As the defending champion, it is his honor to pick the menu for the annual Tuesday night Champions Dinner during Masters week. And just like no one had ever birdied the final four holes to win, Schwartzel would live very much to put on a dinner like no other.

“I just find sometimes that I don't enjoy these functions that are formal,” Schwartzel said when asked about his plans during a teleconference Tuesday morning. “You sit down, the food comes. I like it to be fun and relaxed, something that everyone will eat. If you bring in funny sort of foods, not everyone eats it. That's not what you want.

“So we were going to try and do a barbecue. In South Africa we call it a 'braai'. I thought of keeping it very relaxed, sort of standing around a fire and cooking the meat.”

Given the ultra-traditional stance of Augusta National on just about everything, their acceptance of Schwartzel’ sproposal would definitely make him a groundbreaker. The pictures of the assembled champions around a long table or seated formally for a group picture are legendary.

So what was their response to the idea?

“Their initial response was obviously, ‘We'll come back to you on that,’” he said. “I think it took them quite by surprise, maybe expecting something a little more different or more the way they always do it.

“I think everybody must be able to eat it and everybody must be able to enjoy it. That's what I do when I'm home on my off time. Basically every night I cook meat on the fire. Yeah, I thought that's something to do.”

When asked what kind of meat he’d be grilling if he gets the OK from Masters officials, Schwartzel said, “We'll put some lamb chops, fillet steaks, a thing we call boerewors. It's a sausage that is very famous in South Africa. I'm going to get to some South African shops in the United States and order some of those sausages and things.”

Schwartzel will make his PGA Tour debut this week in the World Golf Championships - Accenture Match Play, and is hoping to find the sense of calm that enveloped him last April in the Georgia pines.

“For some reason that whole week, especially those last few holes, except for the 18th tee, I was very,very calm ‑ calmer than I normally am,” Schwartzel admitted. “Why that was I've got no idea. But that played a big role in me executing the shots I did and making the birdies. I think most of the time when you come down a stretch like that, any major championship, you would be fairly more nervous than what you would normally be. But for some reason I was very, very calm. I think that sort of helped me convert those birdies at that stage of a Sunday afternoon.”