Tuesday, April 15, 2014

One class down, 20 more to go!

Cooking class number 1....

Andy Davies PRESS
Our cooking class season started with a fantastic bang! We had a brilliant night with Andy Davies and the boys from Press. For those who have never been to, or heard of Press, listen up... 
Press is an inner city restaurant with amazing food and an ├╝ber cool vibe. 
The Press philosophy is simple - 

We simply want to bring the best products from our patch of the 
earth to the table and have fun doing it.
We look at cooking as a skilled craft not as art. 
We're a bit 'in-house' when it comes to curing, pickling, baking, brining, 
smoking ... And, we've got loads of passion and a good dose of ethics   

This philosophy was reflected in the cooking class and
Andy's food throughout the entire night was absolutely superb. 

Here is an insight to what we experienced at the cooking class. 
Try these recipes for yourself and experience the Press style of food.

Annatto rubbed spatchcock with scorched corn salad. 
(Top left image)

2 x Spatchcock halved and seasoned lightly

Make the Annatto marinade with -
80 g of the Mexican Annatto seed paste
Orange juice
Garlic salt and pepper
Allow to marinate for at least 6 hrs, preferably overnight.

Cook spatchcocks on grill or BBQ until golden brown /orange colour.

3 corn cobs, husks removed and cooked lightly in water.
Then scorch them over a wood grill or BBQ until there are some good scorch marks across them.
Serve with the spatchcock. 

Ras el hanout lamb rump with roasted eggplant.
(bottom right image)
4 small lamb rumps trimmed as marinated in the below 5 ingredients
2 tbsp" herbies" ras el hanout - it is the best by far
Olive oil
Salt and peppers

3 eggplants sliced, then oven baked until sweet.

Yoghurt dressing :
300g of plain yoghurt
Salt and pepper

Serve lamb with eggplant and drizzle the yoghurt dressing across the top.

Head to our website for our list of other brilliant cooking classes. 
Andy will be back for his second class on the 12th of August. It is filling up fast so be quick to book to cook!

Saturday, March 29, 2014


Give a voucher this Easter

With Easter around the corner, we are (or should be...) starting to think about Easter gifts. 

Easter eggs are so last year.... 

This year why don't you give exciting gift vouchers 
Or what about fabulous cooking class vouchers?

Our gift vouchers are valid for 6 months and can be used on anything. Your friends can wander the shop and pick out something they adore and have always wanted. 
Cooking classes commence on the 9th of April and we are ready! Give your friend a fabulous and memorable night out with delicious food and amazing wine. 

Much better than an alfoil egg.....

Call us on 8362 8822 if you would like further details 
or look online here.

Have a great weekend,

Saturday, March 22, 2014

OOP cooking classes filling fast!

Adelaide's new favourite

Jordan Theodoros is a favourite here at OOP. 

We have been lucky enough to have experienced his culinary magic for the past few years at our brilliant cooking classes! And since opening Peel St, things have really taken off!!

Our cooking class with Jordan sold out in a matter of days and after convincing him to do a second, it is filling fast again. Click here to view his class.

Jump in now to get a seat at this innovative Ottolenghi style class.

This dish is so spectacular we featured it in our latest catalogue. It has been tried and tested at dinner parties and lunches and is absolutely divine. 

Try this recipe and enjoy Jordan's unique, impeccable and intensely focussed style!

Lamb Soldiers 

1kg lamb mince
100ml olive oil
1kg onions, chopped finely diced
1kg red capsicum, finely diced
1kg tomatoes, skinned and chopped
2 tablespoons ground cumin
1 tablespoon ground all spice
2 tablespoons ground coriander seed
1 bunch of parsley
125gm melted butter
2 tablespoon tomato paste
red pepper (cayenne) and salt

To garnish - 

pine nuts, sliced red onion, yoghurt, 
fresh mint, sumac, chopped fresh tomato.

Heat a heavy based pan and heat the olive oil, then sear the lamb mince until it is lightly browned. Remove from the pan. Heat the butter in the pan and sweat the onions and capsicums until soft. Add the lamb mince back along with the ground spices, salt, pepper, tomatoes, tomato paste and a pinch of cayenne. Finish with chopped parsley.

To serve - 

Grill some long strips of turkish pita, and spoon lamb mince over. Finish with some roasted pine nuts, chopped tomato, yoghurt, sumac, red onion and fresh mint. 

Bon Apetit!

Friday, August 2, 2013

Winter warmers...

Winter warmers...

It is the perfect weather today for a delicious, soul warming slow cooked dinner. Tony Carroll from Jolleys Boathouse recently cooked this amazing dish at his OOP cooking class. See below for his recipe and see how delicious this meal is for yourself. You will be thanking us!

Slow Cooked Lamb Shoulder w Moroccan Flavours.
Quince, Preserved Lemons and Almonds.

1k Lamb Shoulder  
1 Ea Onions{Finely diced }
6 Cloves Garlic {Crushed }
4 Ea Tomatoes {Diced }
20 Mls Saffron Water
2 Lt Chicken Stock {Hot]
200 mls Vegetable Oil

2 Ea Cinnamon Sticks  Broken
1 Table Spoon Coriander Seeds
1 Table Spoon Cumin Seeds
1 Table Spoon Fennel Seeds
Roast, Cool, Grind and Sieve the above.
1 Table Spoon Turmeric
1 Table Spoon Smoked Paprika
1/3Table Spoon Chilli Powder.
½ T/Spoon Powdered Ginger.
3 T/spoons Honey
100 mls Red Wine Vinegar

Seal Lamb Shoulder in a really hot pan, and place onto a braising dish. 
Sweat Onions in Oil really well, add garlic and Cinnamon for 3-4 mins. Add all the spices and cook out.
Add Tomatoes, 3-3 Mins, Honey, and a pinch of salt.  Add hot chicken Stock and Saffron Water, bring to the boil and simmer.
Pour over the lamb, cover w Al Foil and place in a low oven overnight.

Finish w salt lemon Juice, Poached Quince, Toasted Almonds and Preserved Lemons.
Garnish w picked Coriander Mint and Parsley.

  Enjoy xx

Saturday, July 27, 2013


Although our jealousy has set in of festival goers at Splendour in the Grass this weekend, we couldn't help but notice the funky and fantastic campers that have chosen to use the actual size combi tents available at Outdoors on Parade!! 

1:1 Scale – same size as the original T1 Campervan (1965). Officially licensed by Volkswagon. Two zip-separated, Double Size rooms. Doors open, just like on the original. Fly sheet doors seperate inner compartments. One large vent across the front and another vent on the right hand side at the back window allowing for airflow through the doors / fly sheet. Manufactured by the factory who produces tents for North Face, K2 and Coleman.
Technical Specifications
3000mm x 1000mm Waterproof groundsheet is sewn into the inside of tent. Sleeps four adults
External: approx 398cm(L) x 187cm(H) x 155cm(D). Internal: approx 388cm(L) x 182.5cm(H) x 145cm(D). When packed up: approx 85cm(L) x 35cm(H) x 35cm(D). Weighs: approx 12.5kg
3,000mm Polyester taffeta roof. 3,000mm Oxford ground sheet. 1,000mm Polester taffeta sides. Contents: Tent, Fly, Poles, Ropes & Pegs, Setup Instructions

PRICE $595!! 

Recreate your own Summer of Love with a hippie-tastic VW Camper Van Tent!!

PRESS - Eat your heart out

We had the chefs from Press here on Wednesday night, and as expected the food was truly to die for! With seven delectable recipes over the night, we were amazed at how easy but delicious the recipes were!! The dessert was the icing on the cake (excuse the pun) and we could not help but go back for seconds... so we thought we'd share the recipe with you! 

Chocolate Tart

360ml cream
180ml milk
400g chocolate
2 whole eggs


Blind bake your sweet paste base at 170°C for approx 10 min until base is cooked.

Remove blind baking beans and set aside.


Bring Cream and milk to boil, remove from the heat and stir in the chocolate until all melted.

Whisk in two eggs.

Pour into your base and bake for approx 30 min at 100°C

Remove and cool before eating.

Bon Apetit!!