This week Tony Astle ate at The Engine Room, an Auckland restaurant with a focus on seasonal dishes and locally grown produce.

He sampled the Bluff Oysters, the Grass Fed Scotch Steak with Maitre d’hotel butter, Hapuku -the catch of the day- with eggplant, caponata, and saffron aoli, and the twice-baked Cheese Souffle, which was once a signature dish at his own Antoine's.

The twice-baked cheese souffle from the Engine Room. Photo / Tony Astle

Plus, for desert he tried the Coconut Panacotta, the Chocolate cremino al chocolato, and topped it all off with a selection of cheeses.

"A four tick experience... bordering on five ticks."

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Ingredients

2 tbsp oil

10 large onions peeled and thinly sliced

1 tsp sugar

1 tbsp flour (optional)

3 litres heated fresh beef stock

375 ml dry white wine

Note: This soup is best made at least two days before it is required.

Method

1. In a heavy-bottomed pot add the oil, sliced onion and sugar.

2. Over a low heat, slowly cook the onions, stirring frequently.

3. This process will take some time.

4. When the onions are caramelised, but not burnt, sprinkle them with flour.

5. Stir well. Then, add the heated stock and the dry white wine.

6. Bring to the boil. Skim-off any scum that floats to the surface throughout cooking.

7. Reduce heat, simmer for about 40 minutes.

8. Remove from heat, chill, then refrigerate until required.

To Serve

1 Baguette thinly sliced

Gruyere cheese, grated

1. Preheat an oven to 180 deg C.

2. Heat the soup, then ladle it into individual ramekins.

3. Top with slices of baguette, liberally sprinkled with enough Gruyere to cover the top (about 3 tbsp per ramekin).

4. Place in oven and bake until golden brown.

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