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.

City Larder Cook's Series range of ready to heat-and-eat products are the high-quality finish-at-home meal you’re looking for. Our slow-roasted Duck Leg is cooked on the bone to extract a maximum amount of flavour into the meat. Here Robbie shows you how to use it in one of his favourite easy dinner 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.