Meet Ben Green, City Larder's newest addition
We can thank Ben Green’s mum for instilling an abiding love of flavour, her classically British home-cooked meals the foundation stone from where he launched. After beginning as a kitchen hand at the local restaurant aged just 15, Ben’s love for the craft took him around the world as Executive Chef on the Formula 1 circuit. More importantly, Ben and family moved to Australia and recently joined the City Larder team.
Cooking the Books Podcast hosted by Robbie Bell
In one of Australia’s top hospitality podcasts, Robbie chats with people who work in all aspects of food and hospitality, from restaurateurs to butchers, chefs to sommeliers, cheesemongers to brewers, and everything in between. It's a casual conversation between peers, with topics ranging from the serious to the not-so-serious. This coming season he will shine a spotlight on some of Australia's most passionate chefs who are bringing a unique product to market.
Six-Eyed Scorpion's Sandra Seah
Meet the maker behind the brand Six-Eyed Scorpion, Sandra Seah (they/them). They spent much of 2020 tweaking their signature Crispy Chilli Oil much to the delight of family and friends. Openly obsessed with flavour, they confess to being huge perfectionist.
And if Six-Eyed Scorpion were a song, what would it be? You'll just have to read on to find out.
And if Six-Eyed Scorpion were a song, what would it be? You'll just have to read on to find out.
Six-Eyed Scorpion Crispy Chilli Oil
Turn the flavour up to eleven with Six-Eyed Scorpion Crispy Chilli Oil, created by Singaporean chef, Sandra Seah (they/them). Having worked at some of Melbourne/Naarm’s most notable restaurants (Riso, Transformer, and Smith & Daughters), Sandra is obsessed with seriously sexy flavour, and experimenting with new foods and recipes.
Jimoto Foods - Meet the Maker
Meet Max Smith, co-founder of Jimoto Foods.
Whether it's the fresh, floral notes in their Shiso Teriyaki, the bright zest of their Lemon Myrtle & Yuzu Ponzu, the umami-packed punch of their Miso Hot Sauce, the sweet and sour balance of their Spicy Ume and Lime dressing, or their salty, spicy and acidic Fresh Yuzu & Chilli dressing, Jimoto Foods sauces and condiments are made to be different.
Whether it's the fresh, floral notes in their Shiso Teriyaki, the bright zest of their Lemon Myrtle & Yuzu Ponzu, the umami-packed punch of their Miso Hot Sauce, the sweet and sour balance of their Spicy Ume and Lime dressing, or their salty, spicy and acidic Fresh Yuzu & Chilli dressing, Jimoto Foods sauces and condiments are made to be different.
Behind the Classics–Rillettes
Which ingredient is the most important in City Larder’s Free Range Pork 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.
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
Watching charcutiers at work is captivating. White-coated chefs hunch over benches, carefully adding the finishing touches to slices of terrine, while in a room beyond commercial mixers paddle away mesmerizing the casual observer.
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.
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.