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.
Let’s face it, we all love a kitchen shortcut. Enter Cook’s Series Slow-Roast Duck Leg, prepared by our team of professional chefs using high-quality ingredients. Peking Duck Pancakes, Duck Leg with Beans & Watercress Salad, and Pappardelle with Duck Ragu are now within easy reach.
These delicious meatballs are made from free range pork and fennel cooked in a rich tomato sauce base. They come precooked which means they are ready for you to heat and eat in just 20 minutes. Serve with pasta and top with lashings of parmesan, top some creamy soft polenta and shower with herbs, make an Italian sub or Mexican burrito – your imagination is the only limit.
The Bloody Mary cocktail is said to have been invented in 1920s Paris before migrating to New York not long after. It has since become synonymous as a hangover remedy, the vegetable juice to settle the stomach, the salt to replenish lost electrolytes, and just enough alcohol to ameliorate any headache. You'll need plenty of ice, a tall glass and a well-practiced balance of flavours that is guaranteed to make your mouth sing.
Back in the days when City Larder was just a twinkle in Robbie and Rebecca Bell’s eye, they were working at Melbourne restaurant institution Rockpool Bar and Grill. Robbie was the Executive Sous Chef and Rebecca worked front of house and was deep in wine sommelier training. It is fair to say that during that time, Robbie learnt a thing or two about cooking steak.
Prawn cocktail is a total retro classic that has stood the test of time for good reason, it tastes great. Always buy the best quality seafood you can afford and if you need to, the sauce can be made a day or two ahead.
The first step is to make your own mayonnaise and it’s much easier than you think. We’ve even included our top tips for success.
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.”
Creating a Japanese-inspired feast needn’t be complicated. In fact, there’s an inherent simplicity to most Japanese meals, with several dishes all served at once.
Let us help you create a Japanese-inspired feast with some of our favourite artisanal products from Japan and Australia, including these fabulous Jimoto Foods sauces: Shiso Teriyaki, Spicy Ume & Lime Dressing, and Miso Hot Sauce.
It doesn’t get much better than this - freshly shucked oysters with Mat's Hot Shop Dillan dill pickle hot sauce.
We talk you through how to shuck oysters safely. If you're not up for it, ask your kindly fishmonger for freshly opened oysters and take care when transporting them so you don't lose all that lovely liquor inside.