All posts tagged: Scarecrow

Wine AKL, Scarecrow 7 course dinner and Milse

Last Friday, my friend Miss A and I devoted ourselves to an indulgent evening of wining and dining. There was a wine tasting marathon, a 7 course seafood dinner, cocktails and the night ended at what is easily regarded as the best dessert restaurant in Auckland. We began at 5pm sharp at Wine AKL, a celebration of New Zealand’s wine from 80 vineyards across 2 levels down at Shed 10, Queen’s Wharf a special for Restaurant Month. This was followed by a 7-course dinner of sustainable seafood at Scarecrow on High. There we met a couple of foodies from out of town so we (well, actually Miss A was the instigator) decided to accompany them to Milse for dessert.    Wine AKL Wine AKL started off with a performance by Java Dance Company and with a bang as Bob Campbell (Master of Wine) and wine maker Daniel Le Brun dangerously ceremoniously opened a couple of bottles of the new No. 1  Assemblé (pronounced: a-SOM-blay) which we got to sample.  This was absolutely delicious. We headed upstairs area which was …

Tasty questions with Ben Barton, Scarecrow

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