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Gift Vouchers

Our gift vouchers are handwritten on beautiful foiled card, valid for one year and sent out the same day as we receive your order. We strongly recommend delivery by courier rather than post as we cannot guarantee a timeframe for New Zealand post delivery. Alternatively gift vouchers may be picked up from the restaurant. Orders received on Saturdays, Sundays or Mondays will be processed on Tuesday mornings.

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Details for the Gift Voucher

$

Delivery & Address

  • Standard Post
  • Courier, same day $19 (Auckland CBD only)
  • Courier, Next day $7 Nationwide
  • Collect from The Engine Room

Payment Details

Cookbook

Our 600-page book captures the life of one of New Zealand’s most awarded local eateries. It includes over 2,000 images documenting its inner workings as well as the secrets of the 100 recipes that have made it hard to get a table for the last 12 years! First published in 2012, we have reprinted it due to popular demand. The Engine Room Eatery | RRP $80 Natalia Schamroth & Carl Koppenhagen Photographs by Kieran Scott Creative direction by Alt Group Published by Random House New Zealand 600 pages | 19.5cm x 25.5cm (ISBN 9781869799748)

Your details

Delivery & Address

  • New Zealand $12 per book (1-3 days)
  • Australia $30 per book (3-6 days)
  • Rest of the world $80 per book (6-10 days)
  • Collect from The Engine Room

Payment Details

Ricotta Gnocchi with Tomato Basil sauce

Recipe

Combine all the ingredients except the oil in a medium bowl and mix together gently with a fork until a soft dough forms. Add a little more flour if the dough feels too sticky. Turn the dough out onto a lightly floured bench.

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French Country Terrine

Recipe

Place the bay leaves, along the bottom of a 30cm x 12cm terrine. Line the terrine with bacon, slightly overlapping the slices and with the ends hanging evenly over the sides. Press the marinated mixture into the tin

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Globe Artichokes with Hollandaise

Recipe

Combine all the ingredients except the artichokes, vinaigrette, parsley and hollandaise in a saucepan just large enough to hold the artichokes snugly, seasoning generously with salt.

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Jerusalem artichoke, celeriac and pancetta soup

Recipe

Heat a sauté pan over medium heat, then add 1 tablespoon of oil and heat for 1 minute. Add the sausages and cook for 6 to 8 minutes, turning them while they brown, adjusting the heat as needed. Remove them from the pan and set aside on paper towels to...

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