Australian garlic is having a genuine moment on the world stage. New peer-reviewed research, more than 30 years in the making, has found that specific Australian-grown garlic cultivars possess significant antiviral properties, challenging the long-held assumption that all garlic offers the same health benefits. The findings, involving more than 300 garlic cultivars sourced from around the world, were launched this month in Gilroy, California – the self-proclaimed “garlic capital of the world” – by Australian Garlic Producers CEO Nick Diamantopoulos, who believes the discovery could reshape the global health supplement market and open the door to major international expansion for the Australian garlic industry.

“For centuries garlic has been viewed as a broad natural remedy, however our research indicates that not all garlic is equal, especially when it comes down to health benefits,” Diamantopoulos said.

Whatever the future holds for garlic on the global nutraceutical stage, one thing hasn’t changed: garlic remains an absolute kitchen essential, and a proudly Australian-grown one at that. To celebrate, here are three recipes that let this humble bulb do what it’s always done best — make everything taste better.

1. Slow-Roasted Whole Garlic and White Bean Dip
Serves 6 as a starter | Prep: 5 minutes | Cook: 45 minutes

Ingredients

2 whole heads of garlic
3 tablespoons olive oil, plus extra for drizzling
2 x 400g cans white cannellini beans, drained and rinsed
Juice of 1 lemon
1/2 teaspoon salt, plus extra to taste
1/4 teaspoon black pepper
Fresh rosemary or thyme, to garnish
Crusty bread or crackers, to serve

Method

Preheat oven to 200°C (180°C fan-forced). Slice the top off each garlic head to expose the cloves, drizzle generously with olive oil, and wrap loosely in foil.
Roast for 40–45 minutes, until the cloves are soft, golden and easily squeezed from their skins.
Once cool enough to handle, squeeze the roasted garlic cloves into a food processor. Add the white beans, olive oil, lemon juice, salt and pepper, and blend until smooth, adding a splash of water if needed to loosen the consistency.
Transfer to a serving bowl, drizzle with extra olive oil, and scatter with fresh rosemary or thyme. Serve warm or at room temperature with crusty bread or crackers.

2. Garlic Butter Prawns
Serves 4 | Prep: 10 minutes | Cook: 10 minutes

Ingredients

500g raw prawns, peeled and deveined, tails intact
60g unsalted butter
6 cloves garlic, finely minced
1/4 teaspoon chilli flakes (optional)
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
Crusty bread, to serve

Method

Melt the butter in a large frying pan over medium heat. Add the garlic and chilli flakes, and cook gently for 1–2 minutes until fragrant, taking care not to let the garlic brown or burn.
Add the prawns to the pan in a single layer and cook for 2–3 minutes on each side, until pink, curled and just cooked through.
Squeeze over the lemon juice, season with salt and pepper, and toss through the fresh parsley.
Serve immediately with crusty bread to mop up every last bit of that garlicky butter.

3. Roasted Garlic and Rosemary Mash
Serves 4–6 | Prep: 10 minutes | Cook: 45 minutes

Ingredients

1 head of garlic
1kg potatoes, peeled and chopped
2 tablespoons olive oil
60g butter
1/2 cup warm milk
1 teaspoon finely chopped fresh rosemary
Salt and pepper, to taste

Method

Preheat oven to 200°C (180°C fan-forced). Slice the top off the garlic head, drizzle with olive oil, wrap in foil and roast for 40–45 minutes until soft and golden.
Meanwhile, place the potatoes in a large pot of salted cold water, bring to the boil, then simmer for 15–20 minutes until fork-tender. Drain well.
Squeeze the roasted garlic cloves from their skins and add to the drained potatoes along with the butter, warm milk and rosemary.
Mash until smooth and creamy, season generously with salt and pepper, and serve hot alongside your favourite roast or grilled protein.