Black garlic is a beautiful ingredient and easy to use BUT there are a few key mistakes to avoid!
1. Believing (incorrectly) black garlic is a replacement for fresh garlic
It is fantastic that we are all keen to use Australian grown fresh garlic. We only use local Australian garlic in all our black garlic products. It can be tempting to turn to black garlic when the fresh Australian seasonal garlic is over. However, chopping up black garlic like fresh cloves, and cremating them in the fry pan leads to little black dots of bitter disappointment! You can add black garlic to hot dishes - just stir through the pasta at the last moment.
2. Adding black garlic on pizza before baking producing volcanic rocks
Black garlic is fabulous on pizza - remember it is already cooked so adding it before baking, leaves black lumps on top. Slice it over as the pizza comes out of the oven, just like adding rocket.
3. Eating black garlic straight from the fridge reducing flavour
Black garlic can be stored in a cool pantry - in hot humid climates perhaps the fridge is the best choice. Get your cloves out to come to room temperature before serving. The flavour is full and luscious.
4. Saving black garlic for best
Be adventurous - don't just serve black garlic to your best friends as a special cheeseboard treat. Have it on hand for your eggs every morning, with a cracker for healthy morning tea or slapped on tonight's steak. Add some to your next batch of dark chocolate brownies - delicious!
We make our black garlic with love and care, and want to send it out to good homes to be treated with love and care! Hope you find these tips useful. If you have other tips please let us know