The perfect topping for an oyster......our pearlescent Smoked Garlic Pearl

I made this beautiful Black Garlic Aioli last night and served it with rare eye fillet steak, shredded baby spinach and fig and balsamic glazed beetroot.  I can imagine this aioli with so many dishes - it's so rich and smooth with a deep earthy flavour.  Yum!!

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We are proud to announce that our Beetroot Relish has just won the Silver Medal at the prestigious Australian Food Awards 2017.