Elevate your dishes with 'The Truffle of the Garlic World' - Noosa Black Garlic
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Elevate your dishes with 'The Truffle of the Garlic World' - Noosa Black Garlic
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Recipes

Brie, Herb & Black Garlic Pull-Apart

One of the stars of our Easter feast was this Brie, Herb & Black Garlic Pull-Apart created by my mum - Debstar! This will be sure to impress you & your guests!

Ingredients

  • 2 cloves - Noosa Black Garlic - Black Garlic Cloves, chopped
  • 1 cup Brie cheese cut into small cubes
  • 2 tablespoons sugar
  • 2 & 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup warm water 
  • 2 1/2 cups plain flour, plus some additional
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil (you could also use our Noosa Black Garlic - Black Garlic EVOO to layer the Black Garlic flavour)
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon fresh Thyme, finely chopped

Method

  1. In small bowl, combine the sugar & yeast, then pour in warm water & leave for 5 - 10 minutes you can see foaming.

  2. Using your stand mixed with dough hook (or large bowl), mix flour & salt, then add the yeast mix & extra virgin olive oil into the heart of flour mixture. Stir on low until dough begins to form. If using a stand mixer, increase speed to medium & continue to knead for 5-7 minutes, adding additional flour 1 tablespoon at a time, until the dough is soft & springy (not too sticky). If using a bowl, transfer onto a floured surface & knead for 10-15 minutes. Add additional flour 1 tablespoon at a time until dough is as described previously. Then place dough to lightly greased bowl; cover with plastic wrap & rest in a warm spot for at least a hour until the dough has doubled in size.

  3. Pre-heat the oven to 200 degrees C. Use butter & flour (or baking paper) to line 2 round cake pans. In small bowl, mash butter, thyme, Noosa Black Garlic - Black Garlic Cloves, & salt until well combined.

  4. Slap down the dough, dividing into 2, rest each for 5 minutes on a lightly floured surface, covered with a tea towel. On a floured bench, roll 1 piece dough into a rectangle approximately 20 cm x 35 cm in size. Spread 2 tablespoons butter mixture evenly over the dough. Evenly place half the Brie over the top, with a little cracked pepper. Roll up from the long end into a log & pinch the seam to seal.

  5. With dough seam side-down, carefully slice dough almost completely through into 2.5 cm rolls (still connected at the bottom of the dough), transfer carefully to prepared cake pan. Shape into a ring, with the cuts on the top side. Repeat to make a second pull-apart with the remaining dough & other ingredients.

  6. Spoon remaining butter mix over the top of the rolls, cover & allow to rest for 15-20 minutes. tops of rolls in pans. Place the pull-apart into the oven to bake for 20-25 minutes until golden.

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Porcini Mushroom & Black Garlic Soup

So I recently had jaw surgery & although I am enjoying my protein shakes, I am missing flavour! So I made this hearty mushroom soup, that ended up being the best ever mushroom soup I have ever tasted. The porcini mushrooms & Noosa Black Garlic really add a depth of flavour that really takes this to the next level!

Ingredients 

  • 100 g butter
  • 2 Noosa Black Garlic - Black Garlic Cloves
  • 6 French shallots, roughly chopped 
  • 1 bunch of Thyme sprigs, leaves picked
  • 300 g brown mushrooms, sliced
  • 1/2 cup Noosa Black Garlic - Black Garlic White Balsamic Vinegar
  • 50 g dried porcini, soaked in a small bowl of warm water
  • 2 serves chicken stock concentrate
  • 2 L water
  • 150 g Thickened Cream
  • 200 g Crème Fraiche
  • 100 g Truffle Manchego
  • Crusty bread rolls

Method

  1. Heat butter in a saucepan over low heat. Add French Shallots and thyme leaves from about 5-6 springs, simmer while stirring until the shallots are beautifully caramelized.
  2. Add Noosa Black Garlic - Black Garlic Cloves, continue to simmer.
  3. Now add in the mushrooms and the porcini mushrooms, including the soaking water. Increase the heat to medium and cook for around 10 minutes.
  4. Add the Noosa Black Garlic - Black Garlic White Balsamic Vinegar, chicken stock and water. Allow the soup to simmer, reduce and thicken.
  5. Transfer soup to a blender and process until smooth. 
  6. Return to the saucepan and stir through the cream.
  7. To serve fill a bowl with the deep earthy porcini mushroom soup. Using a fine grater top with the truffle Manchego cheese, a sprinkle of thyme leaves and serve with a toasted crusty bread roll.

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Gazpacho with Black Garlic

Ingredients

  • 2 large red capsicum, roughly chopped
  • 2 lebanese cucumbers, roughly chopped
  • 1 small red onion, quartered
  • 1 large tin of diced tomatoes (800 g)
  • 1/3 cup Noosa Black Garlic - Black Garlic White Balsamic Vinegar
  • 1/4 cup Noosa Black Garlic - Black Garlic Extra Virgin Olive Oil
  • 2 teaspoons sea salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon smoked paprika
  • 1 serve of concentrated chicken or vegetable stock
  • 1/4 cup Goat’s cheese crumbled
  • Finely diced lebanese cucumber & red capsicum (to sprinkle over the soup to serve)

Method

  1. Place all ingredients aside from the Goat’s cheese & finely diced vegetables (to serve) into a blender. Blend on high until it forms a beautiful rich red soup.
  2. Place into the fridge for at least 1 hour to chill.
  3. Pour into a bowl to serve. Sprinkle Goat’s cheese & diced cucumber & capsicum over the top. Also lovely with some avocado - or if you are feeling naughty, this is the perfect base for a bloody mary with some zing!
  4. If you need some spice - drizzle tabasco or other hot sauce over the top to finish!

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Roasted Bone Marrow with Black Garlic Salt & Toasted Baguette

Ingredients

  • Marrow bones - split down the middle (get your butcher to do this for you)
  • Noosa Black Garlic - Black Garlic Salt - 10 - 20 g
  • Salt - 1/3 cup
  • Water
  • Baguette, sliced on an angle into rounds

Method

  1. Begin this recipe 24 hours before cooking. Fill a plastic container with cold water & the 1/3 cup of salt. Place the split bones into the brine, place the lid on the container & refrigerate for 24 hours.
  2. Heat the oven to 200 C (we used our wood-fired oven).
  3. Remove the bones from the brine & pat dry. Place into a baking dish or cast iron pan. Roast in the oven until the exterior is golden brown, then remove.
  4. Toast the baguette rounds & arrange on serving plate with the marrow bones. Sprinkle the marrow bones with the Noosa Black Garlic - Black Garlic Salt.
  5. To serve, use a spoon to scoop out the marrow & spread over the toasted baguette! Enjoy!

*Any left over rendered fat from the marrow bones can be kept aside in an airtight jar & added to your cooking for a flavour punch!

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Black Garlic & Vanilla Bean Panna Cotta

Ingredients

  • 375 ml milk
  • 375 ml cream
  • 75 g caster sugar
  • 1 teaspoon Noosa Black Garlic - Caramelized Black Garlic Paste
  • 1 teaspoon vanilla bean paste
  • 15 g gelatine sheets
  • Raspberries & fresh mint to serve

Method

  1. Place the gelatine sheets in a bowl & cover with cool water. Allow to sit & soften.
  2. In a saucepan, bring the milk, cream, caster sugar & vanilla bean paste to the boil over a medium heat. Remove from the heat.
  3. Add in the Noosa Black Garlic - Caramelized Black Garlic Paste & the gelatine. Stir until completed dissolved.
  4. Pour into panna cotta moulds & refrigerate overnight.
  5. Remove the panna cotta from the mould by using a small spatula to loosen the edges. Then place into hot water for 5-10 seconds. Place a plate over the top of the panna cotta & turn over so the panna cotta is released from the mould. Serve with the fresh raspberries & mint.

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Roasted Carrots & Parsnips with Black Garlic Honey & Sage

Ingredients

  • Dutch carrots, peeled & topped
  • Parsnips, peeled & quartered
  • Butter, 1 tablespoon
  • Fresh sage, finely chopped
  • Noosa Black Garlic - Black Garlic Honey, 100 g
  • Noosa Black Garlic - Black Garlic Olive Oil, 1 tablespoon

Method

  1. Heat the oven to 180 C (we actually used our wood-fired oven)
  2. Place the carrots & parsnips into a baking tray (we used a cast iron skillet for the wood-fired oven), add in the butter & Noosa Black Garlic - Black Garlic Olive Oil, then place into the oven
  3. Once the carrots & parsnips are golden, remove from the oven. Drizzle Noosa Black Garlic - Black Garlic Honey over the top. Sprinkle with the chopped sage.

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Beef Wellington with Black Garlic Duxelle & Shallot Sauce

 

Ingredients

  • 1 kg eye fillet steak
  • 500 g mushrooms
  • 2-3 cloves Noosa Black Garlic - Black Garlic Cloves
  • 3 sheets puff pastry
  • 1 bunch of fresh thyme
  • 200 g prosciutto
  • 1 egg
  • 50 ml milk
  • Splash of Noosa Black Garlic - Black Garlic Extra Virgin Olive Oil
  • 3 large french shallots
  • Beef stock
  • 100 ml Noosa Black Garlic - Black Garlic White Balsamic Vinegar

Method

Duxelle

  1. Clean the mushrooms, place into a food processor & blend until it forms a smooth paste. Add a splash of Noosa Black Garlic - Black Garlic Extra Virgin Olive Oil to aid processing, then add the Black Garlic Cloves & 3 sprigs of fresh thyme (leaves only).
  2. Sauté the mushrooms in a frying pan over low heat, allowing the mushrooms to caramelize & remove the moisture from the mushrooms. Place the duxelle on a tray & place into the fridge to cool.

Beef Wellington

  1. Bring the eye fillet to room temperature. Sear in a hot pan with a little Noosa Black Garlic - Black Garlic Extra Virgin Olive Oil on all sides until nicely browned. OPTIONAL - we love to sous vide, so we sous vide our eye fillet for 3 hours & 20 minutes at 53.9 C. Otherwise it is find to simply oven cook. Set aside. Preheat the oven to 180 C.
  2. On glad wrap, place slices of prosciutto evenly across the wrap (enough to cover the eye fillet), allowing crossover.
  3. Then place an even layer of the mushroom duxelle over the prosciutto. Place the eye fillet in the centre of the duxelle & then carefully wrap the prosciutto around the fillet ensuring it is fully covered. Wrap tightly with the glad wrap & place into the fridge to chill.
  4. Remove the puff pastry from the freezer & allow to defrost. Place a sheet of pastry on baking paper, then remove the glad wrap from the eye fillet & place into the centre of the pastry. Pull all the sides together so it covers the fillet evenly. Use a knife to cut small ribbons of pastry from a second sheet, and evenly apply to the wellington in a criss cross pattern. Place the wellington onto a lined baking tray.
  5. Beat the egg & milk together & using a basting brush evenly coat the top & sides of the beef wellington. Place into the oven & bake until the pastry is beautifully golden - around 25 - 30 minutes.

Shallot Sauce

  1. In a saucepan, add the sliced shallot, butter & beef stock. Allow to simmer until the shallot has caramelized. Add in the Black Garlic White Balsamic Vinegar. Add the leaves from around 5 sprigs of thyme. Remove from the heat once the sauce has thickened.

Carve & serve immediately accompanied by lashing of the shallot sauce!

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Smoked Ham with Caramelized Black Garlic Paste, Black Garlic Honey, Dijon Mustard & Spiced Brown Sugar Glaze

Ingredients

  • 3-4 kg bone-in fully cooked ham
  • 2 dessertspoons Noosa Black Garlic - Caramelized Black Garlic Paste
  • 3 dessertspoons Noosa Black Garlic - Black Garlic Honey
  • 1/3 cup unsalted butter
  • 1/3 cup brown sugar
  • 3 tablespoons Dijon mustard
  • 1 teaspoons Chinese 5 Spice

Method

  1. Prep the smoker (we used an offset smoker to keep the temperature down, you can also use your oven to do a baked version set it to 100 - 120 C).
  2. In a saucepan place all ingredients (aside from the ham) & bring to a simmer, then remove from the heat.
  3. Place the ham on a roasting dish with a trivet to keep the ham off the bottom & allow juice to drain. Remove the skin from the ham & score the fat.
  4. Using a basting brush, evenly coat the outside of the ham. Place into the smoker or oven. Baste every 15 - 20 minutes. Once the ham has developed a deep colour (ours smoked for around 3 hours), remove from the smoker & rest.
  5. Carve & enjoy!

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Caprese Salad Wreath with Caramelized Black Garlic Paste

Ingredients

  • Basil, fresh
  • Baby tomatoes - we used baby Roma’s
  • Baby bocconcini
  • Noosa Black Garlic - Caramelized Black Garlic Paste
  • Noosa Black Garlic - Black Garlic Extra Virgin Olive Oil

Method

  1. On a large serving plate, place a small bowl in the centre (this will create your wreath shape)
  2. Place the basil leaves evenly around the plate in a circle, making sure it is nice & full
  3. Evenly place the tomatoes over the basil, then the bocconcini
  4. Drizzle Caramelized Black Garlic Paste over the salad, followed by the Black Garlic Extra Virgin Olive Oil
  5. Serve & enjoy the fresh flavours!

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Beetroot & Black Garlic Cured Salmon with Crème Fraiche, &
Pear & Cucumber Salad

Ingredients

  • 250g beetroot - cooked & peeled
  • 3 cloves Noosa Black Garlic - Black Garlic Cloves
  • 175g coarse sea salt
  • 1/2 cup (110g) caster sugar
  • 3 tsp caraway seeds, crushed
  • 3 tsp white pepper
  • 1/4 cup fresh dill
  • 1/2 side of salmon - deboned
  • 200 g crème fraiche
  • 100 g Goat’s cheese

Salad

  • 2 pears (we used Nashi’s), cut into batons
  • 2 French shallots, sliced into thin rings
  • 2 baby cucumbers, thinly sliced
  • 2 tablespoons Noosa Black Garlic - Black Garlic White Balsamic Vinegar
  • 1 tablespoon Noosa Black Garlic - Black Garlic Extra Virgin Olive Oil
  • 1/4 cup fresh dill

Method

  1. Place the beetroot, Noosa Black Garlic - Black Garlic Cloves, salt, sugar, dill, caraway seeds & white  pepper in a blender or food processor & blend until smooth.
  2. Spread half the beetroot curing mixture over the base of a dish or container large enough to hold salmon. Place the salmon over the curing mix, then cover with rest of the mixture until evenly covered. Cover with plastic wrap, & lid, then place into the refrigerator to cure for 2 days.
  3. After 2 days, remove the salmon & rinse well to remove all of the curing mixture. Pat dry with paper towel & place onto a serving dish. Sprinkle a little of the fresh dill & sliced shallots over the top to decorate.
  4. In a bowl, combine the crème fraiche & Goat’s cheese, mash with a fork until well combined. Set aside until serving.
  5. In a salad bowl combine all the salad ingredients & toss gently.
  6. Serve immediately with a chilled glass of rose!

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Black Garlic & Goat’s Cheese Puff Pastry Christmas Trees

Ingredients

  • Noosa Black Garlic - Caramelized Black Garlic Paste - 1 dessertspoon
  • Puff Pastry - 2-6 sheets (depending how many trees you wish to make)
  • Goat’s Cheese (I used a Dutch harder cheese - making it easier to grate)
  • Milk
  • Skewers & a star cookie cutter

Method

  1. Preheat oven to 180 C. Place 1 sheet of defrosted puff pastry on baking paper.
  2. Using a basting brush, apply an even layer of Caramelized Black Garlic Paste over the pastry. Grate an even layer of Goat’s Cheese over the top. Then place a second sheet of puff pastry on top.
  3. Use a knife to cut even ribbons of puff pastry about 1.5 cm wide. Using the skewer fold the pastry onto the skewer, starting wider at the base & gradually getting smaller as you move up the skewer to the tip. Cut a pastry star & place onto the end of the skewer. Repeat until you have used all the pastry. 
  4. Place the Christmas Trees onto baking paper on a baking tray, brush each with a little milk & bake for approximately 20 minutes or until golden brown.
  5. Serve whilst hot, great to accompany your festive fun!

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Grilled Asparagus with Prosciutto, Toasted Pine Nuts, Parmesan & Black Garlic Extra Virgin Olive Oil

Ingredients

  • 2 bunches of  asparagus spears, trimmed
  • 12 slices prosciutto
  • 1/2 cup shaved Parmesan or other sharp cheese
  • 1/4 cup pine nuts, toasted
  • 2-4 tablespoons Noosa Black Garlic - Black Garlic Extra Virgin Olive Oil

Method

  1. Heat the BBQ or grill.
  2. Wrap each spear in a slice of asparagus, applying in a spiral. Drizzle with a little of the Black Garlic Extra Virgin Olive Oil. Place the asparagus onto the hot BBQ and sear evenly (so you get some beautiful grill marks). Then remove from the BBQ.
  3. Place the asparagus into a serving dish, sprinkle the Parmesan & toasted pine nuts over the top.
  4. Drizzle with the remaining Black Garlic Extra Virgin Olive Oil.
  5. Serve immediately. Can be seasoned with salt & pepper - however I find the prosciutto lends a beautiful saltiness to the dish.

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Oysters with Black Garlic Kilpatrick

Ingredients

  • Oysters, freshly shucked - 1 to 2 dozen
  • Noosa Black Garlic - Caramelized Black Garlic Paste - 1 dessertspoon
  • Tomato relish - 1/3 cup
  • Worcestershire Sauce - 2 tablespoons
  • French Shallot or red onion - 1/4 cup finely chopped
  • Pancetta - 1/4 cup finely chopped
  • Smoked Paprika - 1/2 teaspoon
  • White Pepper - 1/4 teaspoon
  • Salt - 1/4 teaspoon
  • Rock Salt - for presentation

Method

  1. In a bowl, mix together the Caramelized Black Garlic Paste, tomato relish, worcestershire sauce, shallot, pancetta, smoked paprika, white pepper & salt.
  2. Preheat the oven to 180 C or you use a grill or BBQ. Place the oysters onto an oyster tray (you can use a baking tray if you don’t have an oyster tray). Spoon a dessertspoon of the Kilpatrick mix over each one. Place into the oven / BBQ / grill for 5-10 minutes until the top is just browned. Remove from the oven & set aside.
  3. Cover your serving plate or platter with the rock salt. Carefully place the oysters evenly around the plate & serve immediately. This is perfect accompanied by a Black Garlic Bloody Mary!

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Kingfish Ceviche with Black Garlic White Balsamic Vinegar, Shallots & Persian Feta

Ingredients

  • Kingfish - sashimi grade, sliced into thin even pieces
  • Noosa Black Garlic - Black Garlic White Balsamic Vinegar
  • 1-2 French Shallots, thinly sliced
  • Persian feta, crumbled
  • Lemon Balm micro herbs

Method

  1. Place the Kingfish onto a dish, arrange in a beautiful pattern. Drizzle the Black Garlic White Balsamic Vinegar over the kingfish, so it is covered with vinegar. Cover with glad wrap (or use an airtight container) & place into the fridge for at least 1 hour.
  2. Once the fish has changed to an opaque colour, you can now remove the wrap. Top with the shallots, Persian feta and Lemon Balm. Serve immediately!

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Potato Galette with Duck Fat & Black Garlic

Ingredients

  • 1 kg small potatoes, peeled & sliced with a mandolin
  • 1 small leek, finely sliced
  • 100 g pancetta, chopped
  • 1/4 cup duck fat
  • 1 dessertspoons Noosa Black Garlic - Caramelized Black Garlic Paste
  • 1/3 cup Goat’s cheese, crumbled or grated
  • 2 teaspoons Noosa Black Garlic - Black Garlic Salt

Method

  1. Heat the oven to 180 C. In a frypan, use a little duck fat & gently fry the leek until soft. In a bowl, place the duck fat & the Caramelized Black Garlic Paste.
  2. To assemble the galette, use a round baking dish, then use a basting brush to coat the bottom of the dish with the duck fat / Caramelized Black Garlic Paste combination. Then in a circular pattern place the sliced potato forming an even layer. Baste with the duck fat / black garlic again. Then sprinkle leek, pancetta & Goat’s cheese evenly over the potato. Sprinkle a small amount of Black Garlic Salt over the layer. Repeat with another layer of potato, basting with duck fat / black garlic, followed by leek, pancetta, cheese & Black Garlic Salt. Repeat again. Finish with a final layer of potato, baste with duck fat / black garlic, & finish with a sprinkle of Black Garlic Salt.
  3. Place into the oven for 40 - 45 minutes until the top layer is golden.
  4. Serve to accompany your favourite roast meats, duck or vegetables.

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Roast Duck with Blood Orange & Black Garlic Sauce

Ingredients

  • 1 or 2 whole ducks - innards removed
  • Salt
  • Pepper
  • 1 cup water
  • 2 medium Carrots, coarsely chopped
  • 2 medium Tomatoes, coarsely chopped
  • 2 Celery sticks, coarsely chopped
  • 1 small Leek, coarsely chopped
  • 1 small Onion, coarsely chopped
  • 2-3 Noosa Black Garlic - Black Garlic Cloves
  • 2 bay leaves
  • 10 fresh sprigs of Thyme
  • 2 tablespoons Tomato Paste
  • 1 litre of Chicken Stock
  • 1 cup dry White Wine (we used an SA Riesling)
  • 5 Blood Oranges
  • 1/3 cup Sugar
  • 1/3 cup Noosa Black Garlic - Black Garlic White Balsamic Vinegar
  • 2 tablespoons Cranberry paste
  • 2 tablespoons Grand Marnier
  • 2 tablespoons Unsalted Butter

Method: Prep & Roast the Duck

  1. Place the duck into a container, cover with cold water & add 1/3 cup of salt. Cover & refrigerate for 6-12 hours.
  2. Preheat the oven to 230 C.
  3. Remove the duck, rinse under cold water & pat the skin dry with paper towel.
  4. Season the duck with salt & pepper.
  5. Place a rack in a large roasting pan. Add water to the pan & place duck - breast side up, on the rack. Place into the oven & roast for 20 minutes.
  6. Turn the oven down to 170 C, roast for 30 minutes. Flip the duck, breast side down & roast for 30 minutes. Finally, return the duck breast side up, cover the wings & legs with foil & roast for 40 minutes more.

Method: Prep the Blood Orange & Black Garlic Sauce

  1. In a large saucepan, heat the butter & add the carrots, tomatoes, celery, leek, Black Garlic Cloves, onion, bay leaves, & thyme; cook, stirring, until softened. Add in the tomato paste, then stir in the stock & wine. Bring to a boil, stirring, then reduce the heat to low & simmer for 1 hour. Strain into a bowl, pressing on the solids.
  2. Zest the skin of 2 blood oranges, then squeeze the juice & set aside. Slice the remaining blood oranges into rounds.
  3. In a medium saucepan, boil the sugar & Black Garlic White Balsamic Vinegar over moderately high heat until the syrup is a pale caramel colour. Add the blood orange juice to the pan, then the cranberry paste. Add the strained sauce & simmer to reduce slightly. Season with salt & pepper. Add Grand Marnier & remove from the heat. Add in the butter & stir.

  4. Remove the duck from the oven & place onto a large plate. Garnish around the duck with sprigs of fresh thyme, blood orange slices & zest. Drizzle the blood orange sauce around the plate & serve.

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Baked Brie with Caramelized Black Garlic Paste

Only 2 (or 3) ingredients needed for cheesy black garlic heaven!

  • Brie
  • Noosa Black Garlic - Caramelized Black Garlic Paste
  • Prosciutto or bacon (not shown in pics) 

Method

  1. Cut Brie through the centre (making 2 full circles).
  2. Place 1 teaspoon of Caramelized Black Garlic Paste into the centre of the Brie.  Replace the top of the Brie.
  3. Wrap in strips of prosciutto or bacon (optional).
  4. Place into baking dish & pop into the oven at 180 C for 10 minutes.
  5. Serve with your favourite crackers or crusty bread. Drink several glasses of rose!

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 Caprese Salad with Caramelized Black Garlic Paste

Ingredients
  • 2 tablespoons Noosa Black Garlic - Caramelized Black Garlic Paste
  • 6 tomatoes (we love Noosa Reds)
  • 1 tub bocconcini
  • 1 bunch of basil
  • 1-2 tablespoons extra virgin olive oil
  • Salt & pepper

 Directions

  1. Evenly slice tomatoes into rounds, & place evenly onto your plates.
  2. Drain the bocconcini, slice each into half longways & evenly place on top of the tomato.
  3. Remove basil leaves, & scatter on top of the salad.
  4. Splash extra virgin olive oil over the salad.
  5. Add salt & pepper to taste.
  6. Drizzle the Noosa Black Garlic - Caramelized Black Garlic Paste liberally over the salad.
  7. Enjoy!

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Celebrity Chef Matt Golinski’s Sticky Oxtail with Cumquats, Black Garlic & Chilli

Matt uses our Black Garlic Cloves in this recipe featured in inNoosa Magazine. Find it on page 34: 

https://issuu.com/innoosamagazine/docs/in32/34

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Charred Porcini Scotch Fillet with Bitter Greens & Black Garlic Bagna Cauda Sauce

Find the recipe here: 

https://www.delicious.com.au/recipes/charred-porcini-scotch-fillet-bitter-greens-black-garlic-bagna-cauda-sauce-recipe/6wjcy8qb 

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Vietnamese Vermicelli Salad with Black Garlic Prawns

Thanks for your patience - writing this up has clearly taken me longer than planned! Good things come to those who wait 😊 & this is an easy, light, fresh & delicious meal starring the Black Garlic Prawns!!!

Ingredients

  • 2 @noosablackgarlic Black Garlic Cloves, mashed with a fork
  • 250 g mung bean vermicelli (you can use rice vermicelli if preferred)
  • 250 g large peeled king prawns uncooked (we used local Mooloolaba prawns)
  • 1/3 cup rice vinegar
  • 1-2 tablespoons of palm or coconut sugar (use xylitol if you want to keep it low carb)
  • 3 limes - juiced/squeezed
  • 3 tablespoons fish sauce (we love David Thompson’s Megachef brand)
  • 1 teaspoon sesame oil
  • 2 Lebanese cucumber, sliced
  • 1 cup of Vietnamese mint
  • 1 cup of Thai basil
  • 1 cup coriander (we love it - but if you are a hater just leave it out!!!)
  • 1 cup of cashews, toasted & crushed
  • 2 long red chillies, deseeded & sliced on the angle (this is optional - I don’t do chilli)

Method

  1. Place the mung bean vermicelli in a bowl & cover with boiling water. Let sit for 5 minutes, then strain. Place into a large salad bowl.
  2. To make the dressing, in a small saucepan place the rice vinegar & palm/coconut sugar. Simmer until the sugar has dissolved completely. Allow to cool a little, then add in the fish sauce, lime juice, sesame oil & chilli. Taste the sauce to ensure it has the correct balance of sweet, sour, salty & spicy.
  3. On top of the vermicelli, evenly distribute the Lebanese cucumber, Vietnamese Mint, Thai basil & coriander.
  4. Heat a small amount of olive or rice bran oil in a saucepan over medium heat. Toss the prawns & @noosablackgarlic Black Garlic Cloves in the pan & cook until the prawns are cooked.
  5. Top off the salad with the Black Garlic Prawns (make sure to get all the Black Garlic - it’s too delicious to waste).
  6. Sprinkle over the toasted cashews & the dressing. Serve & enjoy. 

#noosablackgarlic #blackgarlic #blackgarlicprawns #organicblackgarlic #australianblackgarlic #noosablackgarlicrecipes #recipes #noosa #prawns #mooloolabaprawns #eatlocalnoosa #buylocalnoosa #noosalife

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Grilled Moreton Bay Bugs with Noosa Black Garlic Butter

How can just 3 ingredients come together to create the most heavenly, delectable dish? Well seafood lovers this is it!

Ingredients

  • Moreton Bay Bugs
  • Butter 250 g
  • @noosablackgarlic Black Garlic Cloves

Method

  1. Split the bugs down the centre with a knife & clean well.
  2. Heat the BBQ or grill.
  3. Mash a couple of @noosablackgarlic Black Garlic Cloves into the butter until well combined & set aside.
  4. Brush the bugs with a little olive oil & place flesh down on the grill, cook for a minute or 2, until you have some nice grill lines form. Turn the bugs over.
  5. Spread the black garlic over the bug meat & close the BBQ to cook for a couple of minutes.
  6. We took it to the next level & used the torch to finish the bugs. Serve with some lemon & lime segments, coriander & a lovely fresh salad.

Sometimes simple is simply the best!

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Raclette in Brik Pastry with Rosemary & Black Garlic

What’s not to love when you meld together the rich creaminess of raclette with the delicate crunch of pastry, enhanced by aromatic rosemary & the unique umami decadence of Black Garlic!

You will need 2-3 of our @noosablackgarlic Black Garlic Cloves for this recipe!

Find the recipe courtesy of @deliciousaus https://www.delicious.com.au/recipes/raclette-brik-pastry-rosemary-black-garlic/oyEHVyT3

 

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Ottolenghi’s Brussels Sprouts with Burnt Butter & Black Garlic

One of the amazing chef @ottolenghi ‘s favourite ingredients is Black Garlic. We thought we would share one of his fabulous recipe’s featured in his ‘Simple’ cookbook that brings the delicious umami flavour of Black Garlic to the fore.

You can follow the link to the recipe here: https://ottolenghi.co.uk/recipes/brussels-sprouts-with-burnt-butter-and-black-garlic

Using our @noosablackgarlic Black Garlic Cloves, you will only need 2-3 cloves, as ours are beautiful large cloves!

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Black Garlic & White Miso Patagonian Toothfish

With Good Friday coming up this week there is no better time to try out this easy recipe inspired by the Nobu cult menu item - their amazing Blackened Cod!

We picked up some amazing sustainable Glacier 51 Patagonian Toothfish from our local @shoretoshoreseafoodscoolum (you can always use another fatty white fish).

Ingredients

  • 2 fillets of Patagonian Toothfish (or other fatty white fish)
  • 2 teaspoons @noosablackgarlic Caramelized Black Garlic Paste
  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup white miso
  • 2 dessert spoons white sugar
  • Coriander leaves

Method

  1. In a bowl mix together the @noosablackgarlic Caramelized Black Garlic Paste, sake, mirin, miso & sugar. Stir until well combined & the sugar has dissolved.
  2. Place the fish into a non-reactive airtight container & pour over the marinade. Cover & place into the refrigerator for 24-48 hours.
  3. Take the fish out of the fridge & allow to return to room temperature. Preheat the oven to 180C. Heat an oven-proof pan or griddle over a medium-high heat until hot & quickly sear each side of the fish, then place the pan into the oven for 5 minutes.
  4. Remove the fish from the oven. Serve with blanched sugar snap peas & fried enoki mushrooms, top with the fresh coriander. Enjoy!!!

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Black Garlic Butter

Life is complicated, cooking doesn’t have to be!

My number 1 way to use our @noosablackgarlic Black Garlic Cloves is to make Black Garlic Butter. Best thing is it super simple to make, with only 3 ingredients & elevates so many dishes with ease.

Ingredients:

  • 2 or 3 Black Garlic Cloves (I know I used heaps, but you only need a couple)
  • 250 - 500 g Butter (use the best quality you can find)
  • pinch of Sea Salt

Method:

  1. In a bowl, mash black garlic cloves with a fork.
  2. Add butter, mash together well, so the black garlic is even mixed throughout.
  3. Add salt to taste.
  4. Spoon on top of glad wrap & roll into a small log.
  5. Refrigerate.
  6. Slice off rounds of Black Garlic Butter to top off your steak, chicken, veggies, fish or prawns.

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 Chocolate Mousse with Strawberries & Black Garlic

Think Noosa Black Garlic 🧄 is only for savoury dishes? Think again! @PeterKuruvita makes a beautiful Chocolate Mousse with Strawberries 🍓 & Black Garlic 🧄!

Recipe is via @sbsfood

https://www.sbs.com.au/food/recipes/chocolate-mousse-black-garlic

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 Steak Sandwich with Black Garlic Aioli

Find the recipe at Delicious: 

https://www.delicious.com.au/recipes/steak-sandwich-black-garlic-aioli/LM1IKnyY

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Squashed Tomato & Black Garlic Labneh Pasta Salad

Find the recipe here: 

https://www.delicious.com.au/recipes/squashed-tomato-black-garlic-labneh-pasta-salad/a81rc6jp 

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 Olive Oil Flatbreads with 3-Garlic Butter

Find the recipe here:

https://ottolenghi.co.uk/recipes/olive-oil-flatbreads-with-three-garlic-butter