on Tuesdays during Masters week. The reigning champion is invited, gets to preside and pay the bill, but at least gets to decide what is served at the winners' dinner.

Culinary Traditions: The Champions Dinner at the USMasters

It is only natural that the host chooses his favorite dishes: Tiger Woods had cheeseburgers, chicken and milkshakes served the following year to mark his first victory at the US Masters in 1997. Or for the cuisine of his home country, like Bernhard Langer, who won twice at Augusta National Golf Club and then served Sauerbraten for the main course in 1986 and Black Forest gateau for dessert in 1994. Sandy Lyle's menu at the 1989 Champions Dinner deserves a special mention: the Scotsman had the national dish haggis prepared, cooked up from offal that was left over from the slaughter. Some of his guests will have been delighted that the illustrious guests were free to order à la carte from the clubhouse restaurant when it came to culinary impertinence.

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Adam Scott, 2013 Australian Masters champion, served a grilled surf & turf main course after an artichoke and rocket salad with calamari. With fillet of Australian Wagyu beef and "Moreton Bay" lobster, a type of lobster named after a bay near his home in Queensland. The exclusive evening ended with "Pavlova" à la Mama for dessert. The recipe for the meringue cake, which is very popular in Australia and is filled with cream, strawberries and passion fruit, comes from Scott's mother Pam. "But she didn't want to stand at the stove herself," said the then defending champion. "She would have been far too nervous with Jack [Nicklaus] and Arnie [Palmer] in the next room."

(Text: Michael Basche)