Ruby Red deliciousness!

Humorous, dedicated, flamboyant 

Enzo from Ruby Red Flamingo. 

The team at Ruby Red Flamingo follow the philosophy that - 

FOOD SHOULD BE FUN. 

FOOD SHOULD BE EVER CHANGING. 

WHY STICK TO A MENU WHEN YOU CAN CAPTURE THE EXCITING NEW FLAVOURS AND EXPERIENCES THAT EACH NEW DAY BRINGS? 

We were lucky to have Enzo for a cooking class and everything, absolutely everything was delicious!

Try this recipes for yourself and experience the Ruby Red deliciousness!

Soft hearted chocolate tortino

 100g of dark chocolate 70%

90g butter

80g icing sugar

30g cornflour

2 eggs

Cacao powder

Preparation-

Cut the dark chocolate into small pieces and put in to melt in the bain-marie. Then add the butter, also cut into pieces once the chocolate has almost melted. 

Add the icing sugar and once mixed, set aside. 

Beat 2 eggs in a bowl and once the chocolate cream has cooled blend them together. Next, add the flour, after passing it through a sieve. 

Butter up perfectly 4 moulds of an aluminium baking tray.

Lightly dust the moulds with cacao powder. Shake of excess and then pour the chocolate cream into them.

At this stage, they can either be cooked or put in the fridge (max 2 days) or even the freezer to be cooked at a later date. 

The tortino are cooked in a preheated oven at 180 degrees/ Cooking time varies from 12 - 22 minutes depending whether they are cooked immediately or stored first. Of importance is to ensure the outside is well cooked but the heart of the tortino remains soft and creamy. 

When ready, serve the tortino immediately, either on their own or with fresh or whipped cream, ice cream or fruit such as berries.

Yum... 

** Enzo will be back at Outdoors for his second cooking class on the 13th of October - Don't miss out! Book to cook!

So how much do you love your Mum?

Mothers Day is almost here...

It is that time of the year to spoil her rotten!.. Let us help you!

We have the most gorgeous gifts perfect for your Mum, gift wrapped beautifully to make her day. 

Here are some of our gift ideas for you.....

Why not buy Mum a cooking class voucher? Spoil her to a fun night out eating amazing food and drinking great wines. 

Or ....

Limoges breakfast cups and saucers $199.95

Kate Spade notebooks pk/2 $19.95

Gorgeous fluro pink Kate Spade photo frame $49.95

The perfect top for winter. Elk woollen top $149.95

Mum can layer up with a stunning jacket $229.00

Or..... 

We have a gorgeous range of Mohair throw rugs, 

prices starting at $149.95-$220.00 

Plus many more great ideas! 

Call us at the shop on 8362 8822, jump online or 

drop by at the shop to have a look!

Spoil Mum, she deserves it!

One class down, 20 more to go!

Cooking class number 1....

Andy Davies PRESS

Our cooking class season started with a fantastic bang! We had a brilliant night with Andy Davies and the boys from Press. For those who have never been to, or heard of Press, listen up... 

Press is an inner city restaurant with amazing food and an über cool vibe. 

The Press philosophy is simple - 

We simply want to bring the best products from our patch of the 

earth to the table and have fun doing it.

We look at cooking as a skilled craft not as art. 

We're a bit 'in-house' when it comes to curing, pickling, baking, brining, 

smoking ... And, we've got loads of passion and a good dose of ethics   

This philosophy was reflected in the cooking class and

Andy's food throughout the entire night was absolutely superb. 

Here is an insight to what we experienced at the cooking class. 

Try these recipes for yourself and experience the Press style of food.

Annatto rubbed spatchcock with scorched corn salad. 

(Top left image)

2 x Spatchcock halved and seasoned lightly

Make the Annatto marinade with -

80 g of the Mexican Annatto seed paste

Orange juice

Vinegar

Garlic salt and pepper

Allow to marinate for at least 6 hrs, preferably overnight.

Cook spatchcocks on grill or BBQ until golden brown /orange colour.

3 corn cobs, husks removed and cooked lightly in water.

Then scorch them over a wood grill or BBQ until there are some good scorch marks across them.

Serve with the spatchcock. 

Ras el hanout lamb rump with roasted eggplant.

(bottom right image)

4 small lamb rumps trimmed as marinated in the below 5 ingredients

2 tbsp" herbies" ras el hanout - it is the best by far

Olive oil

Garlic

Parsley

Salt and peppers

3 eggplants sliced, then oven baked until sweet.

Yoghurt dressing :

300g of plain yoghurt

Mint

Garlic

Parsley

Lemon

Salt and pepper

Serve lamb with eggplant and drizzle the yoghurt dressing across the top.

Enjoy!!

Head to our website for our list of other brilliant cooking classes. 

Andy will be back for his second class on the 12th of August. It is filling up fast so be quick to book to cook!

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!

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!!