Sourced from the pristine waters of Tasmania, City Larder Premium Atlantic Salmon is first dry-cured then cold-smoked for 24 hours. Of course, you can serve it straight-up as an entrée for two people or a main course for one. You could add to such classic dishes as pasta, risotto, and quiche or you could try these simple recipes.

Crispy skinned-fish is easier than you might think. Robbie has a few tips to help you create a restaurant worthy meal in your own kitchen, any night of the week. 
Cooking the salmon fillet skin-side down for most of the way through insulates the delicate flesh from the direct heat, resulting in a moist interior and a crispy skin.

There’s a rule of thumb that many chefs swear by: everything that grows above the ground should be put into water that’s already boiling, everything that grows underground should be put into cold water and bring everything to a boil together. The one exception is new potatoes.
This flavoursome meal brings together all the best things about cooler weather: root vegetables, succulent meat and plenty of flavour. Plus, it's just a little bit fancy!

Bound by structure yet tender at heart, a City Larder terrine is the foundation stone of a great meal. Each slice gets the royal treatment from our team of chefs, so you can enjoy a flawlessly executed, restaurant-quality product at home. 
With all the care that goes into making our terrines, we hope you take just as much care when serving them. All you need to do is gather your tools and plate with respect.

City Larder Cook’s Series Free-Range Pork Belly is slow-cooked sous-vide for 24 hours to ensure succulence every single time. That means crisp, toothsome crackling giving way to meltingly tender meat can be yours in just 20 minutes. This recipe pairs one of our Cook’s Series classics with a newcomer to the City Larder family, Gutsy Ferments Organic Smoked Garlic Kraut.

Pop on a beret and your favourite striped t-shirt because Bastille Day is just around the corner - July 14 to be exact - and what better way to honour the French national holiday (Fête Nationale) than by making Robbie’s express take on this French classic. In this version of the hearty winter dish, Robbie has given you a few short cuts, including canned beans and our very own Cook's Series Slow-Roast Duck Leg and Free Range Pork Belly.

Pickling your vegetables can help you use that half a bunch of radishes that didn’t make it into the salad, though it’s worth keeping in mind that any vegetable that you wouldn’t eat fresh won’t make for a prized pickle.
While mixing up the flavour additions is a great way to create your own individual customized pickles, don’t be tempted to mess with the vinegar/water ratio as this is the foundation of the whole pickle situation. 

Sure, you could buy mum a box of chocolates and a bunch of flowers for Mother’s Day but if you really want to nab that spot as favourite child, you need to make her Eggs Benedict with Pork Rillettes. We’ll coach you through poaching eggs and the rest is basically just assembly. You got this!

You too can create these succulent parcels of meat wrapped in a tender chewy skin from only three ingredients, we promise. Follow Robbie's step-by-step guide and your dumpling journey will be well underway.