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.

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.