With many hospitality businesses being short-staffed, let us take the hard work out of menu planning and food prep. Using only the highest quality local and international products, served simply, these ideas will have you sorted.
LP's Quality Meats Free Range Saucisson Sec
LP's Saucisson Sec is made with free-range pork and simply seasoned with garlic and black pepper, then mould-ripened until mature. The man behind LP's is Luke Powell, who spent 6 years at Tetsuya's. He now devotes his attention to producing high-quality smallgoods.
City Larder Free Range Rillettes with Cornichons, Caper Berries & Sliced Shallot on Charred Bread
Made from free range pork shoulder that’s cooked for several hours with carrot, onion, celery, and garlic before it is pulled apart, jarred, and topped with the cooking juices. Best served at room temperature with cornichons, our pickled onions, or on a crunchy slice of sourdough.
City Larder's Cook's Series Slow Roasted Duck Legs
These fall-off-the-bone tender duck legs are cooked with care by our in-house team of chefs. Just brown in the oven and serve with your choice of side and sauce and you have a restaurant-quality dish in no time at all!
Bruschetta with Piquillo Peppers & White Anchovies
Not all Bruschetta is created equal. This elevated bruschetta features tomatoes, peppers, and chilies by La Catedral de Navarra, and Boquerones (white anchovies) by Fino Foods.
City Larder's Cook's Series 24hr Sous Vide Free Range Pork Belly
Cooked Sous Vide style to ensure a tender finished product, simply low-fry the pork belly to crisp up the skin and render down the fat and serve with a nice apple slaw and Toro Albalá's 'Chef Special' Pedro Ximenez Balsamic Vinegar.
LP's Quality Meats Free Range Parsley & Pecorino Sausage with White Beans, Turnip & Apple
Incredible LP's sausages, turnips, granny smith apples, and butter beans combine to make this a classic French one-pot-wonder that you simply must try.
City Larder's Cook's Series Free Range Pork & Fennel Meatballs with Tomato Sauce
As simple as heat, add some fresh grated parmesan, and eat! These meatballs are slow-cooked to perfection in a rich, classic-style Italian sugo. Our most popular Cook's Series product, and for good reason.
City Larder's Classic Free Range Pork & Pistachio Terrine with Mustard Dressing & Cornichons
The first in our range, and still as popular as ever, our free-range Pork & Pistachio terrine pairs perfectly with a mustard dressing and the tang of the cornichons.
San Sebastian-style Anchovies on Toast with Piquillo Peppers
This one is as simple as plating some charred bread with La Catedral de Navarra Piquillo Peppers, Olasagasti's San Sebastian-style anchovies, and drizzling with Toro Albala Vinegar.
LP's Quality Meats Free Range Mortadella - Great with Guindillas or Piquillo Peppers!
Using Borrowdale free-range pork, each LP's smoked Mortadella is handmade and smoked in their restaurant in Chippendale, NSW using a traditional Italian recipe and cooking method. Perfect with La Catedral de Navarra Guindillas or Piquillo Peppers, in sandwiches, or on antipasto platters and charcuterie boards.
Olasagasti Anchovies served in the tin with Piquillo Peppers, Lemon, Parsley & Capers
Charred bread with good olive oil and Olsson's Smoked Salt, served with Olasagasti Anchovies, La Catedral de Navarra peppers, lemon, capers, and parsley.
City Larder's Award-Winning Free Range Chicken Liver Pâté
Our classic Free Range Chicken Liver Pâté is topped with a Port and Madeira jelly. Popular with both adults and kids, this pâté makes an elegant entree served with salad and chargrilled toast or added to a charcuterie plate.
LP's Quality Meats Free Range Salami Cotto
Simply the best. Free-range Australian Pork course grind salami, wonderful for a salumi board, on a pizza, or with crunchy bread.
We hope that these recipe ideas can provide some inspiration for simple and high-quality dishes for you.
- Tags: anchovies, bruschetta, charcuterie, chef, city larder, classic recipe, france, french, french classic, french cooking, italian food, peppers, robbie bell, sausages, seafood, spanish, tapas, tomatoes