This is one for all those garlic lovers out there. It’s not for the faint-hearted and it’s not to be eaten before your next hot date, interview or dental appointment. This, my friends, is a true celebration of the humble garlic clove. It goes nicely with toasted bread, grilled meats, mezze, white wine, cheeses, even a fruity and spiced chutney. Try squeezing them into a bread dough before baking. The final dusting of Aussie saltbush gives it an extra layer.
It truly is delicious, in a stinky kind of way. If you have a partner, be kind and sleep in the other bedroom after you’ve eaten it. Unless, of course, you eat it at tandem. Then it’s mutual garlic love, baby.
serves 4, as an appetiser
Preheat oven to 180°C.
Cut both bulbs of garlic into half, across the cloves. Place onto a small roasting tray, drizzle with oil, sprinkle with sugar and season with the smoked sea salt and black pepper. Roast for about 1 hour, or until the cloves are soft and caramelised. Remove from oven, scatter over a little of the dried saltbush and serve with bread. Can be eaten warm or at room temperature.