City Larder Free Range Chicken Liver & Truffle Pâté
The latest release in City Larder’s charcuterie range may seem like it has just floated down from heaven but in actual fact, much research and development went into its release.
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.
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.
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.
Moving into the new City Larder Factory
When Bec and Robbie Bell set off on their City Larder journey, moving into a bigger and better space was always in the back of Robbie's mind. To do that, a lot would need to go right. A lot of hard work. A lot of early mornings, a lot of weekends, a lot of late nights. But the road to where they are now started a long time ago.
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,...
🌞 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...
Effortless Entertaining
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...