The Hamper Emporium 2022 Christmas Catalogue - Catalog - Page 47
47
K.I.
GARLIC
S H A N E’ S STO RY
Call us biased, but there’s
something spectacular
about Australian garlic.
Foodies know there’s no
comparison to the produce
found further ashore.
Owner and grower Shane
sees firsthand where that
difference comes from.
‘I think the Kangaroo Island
garlic that I’m growing
is special because of the
beautiful, pristine, clean
countryside that we live in.’
It’s true—the countryside
of Stokes Bay, Kangaroo
Island, seems perfect for
harvesting fresh garlic.
But it’s not just the natural
beauty or unsullied soils
of the island that create
such a delicious product,
according to Shane.
In fact, it has a lot to do with
staying cool.
‘Garlic reacts to very
cold conditions in the
wintertime. So we get frosts
in about August, which—
that cold, cold weather
accentuates the flavour of
our garlic, to give it that real
punch.’
Luckily Shane is situated
on one of the coldest parts
of the island. This gives his
garlic not only strength but
also quality of flavour.
Usually, you’ll only find
Australian garlic from
December through to
April. The five month
season doesn’t tend to
vary. So, how can devout
food lovers get the local
garlic fix for the rest of
the year? Shane’s beloved
range of garlic products
is the answer for many
Australians. Better yet, the
process is kind to the earth
and his customers alike.
‘No additives, no
preservatives, all 100%
garlic,’ says Shane, when
asked how the magic
happens.
‘It gives people an option
to use Kangaroo Island
garlic—Australian garlic—
all year round. There’s no
reason that you should be
using any other garlic.’
Once you’ve sampled the
bounty of treats Kangaroo
Island Fresh Garlic has to
offer, you won’t waste time
searching for alternatives.
Shane’s philosophy of
avoiding pesticides and
honing high-quality
farming practices has paid
off.
He sums it up with a single
sentence: ‘The quality
speaks for itself.’