We receive an array of ways people are eating our Garlic Noir. However, it seems the cheese board still takes top place. Get in touch and tell us how you eat black garlic.
Ready for Packaging
After a long fermentation process and inspection of quality, our Garlic Noir is finally ready to be packaged and sent.
Let us know who in your town needs to stock Garlic Noir.
There are certain times in the year that Marlborough Garlic has a high workload, this is one of them. If you are interested in a seasonal work, click here to get in touch. We have a range of roles depending on experience and ability.
Garlic comes in a range of sizes
Garlic comes in sizes ranging from size four to size seven - seven being the largest. The common view is, the smaller the garlic bulb, the more intense the flavours.
The name on the bin is a good reminder for what is constantly at stake. Therefore, we make sure the product does justice to the 3 generations of Murphy's who made it what it is today.
Not as widely used as garlic, but heavily underrated in our view. Favourite dishes include a caramelised Shallot pickle and a Green bean casserole with a crispy Shallot topping.
After the garlic dries to a desired level, we snip the top of the bulb.
To make sure we continue to stay ahead, we are constantly scanning our environment for new technologies. For example, we are currently deciding between a range of process innovations to implement within the next year.
Before Sauvignon there was Garlic
Yes, before the advent of grapes in Marlborough, there was garlic. The fertile soil, long daylight hours and clean air make conditions perfect for growing great garlic.
Third Generation Murphy
John Murphy has recently been appointed CEO of Marlborough Garlic Limited taking over from his father Pat Murphy.