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.
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,...