Garlicious Grown lives, loves and celebrates black garlic. So much so that the Braidwood-based producer has shared their recipe for sesame-roasted vegetables with Straight To The Source to showcase this luscious and versatile condiment. 

4 baby turnips, peeled with tops trimmed, halved

4 baby radishes, peeled with tops trimmed, halved

4 baby beetroot, peeled with tops trimmed, halved

5 Garlicious Grown black garlic cloves, unpeeled

2 tsp Garlicious Grown smoked garlic powder

In a large bowl add the vegetables and toss well with the sesame oil, extra virgin olive oil, thyme sprigs, toasted fennel seeds, salt and pepper.

Transfer to the oven and roast until golden.

On a serving platter, arrange the roasted vegetables roughly stacked in a line and sprinkle with toasted sesame seeds. Accompany with a small serving bowl with the toasted fennel seeds, Garlicious Grown smoked garlic powder and Murray River salt flakes well combined, as well as a large dollop of Garlicious Grown black garlic aioli.

For further information, please visit garliciousgrown.com.au. 

Garlicious Grown lives, loves and celebrates black garlic. So much so that the Braidwood-based producer has shared their recipe for sesame-roasted vegetables with Straight To The Source to showcase this luscious and versatile condiment.

Recipe: Garlicious Grown’s sesame-roasted vegetables with black garlic aioli

Outback Lamb follows a simple philosophy. “We are striving to hit that sweet spot where the planet, profits and community are all winners,” says lamb producer and farmer, Fiona Aveyard.

Founded and run together with husband Bill in Tullamore, New South Wales, Outback Lamb grew out of the couple’s mixed farming operation, which includes merinos for wool production and prime lamb production, and focuses on producing and selling single-origin, gourmet lamb sausage rolls and roast lamb pies. Their lamb was recently recognised in the 2021 delicious. Harvey Norman Produce Awards State Winners.

Aveyard says, “I have always been a sausage roll fan, which is why we have worked so hard to develop a quality product.”

As a fifth-generation farmer, Aveyard sees Outback Lamb as having an important responsibility to value and respect the environment and share that message. And as such, she has intentionally steered the enterprise away from commodity production and towards slowly building and developing the Outback Lamb brand and profile.

“At Outback Lamb we see modern farming as the front line of action for future food security and climate change,” she says. “We believe in food provenance, regenerative farming and aim to be carbon neutral by 2030. Grass-fed production, regenerative pastures, value-adding and whole animal consumption underpin our farming philosophy.”

Working to create a profitable but environmentally sustainable business has not been without its challenges. Indeed, Outback Lamb has faced drought and flood in recent times. However, Aveyard is not deterred.

“It’s an exciting industry to be involved in,” she says. “Meat producers have industry-driven goals to be carbon neutral by 2030. We are working hard to identify not just our emissions but also what carbon storage is available. We are challenging everything from stock breeding and management through to pasture establishment in order to better understand how soil biology can be best utilised.”

As a founding member of Straight To The Source’s directory, Outback Lamb recently worked with Tawnya Bahr and Lucy Allon to advance the business. In particular, Aveyard sought out their expertise for one main reason.

“What we are doing with Outback Lamb is a fundamental shift from our skills and experience as farmers,” she reveals. “It is very hard to move from doing something you are successful at to doing something entirely new ... I have a vision as to where we will end up, but as to the means by which we get there? Well, that is why I need consultants like Straight To The Source who understand the industry, the processes and the people.”

As a result, a plan has been developed and a strategy put into place. This will help Outback Lamb launch its sausage rolls and pies in spring 2021 into the retail and foodservice markets.  

For further information, please visit outbacklamb.com.au.

Outback Lamb: Single-origin sausage rolls and pies launching in spring

Imbue Distillery is capturing the essence of Melbourne one bottle at a time. Director Mel Sheard founded the distillery with husband and business partner Mick, and their range of spirits and gin take direct inspiration from the environment and locality around them. Indeed, terroir is at the heart of what they do and how the sense of taste can impact and influence memories. 

“In a nutshell we make spirits rich with flavour, imbued with a story,” she says.

Currently offering six different spirits and liqueurs, Imbue Distillery’s range includes a barrel-aged gin named ‘Suburban’ which is described on their website as having a “sweet nutty granola flavour” and a “dry piney finish”. 

Sheard says, “The ‘Suburban’ gin is very special. It was our first product and has a really unique list of botanicals, many that we forage from around Melbourne. It’s inspired by things Mick picked as a kid growing up in Melbourne’s fringe suburbs.”

Also popular is ‘The Journey’, a contemporary-style gin that is made with locally-sourced apples and muntries (indigenous cranberries). Clearly Imbue Distillery is not afraid to explore unusual flavour pairings as well as play with recipe traditions and drinking styles. 

Imbue Distillery’s range offers something for everyone, whether a bartender or amateur mixologist.

“I think the beauty of our products, particularly the gin liqueurs is that you can add a simple mixer and feel like you are drinking something much fancier or more complicated,” says Sheard. “Personally I love when our products are paired with ingredients that they are distilled with whether that be to enhance or contrast. So I just encourage people (professional or not) to keep in mind the hero botanicals when pairing and mixing.”

Click here to learn more about Imbue Distillery and where to find their products.

Imbue Distillery is capturing the essence of Melbourne one bottle at a time. Director Mel Sheard founded the distillery with husband and business partner Mick, and their range of spirits and gin take direct inspiration from the environment and locality around them. Indeed, terroir is at the heart of what they do and how the sense of taste can impact and influence memories.

Getting into the spirit with Imbue Distillery

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Food&HeartCo.

Sydney + Surrounds, NSW

This wonderful producer has just joined our growing community. More info coming soon!

Food&HeartCo.

This wonderful producer has just joined our growing community. More info coming soon!

Latest stories

Recipe: Garlicious Grown’s sesame-roasted vegetables with black garlic aioli

Outback Lamb: Single-origin sausage rolls and pies launching in spring

Getting into the spirit with Imbue Distillery

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