Morning tea at Finniss Point

I’m in Auburn once again this weekend, spending time with dad. Today we had an invitation to visit one of the nurses who comes to help him shower – he has someone come in most days of the week, a fantastic service that makes a big difference to him, and is reassuring to the rest of the family.

Catherine lives in this tiny spot of a place, Finniss Point, which is between Riverton and Tarlee, back towards Kapunda. I had never heard of it before knowing Catherine (It sounds like it should be a seaside village, but it is totally not), and going there reminded me of how many tiny settlements have had their day in South Australia over time. Finniss Point seemed to be in its moderate, modest prime from about 1860-odd through to the early 1900’s. There are about 3 or 4 houses there now. Catherine and her family have lived there for about 6 or 7 years, in what was once the local Methodist church. Apparently the farmers in the district donated the acre of land it was built on (called ‘the holy acre’). It is almost impossible to imagine there being enough people to ever have had a congregation, but in those days of slower transport and more circumscribed lives, I guess people created little places close around them for support and connection. It’s a beautiful little spot – undulating hills, the brown and gold paddocks of summer, and quiet, quiet.

It was a treat to meet with Catherine, Syd and their daughter Felicity – not to mention their fab little dog Agatha (dad loved her!). We had some very tasty coconut and cheese biscuits (recipe follows) and talked and talked. It was great.

Here are some pics – with a couple of bonus extras of the chooks this evening in the chook shed, on their perches (and ‘interestingly’ blurred!)…

And here is the recipe for the biscuits:
Catherine’s cheesy coconut biscuits
1/2 cup (50 g) almond meal
3 eggs
60 g butter
pinch or two of chilli flakes or paprika
2 cups (225 g) grated cheddar cheese
50 – 75 g coconut flour, sifted

Method: Preheat oven to 200C and line a baking tray with paper. Blend the almond meal, eggs, butter, salt, chilli and cheese. Add 1/2 cup of the coconut flour and knead the mixture till it is the consistency of play-dough. Add a little more flour if necessary. Roll the dough into walnut sized balls and flatten a bit. Bake 15 minutes until golden and crisp. We had ours plain, and they were delicious, but according to the recipe book they can be served with pieces of tomato and basil leaves.

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2 Responses to Morning tea at Finniss Point

  1. Kathy says:

    Beautiful all ‘round. X

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