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.

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!)

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.