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Carthian Hill Roasted Garlic Aioli

By Emma Jane

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Eat local, Eat fresh. It’s the mantra of the food industry right now and I agree with it wholeheartedly, for many reasons.


For our farmers, for our producers, for our environment and ultimately for our wellness – of mind and body.


Being mindful of where and how our food is produced is possibly one of the most fundamental things we can do as consumers.


Jimmy and Maddy Adams of Carthian Hill garlic are growing fresh garlic on the western fringe of the Liverpool Plains NSW Australia. The property consists of 900ha native Box Gum Grassy Woodland where they graze their cattle and there is a further 200ha, which is cultivated land used to grow fodder and grain crops (wheat, oats, faba beans) and their Garlic.


They have been growing garlic since 2009 when Maddy successfully grew a small crop in her kitchen garden. The garlic was rich in flavour and of great quality having grown in their deep fertile soils. They decided to experiment in the paddock (Jimmy’s Garden) with a full crop of garlic. This year they will be offering two varieties – Monaro Purple and French White.


Since 2014 they have been supplying selected Sydney stores and restaurants and The Still Room is proud to have Carthian Hill’s 2015 crop of Garlic on our shelves.


I haven’t tasted garlic like this in Australia before. The flavour is intense and you know it is fresh.


This roasted garlic aioli is fantastic. It will be your go to accoutrement this festive season.


Delicious with seafood, ham or beef.


It has a sweet garlic note with a tangy lemony kick.




1               Carthian Hill garlic head – I used the french white

2              egg yolks

1 tsp        Dijon mustard

1               lemon, juice only

300 ml    olive oil


For caramelised garlic aioli, preheat oven to 200C.

Wrap garlic head in foil and roast until cloves caramelise (20-30 minutes).


Peel cloves, combine in a food processor with egg yolks, mustard and lemon juice and process until smooth.


Add oil, starting with one drop at a time, then in a thin and steady stream, processing until all is combined and aioli is emulsified.


Makes about 330ml.

Aioli will keep refrigerated for 3-5 days.



Jimmy and Maddy have beautifully packaged some Christmas sacs of garlic for sale from the 9th December on The Still Room website. The perfect gift for your foodie friend – and you will be supporting a local producer!


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