Garlicious Grown co-founders Jenny and Cathy were inspired by the discovery of black garlic in a gourmet food magazine and quickly saw the potential to create something special with their local garlic crops.
Coming from scientific backgrounds, the experimental duo spent months refining their technique to produce a distinctive, flavour-packed black garlic that’s second to none. The final product takes a month to develop its strong umami flavour.
Garlicious Grown has won Sydney Royal Fine Food medals, Australian Food Awards and Regional Exporter awards.
