Spiced Garlic Bread
The flavours of elephant garlic and bushspices with parmesan on bread, that is a winner!
When I discovered that the perennial alliums I had in my Australian established garden were a variety of leek with edible giant bulbs called "elephant garlic", they picked my curiosity so I started playing with some recipes using them. Their taste is milder than conventional garlic and the cloves are much larger. This "free-style" recipe idea presented here uses elephant garlic, but if you cannot find any, you can use the conventional one. Elephant (or Russian) garlic is not usually available in grocery shops but is easy to grow in a suitable climate. I love homemade garlic bread occasionally, especially after harvesting homegrown garlic, adding parmesan, fresh herbs and/or spices, whatever the feeling of the moment is!
Homegrown elephant garlic • Photography © Bottle and Brush Studio 2020-21
While I have also been experimenting with some Australian native bushspices recipes, I found that the perfect way to discover their taste is with simple ingredients that marry well with strong flavours like cheese, bread, and garlic. My "winner" combination for this recipe is a mix of bush tomato, pepper berry, river mint and saltbush. This is my suggestion but you can try it with any spices you like and have at hand. On this dark mood shoot presented in the main photo, I also added fresh herbs and greens to maintain the bushfood spirit. These are native oregano leaves and warrigal greens from the plants I have in the garden. I am starting a little Australian native garden with suitable plants for our climate, this is a very exciting project. More bush-inspired ideas to come on Snowy Foodie!
Celebrating Australian flavours • Photography © Bottle and Brush Studio 2020-21
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