Cases of dry goods have been unpacked this morning and we are excited!!!!
Nonna Pias Balsamic Reductions, Maldon Salts, Vancouver Island Salts, Smoked olive oil, specialty grains and flours, Paprikas, Truffle Oils......OH OH and Black Garlic!!! Yeah I said it BLACK GARLIC!
Get in here before its too late (or Nova steals it all for her own personal selfish use)
Black Garlic is soft and chewy, jet black in colour, with the caramelized sweetness and tang of tamarind or balsamic and a subtle garlic flavour. It has been roasted at very low temperatures over a period of 23 days. Rich in antioxidants it adds umami depth to dishes and is considered a new "staple" in modern cuisine. It is delicious in a compound butter under the skin of roast chicken, aioli, or to give a unique richness to beef stew. Black Garlic's subtle tang pairs well with chocolate in cake or brownies.