03 Sep Currents of Change
Oscillating moods following in the wake of the weather’s behaviour, a palpable reflection of the barometer. I feel I have commented on this quite frequently and I believe it simply reminds us how intense our connection is with the environment. For instance, over the weekend we enjoyed some clear blue skies, albeit still cold temperatures, which seemed to pick up people’s mood after so many months of grey and rain. Or, as Wallace Chapman quipped on RNZ, we’ve been experiencing a ‘blue sky event’ which apparently is the first since December! To what extent is our outlook aligned with weather? Perhaps, the unusual weather that we’ve been experiencing is a salient reminder of how interconnected we are.
I heard some interesting talks at an event I attended over the weekend, and one in particular seems relevant here, a presentation about the state of fishing and the health of our oceans. Frankly, the state of the oceans, groaning under the weight of plastic pollution, waste run off from sewerage, toxic chemicals and nitrogen is a devastating cocktail for the future. Add to this the impact of an unchecked fishing industry that cannibalises the seas, it’s hard to feel optimistic. I think we are doing rather better than in many places in the world here in Aotearoa, but undoubtedly we too need to do much, much more to protect our waters and our marine life. On the same day as that talk, a friend delivered me two Kahawai fish he had caught from his canoe that morning just off Waiheke. It was a bountiful catch that day, and he was understandably delighted. I wonder if he will be taking his two small children fishing in 10 years’ time and what that catch might look like? We are serving some fish dishes in Scarecrow, but sourcing truly ‘sustainable’ fish is becoming increasingly difficult, I think we should all think twice before buying fish.
We are preparing to go to France to spend some time with our daughter and son-in-law, so next newsletter, you’ll hear from me from an autumnal France where we will be enjoying the mushroom and fig season, as you enter asparagus and summer berries season! Treats in store for all of us! Before leaving, I have been discussing our spring menu with Chef Arkadeb, so I’m confident you can look forward to some delicious new season flavours from October!!
Luke Hurley and friends were a great winter highlight for us. We might be able to bring more music to you in December. Stay tuned! For now, we continue to ‘make peace’ with the complications of the transformation of Auckland City – it is a struggle and we so appreciate everyone who takes the trouble to battle the road works and find our door! We appreciate your support. May I remind you too that we are bursting with lovely local and international products – great gift ideas, hampers or care packages. Give us a call if you can’t make it into the store.
I want to mention that in the recipe ideas I share with you, I don’t always give very precise quantities… for instance, last newsletter, I said the Garden Herb blend would make a great pasta sauce. That blend will keep in the fridge for a couple of weeks – and you wouldn’t put it all on one pasta dish for two! I am an intuitive cook, and I hope that with my suggestions, you too can enjoy that flexibility and explore different ways to use ingredients. Here is a recipe for this week.
Our chickens are back in egg production (yes, they think it’s spring…) and this always triggers egg recipes for me! Eggs are incredibly versatile and make a terrific centre piece for weekend brunches, perfect with Father’s Day on its way. I think a great egg dish is a good start to any day.
This will serve 4 to 6. It’s a Caramelised Onion Open Omelette, with sun-dried tomatoes and chilli (optional).
Ingredients
4 brown onions
1/3 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon brown sugar
A few sprigs of thyme
Large knob of unsalted butter
150 gr feta
100 gr grated parmesan
8 sun-dried tomatoes
1/2 teaspoon chilli flakes
1/2 cup cream or whole milk
Fresh ground black pepper
Parsley for garnish (about 1/3 cup)
Method:
Cut 4 brown onions in half, turn face down and slice finely. Put into a large, heavy sauté pan with an oven proof handle, place on stove top on medium heat with 1/2 of the olive oil. Add thyme stripped off stems. Cook gently for about 20 minutes. Don’t increase the heat, allow them to cook slowly on medium. Stir occasionally. When they are soft, add balsamic vinegar and 1 good teaspoon brown sugar. Reduce to a low heat and cook a further 15 minutes. Take off heat and transfer into a bowl. (No need to wash the pan as you need it for the omelette).
Finely slice the sun-dried tomatoes, add 1/2 teaspoon chilli flakes and toss together. Sprinkle with 150 grams feta or a fresh curd cheese. (Option: If you love anchovies, you can rinse some brown anchovies, chop them and add these to the sun-dried tomato mix).
Into a large bowl crack 8 – 10 eggs, whisk until they are frothy. Slowly add 1/2 cup of cream or whole milk and continue to whisk. Fold through grated parmesan. Add a good teaspoon of salt.
Heat the pan to medium with the rest of the olive oil and a knob of butter, let the butter melt and spread evenly, then turn up heat a little and pour in egg mix. Cook for 2 minutes then reduce heat to medium and stir gently, then continue to cook for another 5 minutes or so (not stirring). Turn on your oven grill. Into pan sprinkle the onions and scatter over the tomato and cheese mix. Place pan on a high rack under the grill. Leave for about 3 – 4 minutes – watch this – don’t burn your top…! Remove carefully, the pan handle will be very hot. Freshly grind black pepper over and sprinkle with parsley.
Serve in the pan. Delicious with salad, sourdough and all the other goodies you love on your breakfast table!
Bon appetit!
Alison
Father’s Day!
This Sunday is Father’s Day! A day to honour the incredible fathers and father figures in our lives, and beautifully timed to coincide with the beginning of spring – and that in itself is worth celebrating we think! Whether it’s your dad, stepdad, grandfather, or a special mentor, we have some fabulous ways you can treat the special man in your life, with the help of the team at Scarecrow! Read on for some great gift ideas, and what we think just might be the ultimate Dad’s Day gift, our Winemaker’s Dinner on Friday 8 September!
A pie & a beer for dad…
All week long, right through to Father’s Day, Sunday 3 September, we have a great offer on a well-loved combo… that’s right, you can give dad a treat any day this week with a fabulous Father’s Day deal: grab a hearty Scarecrow Pot Pie and a beer for just $25! Happy days indeed as we raise a toast to fathers and father figures across Aotearoa.
Demon Dad Gift Box
We’ve put together a collection of goodies that will go 
down a treat with dad this coming Sunday. Organic Kokako coffee and a gorgeous Acme cup and saucer, chocolates, nuts, delectable Niue Honey, and more. To be fair, they’ll go down a treat with the whole family, so it’s up to you dad if you feel like sharing the goods, or keeping them all to yourself! Head into Scarecrow and pick up one of our Father’s Day gift boxes this week to surprise dad at the weekend!
For the choco-holic dad…
If your dad is a chocolate fiend, we can help! Forget the Cadbury’s and other generic mass-produced brands of this world, at Scarecrow we go out of our way to ensure our chocolate selection is quality – small batch, boutique and award-winning Kiwi brands doing their best to create some of the world’s finest chocolate. Come in and ask the Scarecrow team to tell you about some of the local chocolate brands taking pride of place on our shelves.
Hot sauce… for a cool dad!
With spring in the air it’s time to dust off the barbecue… and what great timing with Father’s Day ahead!
Uncle Dunkle’s
Slow-cooked and smoked with NZ Tea Tree wood over three days, with a uniquely complex flavour profile, Uncle Dunkle’s sauces are versatile, and a fantastic addition to any kitchen cupboard.
Apostle Hot Sauce
Handcrafted in Wellington, Apostle produces beautifully packaged small-batch sauces. Hand-picked chillies and well-balanced spices ensure a rich, flavourful sauce that will enhance any meal, without overpowering it. In a variety of blends, you’ll find an Apostle Hot Sauce to complement whatever it is you’re cooking with. Trust us!
For hot sauces for dads who love to barbecue and cook outdoors, the Apostle and Uncle Dunkle’s ranges are a wonderful gift to spice up dad’s life.
Juno Olive Oil
We’re excited about the arrival of Juno Olives Olive Oils to the Scarecrow shelves. Produced in Greytown and specialising in extra virgin and flavoured olive oils, Juno Olives have picked up multiple awards. Their sustainable approach to growing and producing olive oil is a hit with us – as are the oils themselves! Come into Scarecrow and pick up a couple of bottles for a lovely Father’s Day gift (or for your own kitchen cupboard!).
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On to even more exciting September things…. and a top-notch way to treat dad – the Scarecrow Goldie Estate Winemaker’s Dinner is fast approaching! On Friday 8 September,About Goldie Estate…
Goldie Estate Winery is a boutique estate nestled on Auckland’s 
backyard paradise of Waiheke Island. As the island’s oldest winery, Goldie is renowned for its classical varieties, like Cabernet Sauvignon, Merlot, Syrah and Chardonnay. With a commitment to excellence and core focus on sustainability, Goldie Estate has picked up numerous awards for their wines over the years, and we are thrilled to be collaborating with them for our upcoming Winemaker’s Dinner!
About Heinrich Storm…
Heinrich Storm, the visionary behind the exceptional Goldie Estate wines, not only has a deep passion for making quality wine, but an unwavering commitment to sustainability. Heinrich continues to push the boundaries in creating the quality wines Goldie Estate is known for. We’re delighted to welcome Heinrich to the city for the evening of Friday 8 September. Come along and meet him!
