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.

Delicious Ottolenghi!

DELICIOUS OTTOLENGHI

 We are all mad about Yotam Ottolenghi, his brilliant program on SBS on Thursday nights, and his fabulous recipes in his 3 books. All 3 are now in stock! I was so fortunate to experience yet another fantastic Ottolenghi dinner  last night at my friend's place, who is an Ottolenghi devotee and brilliant cook. She has shared this sensational recipe.....   

  

Couscous with grilled cherry tomatoes and fresh herbs

Serves eight

• 6 tbsp olive oil
• 2 large onions, sliced into 2mm thick rings (400g net)
• 1 tsp honey
• ½ tsp ras el hanout spice mix
• 60g golden raisins or sultanas
• 600g cherry tomatoes
• 500g couscous
• 25g unsalted butter, cut into 3cm dice
• 1 tsp cumin seeds, toasted and lightly crushed
• 1 garlic cloves, crushed
• 80g toasted almonds, roughly chopped
• 25g rocket, roughly chopped
• 20g coriander, roughly chopped
• 20g parsley, roughly chopped
• 20g mint, roughly torn
• 2 tbsp lemon juice
• 2 tbsp argan oil, or olive oil if unavailable
• Salt and black pepper

Pre-heat the oven to 150C.
Start by caramelising the onions. Place a medium sauté pan on a medium to high heat. Add 2 tablespoons of the olive oil, the onions, honey, ras el hanout, ¼ teaspoon of salt and ¼ teaspoon of pepper. Cook for 15-30 minutes, on until the onions are soft, dark brown and sweet. Remove from the heat, stir in the raisins or sultanas and set aside.
Place a ridged griddle pan on high heat and leave until piping hot. Mix the tomatoes with 2 tablespoons of oil and cook on the hot pan for about 4 minutes, until the skin is slightly charred and the flesh is soft, turning occasionally. Set aside.
Line the base and sides of a roasting tin, approximately 20 x 30 centimeters, with baking paper and put in the couscous, along with ½ a teaspoon of salt. Pour over 800ml of boiling water and 2 tablespoons of olive oil. Stir and leave to soak for 10 minutes, covered with foil. Dot the soaked couscous with the butter cubes, cover with foil again and bake in the oven for 15 minutes. Remove from the oven and fluff up with a fork.
Once the couscous has cooled slightly transfer it into a large bowl. Add the onion and raisin mix and stir. Add the cumin seeds, garlic, almonds, rocket and most of the herbs, leaving a little to the end. Finally add the lemon juice, ½ teaspoon of salt and ½ teaspoon of pepper and mix gently.
Gradually transfer the couscous to a serving platter scattering with the cherry tomatoes as you go. Finish with a sprinkle of herbs and drizzle with argan oil.
  

Enjoy!! 

Lunch in the City!

 

Just visited Hey Jupiter in Ebenezer Place for a delicious lunch yesterday. 

The menu consists of a variety of exquisite sandwich fillings, and after a 3 day holiday,and a shopping expedition at Outdoors on Parade, it was the perfect conclusion! 

In fact you feel as though you have been transported to Paris, complete with adorable French waiters!

http://www.facebook.com/heyjupitercafe

Sock it to me

The most gorgeous baby socks have just arrived into OOP! 

Not only do they come in a little egg carton, but they are super soft 

and come in really great patterns!

For $29.95 these are a really unique baby present, and practical! 

And for the adults....HAPPY SOCKS! 

Designed in Sweden, using a high quality combed cotton and some of
the best fabrics! With a strong, softer combed cotton that makes our socks last longer, keeping them and you HAPPY.

2 packs $19.95, Singles $17.50 

Come and check them out!

Chevron Crazy

We're a bit chevron crazy at the moment! It's a fantastic timeless pattern, and can liven up your home easily!   

Temple Jar $175, Bowl $89.95

Christian Lacroix Cushion, available to order $259.95

Towels from $19.95

Floor Rugs $350

 Throw Blankets - price TBA when arrive in store.

Images katrinaleechambers, Outdoors on Parade, Tribe, Brita Sweden

Interior design at Outdoors on Parade

Our fab Interior Designer, Oodle Gray, has been written up in the latest Adelaide Matters, and deservedly so! Oodle is the full bottle on the latest wallpapers and fabrics, and as well she will have curtains,cushions sofas, the lot made up for you.