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Met Lily Rawston and Corey Pont chefs at Column Restaurant at the National Press Club at the truffle festival. They were all over our range of black garlic products and no wonder, it was already a feature on their luscious winter menu. Lily has created a spectacular dish: Sous-vide duck breast Braidwood black garlic infused shiitake mushrooms, kohlrabi slaw See the whole menu at http://www.npc.org.au/entertainment-and-dining/columnrestaurant.html Looking forward to calling in for a taste! 
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Great weekend in Braidwood with our truffle festival. The town came together around a series of truffle themed events that centred on Braidwood Central School. The Farmers Market was in full swing and the guest chef Christian Hauberg led a student team of chefs providing truffle snacks across the day. Several truffle themed dinners around town were fantastic. The sponsorship from the Braidwood Community Bank was central to the success of the day. Our black garlic sales were fabulous and we met some dedicated foodies, both lay and professional so a great pleasure.  Lovely to see a terrific review of Bondi Icebergs in a recent SMH - especially the mention of black garlic and olive aioli with polenta chips. The elephant black garlic cloves were well received with a beautiful jammy texture and sweet smell.
Have a look at the review here: remember you too can buy black garlic here |
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