FIVE MINUTES WITH …. NATALIA SCHAMROTH, ENGINE ROOM

When Natalia Schamroth and her husband/ business partner, Carl Koppenhagen opened The Engine Room 14 years ago, their dream was to open an eatery where locals can have a great time and eat damn-honest food. The restaurant has become iconic on Auckland’s North Shore, renowned for top-notch service and unwaveringly awesome food.

How’s business?

After 14 years we are busier than ever, although now we’re feeling like we are in control a bit more. We are working like a

finely tuned machine. We have put in a lot of groundwork and enjoy not working 80 hours a week like we used to.

What’s popular on the menu?

Always the Twice-baked Goat’s Cheese Souffle. Always a favourite and in demand. We use French goat’s cheese because some things the French just do better.

What’s new for the season?

The latest thing on our menu is a poached king prawn salad with Bloody Mary dressing, new season sweetcorn, heirloom tomatoes and horseradish mayonnaise.

What’s one thing on the menu you would like everyone to try?

The Twice-baked Goat’s Cheese Souffle. It is so special and when people try it they love it. It is now gluten free, so for customers who are coeliac or with a gluten intolerance who

in the past had difficulty with selections, we can now recommend they try it … and everyone truly loves it!

What’s your best tip for reducing wastage?

Carl and I were taught from the beginning not to waste a single thing. It comes naturally for us. We never throw anything out, because everything has a use. What has to be thrown out goes into the compost bin. We have seen plenty of young chefs coming through who haven’t learnt that yet. It is important to not waste a thing, because of the cost, people in the world are starving, and food is precious.

Which woman from history has been influential in your life?

Sue Fleischel from the Great Catering Company. She is an extremely hard worker and a woman with a vision. She has been through a lot and come out the other side.