Author(s): Natalia Schamroth & Carl Koppenhagen
When Natalia Schamroth and Carl Koppenhagen opened The Engine Rom, on Auckland's charming Northcote Point, over seven years ago, foodies made a beeline. After all the pair, who'd worked together in their early cheffing careers at the storied Metropole, in Parnell, and then at the famous Reuben cafe in the Auckland Art Gallery, were renowned for innovative food, packed with flavour. Not only that, for many years Natalia had also been one of Cuisine's magazine's most popular food writers. The buzz around The Engine Room has never died, and it's easy to see why every year it wins awards in both the coveted Metro (each year for seven years it's been judged Metro's best neighbourhood bistro) and Cuisine restaurant of the year awards: the food is fabulous, the winelist superb, the service snazzy and the entire experience exemplary. Simply put, it's some of this country's best food. Fans have wanted an Engine Room cookbook for years, and now their wishes have finally been answered. With 100 of The Engine Room's best dishes, plus recipes for the meals that Carl cooks for staff dinners, this superb book, which features a unique 'day in the life of a restaurant' section, will delight and inspire.
Natalia Schamroth and Carl Koppenhagen have run the award-winning The Engine Room in Northcote Point for seven years. Carl cooks and Natalia runs front-of-house. Their philosophy is 'good damn honest food and cooking with heart and soul'. No wonder it's booked out almost every night of the week. Their pedigree is impressive. Natalia traind at AUT and then worked abroad for 10 years. In New Zealand she's worked at the famous Metropole, she set up Cafeteria Allpress and was co-owner of Reuben Cafe. In London she cooked at Tabac and The Prince Bonaparte, and she's cooked privately for Ruth and Richard Rogers (of the River Cafe), Nicholas Coleridge and Jonathan Newhouse (of Conde Nast) and Kate Moss. In Sydney she cooked at Paramount with Christine Manfield, at The Boat House with Tony Papas and at Sean's Panaroma with Sean Moran. Carl also trained at AUT and worked in New Zealand at Metropole. He spent six years as a chef in various London restaurants. Natalia and Carl have have been published by Delicious and Mindfood magazines and have worked with Fisher and Paykel on The Social Kitchen.