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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. 

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.

Garlicious® Grown celebrated a great year with dinner recently at 86 a fantastic Canberra restaurant. It was gratifying to see our gold medal winning black garlic powder dusted on wafer thin potato and kumera chips, ready to dip into an accompanying sauce flavoured with "black mint" a Peruvian herb. The menu was inspired by Christine's recent travels through South America, titled "Latino Salsa Beats". All a terrific treat topped off by Christine's kindness to come, say hello and be so kind about our products - she was a judge in the delicious Produce Awards and first tasted our black garlic there, especially asking Michael Rees from 86 to get in a supply for her guest stay.

Thanks to Ben Willis chef Aubergine - tasted our black garlic out at the Old Cheese Factory and got in touch - lovely to meet you Ben and hope to hear and see how you have used the cloves! Stay tuned

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!

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

As promised, Government House has kindly sent a copy of the menu for the recent Winter Solstice dinner showcasing local produce and producers. All sounds delicious:

Government House Menu For Agribusiness Council of Australia
‘National Feast’

Clyde River Oysters
Tumut smoked trout with picked samphire and Robertson crème fraiche
Cowra Lamb cutlets with macadamia and mint crust
Wattle seed and native pepper crusted Kangaroo
Chiverton Pork belly with roasted Loriendale apples
Young Region duck breast, quince and pecan salad with maple syrup dressing
Roasted heirloom carrots with rosemary, Canberra Urban honey, Small Cow feta and Garlicious Braidwood black garlic
Pan fried brussel sprouts with Pialligo Smokehouse Farm bacon and chestnuts
DESSERT
Cheese platter with local cheeses
Long Paddock Egg Pavlova
Dream Cuisine Macarons
Assorted treats from the Junee Licorice and Chocolate Factory

Progress update on Monty's elephant garlic cloves: initially the cloves were very pungent and white. We have started processing just a few so we can try again with different specifications if needs be. We are 16 days in - the strong onion garlic nose is passing and some caramel colour is starting.  Check out the picture!

Just received great looking elephant garlic cloves from Monty Koludrovic from Bondi Icebergs Dining room. Monty tells us he has been using this beautiful garlic sourced through the local Bondi markets from the NSW north coast as garlic chips,  showing well on the plate. In the first photo you can see how healthy the garlic looks.

We have offered to try caramelising these cloves which is an experiment for us, as we usually work with our cold climate varieties like Rocambole. Elephant garlic is a warmer climate variety and success will depend on the extent of the natural sugars in the cloves.  In this photo we have included a fresh hen egg to give you a sense of proportion. If this works what huge cloves will be produced! Stay posted we will update our outcome. This may turn out to be a boutique product we do just for Bondi Icebergs!

Lovely to see James Viles and Biota taking out best dish of the night at this weekend's Taste of Sydney festival - no surprises to us as firstly a great team at Biota and secondly recent buyers of our beautiful back garlic also making an appearance at Taste! Get along today and tomorrow and enjoy lamb with black garlic. 


We met James at the Pyrmont Growers market, sharing samples of black, smoked and powdered garlic. The order for peeled black garlic followed, just in time for Taste Of Sydney. Biota are no strangers to black garlic - recent dishes have seen lamb glazed in black garlic and olive caramel or charred spatchcock with black garlic farro ( a risotto-like dish). You too can create some of these magnificent tastes just place your black garlic order and get going! 

You can read more about Biota's use of local ingredients and their amazing achievements here
Congratulations James - Cheers Jenny and Cathy