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.

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. Some judicious saucing, a few well-chosen sides and you’ll have friends & family applauding in no time.

Robbie Bell shares his classic recipe for chicken liver pâté and it's easier than you may think. The recipe calls for good quality ingredients, a little time and a whole lotta love.

But why would someone want to make pâté in the first place? We’ll let Robbie answer that one. "It’s that sense of making something. All cooking, you’ve got to give it a go a few times and you’ll master it. And that’s all recipes.”

Cooler weather and shorter days are all part and parcel of winter. Of course, they’re ideal for a long slow cooking project and have we got one for you. Similar to lasagne, Vincisgrassi is a layered baked pasta dish from the Marche region of Italy. It features a ragu enriched with chicken livers which is then anointed with a creamy bechamel, all layered between pasta you’ve made with your own two hands.

You could have leftovers from last night’s dinner for lunch - or you could level things up a notch. We’ve got ideas on how to level up your lunch, whether it’s a work-from-home scenario or you’re looking for something a little fancy on the weekend. These three hunger-busting ideas will make sure you never look at your cheese and lettuce on wholemeal the same again.

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. We hope that these recipe ideas can provide some inspiration for simple and high-quality dishes for you.

Originating in Peru, and with different varieties from South and North America, to the Caribbean and the Asia-Pacific regions, Ceviche has become one of the most popular ways to enjoy fresh fish. The popular seafood dish is made using fresh raw fish that is cured in fresh citrus juice and often served with chilli peppers, onions, coriander, and a variety of different regional seasonings.
Here, Robbie presents his take, influenced by a version of the dish produced during his time at Rockpool Bar & Grill Sydney.

Struggling for inspiration, time or both? Whether for a wine bar, restaurant, winery, or an on-the-fly meal at home, restaurant-quality meals are within easy reach. Free Range Pork & Fennel Meatballs with La Catedral de Navarra baby broadbeans. Chorizo Baked Eggs with La Catedral de Navarra tomatoes and Pimenton El Angel smoked paprika. Anchovies with Piquillo Peppers making the best of top-quality Olasagasti anchovies and La Catedral de Navarra Piquillo Peppers.

An all-time tapas favourite of ours, Gambas Pil Pil is one of the simplest and tastiest dishes you can make. As always, get the freshest prawns you can and use a high-quality smoked paprika (we use Pimenton el Angel, it is the absolute best). Perfect as a starter for a dinner party, or for any time you want to reminisce about sitting in a wine bar on the streets of Barcelona.