At the heart of delicious meals

Our New Zealand Garlic, Shallots & Black Garlic transform any occasion into an exciting, healthy and tasty gourmet experience. We love our Black Garlic on crackers with cheese, and our Garlic and Shallots in stir fries or curries!

Our New Zealand garlic has more flavour and a cleaner taste than most other garlic, so you can get better results from your cooking while using less

It has a strong, pungent and slightly heated taste. A lot of people will associate garlic with having a strong, spicy flavour that mellows and sweetens when cooked. It is widely accepted that garlic can zap bacteria, keep your heart healthy, and ward off coughs and colds.

Shallots have a mild taste that combines the flavour of a sweet onion with a touch of garlic. They can be used in similar dishes to ones where garlic and onions are used, but have a more subtle gourmet taste than onions and tend to have a faster cooking time.

Our Black Garlic is a taste sensation

We plant our garlic and shallots August/September and harvest in January/February. Our growing stretches from our home base in the Awatere Valley, Marlborough to the shadow of the Southern Alps on the Canterbury plains.

All Murphy’s New Zealand products are fully traceability from field-to-fork as we grow, pack and process our products.

Our field and pack-house staff are absolutely key to our operation. Their hard work and attention to detail ensures that quality product reaches your plate.