We live on a 60 ha farm about 10 minutes east of Bredbo Village in the Snowy Mountains. About seven years ago we read about black garlic in an airline magazine on a flight to Melbourne. We were intrigued by this new food idea, invented in South Korea, that was being used in some of the top restaurants around the world.
Garlic is very much a part of my life as I grow Australian garlic commercially with my business partner Tobias Koenig on his biodynamic farm ‘Ingelara’ in Michelago, NSW. The type of garlic that is grown at Ingelara flourishes well in the cold climate which helps to intensify all its qualities, especially flavour. Having access to this fresh, organic garlic encouraged me to pursue the idea of black fermented garlic.
We age the raw garlic in a carefully controlled environment with a stable temperature and high humidity for a least 40 days. The result is a soft, chewy-textured black clove with a slightly sweet non-pungent flavour accompanied by hints of balsamic vinegar and liquorice. After several years of trial and error, we are now producing a superb product, Australian Bredbo Black Garlic, that is successfully selling Australia wide and being acclaimed by chefs as the best black garlic they have ever tasted. We invite you to visit our order page for all the black garlic products along with our range of smoked garlic grinders.
John and Mary Pye
Bredbo Black Garlic Cheese
Bredbo Black Garlic Butter
Bredbo Smoked Garlic Barbeque Sauce
Black Garlic Worcestershire Sauce
Black Garlic and Caramelised Onion Paste