Cooking the Books Podcast hosted by Robbie Bell
In one of Australia’s top hospitality podcasts, Robbie chats with people who work in all aspects of food and hospitality, from restaurateurs to butchers, chefs to sommeliers, cheesemongers to brewers, and everything in between. It's a casual conversation between peers, with topics ranging from the serious to the not-so-serious. This coming season he will shine a spotlight on some of Australia's most passionate chefs who are bringing a unique product to market.
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,...