Sweet Water Farm

Macleay Valley, New South Wales

Operating on a farm on the edge of the Macleay River, Marcus Skipper and Sally Ayre-Smith have grown certified organic garlic since 2007. Beginning by selling their crop directly to retail in Sydney, by 2018 they discovered Black Garlic – a highly nutritious product with its origins in Korea and Japan. Extremely high in anti-oxidants the process begins by taking raw garlic, peeling the cloves and then applying a very low heat which preserves the garlic and creates a sweet flavour. It can be eaten on its own, served with antipasto, bruschetta, pasta, or turned into stuffing or dressing for salads.

1st and 3rd Saturday of every month

Click here to see which stallholders will be in attendance this weekend.

Black garlic