Tuesday, May 13, 2014

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!




Friday, May 2, 2014

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!



Tuesday, April 15, 2014

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 ├╝ber 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!

Saturday, March 29, 2014

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





Saturday, March 22, 2014

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!