22 Jun Winter chills… Get cosy at Scarecrow!
Over recent weeks we have been developing some new recipes, both savoury and sweet, and you’ll see them shortly on our winter menu to be released in July. We love to work with the ‘classics’ of Mediterranean-based cooking (which I alluded to in my last newsletter), and then we add our own flourishes to a recipe. It’s really interesting for me to be working with a new Head Chef (Arkadeb) who brings different perspectives and influences. I think there are some exciting dishes in the making here and we hope you’ll love them! Supporting him is our skilled chef team and our talented Iranian pastry chef, who brings her own flavours and traditions to our offering. Particularly special are the Cornes de Gazelle (Gazelle Horns), a light, crisp pastry enclosing a crescent of almond, cardamon and orange filling. So delicious and not too sweet. These are a North African specialty. You’ll need to be quick because they are proving popular. We can’t guarantee you’ll find one in the cabinet – but just keep popping in! You can be sure there are a host of other delicious alternatives.
The crowd that gathers in Scarecrow is so diverse and interesting, it really is a great place to test and share ideas, to meet new people, or even just to sit and watch the chattering crowd. This is one of the aspects of Scarecrow that I really love and feel most proud of. I believe it’s an important attribute of a functional city to have ‘bump’ spaces, where people gather, meet, talk, thrive. The Scarecrow community extends from our own wonderful staff out to embrace local residents, businesses, travellers, students and academics. In the past week alone, I have had the privilege to meet the director of the RSC (Royal Shakespeare Company) out here to view a first folio gifted to NZ by Governor Grey), itinerant musicians, politicians, a former Governor General, teachers, artists, librarians, professors and so many others in Auckland, from around NZ or beyond our shores. I watch as our team chats with regulars, extends warm hospitality to the newcomers, bringing a relaxed atmosphere that is conducive to this broad community ‘feeling at home’ in our space. Come in and join the crowd! You can be sure of a warm welcome.
I’m also proud to say that we are being ‘re’-joined by some of our old team members! It’s a special feeling to have old friends coming back to us.
Further down this newsletter you will see an image of our new classic Cassoulet dish. Here is a version that is vegetarian (or vegan if you prefer; just omit the parmesan in the breadcrumbs). This is a hearty and delicious dish that really fills your seasonal vegetable quota for the week!
Before the recipe, I want to mention the important trend of lowering our dependence on meat as a tasty protein source. You and yours may not be ready to give it up yet… but using meat in dishes such as this cuts down on the amount of meat you will consume. You can add a little meat to a dish to satisfy the cravings of meat loving family and friends, without making your whole plate centred around the meat. In fact, the dish can be prepared and meat added for those who want.
Vegetarian Winter Cassoulet
This makes 4 – 6 servings (maybe 6 for lunch… 4 for dinner?)
Ingredients
3 x leeks
1 x celeriac root
4 x carrots
1 x medium head of garlic
3 x celery stalks
3 x tins of beans – I use a mix of 2 cannellini or butter beans and 1 black or adzuki beans
150 gr dried tomatoes
2 bay leaves, whole
4 whole cloves (or 1/4 tsp ground clove)
1/3 cup olive oil
Mix of fresh or dried herbs: thyme, rosemary, oregano. If using fresh herbs, you can tie them together and use them as a Bouquet Garni, or strip them off their twigs and chop
1 litre water (or vegetable bouillon)
Salt and pepper
Garlic breadcrumbs
Left-over bread (sourdough or baguette), whizzed up to make 4 cups of crumbs.
1 tablespoon chopped garlic
1/2 cup finely grated parmesan (don’t include if you’re going vegan)
1/2 cup finely chopped parsley
1 tsp salt and a good grind of pepper
Method
Rinse the tinned beans well and toss together, set aside.
Clean leeks thoroughly, halve them down the centre and chop into 2cm squares (discard leafy green tops).
Peel celeriac root and chop into 1 cm cubes
Scrub carrots and cut in half lengthwise then chop into 1 cm wide diagonals
Slice celery stalks cut into 1cm pieces
In a stove top casserole (iron or enamel is ideal) heat the olive oil to very warm (not burning) and add the chopped vegetables, herbs and cloves (not the garlic), toss them around to cook evenly. After vegetables begin to have golden edges (12 to15 minutes), add the dsrundried tomatoes and garlic, allow this to continue to cook for a couple of minutes, then add the beans and a litre of water (or vegetable bouillon). Add salt to taste – you will need less if you have bouillon or bouillon cube in the dish. Simmer for 15 minutes (watch your veggies don’t go too soft).
Breadcrumbs
Make these while the cassoulet is simmering: toss the breadcrumbs with garlic, then toss through the olive oil. Heat the oven to 175C. Line an oven pan with baking paper and spread the crumb mix over. Pop in oven til golden – stir the mix after about 10 minutes. The crumbs will take about 15 minutes to turn golden. Remove from oven. When quite cool stir through the parsley and parmesan (if using).
To serve
Remove and mash a spoonful or two of the beans and then return them to the cassoulet, mix through, this will thicken the stew. Sprinkle the dish with the breadcrumbs and pop back into hot oven for 5 minutes. (Before putting into oven, you can transfer your cassoulet into individual oven proof cassoulet dishes for a lovely finish).
Adding a ‘meaty’ element?
A classic cassoulet uses a variety of meats slowly cooked. However, a quick method is to use a 1/2 cup of thinly sliced chorizo. Put it in with your vegetables at the start. You can then take 2 or 3 sausages (try lamb merguez, venison or beef sausage), slice them thickly and gently brown them in a pan with a little olive oil then add some broth from the cassoulet. Simmer for 5 minutes. Add this to the top of your finished cassoulet. A little bit of meat can go a long way here!
Bon appetit!
Alison
Winter is here… embrace cosy vibes at Scarecrow
Winter has arrived, bringing chilly temperatures and the perfect opportunity to indulge in cosy goodies. At Scarecrow, we have so many treats in store to warm your soul and lift your spirits. Winter favourites include our warm Apple Strudels and Winter Fruit Crumbles.
As we embrace the winter season, we are also excited to celebrate the upcoming Matariki festival. We’re looking forward to celebrating this time of reflection, renewal, and connection, with our curated selection of artisan gifts, grocery items and of course, seasonal dishes to warm and nourish you through the cold!
Matariki
Matariki, the Māori New Year, begins this weekend! Matariki, also known as the Pleiades star cluster, 
symbolises renewal, reflection, and the start of a new cycle. It is a time of celebration, where communities come together to honour their ancestors, express gratitude, and welcome the arrival of new beginnings. It is a great opportunity to get together with loved ones, share stories, indulge in traditional feasts, and embrace the spirit of unity and growth that Matariki stands for.
Want to catch a glimpse? The best time of evening to see the seven sisters of Matariki is just before dawn, as they rise to the east.
We think our commitment to sustainability and supporting local producers aligns well with the values of Matariki, with themes of honouring the land, its resources, and our local growers and producers. So come join us in embracing the spirit of this special time in Aotearoa.
Raindrops keep falling…
We love our collection of stove-top coffee pots! 
How cute are these espresso cups and coffee mugs featuring raindrops? I think we’ve all had enough of rain lately… but you’d have to agree, it looks very cute on ceramics! And makes for a perfect brew with your Kokako coffee beans alongside, or anything equally lovely from our range of delicious things to put in them! From Trade Aid, these cups are beautifully made, affordable and fair!
On the topic of starting your day off right, we wanted to let you know about the Aerolatte. This nifty little gadget is a kitchen must-have! Use it to whip up a barista-quality frothy milk for your homemade Matcha, hot chocolate and of course your favourite morning milky coffee. Because it’s light and comes in its own little case, you can take it with you wherever you go – including into the wilderness to catch the early morning stars of Matariki!
Sereni-tea… create an oasis at home!
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Enamelware, back in stock!
We have been waiting a long time for these beauties to arrive 
back in store. Classic and truly timeless pieces, these will last you a lifetime (you’ll be passing them on to the kids!)! Available in 2 sizes, these enamel casserole dishes are super versatile, and perfect for your winter oven-to-table meals. Try before you buy, by enjoying a Scarecrow Winter Cassoulet served in dishes from this range. You’ll see, they truly are exceptional quality!
Lovely locals and their Penan Bags!
You know we love our regulars at Scarecrow, so we thought we’d give a special 
shout out to the wonderful team at Gow Langsford Gallery. Located in Auckland, Gow Langsford showcases NZ contemporary art and fosters a vibrant creative community, something we value immensely! Here’s a stylish Gow Langsford staffer on a recent visit to Scarecrow for her morning pick-me-up – sporting one of our favourite handwoven Penan bags, no less! Come in and see our range of Penan bags next time you’re in store – they are super handy totes, make gorgeous gifts, and best of all, proceeds go to supporting families of the women of Penan, Borneo.
Linear Park
The long-awaited Te Hā Noa, Victoria Street Linear Park project is finally underway, with the goal of bringing a renewed sense of vibrancy and greenery to our central city. While there may be some temporary disruptions to street access to the café, we assure you we are still here, and open for business every day of the week. Despite the works, the Scarecrow team is ready to greet you with a smile and a delicious hot brew or bite to eat. We’re still your ‘oasis in the city’, amidst the hustle and bustle of progress. We can’t wait for the finished result!
‘Wikitoria’
If you’ve called into Scarecrow lately, you’ll notice the exterior makeover of our beloved ‘Wikitoria’ building well underway. With the Linear Park works having begun, we decided it was a great time to give our exterior a ‘rebrand’. The new colours not only enhance the building’s charm, they are designed to reflect the tones of our neighbouring Albert Park. We think you’ll love them!
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