The food store in Tasmania has sent me a newsletter with an alarming photo of black garlic, at first I thought it was truffle but if you look them up you will see for yourselves. Daniel Alps is now conducting cooking classes at the shop in Launceston and so the northerners will not miss out on seeing, tasting the latest ingredients and cooking tips.
Here is an extract from Alps and Amici – This new “it” ingredient is now available in Tasmania. ‘Black is the new garlic’ The Feedbag – April 2009
Black garlic is created by ageing raw garlic for a month in a fermenting cellar under high heat. This process
blackens the garlic and produces a tender, almost jelly-like texture, similar to a soft dried fruit.
This is a simple food with a wonderful, complex flavour: mildly sweet, with hints of liquorice, porcini mushroom and aged balsamic vinegar. A taste surprise!
Black garlic is where sweet meets savoury, a perfect mix of molasses-like richness and tangy garlic undertones. Hard to believe, but true. Itʼs as delicious as it is unique.
Add to marinades, or slice thinly (as you would black truffles) over salads or seafood, or add to desserts to bring out the sweet flavour of the garlic.
Delicious on bruschetta or roasted chicken, on fried scallops, the potential is limited only by one’s imagination. There are rumours of an ice cream and a black garlic chocolate….?Coming soon …
Dan’s found a new capretto farmer
Alps & Amici foodstore & kitchen
52 Abbott Street, East Launceston 7250
P 03 6331 1777 E email@example.com
You can subscribe direct to the newsletter and receive all their news quicker than I can get it out to you. Roz