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Our gift vouchers are handwritten on beautiful foiled card, valid for one year and sent out the same day we receive your order. Please note orders received on Saturdays, Sundays & Mondays will be processed on Tuesday morning. Due to Covid-19, courier delivery times may be delayed.
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 $60 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)
Combine all the ingredients except the bay leaves and bacon. Mix well, cover and refrigerate for 24 hours.
Preheat the oven to 170°C. 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 then fold the overhanging bacon over the top of the mixture. Cover with a piece of baking paper, then tinfoil, and place in a roasting tray half filled with hot water. Bake for 1 hour then remove the foil and paper and cook for a further 20 minutes. Remove the terrine from the water bath, cover with a piece of fresh baking paper and place weights (heavy tins are ideal) evely over the terrine. Allow to cool, then refrigerate the weighted down terrine overnight. To serve, invert the terrine onto a plate and cut into slices.
Combine all the ingredients except the cherries in a saucepan. Bring to the boil, simmer for 15 minutes, then add the cherries. Simmer for a further 5 minutes, then remove from the heat and store in sterilised jars while hot or cool and refrigerate for up to 2 months.