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Christmas Gift Guide - part two

Christmas Gift Guide - part two

It's beginning to look a lot like Christmas with carols playing everywhere you turn. To avoid getting your tinsel in a tangle, we make your shopping easier with part 2 of the official City Larder 12 days of Christmas. That way you can eat, drink and jingle like you mean it!

black and brown stripe container on gold sparkly background

On the seventh day of Christmas, my true love sent to me Olsson's Rare Dry Gin Salt
Four Pillars Gin weren’t awarded International Gin Producer of the Year two years in a row for their good looks alone. They took nine years to develop just the right flavour combination for their Rare Dry Gin - Asian botanicals with whole fresh oranges and native lemon myrtle – and that flavour was too good to waste. So once the gin is distilled those spent botanicals find their way to the fabulous peeps at Olsson’s Salts, another Aussie favourite.
To pair with this aromatic bounty, Olsson’s chose their Marine Mineral Grey Salt with its complex ocean flavour thanks to high levels of natural marine minerals and trace elements - and Olsson's Rare Dry Gin Salt was born.
This stunning salt is your shortcut seasoning to the best roast chicken, perfect pork loin, and can help you create cunning cocktails, and adds a lively punch to any dish.⁠

three food products on a gold sparkly background

On the eighth day of Christmas, my true love sent to me a Truffle Trio
Got a truffle lover in your life? Indulge them this year with our Truffle Trio.
City Larder Free Range Chicken, Leek and Truffle Terrine is carefully constructed by our team of highly skilled chefs with locally-sourced free range chicken leg and breast, blanched leeks and shaved Australian Black Truffle.
Olsson’s Truffle Salt combines fresh, finely shaved Australian-grown Black Perigord Truffles with natural sea salt flakes to produce the most seductive, earthy finishing salt you’ll ever try.⁠ Available each year from August until December unless sold out prior, which does happen and you’ll understand why once you taste it.
City Larder Free Range Chicken Liver & Truffle Pâté harnesses the distinct, earthy aroma of fresh Australian Black Truffles while still delivering that lush, silkiness you’ve come to expect from City Larder pâté all topped off with that heavenly Port and Madeira jelly.


three food products on a gold sparkly background

On the ninth day of Christmas, my true love sent to me Charcuterie Board Basics
We all love the beauty of a well-constructed charcuterie board that is as delicious as it is aesthetically pleasing. Here are the non-negotiables you need to get started.
First up, a jar of City Larder pâté: classic Free Range Chicken Liver Pâté, festive Duck & Cherry Pâté or the refined Free Range Chicken Liver & Truffle Pâté – you choose.
Next up, select your terrine and here you’re spoilt for choice because we’ve got 6 to pick from. Will it be traditional Free Range Pork & Pistachio or something a little more interesting like the Duck & Prune or the Rabbit & Confit Onion? Check out the full range here. And now you need something to put these delights on – City Larder Pita Crackers are always a superb choice.
Round out this tempting selection with some pickles, a handful of olives and a chutney (why yes, City Larder Apple, Currant & Stout Chutney would be a fabulous choice – how did you know?)
Read our Effortless Entertaining post for more ideas.


two jars of food on gold sparkly background
On the tenth day of Christmas, my true love sent to me City Larder Free Range Pork Rillettes + Traditional Pickled Onions
Sometimes it’s the simple things in life that bring the most joy, like a slice of charred bread, a generous spread of our moreish Free Range Pork Rillettes and a few pickled onions.⁠ Invented in Europe and perfected in Melbourne, City Larder Free Range Pork Rillettes are made from a free-range pork shoulder that’s cooked for hours with carrot, onion, celery, and garlic before it is pulled apart, jarred, and topped with the cooking juices.
Best served at room temperature, rillettes eat particularly well with City Larder Traditional Pickled Onions, their whack of malt vinegar the perfect foil for the rich rillettes.


smoked salmon terrine on gold sparkly background
On the eleventh day of Christmas, my true love sent to me City Larder Smoked Salmon & Cream Cheese Terrine
A true festive season crowd pleaser - the City Larder Smoked Salmon & Cream Cheese Terrine, crafted with layers of Tasmanian smoked salmon, moreish cream cheese, zesty lemon, and salmon mousse. Each slice gets the royal treatment from our chefs, so you can enjoy a flawlessly executed, restaurant-quality product at home.
By far our most versatile offering, the Smoked Salmon and Cream Cheese Terrine can turn its hand to any meal. Feeling a little bit fancy at breakfast time? Slice open a fresh bagel, smear a little horseradish cream across one side, top with some finely sliced cucumber and add as much smoked salmon and cream cheese terrine as you can handle.
Snack time calls for crunchy Baked Pita Crackers, Smoked Salmon & Cream Cheese Terrine and the indulgence of a crisp rosé.
A do-ahead dinner party idea is to pair the terrine with a classic celeriac remoulade, a stack of baguette slices and a tangle of frisée lettuce. This elegant, no-cook starter just needs plating up before you accept the compliments coming your way.


thin black bottle on gold sparkly background
On the twelfth day of Christmas, my true love sent to me a glaze for ham
An Aussie Christmas might not always be conducive to some European traditions but one we reckon you need to try is a glazed baked ham. Robbie’s glaze recipe balances sweetness (thanks to sugar & Caramelised Balsamic Vinegar, the piquancy of mustard and cloves for characteristic Christmas spice. With its dark exterior contrasting nicely with the pink meat inside, a glazed ham is the gift that keeps on giving festive cheer long after the day is over.

Glaze for baked ham
6 tablespoons Dijon mustard
4 tablespoons soft brown sugar
1 orange, zest finely grated plus juice
200ml Caramelised Balsamic Vinegar
5 cloves
Simmer all the ingredients in a small pan until the sugar has completely dissolved. Remove the pan from the heat and take out the cloves. Brush this on the skin of your ham before you put it in the oven as well as a couple of times during its cooking.

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