INSPIRED
BLACK
Magic With the change in season, we naturally gravitate towards brighter dishes that celebrate abundance. Creating an unforgettable meal starts with quality ingredients – but it’s the extra flavours that bring it all together, and Noosa Black Garlic’s award-winning handcrafted range injects serious flavour without the fuss. Say hello to the golden trio: a drizzle of Noosa Black Garlic Extra Virgin Olive Oil, a splash of Noosa Black Garlic White Balsamic Vinegar, and a touch of Noosa Black Garlic Honey. On paper, it sounds simple – oil, vinegar, honey – but these are far from average condiments, each is a complex, award-winning elixir layered with umami, tang, and sweetness. Shaped by time, fuelled by passion, and made from 100% Australian ingredients, they’re a bit of magic that transforms your meals from ordinary to extraordinary! At the heart of Noosa Black Garlic is a commitment to quality, sustainability and local farming. Their organically grown Elephant garlic – milder than most – is planted in March and begins sprouting in September, and is the foundation for their range that includes Black Garlic Cloves, Caramelised Paste, Infused Oils, White Balsamic, and Black Garlic Honey – all organic, FODMAPfriendly, gluten and dairy-free, with no preservatives or artificial nasties. While they’re all incredibly versatile in the kitchen, it’s the rich depth of flavour in each product that really sets them apart. IN Noosa Magazine
PHOTOS: IAN WALDIE
Spring invites us to ditch the heavy soups and hearty foods, in favour of lighter salads, beautiful bakes and sensational sandwiches and quiches – Jodie Cameron discovers how to elevate any meal with a little black magic… I caught up with flavour alchemists and founders Tony and Teneille to discover how they turn pantry staples into magical meals. “We don’t overcomplicate things, we just use real ingredients – whether you’re feeding a crowd or making lunch less boring, black garlic does the rest,” Teneille says. “One small step for meal time – one giant leap towards flavour.”
It catches people off guard,” Teneille laughed. “There’s no garlic breath – just this mellow, rich complexity. salad. So easy, and so good!
NOOSA BLACK GARLIC EXTRA VIRGIN OLIVE OIL
NOOSA BLACK GARLIC WHITE BALSAMIC VINEGAR
Rich in polyphenols and oleic acid, it supports heart, brain, and joint health – while helping you feel balanced, nourished, and satisfied. The slow-aged black garlic is infused into Australian extra-virgin olive oil, developing a silky, caramelised depth – it’s bold, smooth, and was named Champion Flavoured Oil at the 2024 Sydney Royal Fine Food Awards. Like sunshine in a bottle, it’s the ultimate finisher for grilled asparagus, warm potatoes, chicken, lamb or fresh prawns sizzling on the barbecue.
Crafted from Chardonnay vinegar, this light, zingy vinegar - which recently took out the Gold Medal at the Sydney Royal Fine Food Show - is a gentler take on traditional balsamic, layered with sweetness.
Tony’s go-to? “For a quick pasta, simply toss through spaghetti with lemon zest and parsley, people think it’s fancy but it’s five ingredients in five minutes,” he says. Also brilliant as a base for aioli, pesto or vinaigrette, and for a stunning and gut-friendly spring salad dressing, simply mix with Noosa Black Garlic White Balsamic Vinegar, a touch of Noosa Black Garlic Honey, lemon juice, mustard and fresh herbs. It’s sweet, savoury and just a little addictive – pairing beautifully with beetroot, grilled fish or caprese 76
“It’s also a win for the gut,” says Teneille, who takes a holistic approach to flavour. “Vinegar is a quiet achiever – it stimulates digestion and detoxification – and Chardonnay vinegar is gentle on sensitive tummies.” It shines in vinaigrettes, with peppery greens or fennel, in ceviche-style dishes to cure prawns or scallops, or swirled into olive oil it becomes a dipping sauce begging for some crusty sourdough! Splashed over a salad of rocket and shaved fennel, it turns Tuesday brunch into a Tuscan-style long lunch! Looking for a quick and easy way to marinate meats or seafood? The deep, rich flavours penetrate the proteins, creating a mouthwatering result with minimal effort. A few tablespoons mixed with olive oil, fresh herbs and salt makes