Flinders Black Garlic is a small, family-owned farm on 84 acres in Flinders, on the Mornington Peninsula, growing around 2 tonnes of fresh garlic each year. The family moved from inner-city Melbourne to Flinders in 2013 and, after several years of crop testing, settled on garlic as their farm's focus. Garlic grown on the property, or sourced from trusted Victorian suppliers, is slow-aged through a fermentation process to produce the farm's signature black garlic: sticky, sweet cloves with an intense umami flavour. The farm uses organic growing principles throughout production. Flinders Black Garlic is sold through local retailers and specialty grocers across the Mornington Peninsula, including Red Hill Cellar & Pantry, and is also used by chefs at Peninsula restaurants such as Pt. Leo Estate. The product can be purchased online or in-store at stockists, making it accessible to home cooks and hospitality venues alike.
Visit WebsiteMenu Not Available!
