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.
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.
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.
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,...
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...