Fawk Foods

Fawk Foods create products that are batch made in Hunter Valley N.S.W.   Made from Australian produce, with a chefs passion for quality.

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Here at Fawk Foods, our Black Garlic is Australian garlic. 

It is heat treated for an extended length of time to caramelise, the sugar content increases ten fold. 
The process is called the Maillard reaction. The Maillard reaction (my-yar; French pronunciation) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. 
Seared steaks, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction.

The result on our Black G is a Fawking awesome flavour profile like no other, garlic that tastes sweet, with balsamic vinegar, umami and soy like characteristics.


Black Garlic :
No. 1

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Black Garlic Nutritional Information

BLACK GARLIC - serve size 10g

                        Average per serve        Average per 100g

Energy               57kj                               570g

Protein              0.88g                            8.8g

Saturated Fat    0.02g                            0.2g

Fat                     0.07g                            0.7g  

Sugars               1.5g                              15g

Sodium               0.52mg                        5.2mg      


All Products are made in Australia with local ingredients


1596 Broke Road, Pokolbin, NSW 2320 Australia



Black garlic has many applications, one of my favourites is to use it as condiment and smeared it on thick juicy scotch fillet steak. Listed below are a few other ideas to play with.

  • One of the classics at EXP. restaurant is Black Garlic risotto and cauliflower (they are an amazing match).
  • Whip black garlic with butter and sea salt it makes a wicked garlic bread, you can also use this butter to baste fish, chicken, lamb, beef or kangaroo.
  • Add some chopped black garlic to finish a stir-fry gives it another dimension.


 Fawk Foods article by      Gourmet Traveller 08/17

 Fawk Foods article by      Gourmet Traveller 08/17