Apologies to those of you who have been waiting for the next instalment in the Scrumptious! journey. Unfortunately a little enforced time out for me, but now it's back to the food adventures...
Naturally KI - The name says it all!
With a name like Naturally KI, it is no surprise that Roni and Cathy Cohen's business is all about producing the best certified organic produce possible.
Located at Stunsailboom River in the South West of Kangaroo Island, their property is very close to the famed Flinders Chase National Park and includes 1,000 acres of natural scrubland, which provides the perfect backdrop for their garlic and honey producing enterprise.
Roni and Cathy made their Kangaroo Island lifestyle choice decades ago and since then have worked hard to produce quality, rather than quantity from their small farm business. Naturally KI has been certified organic for 16 years.
Naturally KI Certified Organic Garlic is the best in the world...sought after not only by gourmet chefs, but also by Naturopaths and Chinese Herbalists, who have tested it and found it to contain much higher levels of alliin than other garlic.
Did you know...
One of the active ingredients in garlic is a compound called allicin. On crushing fresh garlic, an enzyme called alliinase is released which rapidly converts the odorless compound alliin into allicin bearing the typical odor of garlic. Allicin is highly unstable and rapidly converts to other sulfur-compounds such as ajoene. Interestingly, it is allicin and ajoene which have been the main subject of research into the healing properties of garlic. These compounds block the enzymes which are necessary for metabolism of micro-organisms. They have been shown to inhibit the growth of organisms such as candida, helicobacter pylori and campylobacter among others. Both helicobacter and campylobacter bacteria(recognised universally as a cause of gastro enteritis) are becomign increasingly resistant to antibiotics. Interestingly, no resistance to allicin has been found up to date.
Whether you would like to track down Naturally KI Certified Organic garlic for its healing properties, or to test out the awesome Garlic Dip and Garlic Sauce recipes below, you won't be disappointed!
Naturally KI Certified Organic Garlic is distributed in Sydney through Eco Farms, and in Melbourne through Biodynamics Wholesalers, or you can contact Roni or Cathy in person by phoning 61 8 8559 7262.
Of course, if it is the NASA Certified Naturally KI Bush Honey you are after, you can find it through Back to Eden in Sydney, Brisbane Organics in Brisbane, Pyramid Organics in Adelaide, or Organics Australia at Stirling in the Adelaide Hills.
The Naturally KI Farm has also played host to numerous tours and workshops on sutainable farming...if you are on Kangaroo Island and have a passion for the science of sustainable food production catch up with Roni and Cathy and buy your garlic and honey straight from the farm!
Naturally Delicious Garlic Dip
4 cloves Naturally KI organic garlic, freshly crushed
3 cups Island Pure sheeps milk yogurt
125g light sour cream
Juice of ½ lemon
½ teaspoon freshly ground black pepper
In a large bowl, mix together the yogurt, sour cream, lemon juice, garlic, and pepper.
Stir until well combined
Chill for 1 hour before serving. Serves four.
This one has a real bite - Scrumptious!
Naturally Good Peppery Garlic Sauce
1 tablespoon Canola Oil
20 cloves Naturally KI Certiified Organic Garlic, thinly sliced
1 cup spring onions thinly sliced
1 teaspoon fresh ground Black Pepper
½ teaspoon preserved green peppercorns (flattened with tip of a pointed knife)
2 cups Dry White Wine (Try Bay of Shoals Wines Riesling)
2 cups of Chicken Stock
Juice of 1 Lemon
8 tablespoons Unsalted Butter (8 pieces)
Heat large sauté pan over high heat, add the oil and swirl to coat the pan.
Add garlic and stir-fry until soft, about 30 seconds.
Add spring onions, green peppercorns and black pepper, stir through.
Add the wine, stock and lemon juice and cook until the liquid is reduced by half, approx 2 minutes.
Transfer the mixture to a blender and blend on high speed to purée.
While the blender is running, gradually add pieces of butter one at a time to form a creamy sauce
Use immediately or store in the refrigerator in a sealed glass bottle. Keeps up to 1 month.
Mmmm ... told you it was the best in the world!
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