All stock now sold out Apologies to all customers who missed out. Winning the Silver Medal a the Royal Melbourne Fine Food Awards has probably led to the exceptional demand. Please make sure to get your 2016 order in by the end of October to avoid disappointment.
SMOKED GARLICLast year we launched our cold smoked garlic and we had a great response from customers. The question has been asked “how best to use it?” We were quite surprised how the smoking process really enhanced the flavour of the Oriental Purple and the Giant Russian in particular. We have always found the Russian very mild and don’t eat it much, but we are now hooked. It becomes a very versatile product – sliced into salads or used as normal. Cold smoking is quite a long process taking about 3 days or more. This involves keeping a good constant supply of smoke. The temperature in the smoke house must not get too hot and risk cooking the garlic, so a constant vigil is important. Because of the time factor and the long process involved we only operated the smoke house at the end of each month last season. This year we may have to smoke garlic every fortnight to meet the demand. The smoked garlic proved a real winner for gifts last season, with its gorgeous copper brown colour enhancing its appeal.
Specialising in 2 varieties of organic garlic1) Organic Oriental Purple