FROM OUR FIELDS TO YOUR PANTRY
100% AUSTRALIAN GROWN, PROCESSED, AND PACKAGED
Some things have changed! Today we use sophisticated machinery to plant, irrigate, and harvest our garlic. We have precision instruments to measure moisture and nutrients in soil and produce, and we have climate-controlled cabinets to heat and circulate the air around the fermenting garlic to ensure that every bulb has the most intense flavour and the highest level of nutrients. Other things are still the same… today we have the same pride in the fertility of our rich farmland, our family heritage, and the quality of our black garlic which is made without additives or preservatives. Just careful attention at every stage of its production. We oversee every step of the process from selecting the raw garlic bulbs, preparing them for processing, monitoring every stage of their development, and finally packaging them carefully to preserve their flavour and bring you pleasure.
Recipe by Tolga Estate Black Garlic, view the original recipe and more here.
Black garlic spread:
- 1 Bulb of black garlic
- 50 mls Vegetable stock
- 20 grams Butter (room temperature)
- Salt and pepper
- Peel the black garlic skins off.
- Add the garlic, butter, stock and blend in a blender until smooth.
- Pass through a sieve and season to taste. Leave a side
Poaching the egg:
- 1 large egg
- 1 tablespoon rice vinegar or other mild-tasting vinegar
- Salt and freshly ground black pepper
- Heat the water: Fill the saucepan about 2/3 full with water and bring to a boil.
- Take the water down to a simmer: Turn the heat down and let the water relax into a brisk simmer. You should see bubbles coming up to the surface, but it won’t be rolling. (It’s easier and quicker to control the simmer if you bring it to a boil first, then reduce the heat rather than trying to get it to the perfect simmer from the get-go.)
- Crack the egg into a small cup: Crack the egg into a small measuring cup, preferably one with a long handle. This will help you ease the egg into the water.
- Add vinegar to the water: This step is optional, but many people like to add vinegar to the boiling water because it helps the loose, billowy white cohere to itself and cook into a more compact shape. The taste is not noticeable in the finished egg, although you might notice a firmer, more “squeaky” texture to the white.
- Ease the egg into the water: Use the measuring cup to carefully lower the egg into the water and then tip it out into the water. Make sure the water is at a bare simmer.
- Cook for 4 minutes: The final cooking time for a poached egg is very much up to you, and it depends on how well you like your eggs done and how hot the water is. But 4 minutes, give or take, in lightly simmering water, will give you a firm white and a gooey but still runny yolk.
- Remove the egg: Use a slotted spoon to remove the egg from the water.
- Pat the egg dry: This is optional as well, but I like to pat the egg dry lightly with a paper towel.
- Take the skin off the avocado. Remove the pit from the avocado and slice the avocado in an angle length wise.
- Spread the black garlic on the toast, place your sliced avocado, then your poach egg on top. Season with salt and pepper and eat immediately.