Five years of love, research and perfectionism have gone into the launch of Black G, the first of Fawk Food’s products to hit the gourmet food market.
Created with a chef’s passion for quality, Black G is a versatile heat-treated garlic. Cooked for an extended time to caramelise, the result is a luxe, warm garlic that’s with enhanced flavours and ten-fold increased sugar content.
Black G is the baby of Frank Fawkner, owner and head chef of Hunter Valley restaurant EXP. Restaurant, which celebrates its second birthday this week. Based at Oakvale Wines, the restaurant is a hidden gem that’s been quietly gaining respect for its unique style ever since opening its doors in March 2015. Fawkner says the launch of Black G was a long time in the planning.
'We use garlic in everyday cooking, but black garlic is on a whole other level. It can bring such a unique flavour to a dish, and from a nutritional point of view, has a much higher content of allicin, the active ingredient in white garlic that imparts its benefits, but without the odour. It’s also rich in amino acids and has almost double the antioxidants of white garlic.’
The process is called the Maillard reaction (my-yar; French pronunciation) - a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. Seared steaks, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods share the depth of taste after undergoing reaction.
‘The result on our Black G is an awesome flavour profile like no other, garlic that tastes sweet, with balsamic vinegar, umami and soy-like characteristics,’ Fawkner says.
The garlic itself is sourced from farms in NSW and Victoria, with all produce made in-house in the EXP. kitchen. The product range includes whole bulbs, peeled black garlic cloves and a ready-to-use Black G paste. For more information or to buy online visit www.fawkfoods.com