Black Garlic – Coming Soon!

The best Moorabinda garlic is selected for creating our gourmet black garlic.

Produced in a controlled environment, the garlic is aged slowly over 2 weeks. During this fermentation period, where both temperature and humidity are strictly controlled, the garlic is transformed through the Maillard process into with a sweet, sticky, quince paste type texture boasting a rich earthy flavour.

The right sugar and moisture content is critical to create a sticky, sweet parcel of goodness with absolutely no additives or preservatives used.

I use black garlic in everything, from mashed potato to omelette or scrambled eggs, homemade mayonnaise and vinaigrette. I also love it on a cheese board with a red or white wine and it goes Wel with beer too!

Moorabinda store and ship all black garlic in clove skins for optimal visual appeal and freshness.