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.
🇪🇸 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,...
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,...