CITY LARDER
Melbourne, Victoria
Rewind back to 2015, when craft gin, matcha and fermented foods were gaining momentum, Robbie and Rebecca Bell were working at Melbourne's restaurant institution - Rockpool Bar and Grill. Robbie was the executive sous chef and Rebecca (Bec) worked in the front of house and was deep in wine sommelier training. It was December and Robbie made some terrines to put in a Christmas Hamper for all of the staff to take home. Being a chef sometimes means that your love language is to cook and feed others, especially in times of feasting, family and friends.
Needless to say, the gifted terrines were a hit. No better critiques than a throng of food loving 'hospos' who can give it to you straight. Those terrines spawned an idea and the entrepreneurial spirit in Robbie that had been waiting dormant in him since he was a wee boy living in Redcar (UK) selling sandwiches to make a few pence was reignited.
City Larder was born after seeing a gap in the market for high-end, traditional French-style, restaurant quality Charcuterie {shar-ku-tuh-ree}.
Handcrafted in Melbourne using premium, free-range pork and chicken and utlising local ingredients in its recipes, City Larder Charcuterie is known for its delicious terrines, pâté, rillettes and pickles. They are served and sold at more than 250 locations around Australia including some of the nation’s finest restaurants and also through independent grocers and delis.
Terrine Free Range Pork & Pistachio 150g
Free range pork shoulder and Australian pistachios combine in this classic terrine flavour combination. Perfect with a fruit chutney and a little Dijon or wholegrain mustard.
Terrine Duck & Prune 150g
The prunes are soaked in brandy before they are finely diced, rolled crepinette and placed through the middle of the duck leg and pork shoulder terrine. With its ready-to-serve fruit accompaniment, it is perfect on its own with chargrilled toast and a glass of pinot noir.
Terrine Rabbit & Confit Onion 150g
Ever-popular throughout Europe, City Larder have paired local rabbit with slow-cooked onions to make a terrine that is softer in texture, which spreads beautifully on chargrilled toast and is perfect served with cornichons and wholegrain mustard. Or if you feel like taking your presentation up a notch, try it with a raw shallot and caper salad. The acidity of the salad combined with the richness of the terrine will not disappoint!
Terrine Free Range Chicken, Leek & Truffle 150g
The City Larder Free Range Chicken, Leek and Truffle Terrine is made from locally-sourced free range chicken leg and breast. They are carefully built with blanched leeks and shaved black Australian Truffle. This terrine is beautiful as an entree with chargrilled spring onions or a green herb salad and mayonnaise, or as a delicious sandwich the day after for lunch.
Pâté Free Range Chicken Liver 150g
Also referred to as a parfait, our classic Free Range Chicken Liver Pâté is topped with a port and madeira jelly. Popular with both adults and kids, this pate makes an elegant entrée served with salad and chargrilled toast or added to a charcuterie plate. As one of the more commonly-known forms of charcuterie, Pâté is traditionally made from livers and is most often served with bread, toast or crackers.
Pâté Duck & Cherry 150g
The gamier flavoured City Larder Duck and Cherry Pâté is as smooth and delicious as its chicken counterpart.
Containing French cherries soaked in brandy, for a sweet fruitiness that balances perfectly with the game flavours of the duck.
Pâté Mushroom 150g
Mushroom pâté is here after many years of development. We have finally cracked the code and come up with a vegetarian pâté that we LOVE. This is made with the same attention to detail as all our pâtés.
It's made in almost the exact same way but without the liver, using mushrooms, lentils, and artichokes instead. Madeira, port, and brandy are used with onion and garlic for the base. As always, lots of grass-fed butter that really makes a good pâté.”
Rillettes Free Range Pork 150g
City Larder’s Free Range Pork Rillettes are made from a free range pork shoulder that is cooked for several hours with carrot, onion, celery and garlic before it is pulled apart, jarred and topped with the cooking juices. Best served at room temperature, this rich spread eats particularly well with cornichons or our pickled onions on a thin crunchy slice of sourdough.
