The Engine Room

Twice-Baked Goat's Cheese Soufflé

Awarded by Ginny Grant, Food Writer & Senior Food Writer Cuisine Magazine

If I lived in quiet, suburban Northcote and the Engine Room was my local, I doubt I would ever leave. This bustling bistro has so many beloved dishes that it’s nearly impossible for chef owners Carl Koppenhagen and Natalia Schamroth to take anything off the menu without causing a riot. There is almost always a version of a Thai salad, the infamous schnitzel, the Steak Frites, the churros and a fruit tart. And yet it is the Twice-Baked Goat's Cheese Soufflé that always beckons. With perfect technique, the rich combination of goat’s cheese and egg make for a light and dreamy souffle, while the bubbling moat of creamy cheese sauce might threaten to overwhelm you. It won’t. Your companions will want a taste. Just say no, you might not get it back. This is one luxurious dish that screams comfort and makes everything right with the world. It's a classic that never fails to deliver.

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