Looking for innovation and great flavour in your Christmas menu? 
Here are three black garlic favourites - there may be one that just fits your meal planning. Remember black garlic does not leave black garlic breath - with its soft mellow sweet flavour and lovely garlic notes, your guests will be as lovely to know after Christmas dinner as before!
​Cucumber and smoked salmon canapes are a drinks hit - very simple to prepare - just slice cucumber, add cream cheese, smoked salmon, a slice of black garlic and lemon to finish. Good black garlic cloves are soft and easy to slice, rather than rubbery. Recipe is here.
Chicken and black garlic are a fabulous match - this 40 Clove Chicken recipe may seem excessive, but the rich umami flavour of black garlic is fabulous. A simpler option could be to add black garlic cloves to any stuffing recipe.

Our black garlic white balsamic dressing​ or black garlic aioli can dress any salad or top seafood. At the moment they are bundled together in our Triple Treat special. 
So, looking for an ecofriendly sustainable gift? Garlicious Grown Black Garlic Gift Packs are perfect for the 'difficult to buy for' friend, family member, teacher or neighbour. All Australian, from a rural small business, a black garlic gift pack can delight your loved one.
Our delicious black garlic has a WOW flavour that is versatile, healthy, Gluten Free, vegan-friendly (except aioli) and gender-neutral. It turns any meal into a gourmet wonder.
We're happy to include a personalised message for your loved one and send it directly to their home (just include in the notes to seller).
Take a look at our delicious and great value gift packs here. ❤️

Thanks to Susan Parsons for a terrific write up in the Canberra Times Food and Wine section sharing one of our favourite recipes. Lovely to feature there and also to read of other local delicacies.
Read all about it here

Spring is finally here, with the prospect of longer days and warmer nights - heavenly! Beautiful salads suddenly seem enticing and right for the season. Vibrant colours, plant-rich and super good too. 
This Apple and Feta Salad​ with Pomegranates is beautifully coloured and showcases our Black Garlic White Balsamic Dressing​ beautifully. 
Apple and Feta Salad with Pomegranates
Ingredients
Fuji apple - thinly sliced skin on
2 cups Mesclun salad greens
1/2 cup Rocket leaves
100g feta
2 tbsp each of sunflower and pumpkin seeds
1 Pomegranate - remove ruby seeds (known as arils) - method here
2 tbsp Garlicious Grown Black Garlic White Balsamic Dressing


Method
Place the greens in a large bowl, drizzle with Garlicious Grown Black Garlic White Balsamic Dressing. Divide among individual plates, sprinkle with the feta, apple, seeds and pomegranate seeds and serve immediately.


Seems an opportune moment to launch a special offer - 3 bottles dressing​ (usually $19.95 each) for the price of 2 (now $39.90). The dressing is sweet without being too syrupy and complex black garlic flavours and receives 5 star ratings. With a long shelf life, the pantry will be ready for Christmas entertaining. Available while stocks last. 
Recent happy customer, Peter said "Love this product. Third time I have purchased it in past few months, Find i can use it for most of my cooking needs or simply as a dressing".

Check out this fabulous recipe from Amy Hamilton of Liberte Albany WA. Amy uses wonderful winter vegetables with citrus and black garlic. She roast the spices and grinds them but you could use our black garlic powder for that terrific flavour boost

​Get started here

Pumpkin soup is a terrific Autumn warmer in the cafe or at home. Make yours even more delicious with a dusting of Garlicious Grown rosemary and black garlic powder. Great colour, flavour and good health all in one step!

Imagine garlic without stinky side effects
by Lisa Sipe

Always on the hunt for new things to try in the kitchen, I wondered recently about any new spice trends out there, and asked Matthew Perry at Savory Spice Shop. Without hesitation he opened a jar of black garlic, removing the papery peel from a clove, saying, "try this." I hesitated at eating a whole clove for risk of offensive breath the remainder of the day, but when someone I trust is excited about food, I follow their lead.

The clove was tender and had the jelly-like texture of Turkish delight. It was a little umami bomb; sweet, sour and savory with hints of tamarind and garlic. There were none of the offensive characteristics of raw garlic; it didn't have a bite, it wasn't stinky and didn't linger on my breath.

For centuries, people in South Korea, Japan and Thailand have used black garlic, made by fermenting whole cloves of garlic for weeks in heat. Over time the color of the garlic slowly turns from ivory to black and the texture changes.
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In my kitchen I experimented with a few simple recipes. By combining black garlic with salted butter, I whipped up a compound butter in less than five minutes. I slathered it on fresh baked ciabatta and relished the citrus and fig notes. At your next dinner party start the meal with warm bread and black garlic compound butter and your guests will think they're dining at a fancy steakhouse. Better yet, serve a seared steak with a pat of the butter on top.

Important note: You can't substitute black garlic for fresh garlic in recipes. They taste different and you can use a much greater quantity of black garlic because the flavor is more delicate. If you want more garlic flavor with your black garlic, add a little fresh garlic to your recipe.

Black garlic has been trending upward for the last few years, according to Google Trends. Yet even with that rise in popularity in the West, it still isn't a mainstream ingredient. Are chefs keeping this as a secret ingredient for themselves? Maybe, but they've been using it for a while. In 2008, black garlic was used on an episode of Iron Chef America, and Top Chef, in fish dishes.

Since trying that first black clove I've been obsessed. It's such a versatile ingredient. I've added it to a vinaigrette, a vegetable omelet and in place of raw garlic in a sun-dried tomato pesto with delicious results. I have yet to make black garlic chocolate chip cookies, but my curiosity is pulling me toward the unlikely combination. Black garlic is a bit sweet, in the way balsamic vinegar is, so I can see how it would work in cookies, cakes or truffles.

Buy black garlic as whole bulbs or in powder form. In addition to Savory Spice Shop, I've occasionally found it at Grocery Outlet. If you own a temperature-controlled fermentation box, you can make black garlic at home. 

Black Garlic Compound Butter
1 stick salted butter, softened
2 single head black garlic bulbs (4-6 cloves)
Combine butter and black garlic in a food processor and pulse until smooth. Scoop into a small bowl and serve. If the butter gets too soft, refrigerate until firm.

Black Garlic Vinaigrette
2 single head black garlic bulbs (4-6 cloves)
2/3 cup extra virgin olive oil
¼ cup red wine vinegar
1 tbsp dijon mustard
1 small shallot
1 tsp agave (or a ¼ tsp sugar)
½ tsp salt
¼ tsp pepper
Combine all ingredients into a blender and blend until smooth. Taste. Add more salt and pepper if needed.
Thank you, Source Weekly
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Stock your Pantry here : Australia's most award winning Black Garlic cloves and powder. 
https://www.garliciousgrown.com.au/buy-direct.html   | ​Phone +61 (0)428216878 

 Take a look at this terrific hot sauce recipe made with peppers, sweet onions and black garlic powder - a lovely way to use our Garlicious Grown black garlic powder. Bought to you by Devin Rector of Fireflower Sauce and demonstrated on New-Day-Northwest here
​Don't forget to pick up your black garlic powder 

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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.