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!!

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 
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.