Garlic Heads 1 kg

I find purple garlic has a milder taste than white garlic. It is juicier and the flavour lingers, which makes it perfect for any dish. I enjoy adding it raw to fresh summer salads for a bit of zing or lightly sautéed to create a sweeter caramelised flavour for stir-fries.

I also enjoy roasting our garlic (whole heads) with a drizzle of olive oil and salt, which then can be stored in the fridge for months and ready to use at any time!

Roasted purple garlic instantly adds more flavour to any dish, a staple for any chef. My favourites are mashed potato, garlic bread, risotto and adding it to our salad dressings. Of course it goes well on a cheese board too, spread on to crackers or bread, that’s if it is not eaten straight out of the oven!

Moorabinda store and ship all purple garlic in whole heads or clove skins depending on the order, for optimal visual appeal and freshness.