Party Season Is Here!
You already know that City Larder is purveyor of restaurant quality charcuterie, but did you also know that we sell the things that go with your things?
That is to say, we have all the accompaniments you're looking for. From the ideal vehicle for your charcuterie, cheese, and dips to all the tasty bits that level up your festive spread.
That is to say, we have all the accompaniments you're looking for. From the ideal vehicle for your charcuterie, cheese, and dips to all the tasty bits that level up your festive spread.
Smoked Salmon Terrine - This Season's Crowd Pleaser!
We craft our Smoked Salmon & Cream Cheese terrine with layers of Tasmanian smoked salmon, moreish cream cheese, zesty lemon, and salmon mousse.
As we edge closer to warmer days, find a shady spot in the garden or a local park and enjoy an impromptu get-together with family or friends. Our versatile Smoked Salmon & Cream Cheese Terrine is just what you need.
As we edge closer to warmer days, find a shady spot in the garden or a local park and enjoy an impromptu get-together with family or friends. Our versatile Smoked Salmon & Cream Cheese Terrine is just what you need.
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.
Step Up Your Picnic Game
As Australians, we naturally love the great outdoors. Spring has sprung and it’s got us itching to grab the picnic blanket and fill the cooler bag with all our favourite treats. Let us help. City Larder charcuterie is perfect picnic fare. We're even sharing some of our favourite spots for picnics and play around Melbourne and beyond.
Jimoto Foods - Meet the Maker
Meet Max Smith, co-founder of Jimoto Foods.
Whether it's the fresh, floral notes in their Shiso Teriyaki, the bright zest of their Lemon Myrtle & Yuzu Ponzu, the umami-packed punch of their Miso Hot Sauce, the sweet and sour balance of their Spicy Ume and Lime dressing, or their salty, spicy and acidic Fresh Yuzu & Chilli dressing, Jimoto Foods sauces and condiments are made to be different.
Whether it's the fresh, floral notes in their Shiso Teriyaki, the bright zest of their Lemon Myrtle & Yuzu Ponzu, the umami-packed punch of their Miso Hot Sauce, the sweet and sour balance of their Spicy Ume and Lime dressing, or their salty, spicy and acidic Fresh Yuzu & Chilli dressing, Jimoto Foods sauces and condiments are made to be different.
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.