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FAWK FOODS BLACK G – GARLIC DOESN’T GET ANY FAWKING BETTER

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

 

FOOD FIGHT 2017 LAUNCHES AT QUAY RESTAURANT
Image courtesy of Hunter Culinary Association

Image courtesy of Hunter Culinary Association

To celebrate the launch of this year's Hunter Culinary Association Food Fight, House of Airlie hosted an intimate lunch with Sydney media and participating chefs at the spectacular Quay Restaurant.

Overlooking Sydney Harbour, the launch event was the perfect opportunity to showcase to media the breadth of talent involved in this years event and announce that, for the first time in its eight-year history, some of the country’s top chefs will go head to head in the fiercely contested battle for ‘Top Gun’ status.

This year four chefs, Rob Kabboord (Chef de Cuisine: Quay Restaurant), Aaron Ward (Sous Chef: Sixpenny), Sean Townsend (Head Chef: Muse Kitchen) and Gareth Williams (Head Pastry Chef: Restaurant Mason) will prepare one lunch course matched with a Hunter Valley wine, with guests voting for their preferred dish.

Food Fight is an annual event organised each year by Hunter Culinary Association (HCA) and will be hosted by Colin Fassnidge of 4Fourteen and My Kitchen Rules and Matt Kemp of Q Station in Manly.