Bredbo Black Garlic

John Pye first started growing garlic in 2002.  Some years later – and completely by chance – John read about black garlic in an airline magazine and was intrigued by the idea.  Like any art, the process of producing black garlic took time to learn and after some successes, and failures, John started selling commercially in 2010 under the name Bredbo Black Garlic – after the location of John’s farm.

Historically popular in Asian cuisines, black garlic is now becoming a highly sort after ingredient for high-end restaurants specialising in other cuisines and, due to the quality of their products, Bredbo Black Garlic supply a number of notable restaurants across Australia.

What is Black Garlic?

Black garlic is fresh garlic that has been aged in a temperature and humidity controlled environment for around 60 days.  This process causes the natural sugars in the garlic to caramelise resulting in a rich, molasses like flavour with hints of balsamic vinegar and tamarind.  The harshness of the raw garlic flavour disappears and the resulting product is slightly soft, chewy and dark in colour.  Black garlic is sometimes referred to as fermented garlic but this name isn’t strictly correct as the aging process relies on Maillard reactions (i.e. caramelisation of sugars) as opposed to microbial activity.

John Pye, Bredbo Black Garlic
John Pye

More from Bredbo Black Garlic

Bredbo Black Garlic

Black Garlic Split Bulbs

$14.00

With a sweet, mellow taste and notes of caramel, balsamic vinegar and tamarind, this garlic adds a new dimension to sauces, steaks, pasta and more.  The bulbs themselves have split into individual cloves making them perfect for cooking.

Bredbo Black Garlic

Black Garlic Solid Bulbs

$14.00

With a sweet, mellow taste and notes of caramel, balsamic vinegar and tamarind, this garlic adds a new dimension to sauces, steaks, pasta and more.  The bulbs themselves are solid and have not yet split into cloves.

Bredbo Black Garlic

Black Garlic Cloves

$25.00

With a sweet, mellow taste and notes of caramel, balsamic vinegar and tamarind, this garlic adds a new dimension to sauces, steaks, pasta and more. The cloves themselves are peeled and ready to use.