Party Season Is Here!
That is to say, we have all the accompaniments you're looking for. From the ideal vehicle for your charcuterie, cheese, and dips to all the tasty bits that level up your festive spread.
Behind the Classics–Rillettes
If you said free-range pork, you’d be wrong. Maybe you guessed duck fat because let’s face it duck fat makes everything taste better. Nice try but no. Must be the spices which add that all-important flavour balance? Nope, not that either.
Hands down, the most important ingredient in creating City Larder’s melt-in-the-mouth rillettes is time.
Behind the Classics–Pâté
Tuesday is pâté day at City Larder’s Coburg production facility and the moment you walk through the doors a seductive aroma envelops you.
The elusive scent is a combination of aromatic herbs and vegetables, the heady blend of brandy, Madeira, and Port, and the rich, sweet smell of melted butter.
Behind the Classics–Terrines
Today is all about making terrines and these hard-working chefs have had an early start as the multi-part process is exacting and cannot be rushed.
🇪🇸 Travel With Your Taste Buds This Month & Embrace Spanish Cuisine 🇪🇸
Just because borders are opening up, for most of us international travel is still a way off. Doesn’t mean we don’t want to feel like we’re going somewhere. While we travel to experience different cultures,...
🌞 How to Enjoy Food Outdoors, Safely
We’re Australian and we love to eat outdoors–it’s a given. We’ll put up with mozzies, sand where it has no business being, and even traffic on the way home. Here are our top food safety...
The easy banter between friends, reaching over each other to pass dishes and fill up wine glasses, celebrating something special or just celebrating being together - whatever it is you’re seeking, we’ve got some ideas...
AFL Grand Final with City Larder & Friends
Sausages and AFL Grand Final Day. Like Spaghetti and Meatballs, or Christmas and Turkey, they are a match made in culinary heaven. And sure, we might not be able to have big BBQs to celebrate,...