16 Aug August Adventures ⚽🌸🎶☀
Hello from Alison,
I’m reflecting on the final FIFA match here in Auckland – and the energy it has generated that has intoxicated the city and the country for the past 6 weeks or so. What a positive injection in so many ways in the depths of a wet and cold winter. I think we farewell the Women’s Football having learnt a lot. While these things are not unique to Women’s Football, I sense that the extent of the passion and love for this game, played by women, was underestimated, and the stadium buzz was somehow different from the men’s game. I certainly appreciate more how sport can be such a great platform for nations to come together, for community engagement across age groups, and less surprisingly, the boost of interest in our country and all we have to offer.
One evening on the train to the stadium I met a mum from the USA, accompanying her teenage daughter and their football team who were playing ‘junior’ matches all over New Zealand. She was so delighted and proud! Undoubtedly I am particularly conscious and sensitive to the impact because we have seen such an uplift in Scarecrow, and we are certainly grateful and very mindful of this, as I am sure all the hospitality businesses around the country will be. Thanks FIFA for coming to Aotearoa.
Conversely to all this positivity. I was reminded yesterday of something my mum taught me at a young age, ‘If you don’t have something nice to say, say nothing at all’. I am sure many of us were drilled with the same missive. I want to talk about Google, Trip Advisor and other ‘review’ platforms. Unlike most other industries, the hospitality industry is truly in the headlights with the ubiquitous presence of reviews. We certainly use them when we are travelling, as I assume most people do these days. I would be lying if I didn’t admit to being delighted when we receive a lovely review. Sometimes they are not glowing reviews, and we understand that unfortunately sometimes a party may have a disappointing experience. However, I am smarting today because yesterday during a very busy morning service, when we had an avalanche of customers, I politely asked a customer if he would mind moving from a 4 person table to a two person table right next to him (he was still awaiting his order to arrive). He just got up and told me to cancel his order and left. Naturally, I invited him to stay at his original table and apologised profusely for asking him to move. By the end of the day he had posted a one star review and some comments through which I am sure he intended to undermine our business. The damage is real for hospitality as there is no filter to manage ‘discontent’ or maliciousness. Review platforms are legitimate places to highlight your experience, positive or negative, but I think it’s important to reflect carefully before posting something that is damaging. To use another old adage. always read reviews with a ‘grain of salt’.
Speaking of reviews, we have recently eaten at a few of the new eateries in the city and have had some great experiences. The Auckland food scene continues to flourish despite all the issues that the industry has faced over recent years. I’m particularly thinking about Alma, Bossi and Moved.
Lastly, to end on a happier note, some thoughts about the stars of the show for tourists taking goodies home from our country. Folks just love the Little Beauties dried fruits, particularly the Kiwi Fruit and Feijoa, such a unique taste of New Zealand. We have a good collection of artisan honey and this is always popular too, I hope the weather improves for our beekeepers, they have really had some poor seasons recently! Niue Honey is back in stock, it is so beautifully presented. Then we have the range of linens and cards from truly talented local artists and designers – Ali Davies, Tanya Wolfkamp, Sue Wickison to name a few (yes, you’ve read about these people before).
Finally a recipe!
This is a herb rub or sauce (perfect with lamb), but you can use the fresh herb mix as a pasta sauce or on a baked fish dish (instructions below). We used it recently for a boned leg of lamb on the barbecue. Maybe that feels a bit out of season, but along with breaking buds on trees come the first clear days, and we have recently enjoyed a couple of ‘al fresco’ meals.
Happily the herbs in our garden are beginning to flourish again (not much else I’m afraid), so this is the inspiration me this week.
For the Herb Rub you’ll need:
2 cups of fresh herbs, stripped from their stems. I used a mix of rosemary, oregano, thyme
1/2 teaspoon cumin seeds, lightly toasted in a pan
5 garlic cloves
1/3 cup of olive oil
Dash of red wine vinegar or squeeze of fresh citrus (1 tablespoon)
Zest of 1 citrus – lime, lemon or orange
1 generous teaspoon flaky salt and a good grind of pepper
Put everything into a blender, whizz until well-integrated.
For Lamb:
Take your boned leg of lamb and rub the mix all over the meat, be vigorous. Cover and allow to rest for at least 45 minutes at room temperature (up to 1 hour).
Place lamb on hot barbecue and turn every 5 minutes or so until brown, then reduce heat (we use a wood fire, so we lift the grill plate away from the coals). For medium rare you will need to cook it for about 30 minutes. Excellent with some grilled vegetables off the barbecue and a tahini or yoghurt sauce.
For Pasta:
Carefully toast 1/3 cup of pine nuts (yes, the Pinoli from NZ are exceptional!)
Confit some small tomatoes in olive oil
If you have some spinach to hand, finely chop one cup. Remove tomatoes from heat and toss spinach through.
In a warmed serving dish, toss everything through the pasta with the herb rub. Serve immediately (with grated or ribbon parmesan if you like)
For Fish:
Take a baking dish and grease with a little olive oil. Place fresh fillets into dish, coat them with Herb Rub, sprinkle around some capers or caper berries. In the blender put 2 thick slices of sourdough bread and 1 tablespoon of herb rub with an extra 1/2 teaspoon of salt. Blend. Sprinkle crumb mix over fish fillets. Put into a hot oven (200C) for 20 minutes. Delicious with potatoes and salad.
Bon appetit!
Alison
August
August has always been a big month at Scarecrow, with Restaurant Month a key highlight of our year. Our 2023 menu has been very well received, so thank you! Coupled with the incredible buzz around the FIFA Women’s World Cup (how fabulous the games have been!) and the promise of spring just around the corner, we’ve been truly fizzing lately!
This August, we wanted to bring some extra fun by launching our Sunday Night Sounds series with Luke Hurley. Live music, beautiful food and a great vibe, these nights are proving to be so successful – enjoyed by all! There’s still time to join us – Sunday Night Sounds continues for the remaining 2 Sundays in August, from 5.30pm at Scarecrow. Tickets are from $65 for ‘amuse bouche’ plus a glass of wine with a 2-course menu, and must be booked by emailing events@scarecrow.co.nz. Come along – there are a few places left!
Winemaker’s Dinner
As mentioned, we are putting the finishing touches on an exciting line up of evening events at Scarecrow.
First up, our Winemaker’s Dinner on Friday 8 September. We’re thrilled to be partnering with Waiheke Island’s first ever winery, the esteemed Goldie Estate for an exquisite evening of beautiful food and perfectly paired wines. Winemaker Heinrich Storm has curated a selection of their meticulously crafted wines which he will present and discuss, Chef Aurelien has designed a 4-course menu to complement each of the wines that Heinrich will showcase. Many of you will know Aurelien who was our previous Head Chef, we’re thrilled to have him onboard for our upcoming evening events.
For the Goldie Estate Winemaker’s Dinner, Aurelien has created two 4-course menus for you to select from, catering to numerous dietary requirements. This promises to be an evening of refined flavours, great company and sumptuous wines, so secure your spot now! Email events@scarecrow.co.nz to book.
Spring feels… 
It’s so lovely to be seeing hints of spring in the air. After your coffee at Scarecrow, pop across the road to our beloved neighbouring Albert Park to see the magenta and creamy buds of the magnolias – the first signals of spring tapping at our door. Despite the frosty cold in the air, the days of longer light are on their way, always a mood booster after a long and chilly winter.
Food news
Good things continue to emerge from the Scarecrow kitchen! Whether a big breakfast, hearty, healthy lunch or something on the go from the cabinet, our chef team continues to put out the very best in nourishing, freshly made items – and vegan options abound! We have recently developed a new, very addictive roulade featuring pistachios and matcha. Doesn’t it look absolutely gorgeous! Try it for yourself next time you’re in, for a spot of delicious indulgence.
Loukoumi
Keep an eye out on the Scarecrow shelves for some of the best Turkish Delight we’ve ever tasted – and it’s made right here in Aotearoa! Loukoumi is a gorgeous artisan business, set on handcrafting the perfect collection of Turkish Delight from their own original recipes. Based in Rangiora, the team has been perfecting their craft since 1970. Loukoumi Turkish Delight will be in at Scarecrow very soon. Come in and see us, and see for yourselves how delicious these little sweet treats are!
Served by the Chef @ Scarecrow
Don’t forget, with Chef Aurelien back in town, our evening events and private dinners have kicked off! ‘Served by the Chef’ @ Scarecrow creates memorable dinner events for private groups of 12 or more guests at Scarecrow. Work function coming up? Friend’s birthday dinner? A special occasion, or just because… Get a group together or host your next dinner party with us! Call us on 09 377 1333 or email events@scarecrow.co.nz
Tamaki Makaurau abuzz
As always, Auckland city continues to buzz with arts, sporting and cultural events. With the fanfare of the football almost behind us, we look forward to new and exciting things to do in our beautiful city. Looking for inspiration? Check out Auckland Art Gallery Toi o Tamaki, or Auckland Unlimited for plenty of things to keep you busy over the coming weeks.
Special mention to the Waiheke Walking Festival, the ‘world’s friendliest walking festival’ – not til October but quickly approaching! This year the Scarecrow sponsored walk will be taking a new route – more on that as we approach the festival. Talks and accommodation packages are now available to book over on the festival website so get a group together and start planning now!
Progress…
Progress on the Linear Park Te Ha Noa continues, as you will have seen! Yes, the disruption to pedestrians, vehicles and ours and other nearby businesses can be frustrating at times, however the end result will be worth it!
Please continue to find your way to see us, the team is always here with a warm welcome and a hot cup of something organic and nourishing bite to eat.
