It was a thrill to read the announcement of the Hot 50 restaurants in Australia and the massive contribution made by SA to the food industry and also the inclusion of many of our restaurants in the awards. We were proud that so many of those restaurants are in the Outdoors on Parade cooking school line up. Huge congratulations to Lachie Colwill and Kain from Hentley Farm (Both presented a fabulous class last night!) Also the talented Jordan Theodoros from Peel Street, Duncan Welgemoed of Africola and Andy Davies at Osteria Oggi.Read More
Thursday, August 17, 2017 3:42:25 PM Australia/Adelaide
Thursday, July 20, 2017 11:27:34 AM Australia/Adelaide
Day job: CEO / Founder of Sant and Abel
Sophie - Sant & Abel
Thursday, June 8, 2017 11:52:50 AM Australia/Adelaide
Our top recipe picks from Paul Baker’s Cooking Class.Read More
Tuesday, June 6, 2017 11:51:50 AM Australia/Adelaide
We were privileged to have Jon Kimber, head chef from Georges on Waymouth, as our guest chef this week.
His menu consisted of Salmon Gravlax for the first course, Loin of Kangaroo with beetroot and mushrooms for the main, and a chocolate pudding with lavender sorbet and caramel mousse. Once he completed each course, (accompanied by copious tips and funny quips), the dishes were served to the fortunate participants. The guest winemaker was Mark Gilbert who served some beautiful wines from his Karrawatta winery, with vineyards in Meadows, Langhorne Creek and most recently at McLaren Vale. The night was a huge success and highlighted the expertise shown by Jon Kimber and his delightful sous chef, Vera, in procuring the best quality organic produce and preparing it with ingenuity and flair.Read More
Wednesday, April 12, 2017 11:02:31 AM Australia/Adelaide
We started our Cooking School at Outdoors on Parade (aka: OOP) 15 years ago.It has developed into an amazingly popular venue for brilliant chefs teaching delicious dishes, all of which the 30 attendees eat whilst tasting beautiful SA wines, presented by the wine makers all of whom confer with the chefs prior to the class to match the food and wine.Read More
Wednesday, April 5, 2017 10:40:51 AM Australia/Adelaide
With a food philosophy inspired by season, flavour, aroma, wine and texture, Scott heads the popular Magill Estate Restaurant, with a vision dictated by the Japanese influences of clean and natural cuisine and intricate preparation techniques. His class was so inspiring and delicious and his students were spellbound as he produced chicken wings stuffed with prawn meat and scallops, slow cooked shoulder of lamb (recipe attached0 and a scrummy berry panna cotta.The Penfolds wines were served by Neil who combined with Scott to match them perfectly. What could be better?
Magill Estate Class