Monday, October 21, 2013

Summer is so close, we can feel it on our skin. Pockets of sunshine like this weekend just gone, brings out the fun stuff at Finc. Here's just a few for the Ladies!!

Mint and gingerbeer spider with a Hardieboys GB sorbet

Peach bellini with Vynfields sparkling riesling
Our very own Real deal Lemonade 100% organic of course

Classic Quina fina with a dash of Ginny gin gin.

Wednesday, July 24, 2013

Saturday, January 19, 2013

Fancy doing something on Wellington Anniversary day....pick some blackcurrants from Wilton bush or Belmont reserve and go home make this exceptionally delicious cake and invite your pals around to eat it! Easy pezzy!

Blueberry and fennel cake
3 eggs
150mls of extra virgin olive oil or melted butter
½ cup of raw sugar
½ cup of honey
1 ½ cups of flour
1 cup of whole meal flour
1 Tablespoon of baking powder
1 cup of yoghurt
1 teaspoon of salt
1 teaspoon of crushed fennel seeds
1 full cup of blueberries or blackcurrants
How to make it!
Put all ingredients into a bowl except the blueberries
Gently fold together to form the cake batter
Put into a greased tin and place the berries on top
Bake in a pre-heated oven @ 150 c for 40 minutes
Test the centre with a skewer to check whether it’s ready
Dust with icing sugar.