Oasis at Murrumbeena is truly a food paradise. They offer beautiful deli platters, and now that they stock our black garlic, perhaps will feature it in their cooking classes! Thanks Kerrie and the Makool family.
​Wes will be in store Saturday 21st April 11am for a tasting so come along and try black garlic. One taste is worth a thousand words! Yes I know....Black Friday tasting Black Garlic....very symbolic!

Rhys Jones PwC Perth Executive Chef has shared his wonderful recipe for black garlic puree with us (thanks Rhys). He shows it served with Pork Belly and Peas at a recent lunch. Rhys is one of our creative chef customers who make the most of beautiful produce. 

Black garlic puree 
125 gm black garlic flesh 
200 gm of fresh peeled pear slices 
100 gm of water
4 gm of agar agar 
4 gm of sea salt 
15 gm of squid ink 
10 gm of chardonnay vinegar 

Place all ingredients into a sous vide bag and seal then cook on 100c 1 hour.
Then puree in a high powered blender (I use a vita prep).
Set in a plastic container in the fridge for 2-3 hours.
Then blend again adding a little boiling water to adjust the consistency and check seasoning.

Thanks Yasser for ranging our peeled and unpeeled black garlic cloves. They are a high antioxidant superfood and taste great, making a terrific match with your health conscious offerings. Looks like a fabulous location, a family business offering fresh high quality products. 

Glad to be part of this amazing store with prestige gourmet presentation - thanks Silvana for ranging our Garlicious Grown black garlic range. Check out this beautiful photo!

Check out the wonderful cheese cabinet at Altona Fresh Fine Foods where John (thanks John!) has taken on our black garlic range. They are a match made in heaven. Altona Fresh Fine Foods also have a great gluten free vegan friendly range of offerings and we fit right in there too.