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.