Pungent, aromatic and packed with flavour, fresh Australian garlic is a pantry staple that’s as versatile as it is nutritious. Grown in the fertile soils of New South Wales, South Australia and Victoria, garlic thrives in our cooler seasons, with peak harvest running from November through May.
A natural immune-booster, garlic is rich in antioxidants and compounds like allicin, known for their anti-inflammatory and antibacterial properties. Whether it’s gently sautéed to form the base of a sauce, slow-roasted until sweet and mellow, or crushed raw for a punch of intensity, garlic brings bold, savoury depth to any dish.
