A golfers paradise has a hidden treasure. Nestled in the heart of the gum trees and bushland not far from the ocean is a golf course which has a wonderful little cafe called "Cafe 28" The golf course is Joondalup Resort and Country Club. See the link http://www.joondalupresort.com.au/welcome/index.mhtml
To me, what makes it special is the view over the golf course. You can relax and enjoy a coffee or a drink at the cafe. The coffee is one of the best and I have tasted lots of coffee in my time. They serve light food ranging from delicious burgers and wood fired pizzas to rolls and sandwiches.
It is funny sitting in the cafe sometimes and hearing people's stories about the game they just played. It was either their best or most terrible game!
There are three very different courses. The Dune, Lake and Quarry, all a challenge! 
The Lake is my favourite course. Near the first hole is a lake with giant carp. As you go along a pathway under the road to the other side, you look back to a distant view of the city. Kangaroos bounce past not bothered that you are there! The wildlife is a plenty, with many parrots and cockatoos.
The Lake is my favourite course. Near the first hole is a lake with giant carp. As you go along a pathway under the road to the other side, you look back to a distant view of the city. Kangaroos bounce past not bothered that you are there! The wildlife is a plenty, with many parrots and cockatoos. This is definitely a place to visit!
Now after a day on the course, a recipe for you to enjoy!
Bernadette's Crab, Prawn and Avocado Salad
Ingredients
3 cups of crabmeat, cooked or seafood extender (crab like meat)
2 cups medium-size prawns, cooked, shelled and de veined
2 avocados, diced into cubes
One third of a cup of fresh dill, chopped finely
One third of a cup spring onions, chopped finely
2 tablespoons fresh lemon juice
1 tablespoon lime juice
Half a cup of sour cream
Half a cup of mayonnaise
1 tablespoon sweet chilli sauce (optional)
Salt and cracked pepper to taste
2 cups of shredded lettuce
Method
In a large bowl place crabmeat, prawns, avocado and lemon juice (the lemon juice stops the avocado going brown).
In another small bowl place dill, spring onions, lime juice, sour cream, mayonnaise and sweet chilli. Mix well, add salt and pepper to taste.
Take the mayonnaise mixture and gently stir into the crab, prawn and avocado mix.
Serve in a large bowl with shredded lettuce around the edges. This stops the lettuce going soft.
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