Our terrine, pate and rillettes are best consumed within 3 days of opening (if you can make them last that long!).

Once your charcuterie is opened, it's best to keep it in an airtight container (or simply put the lid on the jar, in the case of the pate and rillettes) until you're ready to finish it off. As always, our charcuterie must be refrigerated.

Originating from the term 'cold cuts' in French, the term 'charcuterie' can mean many types of cured or cooked meats. To enjoy our terrines, pates and rillettes at their best, take them out of the fridge 15-20 minutes before you plan on serving them (if you can wait that long!) They're a great addition to a grazing platter, with things like prosciutto, salami, cheese and chutney. They are also often served as a stand-alone entree in many a French Bistro.

The word itself refers to the mould in which the dish is cooked and it is usually a cold-pressed meat, though they can also be made from fish (like our Smoked Salmon Terrine) or vegetables. Typically in France a meat terrine would be eaten with some chutney, something pickled, like cornichons, and some bread or toast on the side.

Pate is usually much smoother and is predominantly made from liver, and a terrine is more coarse and firm and is most commonly made from meat, e.g. pork shoulder or duck leg. Both are served cold with no preparation required.

Rillettes are a very classic way of preserving and uses a technique similar to confit. The meat (pulled free range pork shoulder, in our case) is slow-cooked then pulled apart and jarred with some of the cooking juices which packs in an incredible amount of flavour. They really benefit from being taken out of the fridge 15-20min prior to serving them with something pickled [like our pickled onions!] to cut through the richness.

The Free Range Pork & Pistachio Terrine is our most popular; it's hard to go past beautiful Australian pistachios and it's wrapped in smoked pancetta (definitely try it with a little Dijon mustard on the side).

If you'd prefer something more delicate, our Free Range Chicken, Leek & Truffle Terrine is made from the chicken leg and breast and is simply layered with blanched locally-grown leeks and shaved Australian black truffle. It has a clean, simple flavour and is more approachable if you haven't tried much charcuterie before.

Yes, several products tick one or both of those boxes. We take cross-contamination and dietary requirements very seriously and each product has its own production day. However, because wheat and milk products are present in our kitchen, we unfortunately cannot make those guarantees.

Products that don't contain gluten within their ingredients include: Free Range Chicken Pate, Duck & Cherry Pate, Pork Rillettes, Chicken Terrine, Salmon Terrine, Duck Leg, Pork Belly, Pickled Onions.

Products that don't contain dairy within their ingredients include: Pork & Pistachio Terrine, Pork & Hazelnut Terrine, Duck & Prune Terrine, Rabbit Terrine, Chicken Terrine, Rillettes, Duck Leg, Pork Belly, Pickled Onions, Chutney.