Sizzling Summer with Noosa Black Garlic
Summer is made for grilling, sizzling and drizzling, and isn’t complete without a backyard barbeque. Jodie Cameron discovers the secret to elevating your outdoor entertaining…
You can’t get more quintessential Queensland summer than a backyard barbeque – the sizzle of seafood, the aroma of seared steaks, and good people gathering under the sun. So why not dial it up a notch? Let me introduce you to Teneille and Tony from Noosa Black Garlic, who bring award-winning magic to your tastebuds and table. We’re talking gluten free, dairy free and vegan game-changing kitchen staples you won’t know how you ever lived without. Be warned, their products come with a firm disclaimer: once you go black… you never go back!
Why? Because they source only the best quality, local, organic elephant garlic. Known for its antimicrobial, antioxidant and anti-inflammatory effects, we know that garlic can help strengthen the immune system. Thanks to the unique ageing process, known as the Maillard reaction, the usual pungent and sulphurous garlic odour is broken down into a sweet molasses and balsamic umami bomb with no dreaded garlic breath – Noosa Black Garlic delivers all the flavour and then some. Talk about black magic!
Here are some of the must-have products and why we love them:
Noosa Black Garlic Aioli
Rich, irresistible and made from slow-aged signature Noosa Black Garlic Cloves, this creamy, yet velvety aioli is your secret weapon to culinary success. Bold, versatile and addictive with the perfect umami punch, use it as a dip, spread, or drizzle over – burgers, roasted veggies, sandwiches, seafood platters – it’s an all-star, everyday essential. Handcrafted in small batches using real ingredients with no nasties, it’s big flavour, done right!
Noosa Black Garlic Salt
Pass the swanky salt, please! Two ingredients, one unforgettable flavour. Noosa Black Garlic Salt is an award-winning topper that brings depth and delight with every sprinkle. Use on seafood, steaks, salad dressings or honestly, anything that takes your fancy. Ditch the celtic, table and rock salt in favour of a flavour-packed explosion!
Noosa Caramelized Black Garlic Paste
Spread it, mix it, devour it! Whether you’re pairing with seafood, meat or cheese, swirling into sauces, or going rogue and eating it straight off the spoon (no judgement), Noosa Black Garlic Caramelised Paste is a plant-based next-level entertaining essential.
Noosashire Black Garlic Sauce
BBQs aren’t complete without sauce, and this beauty has been crafted to elevate anything you throw on the grill. With a deep umami backbone and just the right amount of smokiness, it’s incredibly versatile and perfect as a glaze for ribs or brisket, drizzled over grilled veggies, or a punchy dip for wedges, wings or chargrilled meats. Marinating, brushing, basting or dunking, this handcrafted sauce takes food from good to gourmet.
Laguna Bay Luxury Gift Box
Delight the senses with a gourmet curation that celebrates the very best of Noosa Black Garlic including:
- Black Garlic Cloves
- Caramelised Black Garlic Paste
- Black Garlic White Balsamic Vinegar
- Black Garlic Extra Virgin Olive Oil
- Black Garlic Salt
- Black Garlic Honey
NEW! FAIRY POOLS MINI TRIO GIFT BOX
An epicurean’s dream, curated to satisfy even the most discerning palates – the perfect secret Santa, gift or stocking stuffer with mini jars of three top sellers:
- Caramelized Black Garlic Paste
- Black Garlic Salt
- Black Garlic Honey
Sometimes simple is simply the best!
GIVE THE GIFT OF GOURMET EXPERIENCES WITH THESE EASY RECIPES:
Maple & Caramelized Noosa Black Garlic Prawn Skewers
Ingredients:
- 500g green Mooloolaba Prawns, shelled, deveined, leave tails on
- 1/2 cup Maple syrup
- 2 teaspoons Noosa Black Garlic – Caramelized Black Garlic Paste
- 2 tablespoons rice vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon white pepper
- 1/2 teaspoon sea salt
- 2 teaspoons fresh thyme leaves
Method:
- Place the prawns on bamboo skewers (lengthways or round).
- Heat the BBQ or grill.
- Mix together the maple syrup, Caramelized Black Garlic Paste, vinegar, olive oil and the herbs.
- Baste the prawns with the marinade mix and place on the BBQ. Cook each side for 2 minutes.
- Remove the prawns from the BBQ and onto a serving plate. Drizzle over any remaining marinade/sauce. Enjoy!
Grilled Moreton Bay Bugs with Noosa Black Garlic Butter
How can just three ingredients come together to create the most heavenly, delectable dish? Well seafood lovers this is it!
Ingredients:
- 4 x Moreton Bay Bugs
- 250g Salted Butter
- Noosa Black Garlic Black Garlic Cloves
Method:
- Split the bugs down the centre with a knife & clean well.
- Heat the BBQ or grill.
- Mash 2-3 Black Garlic Cloves into the butter until well combined & set aside.
- 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.
- Spread the black garlic over the bug meat & close the BBQ to cook for a couple of minutes.
- Serve with some lemon or lime segments, coriander and a lovely fresh side salad.
BREAKING NEWS!
Congratulations to Noosa Black Garlic for winning the Food & Agribusiness (small) category AND Business of the Year at the Sunshine Coast Business Awards! Bravo!
