The Tasman swing of pro-ams concluded at Kaikoura Golf Club where the form player of the week secured a two-stroke victory in the Hunting & Fishing Kaikoura Pro-Am.

After top three finishes in the previous two pro-ams, Tyler Hodge produced a bogey-free final round of 8-under par 64. The conditions couldn’t have been better for making birdies, with light winds and the warmest day of the week, but things really heated up when Hodge birdied five holes in a row, from the 6th to the 10th. That hour of golf jumped him into the lead, one that he would not relinquish. Further birdies on the 14th and 16th then solid pars to finish, earned him the title. His 64 followed a steady first round of 68, for a total of 12-under par 132.

Hodge paid tribute to his short game, having only 23 putts for the round which included a chip in on the 192m par-3 8th. He also made a conscious effort to play more aggressively and go pin hunting, the ideal approach to a place famous for its hunting and fishing. This was his first official professional win.

Johnny Tynan backed up his day one 67 with a repeat, mixing seven birdies with two bogeys. He finished strongly with birdies on the 15th, 16th and 17th holes before saving par on the 18th by making a putt from four metres to finish one stroke better than overnight leader Kerry Mountcastle and joint Marlborough pro-am winner Fraser MacLachlan. Mountcastle fell out of contention after three bogeys in a row starting at the 13th, but he showed courage with birdies on two of the last three holes. MacLachlan had a nice run of birdies through the middle of his round to be near the lead but couldn’t keep the momentum going.

The Kaikoura stop also featured the New Zealand Club Professional Championship with Hamish Campbell (Palmerston North Golf Club) following his round one 73, with a scorching hot 64, to not only win the title but lock up a place in next year's Four Nations team.

This was the 21st Kaikoura Pro-Am and is annually one of the favourite events on the pro-am circuit. With the hospitality, crayfish and scenery, it’s easy to see why.