City Larder Charcuterie | Public figure

City Larder Charcuterie

Phone: +61 3 9459 5767

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25.01.2022 We just want to throw back to this glorious, cheese-filled Grand Final platter (featuring our Free Range Pork, Hazelnut and Apricot Terrine) created by the foodies at Jones Kitchen a couple of weekends ago. Any excuse for a delicious platter is a good excuse!

25.01.2022 The very first terrine Robbie mastered and the first terrine in our City Larder range - it has now gone on to become one of our most popular products! Using a recipe that has been passed down between chefs for decades, it includes locally-sourced free range pork shoulder, free range chicken livers and Australian pistachios. They combine in what is surely one of the most classic of terrine flavour combinations.

24.01.2022 In episode 50 of Cooking the Books podcast, Robbie chats to Adam D'Sylva - well known chef and owner of restaurants Tonka and Coda in Melbourne. Winning Young Chef of the Year at the Good Food 2008 Good Food Guide Awards awarded Adam a flight to New York to work at Per Se - Chef Thomas Keller's 3-Star Michelin restaurant overlooking Central Park (a true dream for any chef). You can follow where Adam's hospitality journey took him next, and how he created two beautiful and very popular restaurants, by following this link: https://anchor.fm//50-Adam-DSylva---ChefOwner-of-Coda-and-

23.01.2022 Teaching the classics. Throughout his career, Robbie has always had a strong focus on staff training, but this passion for teaching is especially prominent within the City Larder kitchen. Sharing his knowledge, which has been built over decades of experience working with these recipes, is a big part of Robbie's approach to cooking. Teaching also plays a large role in giving back to the wider hospitality industry, and keeps these recipes and techniques alive so that cooking the classics with respect to tradition continues throughout generations.

22.01.2022 During the Covid-19 situation, WoodsYard Wine Shop & Espresso Bar, located in South Melbourne, decided to convert their original espresso and wine bar into a gourmet provedore/cafe/wineshop (Eastern Road Bar). We're so happy that City Larder was chosen to be stocked in this new extension of the brand, alongside delicious cheese from the likes of Calendar Cheese and Quicke's, natural wines, craft beer, specialty coffee and sourdough pizzas. You won't ever leave this place empty handed, that's for sure!

22.01.2022 When plating a slice of our Free Range Chicken, Leek and Truffle Terrine, it's hard not to be impressed by the varying layers of colour and texture inside - it's almost a piece of art in itself! Plus, it tastes delicious.

21.01.2022 City Larder Duck and Cherry Pâté paired with crunchy lavosh crackers means you're set for a delicious afternoon.

21.01.2022 We want to create a happy working environment for all of the City Larder team. So while everyone works incredibly hard and take their jobs exceptionally seriously, there's always room for a laugh or two in the kitchen.

19.01.2022 What's in a name? The creation of "City Larder" was a joint effort. Together, Robbie and Rebecca chose Larder because of its traditional use - a room in the house that kept meat and dairy cold before refrigeration was around. Meat was often hung there, and items were stored on big stone slabs to help keep them cold. The couple wanted to bring the traditional larder and homely connotations to the big city, and so the two words were combined. The Larder section in a prof...essional kitchen is also where the charcuterie is made, making the name feel like even more of a natural fit for their brand. Robbie has fond memories of spending time at his Nanna's house in England when he was younger. There, she would store everything she'd baked in the larder; things like Corned Beef Pie and her homemade quiche. If you hadn't already guessed it, his Nanna is the one who helped develop his love of cooking, and here we are today with City Larder. See more

19.01.2022 The Monday mincer in action. One of the first jobs to be completed at the beginning of the week is to mince all the meat for the terrines, before it's then mixed in with other elements of the fillings, such as nuts, spices and dried fruit.

19.01.2022 Sometimes, a confident Chef still needs some encouragement to take on different products and recipes, and this is the case with our City Larder Free Range Chicken Liver Pâté. Now one of our best-selling products, it almost didn't come to fruition, until wife and business partner Rebecca offered encouragement to chef Robbie, stating that to make a pâté to compete with the others in the market was simply to make the best pâté.

19.01.2022 Our Free Range Pork, Hazelnut and Apricot Terrine looks a little bit different in its pre-baked form. This is what we see just before it's wrapped and baked in the bain marie. The ingredients (farce) have all been mixed together and placed in the terrine mould which is lined with pancetta strips. From here, the pancetta strips will be wrapped around the farce, sealed with foil and then baked in the bain marie.

18.01.2022 Le Fromage Yard painting the perfect picture of afternoon bubbles and delicious charcuterie snacks (we spot our Free Range Pork Rillettes alongside some cornichons). Hello weekend!

18.01.2022 Weekend #cheeseboardinspo thanks to the passionate food lovers at Little Sister Delicatessen - plus, we spot our Free Range Chicken Liver Pâté in the corner! A pâté is always a welcome addition to any cheeseboard.

16.01.2022 In episode #42 of Cooking the Books podcast, Robbie chats to Peter Gunn - Chef and owner of IDES in Collingwood. As chefs and their brands grow, transformations can happen that change the brand identity customers might normally identify with the name. Peter's pop-ups were so successful that they developed into a brick and mortar restaurant, but this also brought confusion about what this new brand was, especially as Peter had also worked at Attica. Peter dives into this experience in this fascinating interview. Listen to the full interview here: https://anchor.fm//42-Peter-Gunn---Chef-Owner-of-Ides-Rest

16.01.2022 Cooking the classics the way they should be cooked. Following in the traditional cooking of terrines, we wrap our Duck and Prune Terrine in caul fat, as well as our Rabbit and Confit Onion Terrine. We also use it to make a 'sausage' of the chopped, brandy-soaked prunes which run through the middle of the duck terrine. To wrap and cook something in caul fat is also referred to as 'en crepinette' in professional kitchens. It is a traditional French way of wrapping sausages i...n caul fat instead of casings, and therefore is a classic practice we enjoy continuing in our kitchen. Once the the terrine mould is lined and filled with the farce, it then has the caul fat wrapped over the top, before being covered in foil and baked in the oven in a bain-marie (a method of putting warm water in the cooking tray to surround the terrine, which distributes the heat more gently and evenly). See more

15.01.2022 The pâté that almost never was... our Free Range Chicken Liver Pâté. Often referred to as a parfait, this was our first foray away from terrines, and has since become one of our most popular products. Originally, we decided that pâtés weren't an area we would explore as there were already a range on the market. But, fuelled by inspiring words from Rebecca about creating the best pâté people could buy, Robbie started creating! Topped with a port and madeira jelly and now served in many restaurants and bars throughout Melbourne and Victoria, this classic is sure to impress when you take it to a friend’s house for dinner.

15.01.2022 We're thrilled to be getting even closer to launching our most recent project, City Larder Distribution! We wanted to let our wholesale customers know that, alongside our charcuterie goods, you can also now purchase the new Olsson's Sea Salt and Four Pillars Gin Rare Dry Gin Salt through us (with more gourmet Australian produce to come). If you're a business owner in Victoria, keen to get your hands on this salt and other goods, contact Rebecca via email at [email protected]

14.01.2022 Duck and Prune Terrine - what a successful flavour combination. For this unique terrine, we first soak our locally-sourced prunes in brandy, before they’re finely-diced, rolled ‘en crepinette’ and placed through the middle of the duck leg and pork shoulder terrine. Given that it already comes ready-to-serve with a fruit accompaniment, this terrine is perfect on its own with some crusty bread and a glass of pinot noir. Perfection.... Learn more about our terrines, and our range of flavours, here: www.city-larder.com/products

12.01.2022 We hope to see plenty of your smiling faces at some of the Melbourne Farmers Markets we will be attending this October. We really appreciate all of you loyal farmers market attendees who have continued to attend and support farmers and small businesses like ours! Due to COVID-19 restrictions, Collingwood Children's Farm Farmers Market has been relocated to Carlton Farmers Market, which is Carlton North Primary School at 60 Lee Street in Carlton North. We also won't be at Abbotsford Farmers Market this month.

12.01.2022 Our Free Range Pork Rillettes may be one of our lesser known City Larder products, but it's consistently a crowd-pleaser! To make this delicious French spread, we slow-cook free range pork shoulder for several hours with carrot, onion, celery and garlic. It is then pulled apart, jarred and topped with the cooking juices. We recommend serving it at room temperature, and this rich spread eats particularly well with cornichons and our pickled onions, or spread generously o...n fresh or charred bread. Delicious. If you're keen to get your hands on our Free Range Pork Rillettes, but are not sure where it's stocked, send us a message and we'll let you know where City Larder is closest to you!

11.01.2022 Little Monty is already following in his dad's footsteps - he can often be found helping man our stall at farmers' markets and can't wait for the day he can come on the delivery round. And, just like Robbie, he's a big fan of our pâté on crackers! We hope that all the dads out there have a lovely Father's Day, spent with those they love, whether it be physically together or over a phone call or Zoom call during these tricky times (plus, some delicious gourmet food). Our man Robbie is not only a dedicated and successful chef in the kitchen, but also a dedicated and loving father at home - the best of both worlds. Happy Father's Day Robbie.

11.01.2022 The creation of our popular Free Range Chicken, Leek and Truffle Terrine was the result of Robbie's desire to capture the flavours of a classic roast chicken with truffle sauce. Locally-sourced chicken leg and breast are carefully built with blanched leeks (which are locally sourced) and shaved black Australian Truffle. This terrine is beautiful as an entrée at your next dinner party with chargrilled spring onions, or a green herb salad with mayonnaise. It is equally as tasty within a sandwich the day after for lunch. Discover our other terrine flavours here: www.city-larder.com/products

10.01.2022 We've been re-listening to some of the Robbie's podcast "Cooking the Books" and wanted to flash back to some of our favourites. In episode 17, Matt Wilkinson, of The Pie Shop in Melbourne, discusses finding mentorship in the hospitality industry, drawn from his own personal experiences throughout life, as well as other aspects of his career. Find the full episode of "Cooking the Books" here: www.anchor.fm//17-Matt-Wilkinson---ChefAuthorSmall-Busines

10.01.2022 Once our terrines are cooked, they are then chilled and pressed in the cool room overnight. The next morning, we pop them out of their moulds and they're ready to be sliced into charcuterie-board ready portions. All of our terrines are cut by hand, as seen here with our Pork and Pistachio Terrine. Once portioned, each slice is cry-vac'd and then handed over to our packaging team to be labelled and dated. From there it's picked and packed and sent out to our lovely stockists all over Australia, ready for you to purchase and enjoy at home. It's a detailed process, but well worth the time and effort.

10.01.2022 We just have to give a shout out to the new European-influenced bar/deli/bistro, Zsa's Bar Bistro Deli which has recently opened up. If you're a fan of City Larder, this is somewhere you will thoroughly enjoy! Located in Northcote in Melbourne's North-East, Zsa's is definitely worth adding to your post-lockdown, must-visit list if you're outside their 5km zone. For everyone within it, though, you can visit now and enjoy the light-filled interiors as well as their delicious ra...nge of European foods. Plus, they are currently delivering wine, cocktails, cook-at-home meals and gourmet groceries. I’m totally obsessed with the European style of eating and the romance of food. It’s such a big part of day-to-day life and culture and family, says owner Zowie Minchin, and we couldn't agree more! Alongside our City Larder pâtés and terrines, you'll find gnocchi, cavatelli and fettucine, made fresh every morning, as well as delicious meats from local smallgoods suppliers like Salt Kitchen and Puopolo Artisan Salumi. Also, to our excitement, plenty of tinned seafood, including anchovies, sardines, sprats, mejillones (Spanish tinned mussels), and zamburiñas (small scallops) from Europe. And yes, the name is a loose nod to the late actress Zsa Zsa Gabor - a true European classic in her own right. We look forward to a time when everyone outside a 5km radius can enjoy Zsa's Bar Bistro Deli!

08.01.2022 Mace, star anise and peppercorns - pre-grounding in our mortar and pestle. This is just a small selection of the spices that we use in our charcuterie products. We always ground the spices to order so that we keep the flavour as fresh as possible, because #freshisbest

08.01.2022 Yamakai Jozo Dashi Shoyu Just like our method of cooking the classics with respect to the original recipes, Yamaki Jozo carefully create traditional soy sauce (shoyu). They use whole Japanese soy beans which are fermented for two years in cedar barrels. Even in Japan this is a rare, very high quality soy sauce that we are proud to now offer for distribution in Victoria via City Larder Distribution. For orders and a copy of our full distribution catalogue, contact Rebecca: [email protected] or call 03 9459 5767.

07.01.2022 "Lunch on the patio, we tried City Larder Free Range Chicken Liver Pate which I highly recommend, absolutely delicious especially with homemade sourdough bread and cornichons, a chilled bottle of Rose, lovely, self isolating at it’s finest!" Thanks for the lovely feedback @danemeadekitchen - and also compliments on the mouthwatering spread. You are definitely doing self-isolation right, and we're glad that our Free Range Chicken Liver Pâté could be a part of it.

06.01.2022 Less restrictions and Spring time means it's time for charcuterie boards and food-filled picnics to be enjoyed outside in the lovely weather with friends and family! Don't forget to pack our Free Range Pork Rillettes - it's a staple at any picnic or BBQ, or on a platter enjoyed in the sun (and make sure to bring some crusty fresh bread to pair with it).

03.01.2022 Picked off the shelf to be placed on a platter. The Somers General has everything you need for the perfect weekend platter - including our City Larder Pâtés, Terrines and accompaniments like our Traditional Pickled onions. This relaxed beachside cafe and store is a must-visit in #Somers !

03.01.2022 Who doesn't love a neighbourhood wine and craft beer bar, bottle shop and deli all rolled into one? Especially one that stocks plenty of our City Larder products (as shown)! Located in the heart of Spotswood, South-West of Melbourne's CBD and across the West Gate Bridge, is Hudsons Road Wine & Beer - one of our fantastic City Larder retailers. Here, you'll also find other gourmet goods like local and imported deli meats, artisan cheeses, fresh sausages, Mount Zero Olives olive oil, ready-to-heat wood-fired pizzas and plenty more. Plus, once the stage 4 restrictions have eased in Victoria, you'll be able to enjoy a glass of wine or local craft beer mid-grocery shop. Does it get better than that? We don't think so.

02.01.2022 We're thrilled to announce that City Larder Distribution is now live! We'll be distributing premium Australian and overseas products to Victorian retail and food service businesses, including a delicious range of gourmet sausages from LP's Quality Meats (pre-order now for delivery from 12 October). Follow this link for more information on our website: www.city-larder.com/distribution... Contact us via [email protected] or (03) 9459 5767 if you would like to receive a product catalogue or to make an order. See more

01.01.2022 Here's some lunch inspiration for you all... We're mighty envious of this delicious charcuterie set up from one of our Western Australian retailers, Little Sister Delicatessen, which includes our very own Free Range Pork Rillettes. And as Little Sister Delicatessen says - always use #goodbread