Recipes

Mark Johnstone
Have you tried our Black garlic dip?

Have you tried our Black garlic dip?

Ingredients:⁠ + 1 Snowy River Black Garlic Bulb or about 5-6 ⁠ + 1/4 cup sour cream⁠ + 1 cup cream cheese, softened ⁠ + 2 tbsp extra virgin olive oil ⁠ + 2 tbsp of chopped spring onions ⁠ + A pinch or two of Snowy River Black Garlic Salt ⁠ ⁠ Method:⁠ Add unpeeled cloves into food processor with sour cream, cream cheese, extra virgin olive oil and spring onions and process until smooth. ⁠ ⁠ Scrape down sides of bowl as necessary. ⁠ Transfer to a bowl or container, cover and refrigerate overnight for the flavors to...

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Mark Johnstone
Black Garlic Stuffed Mushrooms

Black Garlic Stuffed Mushrooms

Serves 6 as a starter Ingredients 6 large cup mushrooms 1 large sweet red pepper – finely chopped 1 onion – finely chopped 6 cloves of peeled black garlic – finely sliced (one for each mushroom) 75g butter 75g breadcrumbs 4 tablespoons of freshly chopped parsley 2 tablespoons of lemon juice 1 egg, beaten 45g Cheddar Cheese – grated 15g freshly grated Parmesan Cheese 6 tablespoons of chicken or vegetable stock Salt and freshly ground black pepper Olive oil for drizzling   Method Heat the oven to 180°C/350°F/Gas Mark 4. Wipe the mushrooms clean. Carefully take out the stalks but...

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Mark Johnstone
Fillet of Beef with a Black Garlic Mushroom Duxelle served with a Black Garlic Port Wine Sauce

Fillet of Beef with a Black Garlic Mushroom Duxelle served with a Black Garlic Port Wine Sauce

Serves 2 Ingredients 2 beef fillet steaks Oil and butter for frying Salt and freshly ground black pepper For the Black Garlic Mushroom Duxelle 1 tablespoon of Olive Oil 25g butter 250g mushrooms – finely chopped 8 small shallots – finely chopped 100ml red wine 1 teaspoon of fresh thyme 3 cloves of peeled black garlic – finely chopped Salt and freshly ground black pepper For the Black Garlic Port Wine Sauce 100ml red wine 100ml port 100ml double cream 2 small shallots – finely chopped 2 cloves peeled black garlic – finely chopped Salt and freshly ground black pepper...

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Mark Johnstone
Mushroom & Black Garlic Risotto

Mushroom & Black Garlic Risotto

Ingredients 1 – 1.3 litres of vegetable stock 125g butter 4 tablespoons of olive oil 1 onion – very finely chopped 4 peeled cloves of black garlic – finely sliced. 400g risotto rice (Arborio or Carnoli) 1 small glass of white wine 225g fresh mushrooms – sliced 25g Parmesan cheese – freshly grated 50g mascarpone cheese Freshly chopped parsley – optional Truffle oil – optional Salt and black pepper Instructions In a large pan heat the stock until it reaches simmering point. Prepare the mushroom base. Melt 50g of butter in a frying pan with 2 tablespoons of olive oil....

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