Jenny Daniher and Cathy Owen grew great garlic on their family farms in Braidwood, NSW, purely for family and friends. As firm friends, they spoke about a new product in high-end food magazines: black garlic. So, as a fun challenge, they set out to make their own. They delivered a soft, luscious, sweet black garlic clove using small-scale dehydrators and 12 months of perseverance and lateral thinking. The process uses controlled temperature and humidity to produce tarry black cloves with umami, sweet molasses flavours. This process also changes the profile, meaning no garlic breath either. These delicious morsels are perfect when served with soft cheese or as a condiment on meats and vegetables.