 Yotam Ottolenghi is an Israeli-British chef, restaurant owner, and food writer. The co-owner of five delis and restaurants in London, and the author of bestselling cookbooks, including Ottolenghi (2008) which sold 100,000 copies - Plenty (2010), Jerusalem (2012) and now " Plenty More "; Ottolenghi developed a cult following due to inventive dishes, characterised by the foregrounding of vegetables, unorthodox flavour combinations, and the abundance of "noisy" Middle Eastern ingredients. Ottolenghi said, "I want drama in the mouth." Ottolenghi's recipes rarely fit within traditional dietary or cultural categories. He explained that his mission is to "celebrate vegetables or pulses without making them taste like meat, or as complements to meat, but to be what they are. "It does no favor to vegetarians, making vegetables second best." Ottolenghi's bestselling cookbooks have proven influential, with The New York Times noting that they are "widely knocked-off for their plain-spoken instructions, puffy covers, and photographs [that Ottolenghi] oversees himself, eschewing a food stylist". In 2014, the London Evening Standard remarked that Ottolenghi had "radically rewritten the way Londoners cook and eat", and Bon Appétit wrote that he had "made the world love vegetables". Ottolenghi is a lover of Black Garlic, and here at Garlicious Grown, we are avid fans of his work. We are excited to share his Recipe Book " Plenty More " to a lucky Garlicious Grown fan, and we would love your Recipes too ! Please send a photo of your favourite Black Garlic creation, even if that is your favourite smashed Avo, or barbecue dish to our Facebook page https://www.facebook.com/pg/GarliciousGrown/about/ TO WIN "Plenty More" ! Drawn 31st August 2018. 
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Do you want an indoor warm event this weekend in the Canberra region? Come along to a fantastic curated artisan market - no junk just great products including our black garlic. We will be tasting and offering black garlic cloves and powders. Pick up a Father's Day gift pack. Look forward to seeing you at EPIC Canberra   ITS THE SIMPLE THINGS ! We are always interested in our customers feedback, and HOW DO THEY USE our GARLICIOUS GROWN BLACK GARLIC ? - a favourite Recipe maybe ? After foodie Gus, a repeat customer who told us our BLACK GARLIC was as good as the best he'd tasted in Japan; had purchased our yummy unpeeled Caramelised Black Garlic Cloves, we asked him how he uses it .... He replied sagely - "Use it? I put it in my mouth and smile a lot !" Get your smiles here - Luscious full-flavoured, gluten free and vegan friendly! https://www.garliciousgrown.com.au/buy-direct.html  WHY BLACK GARLIC ? Since medieval times, Garlic has been used to treat ailments. It stimulates white blood cell activity to FIGHT INFECTION and COLDS. In fact, some studies indicate that garlic fights infections that are resilient to some antibiotics. Award winning caramelised preparation of garlic using controlled temperature and humidity produces tarry BLACK CLOVES. No additives, extra ingredients or preservatives, just pure garlic, and NO GARLIC BREATH ! And the TASTE ? "A delicious umami wow factor and a sweet savouriness ",Christine Manfield, chef, author and culinary ambassador. Use Garlicious Grown black garlic on everything from smashed Avo to soups, roasts, garlic butter and cheese platters. STOCK YOUR PANTRY HERE; https://www.garliciousgrown.com.au/buy-direct.html   Lovely to be showcased in such a vibrant store - Jaggers at Central Markets Adelaide. Had the pleasure of meeting the Jagger's team when passing through on holidays and could see what a great match our black garlic would be with their wide ranging gourmet food. Look forward to good times together!  |
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