Scare­crow in the city

There’s noth­ing fright­en­ing about Scare­crow, Auck­land cen­tral’s kitchen, gro­cer and florist.

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Scare­crow of­fers sim­ple sea­sonal de­lights spiked with Mediter­ranean and Mid­dle Eastern favours. The phi­los­o­phy be­hind the food on its menu and in-store is driven by what’s in sea­son and what its sup­pli­ers have avail­able.

Chef Ben Bar­ton has run two sus­tain­able seafood evenings, and last week the Scare­crow team joined forces with Kel­marna Com­mu­nity Gar­dens, ar­ti­san bread pro­ducer Wild Wheat and Com­mu­nity Fruit Har­vest­ing to cre­ate a menu us­ing tra­di­tion­ally wasted food like of­fal, tag-2 sec­ondary food, yesterday’s bread and kale ribs.

Waste con­scious con­sumers who bring along their own cups and con­tain­ers get a 50 cents dis­count on take­away cof­fee and $1 on take­away sal­ads. “We like to pass on all the sav­ings to peo­ple who forgo the con­ve­nience of the dis­pos­able; Scare­crow uses only com­postable take­away con­tain­ers,” says Bar­ton.

Photo: Alexan­dra Wim­ley

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