18 Sep Taking the Pulse of Paris
We are in Paris. Home to celebrated French arts and culture, Haussmannien architecture and every gastronomic delight imaginable. But all is not well in this pulsing metropolis. We lived in Paris during the 1990’s. The population then was 9.3 million, today, in just over 30 years, it has grown about 20% to 11.2 million. Not an unusual situation in our increasingly mobile and urbanised societies, but the stresses on an urban environment are palpable.
For the beginning of the new academic year, Parisiennes would normally return from their summer vacation to a pleasant 22C in September. However during the first couple of weeks of September Parisiennes have been enduring 35C, with little overnight relief. Trees were frying in Paris and nerves fraying in the intolerable heat.
Bicycles, pedestrians, cars, scooters, skateboards and every other conceivable conveyance jostle along the heaving streets, wide boulevards, narrow passages, rutted, under construction (considerably more than we are dealing with in Auckland city), all the while commuters wilted in the oppressive sun. The Parisian population is ill equipped to deal with these temperatures, the streets begin to smell and people look exhausted.
Of course there are oases! One day, we found a late lunch and a marvellous refuge from the frantic afternoon streets. Squeezing past a stinking garbage truck, under a disused rail track, we popped out into a verdant permaculture garden filled with elegant espaliered fruit trees, herbs, artichoke plants, tomatoes, leafy vegetables, courgettes and all other kinds of goodness. Looked over by a low apartment block, collective housing, also boasting an equally verdant and productive roof garden. We turned to our left and, ascending a few steps beside a drystone rock wall, we arrived at a restaurant on the edge of the wilding railway line. We ordered welcome cool drinks, and waited on a scattering of chairs in mottled shade for our eventual table and an absolutely delicious, simple lunch. Much of it harvested from the garden. There are ways to live differently in our world. Only a privileged few get to see it, only a privileged few are living it. Have a look at fermedurail.org if you are interested to learn more.
Lunch was followed later that evening by a birthday party celebrating NZ writer and poet Andrew Johnston, who lives in Paris (his most recent book ‘Selected Poems’, was published recently by Victoria University). Many people gathered in his lovely apartment, chatting and grazing on beautiful canapés (and me with beads of sweat trickling down my spine). Everyone’s faces glowing in the heat. Later, we walked back along the canal, still sweltering, young people thronging along the banks of the waterway with music, food and drinks late into the sultry night. I had seen long queues outside ice cream shops, and there was no respite in the queuing!
Happily, Paris has now turned her face toward autumn, the days have cooled, as have the tempers. We always enjoy shopping in the vibrant markets, their abundant market stalls offering an enormous variety of fresh produce, baked goods, spices, oils, fruit and more. I love coming back to the apartment to cook it all up.
Today’s recipe is inspired by my lunch at Le Passage à Niveau. It is not their recipe, but an interpretation (you might need to save this one up for a summer meal!). There are lots of ingredients, mostly vegetables. The key here is the simplicity of the flavours which celebrate the juicy summer vegetables. Serves 6.
Halloumi and Oven Roasted Summer Vegetable Salad
You can use firm Goat’s Cheese instead of Halloumi, but it’s less easily procured.
Marinate your cheese: (night before if you plan ahead!)
Halloumi Marinade
2 x tablespoons honey
Juice and finely grated rind of 1 lemon
Pinch of chilli flakes
Sprigs of fresh thyme (or used dried thyme)
2 x tablespoons olive oil
Mix together well.
In a large container arrange 6 x 100 gr slices of Halloumi, coat with marinade. If you need to, they can be stacked, just ensure they are all coated on both sides. Refrigerate.
Vegetables
2 x aubergines, cut in medium cubes (2cm). Salt all over and put aside on a plate to rest for about 30 minutes.
3 x courgettes, cut on an angle in chunky rounds
3 x very fine leeks, or 1 small leek. If you have very fine leeks, just remove outer leaf, cut in 4cm lengths. For larger leek, remove green end, cut in halve and slice into finger length pieces. About 1 piece per person.
1 x stalk celery, sliced down the middle and cut as for leeks
9 x shallots, halved
18 cherry tomatoes, whole
2 x large garlic cloves, grated
1 teaspoon chilli flakes
1/4 cup olive oil
1/2 cup water
Salad
3 x cups of green leaf mix – such as cos, red lettuce and rocket
1/2 cup basil pesto (make it or buy it!)
Preparation
Heat oven to 175C. You will need a large roasting pan.
Rinse the salted aubergine and squeeze gently, dry on paper towel. Put it in the roasting pan with the other vegetables except the leeks, add in the garlic and the olive oil and salt to season. Toss together gently, then spread evenly. Now add the leeks on top. Pour over water. Cover tightly with foil or baking paper. Cook in oven for about 45 minutes or until all the vegetables are tender. Remove from oven and set aside (still covered).
Take a large pan and warm some olive oil to medium hot, when it’s ready add Halloumi slices and cook for about 2 minutes on each side (until it’s golden). Don’t crowd them. Drain on paper. Keep marinade for salad dressing.
Generously wipe the pesto around a large shallow salad bowl. Add the salad leaves to cover the bowl. Scatter over the warm vegetables and some of their juices. Top with the grilled Halloumi slices. Dress the salad with the rest of the marinade.
Notes: you can use or add other summer vegetables such as red peppers or okra, add olives if you like. What I like about this dish is its simplicity, juicy sweetness and clean flavours, not dominated by bolder flavours.
Bon appetit!
Alison
Spring planting
Spring is the perfect time to start planning your vegetable garden, but remember to get your seeds and plants in the ground by Labour Weekend for a bountiful summer harvest. As you think about the season ahead in the garden, perhaps my Parisian recipe above can serve as your inspiration for the vegetables and herbs you choose to grow. Whether it’s crisp lettuce for a fresh salad or fragrant herbs to elevate summer BBQ dishes, now is the time to embrace the joys of planting and nurturing your own home-grown produce. And it’s a great way to save on food costs too!
Spring condiments
We’ve already mentioned the gorgeous range of Juno Olive Oils just arrived on the Scarecrow shelves. Now we welcome the perfect complement: aged balsamic vinegar. Aceto Balsamico di Modena IGB by Fondo Montebello not only comes beautifully packaged, it has a rich, complex flavour profile that adds balanced acidity and sweetness giving depth to salads, marinades, and, if you’re feeling adventurous, even desserts! it We think it’s hard to find a really good, aged balsamic vinegar, so we are really happy to have this special product now available. It is additive-free. Believe it or not, aged balsamic vinegar pairs perfectly with spring strawberries – try it!
Food, glorious food
At Scarecrow, our kitchen team takes the utmost care in devising, 
preparing, cooking and serving your meals. Each dish is beautifully presented, showcasing the freshest of quality produce sourced from our local suppliers. Right now, the team is busy putting the finishing touches on our brand new Spring Menu, which we’ll be introducing you to very soon. (Sneak peek below!) We’re confident you’ll love what’s to come, so gather a group of friends together at Scarecrow and let us take care of nourishing you!
Plan a picnic…
Plan a picnic! It’s spring, which means we get lots more time at the end of the day to enjoy the outdoors. At Scarecrow, as you know, we have an extensive selection of award-winning NZ made artisan cheeses from right across the country. Picnics can be as lavish or simple as you like – and what’s easier than throwing a couple of quality cheeses, a crusty loaf of bread and bottle of something chilled into a tote, and spreading out with friends at one of our beautiful nearby parks.
Winemaker’s Dinner – update!
Please note a change in date for our highly anticipated Winemaker’s Dinner, 
which will now take place on Friday, 3 November at 6.30pm at Scarecrow. Secure your tickets by contacting us at events@scarecrow.co.nz and be sure to inform us in advance if you have any dietary preferences or restrictions. The evening promises to be fun, delicious and educational, as we’re joined by Goldie Estate winemaker Heinrich Storm. Chef Aurelien has created a 4-course menu to pair with some of Goldie Estate’s finest wines. We can’t wait to see you on Friday 3 November!
Waiheke Walking Festival
Not long to go until the annual Waiheke Walking Festival kicks off! For 11 fabulous days from 26 October until 5 November, Waiheke Island will reveal gorgeous pockets of untouched beauty to keen locals and visitors alike. We’ve been involved with the Walking Festival for many years, and this year with Scarecrow we’ll be mixing things up by taking you on a slightly different track. Find out all you need to know over at the Waiheke Walking Festival website. We look forward to meeting you just before 9am on 31 October! Come with a friend, or a group, for the day or a longer stay – there are accommodation packages available. You’ll love what our beautiful island paradise has to offer.