BLACK garlic isn't the most common ingredient in Aussie kitchens but some East Gippsland growers are hoping that will change.
Mark Johnstone and partner Shelly Carroll established Snowy River Black Garlic in 2016.
They discovered the exotic-looking garlic while travelling and not only fell in love with the taste but as a naturopath, Ms Carroll was well aware of its many reputed health benefits.
They decided to turn the white garlic they were growing into black garlic, using a slow and delicate ageing process.
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Snowy River Black Garlic is grown and produced on the couple's 7.3 hectare (18 acre) property in Jarrahmond, in Snowy River country, just seven kilometres from Orbost, in Far East Gippsland.
The ageing process, which can take up to five to six weeks, causes the garlic turn black in colour and gives it it's unique flavour and jelly-like texture.
Earlier this year, Snowy River Black Garlic won Gold at the 2019 Australian Food Awards in the 'Pickled, Fermented or Preserved Fruit and Vegetable' Class.
The award comes as no surprise to the many devotees of Snowy River Black Garlic, which includes some of the country's leading chefs.
But it was a proud moment for Mr Johnstone and Ms Carroll who have spent years growing just the right variety of white garlic and perfecting their ageing techniques to achieve a complexity of flavour.
"We have grown 21 different varieties of garlic in the past to identify those that are best suited to what we are aiming to achieve and settled on a garlic that we believe works best for us," Mr Johnstone said.
"We use an authentic ageing process. So, while there are equipment and processes available that will produce black garlic in shorter time frames, it lacks the complexity of flavour, consistency of texture and colour compared to the process we use."
"A side benefit to our processing techniques is that we also maximise the possible medicinal value of the garlic."
First popularised in Asian cuisine, black garlic, which has a sweet-meets-savoury taste with hints of balsamic vinegar, has become a sought-after ingredient among high-end chefs both here and overseas.
A growing number of restaurants and wholesalers are specifically seeking out Snowy River Black Garlic given its growing reputation for its complex flavours, as well as its sustainable farming techniques.
Mr Johnstone, who is passionate about single origin food, believes demand will only grow further as its popularity as a cooking ingredient grows and "the medicinal qualities of black garlic become more widely known and more heavily promoted by companies such as Swisse supplements who have recently released an aged garlic capsule as a daily supplement for cardiovascular health".
"Many chefs are still discovering the product," he said.
"Australia is highly regarded as a safe source for food with a clean and green image, and a consistency of supply.
"Given the expressions of interest we have had from China and the USA for our black garlic it's only a matter of time before we secure a significant export agreement."
"Black garlic's amazing taste and lack of garlic breath is also a major draw card for many to integrate it into their diet regularly and enjoy its health benefits."
Snowy River Black Garlic is used by several chefs throughout the East Gippsland region, including Paynesville's SARDINE Eatery + Bar, run by former Vue de Monde head chef, Mark Briggs, who uses it in his popular 'chargrilled runner beans with black garlic' dish.
"I personally enjoy black garlic fried with mushrooms as a side dish to my poached eggs on homemade sourdough or with a local cheddar, brie or camembert cheese," Mr Johnstone said, who also enjoys eating a single clove on its own."
