We know black garlic is luscious but it seems international leaders at the recent G20 meeting were also treated to peak Australian produce. The G20 Leaders Dinner at the Gallery of Modern Art, with chef Josue Lopez served : 

Entree: Hervey Bay scallops with organic Lockyer Valley cauliflower, Mooloolaba squid broth and local beach greens.

Main: Kenilworth VIP Gold Pure wagyu fillet, Kalbar carrot textures, organic black garlic and Symphony Hill shiraz jus.

Dessert: Wattleseed custard with Daintree chocolate and vanilla curd.
Seems like everyone is embracing the great flavour addition of black garlic!


Read more: http://www.smh.com.au/national/g20-menu-offers-nations-finest-for-worlds-leaders-20141115-11ndbw.html#ixzz3KXVlKNKS

Fascinating report by Jane Barnett  Mintel’s Senior Trends & Innovation Consultant on Australian food trends summarised by Sophie Langley of the Australian Food Network.

Jane believes Australians in 2015 will be increasingly focused on the health benefits of locally produced, quality superfoods. In the food market, claims of natural or animal free foods are rising,  to meet consumer demand for healthier offerings.

"Consumers will be buying less packaged foods, will demand more organic produce for a reasonable price, and will move beyond the supermarkets and towards farmers markets and the like if they can’t get what they want,” Ms Barnett said. “Reduction of chemicals and additives is crucial, and the use of processes such as cold pressed and raw food will be more in demand,” she said.

Ms Barnett said it was predicted that 2015 would see a continued “huge” interest in superfoods and more ‘alternative’ diets and lifestyles, but that the issue for food manufacturers and retailers would be sourcing.

Black garlic is well placed as a high antioxidant, animal free, no additive natural product to meet this consumer expectation. Ms Barnett in the same report reminds readers of our growing acceptance of on-line convenience shopping.

Read more about superfoods and high tech shopping at Australian Food Network

Rocambole, purple necked  garlic in drying stage. Perfect conditions for it.

A gorgeous day for starting our Rocambole purple necked garlic harvest at Manar! By this afternoon there was a  wonderful aroma of fresh garlic in the hanging room. The bulbs are looking luscious and plump after a perfect spring. A great job done that never feels like hard work when you are chatting with a friend.

Wonderful opportunity today to churn a new ice cream with my new neighbour Henny. Using her friend's recipe for black pepper cinnamon and nutmeg ice cream, we added black garlic paste  for that special zing. Fresh duck eggs formed the base (fresh from our gorgeous Muscovy ducks) with sugar and cream. Sweet sherry gave a flavour not unlike Christmas pudding - fruity liquor spice and cream

Henny lives in the same valley and had already demonstrated her great ice cream expertise, making blood orange and grand marnier ice cream for a birthday lunch (just gorgeous!). Her expertise was paid in eggs (duck and chook) and we churned our new ice cream together.

The finished product was wonderfully creamy with spice notes and a soft garlic finish - great flavour combination. Next time we might adapt a Neil Perry recipe for Roast Coconut Ice Cream and bring it to life with our favourite black garlic. Come up with your own flavours and please let us know - we would love to hear from you