Yarra Valley Un-certified Organic Garlic - Kitchen and Butcher AUD16 per kg
Intrigued by the quality of local, Australian garlic we hear so much about from the papers over the years, we decided to try some. The purplish hue of the dried skins certainly have that more rustic touch about them.
Crushing it for a mushroom ragu, it is indeed fresher and more pungent when raw, but once cooked, it's quite hard to tell the difference.
Kitchen and Butcher
0359622866
258 Maroondah Highway, Healesville VIC Australia 3777
www.yarravalleyharvest.com.au/
www.kitchenandbutcher.com.au/
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The missing link - The Age, February 17, 2009 Why is Australian garlic so hard to find, asks Richard Cornish.
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Fragrant harvest - by Nicole Kallmeyer, The Age, October 2, 2007
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Fresher and smellier - by David Sutherland, The Age, July 19, 2005 