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

Hippie-tastic!

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!! 

Features
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
Dimensions
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
Waterproofing:
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

Base:

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

Remove blind baking beans and set aside.


Filling:

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!!

Saturday, July 6, 2013

The WHITE price!!

 We have the 'White price' for our gorgeous white ceramics at the moment!


We have dramatically reduced a large range 
of our fabulous white ceramics.
These superlative brands include;
 The classic German Arzberg range,
Quirky and fun Italian Seletti range 
and...
the stunning and long-lasting 
Pillivuyt plates!

Come in for a peruse!
OOP xx 
 




Wednesday, July 3, 2013

Another Brilliant Cooking Class

Last night we were absolutely blown away by Tony Carroll from Jolley's Boathouse and his culinary talents. He started off with a cured salmon perfect for dinner parties, then went on to amaze us with a slow cooked lamb shoulder, and finished with an extremely addictive passionfruit semifreddo. 



Next up -- Brian Richot from the Currant Shed on the 23rd of July!! 



Give the Moroccan slow cooked lamb a try for yourself! 

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   Tumeric
1 Table Spoon   Smoked Paprika
1/3 Table 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.


Thursday, June 27, 2013

Turning the Tables

We're excited for two of our lucky customers who will be entertaining on our fabulous teak tables soon, after purchasing them with fabulous discount!! 
Come in this Saturday and purchase yours!!  

Our extendible tables (2m - 3m x 1.2m) were $2450 are NOW ONLY $1850 (save $600!!!!)
and (1.8m - 2.4m x 1m) were $1950 are NOW ONLY $1650





 


We almost met with Carlos Astudillo this week from Georges on Waymouth who we absolutely fell in love with!! He will be showing off his culinary skills at his cooking class on Tuesday the 13th of August! 
Places are still available, but get in quick!! 
Book here!!






Friday, June 21, 2013

OOP Products in the spotlight!



There has been a number of OOP products featured in this months Australian Home Beautiful magazine. Products ranging from gorgeous homewares to beautiful and unique Interior Design pieces. Don't forget our fabulous Interior Design service here at the shop! We can help you create your space into one as stunning as those featured in Home Beautiful.

OOP xx



Thursday, June 13, 2013

Hentley Farm deliciousness!



Last night we had the pleasure of holding our yearly Hentley Farm cooking class with brilliant chef Lachlan Colwill. Lachy's credentials are impressive. A Barossa boy originally he has worked and trained at top restaurants around the world. During his time at The Manse, he was awarded the Best Fine Dining Restaurant three years running (from 2008-2010), as well as the Best Restaurant and Best Chef awards in 2010 in the SA Restaurant and Catering awards. And in 2009 his personal talent was put beyond question when he won the national La Chaine des Rotisseurs Chef Competition, went on to represent Australia in the international competition in New York, and placed third in the world.

So......last night was no exception. It was delicious!! 
Our menu consisted of the following -
ENTREE -
Yellow fin tuna, parsnip, wild rice and lemon (See recipe below).
MAIN - 
Heritage beef, bechamel, swede, lemon thyme and tatsoo (see pictured below).
DESSERT - 
Fake egg: Orange, yoghurt and poppyseed. 



































NOTE - The wild rice element to the entree was delicious....AND SIMPLE! We are trying it out here at the shop this afternoon for a yummy arvo snack and to test our own skills. 



Main course Pink Beef = AMAZING!

Try it at home or better yet, book into one of our other cooking classes to experience a brilliant night too!!  


OOP xx
 



Friday, May 31, 2013

Winter is here!




WINTER IS HERE!

After a beautiful summer here in Adelaide, we are excited for winter to arrive. Rugging up in warm coats, scarves and boots, sipping hot coffee and drinking the odd glass or 2 of red wine, winter means comfort and style.

 Gorgeous tartan and paisley umbrellas with wooden handle - $49.95

 
 
Chunky knit red scarf - $69.95 & divine rabbit fur vest $345.00


Happy Friday!
OOP xx

Saturday, May 18, 2013

OOP COOKING CLASSES!

OOP COOKING CLASSES

We had one of the most inspiring cooking classes ever with Jordan Theodoros of the soon to be opened "Peel Street" restaurant in , obviously enough, Peel Street in the city.

As promised, we are including one of his delicious recipes from the night and go to our website to book some of the upcoming classes:    www.outdoorsonparade.com.au



Crispy fried garfish with green tahini

15 garfish fillets
Plain flour for dusting
Beer batter
Beer Batter
1 cup plain flour
1 cup corn flour
1 tablespoon baking powder
A pinch of salt
1 bottle of your favourite beer, Coopers Pale Ale works well
1 tablespoon vegetable oil
Enough soda water to make a smooth thick consistency

Mix all batter ingredients together and chill.
When ready, coat the garfish in flour, dip into the batter and deep fry.

Green tahini
½ cup tahini
1 bunch coriander
Juice from 1-2 lemons
1 garlic clove
¼ tsp cumin
Salt and pepper
Water

Blend all the ingredients together



 

Thursday, April 25, 2013

OPEN ANZAC DAY AFTER NOON (UNTIL 4PM)

After attending a moving Dawn Service we are open for 4 hours shopping extrvaaganza this afternoon.
We have a great new range of fur jackets, stunning French cushions and doona covers, Ottolenghi cookbooks, and everything any bride could dream about for her wedding registry.

Monday, April 22, 2013

After the soaking rains we received in Adelaide yesterday, and the cooler Autumn weather, it is appropriate that we experience a winter menu  Cooking Class tomorrow night by the quite outstanding head chef from Chianti, Toby Gush. Lucky guests at our classes watch the chef prep a 3 course meal and get to taste each course, matched by fabulous wines.Wine guru, Mikey Sawyer will be presenting wines by Howard Park . Althought this class is full, check out other fantatic classes ( incl another by Toby in October!)

Wednesday, April 10, 2013

BRILLIANT FIRST CLASS with MELODY HERBERT from AUGE

We had the most fabulous class with Melody from Auge last night.
Not only were we treated to a fabulous 3 course Auge meal, we learnt exactly how to replicate it at home and heaps of extra tips from Melody's wealth of experience working in top notch restaurants in Sydney and France.
As promised on Instagram last night here is the fab crab pasta recipe:

Crab Pasta:
800g flour
200g Semolina
4 egg yolks
4 eggs
Salt and pepper
100g chick peas (must soak overnight in water)
1 chilli
4 cloves garlic
Olive oil
Butter
Lemon leaf
Crab (Blue Swimmer)

Place chickpeas in to water, 1 part chickpea to 3 parts water.  Add 2 cloves of garlic, zest of 1 lemon, thyme and boil for about 40 minutes or until completely cooked. Strain off liquid and season and place in good olive oil and leave to cool.
To make the pasta dough, in food processor. Place flour, semolina, salt, yolks and eggs and blitz until it begins to come together. Then add 3 tablespoons of oil, remove from food processor and knead until it all comes together and forma a ball. Wrap in cling film and rest in fridge for 45 mins to an hour.
Remove from fridge and roll pasta in to sheets at about 2mm thick using a pasta machine then roll through the angel hair cutter in the machine.
Crab:
- Fresh- blanche and remove all the meat from crab.
- Frozen- Pick through meat to make sure there is no shell.
Raw meat is the best.
To make:
Place garlic and chilli in pan, lemon leaf with salt, pepper and butter sauté. Then add fish stock (crab stock with chickpea) and simmer for a couple of minutes. Add crab and remove from heat. Boil pasta when pasta is cooked, place in pan with sauce and sauté. Check seasoning and serve.