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!