Tuesday, October 9, 2012

Summer Lovin'


Finally the weather is starting to warm up!! 
So it's time to start thinking about all the sunny days where your friends and family will be celebrating and having a fab time in your backyard! 

To kick off the summer entertaining season, we are running a great promotion! 
When you purchase a 2 metre, 2.4 metre, or 3 metre refectory style teak table, 
you will receive a FREE pizza oven and a 
FREE Pete Evans cookbook!

 2 x 1m : $1795.00
2.4 x 1m : $1950.00
3 x 1.2m (extension) : $2450.00 

 Other fabulous teak you might like.....

Sunlounge $995.00

 2m Bench $795.00
1m square table $850.00

Folding teak chair $169.95

 Other new stock you might like...

Ceramic Vase with Fluro strip from $19.95

 Marimekko Mugs $24.95

6 Pack Cooler Bag $69.95

And don't forget to look out for our annual catalogue 
that will be coming out very soon! 

Thursday, September 13, 2012


Check out what we have been up to lately on our Instagram!

Follow us for fun updates at 'OUTDOORSONPARADE' !  

Don't forget to visit our website for our gorgeous new stock that is arriving daily! 

Friday, July 20, 2012

Italian Obsession!

A little treat on a Friday afternoon.... Our new absolutely stunning Italian ceramic range!!
We cannot stop looking at these beautiful pieces, each one more unique than the last. 

Mugs $44.95
Dinner Plates $84.95
Small Plate $54.95
Soup Bowls $94.95
Small Bowl $74.95
Salad Bowls $179.95

Don't miss out on these beauties!!

Call 08 8362 8822 for more details

Monday, July 16, 2012

Stunning Winter Blues

Loving all of our blue stock at the moment! 

Gnome candles $24.95
Sant and Abel Pyjama Pants (available in cotton and flannel!) $49.95
Italian Teapots $95.00
Italian Plate $29.95
Zero Japan Teapot $59.95
Designer Guild Cushion $215.00
Mohair Throw  $179.95
Rainbow clock $49.95
Limoges Teacups $199.95
KitchenAid Artisan Mixer RRP $749.95 OUR PRICE $695.00

Come into OOP and check out our stunning winter blues!

Wednesday, July 11, 2012

Culinary Genius!

We had the absolutely amazing Jordan Theodoros taking a cooking class last night, and it certainly did not disappoint. His knowledge base is endless and we always learn so much from him! Not only were his dishes mouth-watering but they looked amazing!
He will be doing another class at OOP later this year (the date is still to be confirmed),
so keep your ears peeled! 

Here is the recipe for a beautiful dip he made as entree.. Enjoy!!!
Eggplant, Parmesan and Fetta Dip 
4 eggplants roasted, peeled and drained
80g butter
80g flour
550ml milk
60g grated parmesan
140g fetta
Heat the milk in a pot. 
Melt butter in another pot and whisk in flour to make a roux, cook until golden.
Add the milk, whisking all the time to make a smooth white sauce.
Simmer for 5 minutes.
Chop the eggplant so it becomes a puree, then add this and the cheeses, season with salt and pepper and garnish with parsley. 

Thursday, June 28, 2012

Newsletter Lovin'

Sign up for our monthly newsletter and receive updates 
on our latest stock and specials! 
Sign up HERE

Thursday, June 14, 2012


Come into OOP tonight to have a glass of bubbles and shop up a storm!!!

Thursday, June 7, 2012

Lachy Colwill's egg surprise

Lachy Colwill served up this delicious dessert on Tuesday night. As promised, here is the recipe!

Eggcup: orange, yoghurt, chia and chai

Orange gel
1 litre Sweetened orange juice
5 g Gellan gum

Strain the orange juice through a fine sieve to remove any excess pulp. Place the orange juice in a saucepan and whisk Gellan into the cold juice. Bring this mixture to a boil then turn down to a simmer for 6/8 minutes, whisking occasionally. Once cooked place the mixture in  a clean sauce pan and place in the fridge to set. Once set place the firm mixture in a high powered blender and buzz until very smooth.

Yoghurt espuma
200 ml Greek yoghurt
200 ml Quality pouring cream
50 ml Sugar syrup
50 ml Lemon juice

Add all ingredients to a mixing bowl and whisk together until smooth. Place entire mixture in a cream siphon and charge with 1 N02 cream bulb.  Shake the gun really well then store in the fridge until ready to use. Assemble the orange gel and yoghurt espuma in a hollowed egg cup and sprinkle with chia and chai seeds. Serve in an egg carton with a tiny spoon!