OOP cooking classes filling fast!

PEEL ST.

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!

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

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!!

OOP IN VOGUE LIVING!

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 

 

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.

BOOK INTO OUR AMAZING COOKING CLASSES HERE