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Our gift vouchers can be handwritten on beautiful, foiled card or sent as an instant E-voucher. All vouchers are valid for one year. Handwritten vouchers are sent out the same day we receive your order or can be collected during office hours (Tuesday - Friday from 9:30am onwards and Saturday from 3pm onwards). Orders received on Saturdays, Sundays & Mondays will be processed on Tuesday morning. To purchase a handwritten voucher, please fill out the form below. Or click to purchase an E-voucher. Please note, The Engine Room will be closed on Tuesday, 01 February for the long weekend. Gift vouchers will be processed Wednesday, 02 February.
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 14 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 artichokes, vinaigrette, parsley and hollandaise in a saucepan just large enough to hold the artichokes snugly, seasoning generously with salt. Use a serrated knife to trim about 3cm off the top of each artichoke and remove a layer or two of the hard leaves from the base and discard. Peel back a layer of the fibrous flesh from the bottom of each artichoke.
Place the artichokes in the saucepan of flavoured water and place a piece of baking paper and a plate on the top to weigh down the artichokes. Bring to the boil, then simmer for 30 - 35 minutes until a skewer inserted in the base of the artichokes meets just a resistance. With a slotted spoon, transfer the artichokes to a cake rack to drain and cool upside down.
When the artichokes have cooled a little, gently splay their leaves to expose the choke. Remove the choke with a teaspoon and discard. Transfer the artichokes to individual plates (along with the stalks if using) then drizzle with vinaigrette and sprinkle with parsley. Serve with hollandaise on the side to dip the leaves into, finger bowls and cloth napkins.
Note: If the artichokes have long stems, trim them so the artichokes sit flat on a plate. Peel the stems to expose the light-coloured flesh and oil with the artichokes. Remove with a slotted spoon after 25 minutes and continue boiling the artichokes. Serve with the artichokes.