More gourmets are appearing in homes around Australia as our "new normal" continues. More are searching for novel rich versatile flavours like black garlic. Gluten free and vegan friendly, black garlic adds a umami brilliance to dishes. Give the 100% Gourmet Dad in your life a chance to show his culinary skills. Our terrific gift pack includes award winning 50g unpeeled black garlic cloves (ready to slip out of their skins) and 25g plain black garlic powder. This comes with our favourite Black Garlic Aioli. Great for steak and chips (or perhaps simply on toast under eggs!)
Father's Day apparently dates back to 1910 when Sonora Smart Dodd initiated a celebration for fathers (following upon Mothers Day) in Spokane, Washington on June 19, 1910. A chance to honour the importance of fathers in our lives and to have fun in the kitchen with Dads everywhere.
Let us send direct to your dad with a personalised message and advice about black garlic recipes (add your message in Note to Seller box).
An Australian team based in Fremantle launched Plastic Free July in 2011. They challenge individuals, families and businesses to reduce single use plastic in their lives. Last year, they reported that 250 million people took part in 177 different countries trying to reduce plastic waste.
This is a significant issue for businesses, especially those selling online. When you last opened your online order, how much single use plastic packaging tipped out? Getting your order to you in perfect condition is the ambition of every business, hence the generous packaging. What do you do with your packaging? Apparently only 10% is recycled so it is likely the rest is sitting in landfill.
More businesses are moving to recycled packaging. We collect clean packaging (from supplies that come to us) or from friends and neighbours who are shopping hard in COVID and reuse the packaging in our orders. If our customers then recycled the packaging again who knows how far it could go? Happy Plastic Free July - have a look at plastic packaging in your life and see where things could be reused.
We have chatted previously about the opportunity we have as part of the Farmers2Founders program. We are now alumni (very posh we know) and still benefiting from their tremendous support. The latest is featuring in their case study program, detailed on their website here. The image is from a Pitch Night held in Melbourne at the end of the formal F2F program. All the involved businesses (food and agritech) pitched their business opportunities to a keen audience.
Our business coaches at F2F continue to link us up with industry experts, opening doors that have initially appeared "very closed". We are exploring the use of black garlic as an ingredient (developing a larger scale supply channel as part of our artisan business). Hard work may pay dividends, but it certainly helps to have friends with great contacts! - thanks F2F.
Our three best sellers bundled together offer a great product mix.
The Black Garlic White Balsamic dressing is enough to dress your salad alone - piquant with just a touch of sweetness (rather than cloying).
The Black Garlic Aioli is truly versatile - delightful on meat and a flavour boost in a plant based dish.
The final product is 100g of unpeeled black garlic cloves - ready for any use. Just peel the one or two cloves you want to use (while the rest stay in lovely condition stored in a cool location). Soft enough to smash and fold through a sauce but enough body to slice and scatter through a dish. And to top it off, a bargain. Usually $55.95, now just $40
See more here
We get asked this question regularly - it is not unreasonable that people would think black garlic was a variety of garlic. You can get white garlic, purple hard neck garlic, Russian garlic, elephant garlic, but black garlic? Black garlic is actually made from fresh garlic - we use a variety called Monaro Purple. It is a hard neck turban variety that you may see in quality fresh fruit stores. It has lovely purple streaks on a white background up the skins, hence the name. The fresh garlic is held at low temperature and high humidity for 30 days until beautifully black. The chemical process is oxidation, like the browning reaction of roast food. The end product is healthy, sweet and delectable - what more could you ask for? Learn more here
Thanks so much to the team at Wises Rd IGA for their fantastic merchandising of our black garlic range in their gorgeous store. Jenny introduced Marg to Garlicious Grown black garlic while enjoying the sunshine in Maroochydore and a few weeks on there it is, stocked in store. What a great time to expand your flavours and to offer exciting products to customers. Gluten free and vegan friendly (save for our aioli which does include eggs), black garlic brings a rich umami taste - BIG flavour and healthy too!
See more at www.garliciousgrown.com.au
We are acutely aware of Australia's concerns about COVID-19 as announcements increase about the risks of public gatherings. In our immediate area, this means the cancellation of the lovely Handmade Canberra market next weekend 21-22 March. This is understandable and disappointing for us and our customers. It seems an opportune time to remind us all about the established general health benefits of black garlic and to wish everyone good health at this difficult time.
At the outset, let's be crystal clear: there is NO evidence garlic or black garlic has prevented acquiring COVID-19 (despite some of the claims on the web). There is however reputable evidence about the general daily health benefits from eating garlic, and black garlic in particular. It is easier to eat black garlic daily (rather than fresh garlic with its pungent odour and harsh gastric effects). Black garlic can be eaten as a daily treat, perhaps under your poached eggs or eaten as a daily clove to boost wellness.
So what are the benefits?
§BIG flavour (soft & sweet) that’s healthy
§10x the antioxidants of raw garlic* with anti-inflammatory effects
§Reduces Blood Pressure*
§No Garlic Breath
§Anti-allergy* – reduces the physiology of allergic responses
Reference: *Kimura S. et al “Black Garlic: A Critical Review of it’s Production, Bioactivity & Application”. The Journal of Food & Drug Analysis. 2017:25;62-70.
You can read more here (Kimura paper) and on our review of the science of black garlic. We offer bulk tubs of unpeeled black garlic cloves, perfect for your daily health boost.
It has been a thrill to be part of the inaugural Farmers2Founders business bootcamp for the last 3 months. This initiative, funded by several Research Development Corporations, aims to focus on producer-led solutions in food and agtech. Eight businesses from across the country were involved - not only have we had industry expert leadership but also developed great supportive relationships with other farmers looking to value-add. The final event was a pitch night in Melbourne - although nerve racking was great motivation to think very clearly about our business goals. Thanks to everyone involved - you can read more here.
There are several styles of programs - you don't need a fully fledged business. The Ideas Program encourages the exploration of a very early concept to explore viability and next steps. Please let us know if you would like to know more