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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! 
1 Comment
6/3/2026 02:56:13 pm
Black garlic really is stealing the spotlight! That sous-vide duck dish sounds incredible—so creative how the Braidwood black garlic is paired with shiitake mushrooms and kohlrabi slaw. Culinary students at <a href="https://jakarta.telkomuniversity.ac.id/en/tips-for-maintaining-your-computers-health/">Telkom University Jakarta</a> would find this a brilliant example of how traditional ingredients can be elevated in modern dishes. Leave a Reply. |
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Garlicious® Grown 723 Borro Rd, Boro NSW 2622