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Saw this great recipe from Mary (the Goodie Godmother see on our uses of black garlic board) and decided to whip it up for the football grand final weekend. A thumbs up with the boys, easy and healthy, vegan and gluten free. Get into it.  Ingredients
Thanks - see more at Mary's page
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Thanks Hermoine for stocking our black garlic in the Kew store. As Toscano's rightly says "the best food starts with the best ingredients". We couldn't agree more! The Toscanos family " is one of Melbourne’s finest fruit and vegetable purveyors. Since the first Toscano’s store opened its doors in 1950, 3 generations of the Toscano family have established unsurpassed standards in quality and service for fruit and vegetable retailing. Their stores offer an extensive range of quality fruit and vegetables with service that is friendly and informative, providing a pleasurable shopping experience that our customers have come to expect."  What beautiful foodie central stores now stocking our black garlic! Thanks Wes for liaising with this great business: "Tess Steryos and Bill Tzimas are the proud owners of Stocked Food Store and they pride themselves on stocking the best delicatessen ingredients; everything from locally produced goods to European classics. " Stocked Food have in house chefs preparing a variety of take home dishes - can't wait to see what they can create with our black garlic.  It is a thrill that Flower Drum have ordered black garlic supplies from Garlicious Grown after a successful tasting with Wes Smith - thanks Wes. Flower Drum is a leading Australian restaurant, well used to bringing the best from Australian ingredients. Their website highlights: "IN 1975, GILBERT LAU OPENED THE FLOWER DRUM IN CHINATOWN ON LITTLE BOURKE STREET. WHAT BEGAN AS A HUMBLE DESIRE TO SERVE GOOD CANTONESE FOOD TO THE PEOPLE IN AUSTRALIA SOON GREW TO BE A REPUTABLE RESTAURANT THAT SENT FOOD CRITICS INTO AN EXCITED FLURRY. GILBERT’S HIGH STANDARDS FOR BOTH HIMSELF AND HIS STAFF ALLOWED CANTONESE CUISINE TO PENETRATE THE TOUGH AUSTRALIAN FOOD MARKET, ULTIMATELY ESTABLISHING A CHINESE RESTAURANT THAT WOULD RIVAL THE DOMINANT EUROPEAN CUISINES."  Can't wait to see their creative ideas in action! Interior photo from the Herald Sun  Lovely to see chef John Leverink featuring our black garlic cloves in this gorgeous prawn entree. Maryann Mussared snapped this photo in a review for the RiotACT. Thanks Maryann for permission to use and John for the inspired dish. "The first dish presented was a grilled king prawn served in an almond gazpacho with black garlic, sliced olives, and grapes. There was an interesting hint of chilli which came from the marinated olives: it was a piquant and complex dish that made a good start to the meal."  Thanks to the crew at Two Tails Wines Nana Glen near Coffs Harbour for adding black garlic to their restaurant menu and the cellar door - hope it is a taste thrill!
Thanks Lorraine for adding our black garlic range to your great store. Hope it flies for you in lovely Mt Beauty. 
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