IT’S one of Australia’s best-loved flavours and one of the most-popular ingredients in kitchens around the globe.
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Whether it’s French, Italian, Greek, Asian, and the list goes on – garlic is a worldwide favourite and every cuisine has its own distinctive twist on the aromatic bulb.
Thanks to an emerging group of artisan producers, this wonder ingredient is now being grown in our own back yard and the range of suitable varieties ensure an extended season.
To celebrate this achievement, Slow Food Hunter Valley is collaborating with the Hunter’s own agri-dining chef, Thomas Boyd, for a garlic-themed lunch at award-winning Margan restaurant.
Slow Food Hunter Valley leader Amorelle Dempster said that diners would experience a four-course lunch showcasing Hunter-grown garlic, with matching wine tasting from the Margan range.
“I’m expecting a whole new level of enjoyment from this experience,” Ms Dempster said.
Chef Boyd hails from the Hunter Region and his career has taken him from apprentice to Head Chef, and from the Hunter to Europe and back again. One of his most notable appointments was with The Ledbury, in the UK, where he worked his way through all sections of the kitchen.
“We are looking forward to hearing from Thomas about his gastronomic journey and his secrets of growing and cooking with local garlic,” Ms Dempster said.
Local garlic enthusiast Jocelyn Colleran will host the lunch and explain the varieties, the flavour chemistry and the culinary qualities of the hero ingredient.
Margan’s signature style of seasonally inspired dining is underpinned by its one-acre kitchen garden, orchard, free-range chickens, olive groves, bees and estate-reared lambs. After lunch, diners are invited to stroll through the vegetable garden and see where their food has come from.
WHAT: Garlic Harvest Celebration Lunch
WHERE: Margan Restaurant
WHEN: Saturday, February 9, 2019
WHEN: Tickets $95 for Slow Food members, $110 for non-members, at https://www.trybooking.com/BABKL