Our terrific friend Andrew put us in touch with Kirsten cheesemaker at the Old Gerringong School house. She has been working on some wonderful ideas and today sent us our first sample with these notes:
"Just a quick update on the garlic experiments. I think I mentioned that I had coated a batch of our small, fresh farmhouse cheese discs with the powdered black garlic and a little salt, while another batch was coated with a paste made from whole black garlic, salt and olive oil. In terms of ease of application and the 'neatness’ of the finished product, the powdered garlic was preferable. But I think I might have been a little bit heavy handed, because after maturing for a couple of weeks the garlic flavour was very prominent. I enjoyed the flavour, my husband preferred a balance between the flavour of the garlic and the flavour of the cheese. Last Monday I tried again using the powdered smoked garlic with a little salt. I was more sparing in the application and I think the result will be better."
Now having tasted the discs of fresh farmhouse cheese coated in smoked powder we think Kirsten is right! See these photos of the samples. Look forward to more experimentation. None available commercially yet but watch this space.
Don't forget your favourite gourmand father - check out of lovely gift packs ready for Father's Day. We can package and include your personalised message and post direct to the recipient. Just leave your message in the Note to Seller box
What a thrill to open September's Country Style and see our garlic powders on the Flavours page - thanks to Barbara Sweeney for her support and to all our customers so far for confidence in our product - enjoy!
Just read a terrific restaurant review for Paper Daisy on the far north coast at Cabarita Beach - too far for a quick lunch for us but some great ideas using black garlic. The Australian Review highlights two dishes amongst some yummy sounding food: "Beneath pieces of beautiful grilled juvenile squid tossed with a few wild leaves you’ll find a sweet/savoury paste of green onion and black garlic."
If that's not enough to get you cooking try this one:
"A big wedge of cauliflower, grilled with sweet/savoury black-as-squid-ink fermented garlic paste, sitting in a puddle of sour-ish milk kefir, seems right for a small piece of crisp-shelled lamb belly."
Looks like a great feed if you are up that way.........
Have a look at these lovely gift bags being stocked at Braidwood IGA today - thanks to a great store supporting local farmers. The bags have 25gm black garlic with either smoked or flavoured black garlic powder (rosemary or lemon myrtle) with a some recipe suggestions - enjoy