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Christmas Cake with a Root Vegetable Twist

from $51.50

These unique Christmas cakes are my ‘Southland’ take on the traditional Christmas cake using local root vegetables and local spirit.

While in the winter season and at their best we optimised Wilson’s Vege carrots, beetroots and swedes. We have cooked and preserved them in Auld Distillery ‘seed to sip’ Malted Barley spirit.

We combined these with a batter made using local eggs and single source wheat to produce something I am truly excited about.

I love these cakes and am extremely excited to share them.

This year we have two cake sizes:

  1. A traditional 6-inch baked cake, 1.3kg approx total weight ($82.50)

  2. A smaller 4-inch baked cake ($51.50)

Cakes will be available for collection from the Batch Cafe INVERCARGILL (173 Spey Street) on Friday 20th December (10am-2pm) or Saturday 21st December (10am-12pm)

Please contact chefethanflack@gmail.com with any questions.

Limited stock available.

6 inch - $80 + $2.50 transaction fee

4 inch - $50 + $1.50 transaction fee

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These unique Christmas cakes are my ‘Southland’ take on the traditional Christmas cake using local root vegetables and local spirit.

While in the winter season and at their best we optimised Wilson’s Vege carrots, beetroots and swedes. We have cooked and preserved them in Auld Distillery ‘seed to sip’ Malted Barley spirit.

We combined these with a batter made using local eggs and single source wheat to produce something I am truly excited about.

I love these cakes and am extremely excited to share them.

This year we have two cake sizes:

  1. A traditional 6-inch baked cake, 1.3kg approx total weight ($82.50)

  2. A smaller 4-inch baked cake ($51.50)

Cakes will be available for collection from the Batch Cafe INVERCARGILL (173 Spey Street) on Friday 20th December (10am-2pm) or Saturday 21st December (10am-12pm)

Please contact chefethanflack@gmail.com with any questions.

Limited stock available.

6 inch - $80 + $2.50 transaction fee

4 inch - $50 + $1.50 transaction fee

These unique Christmas cakes are my ‘Southland’ take on the traditional Christmas cake using local root vegetables and local spirit.

While in the winter season and at their best we optimised Wilson’s Vege carrots, beetroots and swedes. We have cooked and preserved them in Auld Distillery ‘seed to sip’ Malted Barley spirit.

We combined these with a batter made using local eggs and single source wheat to produce something I am truly excited about.

I love these cakes and am extremely excited to share them.

This year we have two cake sizes:

  1. A traditional 6-inch baked cake, 1.3kg approx total weight ($82.50)

  2. A smaller 4-inch baked cake ($51.50)

Cakes will be available for collection from the Batch Cafe INVERCARGILL (173 Spey Street) on Friday 20th December (10am-2pm) or Saturday 21st December (10am-12pm)

Please contact chefethanflack@gmail.com with any questions.

Limited stock available.

6 inch - $80 + $2.50 transaction fee

4 inch - $50 + $1.50 transaction fee

All orders are considered final and are non refundable. If you need to make changes to your order please contact us at chefethanflack.co.nz. Any changes will be at our discretion. No changes will be possible within 7 days of the collection date (20th December 2024)