Black is the new flavour.
Braidwood’s black garlic business Garlicious Grown is going from strength to strength and has been chosen as one of 12 NSW businesses to be part of the ‘Flavours of NSW’ stand at Australia’s premier food trade show – Fine Food Australia.
Fine Food Australia will present world-class products to national and international buyers at the exhibition in Sydney from September 9 to 12.
Garlicious Grown and the 11 other NSW exhibitors gathered at NSW Parliament House with Deputy Premier and Member for Monaro John Barilaro last week for a pre-event workshop to prepare their sales pitches.
“Garlicious Grown co-founders Jenny Daniher and Cathy Owen have seen their regional food business bloom and are making a name for themselves across Australia with their award-winning gourmet black garlic cloves and powder,” Mr Barilaro said.
Black garlic is a premium superfood that is taking off in retail stores, in the pantries of leading chefs and among food lovers generally.
“Garlicious Grown won a gold medal and the highest score in any class at the 2017 Sydney Fine Food Regional Food awards and we want to help this great local company take its top-quality products to the world,” Mr Bailaro said.
Garlicious Grown co-founder Jenny Daniher said she was very excited about the opportunity.
“It’s terrific to get a gig on the NSW stand as it will open a lot of doors and help grow our connections to more customers across Australia and also around the world,” Ms Daniher said.
“We sell to about 150 retailers in every state bar the Northern Territory.”
“Our biggest customer is the HelloFresh meal kit company. Other customers range from the International Convention Centre; Hunter Belle Cheese in Muswellbrook which makes a black garlic brie called Black Magic; and a Queensland business which makes a cold infused black garlic honey.
“We have also exported to Dubai, to China and to Singapore and have just secured a contract with Singapore Airlines’ online shop KrisShop.”
Ms Daniher said their black garlic is created from purple hardneck Monaro garlic grown in soil enriched with compost, cow manure and other secret elements.
“We plant our garlic in March and harvest in November when it is hung to maximise flavour with moisture moving down the stalks to the cloves. The garlic is then slowly cured in special ovens to specific controlled temperature and humidity settings.”
Black garlic has a different colour, taste and texture; has twice the antioxidants of raw garlic, and for consumers, there is no garlic breath or stomach upsets.
“Braidwood is great for growing good garlic because, like a tulip, it likes a good cold spell in winter,” Ms Daniher said.
Ms Owen and Ms Daniher thanked the NSW Department of Planning Environment and Industry for the fantastic opportunity to showcase their black garlic at Fine Food Australia.
You can register for a free ticket at the Fine Food Australia website.
“We will launch our new product, Black Garlic White Balsamic Dressing at the event, so please come and say hello and have a taste,” Ms Owen said.
Original Article published by Alex Rea on About Regional.