I reckon that my Uncle Jan grows the best garlic in Australia. So it’s good to see his hard work – and bio-dynamic farming really is labour intensive. Try clearing 250 acres of weeds and rocks by hand! – being recognised and celebrated in this short doco on his gorgeous Barrington River Organic Farm.
I loved this wee doco, Jason 😊
Lovely countryside. I don’t cook with garlic, but another person in my household does and he can overdo it. But then he seems to get fewer colds than I do.
‘Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don’t burn it. Smash it, with the flat of your knife blade if you like, but don’t put it through a press. I don’t know what that junk is that squeezes out the end of those things, but it ain’t garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it’s soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don’t deserve to eat garlic’. – Anthony Bourdain