A culinary interest in black garlic has taken root and one producer just outside of Kyneton is celebrating the trend.
Farmer Tadhgh, along with his wife Sarah and their two children, has captivated the tastebuds of garlic lovers and foodies through Knagwood Black Garlic.
Knagwood employs a unique fermentation process to create their taste sensation that has been popular at local markets.
“I love sharing my product at farmers markets and watching their reaction as people taste the subtle sweet flavour for the first time. It blows people’s minds!” Tadhgh said.
On their small property, Tadhgh and Sarah, together with their children, immerse themselves in every aspect of farm life and have a commitment to regenerative agricultural practices.
From planting and harvesting, to cooking, packaging and selling, their children play an integral role – the whole family enjoy black garlic on nearly everything they eat and the children can be found snacking on the sweet cloves with their school friends.
“I use it as a staple in my cooking now, and I love experimenting with the unique flavour it brings to my dishes. It never lets me down! It’s sweet yet savoury, and that umami flavour makes even the most simple cooking taste delicious,” Tadhgh said.
Knagwood offers a range of black garlic recipes on their website, born out of Tadhgh and Sarah’s own culinary explorations.
Market-goers can try the Knagwood experience at Tadhgh’s stall at the weekly Daylesford Sunday Market and monthly Woodend, Lancefield and Kyneton farmers markets.
Kyneton establishments, Pollen and Fed, stock Knagwood products, and it also features on the menus of several local restaurants.
