GIFT VOUCHERS ARE THE NEW EGG....

Give a voucher this Easter

With Easter around the corner, we are (or should be...) starting to think about Easter gifts. 

Easter eggs are so last year.... 

This year why don't you give exciting gift vouchers ? 

Or what about fabulous cooking class vouchers?

Our gift vouchers are valid for 6 months and can be used on anything. Your friends can wander the shop and pick out something they adore and have always wanted. 

Cooking classes commence on the 9th of April and we are ready! Give your friend a fabulous and memorable night out with delicious food and amazing wine. 

Much better than an alfoil egg.....

Call us on 8362 8822 if you would like further details 

or look online here.

Have a great weekend,

OOP x

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!