Interviews
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Tasty questions with Ben Barton, Scarecrow

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Scarecrow is an artisan foodstore, kitchen and florist on Victoria Street. They have a temporary pop up at 42 High Street, “Scarecrow on High” while their Victoria Street premises is being refitted. With a menu that changes daily, Scarecrow serves only seasonal and sustainable food. A beautiful ethos.

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Ben Barton is the head chef at Scarecrow and below are his answers to the tasty questions I cooked up for your enjoyment.

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Describe your restaurant’s food:

Local, seasonal, nourishment.

What is your restaurant’s signature dish?

Chopped liver on rye with crispy chicken skin, egg and parsley salad, mustard vinaigrette.
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Name your favourite comfort food:

Hot smoked Kahawai.

What did you have for breakfast?

Croissant, butter and jam.

What is the most delicious thing you’ve eaten this week?

An Indian version of quesadillas with paneer and chutney.
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What is an underrated ingredient?

Cabbage.

What are 3 sources of inspiration to you?

The seasons, fishing and foraging.

Favourite restaurant?

Orphans kitchen.

There’s a potluck dinner tomorrow night (and you’re not working) what are you bringing?

Sumac roast buttercup, sauteed brussel sprouts, citrus, date and tahinni dressing.

What is your most memorable meal?

Coconut husk smoked snapper with chili paste, tortillas, avocado and lime on Playa Paradiso, Mexico.
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Just for Restaurant Month

What’s The Catch?

Friday 14 August, 7pm Scarecrow Pop Up, 42 High Street. A 7 course dinner of sustainable fish. Join Scarecrow on a fishy journey as they serve up some of the best bait in NZ. Tickets $65 per person. SOLD OUT.

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3 courses for $40

Scarecrow’s Restaurant Month special is a three course dinner or lunch for $40. Options include scorched sashimi with citrus and macadamia oil, North African spiced fish with roast romanesco and pear and ginger tart with vanilla ice cream. Available throughout August 2015.
Images used with permission from Scarecrow.
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