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 

Turning the Tables

We're excited for two of our lucky customers who will be entertaining on our fabulous teak tables soon, after purchasing them with fabulous discount!! 

Come in this Saturday and purchase yours!!  

Our extendible tables (2m - 3m x 1.2m) were $2450 are NOW ONLY $1850 (save $600!!!!)

and (1.8m - 2.4m x 1m) were $1950 are NOW ONLY $1650

 

We almost met with Carlos Astudillo this week from Georges on Waymouth who we absolutely fell in love with!! He will be showing off his culinary skills at his cooking class on Tuesday the 13th of August! 

Places are still available, but get in quick!! 

Book here!!

OOP Products in the spotlight!

There has been a number of OOP products featured in this months Australian Home Beautiful magazine. Products ranging from gorgeous homewares to beautiful and unique Interior Design pieces. Don't forget our fabulous Interior Design service here at the shop! We can help you create your space into one as stunning as those featured in Home Beautiful.

OOP xx

Hentley Farm deliciousness!

Last night we had the pleasure of holding our yearly Hentley Farm cooking class with brilliant chef Lachlan Colwill. Lachy's credentials are impressive. A Barossa boy originally he has worked and trained at top restaurants around the world. During his time at The Manse, he was awarded the Best Fine Dining Restaurant three years running (from 2008-2010), as well as the Best Restaurant and Best Chef awards in 2010 in the SA Restaurant and Catering awards. And in 2009 his personal talent was put beyond question when he won the national La Chaine des Rotisseurs Chef Competition, went on to represent Australia in the international competition in New York, and placed third in the world.

So......last night was no exception. It was delicious!! 

Our menu consisted of the following -

ENTREE -

Yellow fin tuna, parsnip, wild rice and lemon (See recipe below).

MAIN - 

Heritage beef, bechamel, swede, lemon thyme and tatsoo (see pictured below).

DESSERT - 

Fake egg: Orange, yoghurt and poppyseed. 

NOTE - The wild rice element to the entree was delicious....AND SIMPLE! We are trying it out here at the shop this afternoon for a yummy arvo snack and to test our own skills. 

Main course Pink Beef = AMAZING!

Try it at home or better yet, book into one of our other cooking classes to experience a brilliant night too!!  

HAVE AT LOOK AT OUR UP COMING CLASSES HERE!

OOP xx