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Interview: The Engine Room's Natalia Schamroth and Carl Koppenhagen
Interview: The Engine Room's Natalia Schamroth and Carl Koppenhagen
Your book features a strong history on the Auckland restaurant scene - any particular reason?

Natalia

We were reminiscing about our days at Metropole just recently. Back then, Ray (McVinnie) was really into the world, not just about what was on our doorstep. We were lucky in that environment where we were allowed to be creative and bring something to the table. It was quite a free way of cooking. We were doing Indian, Thai, Turkish .. we had legendary tapas nights on Sunday nights which were so much fun.
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The Engine Room Eatery


How have things changed on the Auckland food scene since the start of your careers?

Carl

Certainly in the last 5 or so years, the restaurant scene has changed quite dramatically. It's really kicked in, I think because a lot of people from our generation have gone overseas, lived overseas and come back realising that it's actually a pretty good place to live, so let's bring all the stuff we love about eating in big cities overseas or backpacking and bring it back home.


Is that how The Engine Room came about for you?

Carl

We had a pretty firm idea of what we wanted to do - a small neighbourhood bistro serving up not only classics but also new modern bistro food.

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The North Shore's Finest

Natalia

And Sydney does that really well. I lived in Sydney for a few years and there's lots of owner-operator places like this that have been around for years and years. We like eating in places like that and we wanted to create a place that we would want to go to on our days off. It wash;t about creating a place that people wanted to come to, but where we would want to go to.
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Content updated: 16/07/2019 19:04

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