Springmount Fine Foods

From City Dreams to Country Delicacies: Carmel & Brett's Black Garlic Journey.

Carmel and Brett decided to follow their dream, ditch the city, and start a small freehold farm between Daylesford and Ballarat. After researching a number of options, they settled on black garlic, a sticky black and sweet delicacy that takes 40 days in an oven at a low temperature to produce. Now, Carmel is famous for her black garlic, and she has expanded her range to include numerous sauces, vinaigrettes and exquisite food pearls for hors d'oeuvres and champagne.

Sweet & Savory Alchemy: Transform Your Dishes with Unique Black Garlic.

Black Garlic is produced from normal garlic grown on their property, which undergoes a 40-day transformation in a custom-built oven. During this period, the natural sugars within the garlic caramelize, turning it jet black and giving it a sweet, sticky consistency reminiscent of dried fruit. This mild-flavored garlic is best used not as a cooking ingredient like fresh garlic but rather as a garnish to enhance dishes with its distinctive taste. The flavour of Black Garlic is uniquely both sweet and savoury, marked by a rich, caramelized earthiness.

Springmount Black Garlic and Pumpkin Ravioli

Make Black Garlic and Pumpkin Ravioli! Roasted pumpkin and black garlic filling in homemade pasta, finished with sage-infused burnt butter sauce. Deliciously elegant.

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Springmount Black Garlic and Hazelnut Chocolate Eclairs

Springmount Black Garlic and Hazelnut Chocolate Eclairs are a decadent dessert, featuring savory black garlic ganache, hazelnut mousse, and delicate pastry.

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Springmount Eggs Florentine with Garlic & Dill Drizzle

Eggs Florentine with Garlic & Dill Drizzle features poached eggs on spinach and English muffins, topped with a tangy drizzle for a perfect brunch or breakfast treat.

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