About Black Garlic
Black Garlic is normal garlic that we grow here on our property that then spends 40 days in our custom built oven. During those 40 days, the natural sugars in the garlic break down which turns it jet black and sweet and sticky, a bit like a dried fruit. The flavour is sweet yet savoury all at the same time with a rich caramelised earthiness that pairs beautifully with cheese, meats and is even sweet enough to be used in desserts, particularly dark chocolate. But our favourite way of serving Black Garlic is peeled straight from the clove, sliced thinly and balanced on a generous slice of good blue vein cheese and cracker. Actually come to think of it, who needs the blue vein and cracker??
Being such a mild flavour, it is best not cooked like you would fresh garlic. Instead, use it as a garnish to top a dish so that you get the pop of it's unique flavour.
Black Garlic has become a popular ingredient for chefs all around the world, including some of the top restaurants in Melbourne as well as locally here in some of our world class restaurants in Daylesford and Central Victoria. Black garlic is an ideal ingredient for making purees and aioli’s or simply used as a garnish. It also pairs well with egg, mushrooms, tomatoes, cheese, roasted pork, salmon, basil, parsley and truffles.
The health benefits of Black Garlic are also something that has been well documented and it is even sold world wide in Health Food Stores. “The compound S-allylcysteine, a natural component of fresh garlic and a derivative of the amino acid cysteine, was found in much greater concentrations in black garlic and is thought to help lower cholesterol and decrease the risk of cancer”, reports HealthMad.com.
Fresh garlic is known to contain antibiotic, antifungal and antioxidant qualities in its active ingredient, allicin. The process of turning this fresh garlic into Black Garlic means all of these benefits are concentrated, making this unbelievably tasty ingredient super healthy for you too!
The origins of Black Garlic are unclear. There are suggestions that it originally came from Korea where it was slow cooked in clay pots sitting in the sun, but other literature indicates that Black Garlic was from ancient Egypt, Japan or China. In modern times, Black Garlic has really only started to be used again since about 2008 in the USA and UK and not until 2010 in Australia.
Please contact us for wholesale enquiries.