The good news is Australian garlic is starting to get a substantial following across the country, after years of eating that nasty chemical-laden Chinese stuff. The Mexican product is a lot better tasting, with fewer chemicals. But it still travels halfway around the world. The Aussie garlic has far more flavour than either, is way fresher, isn’t doused with chemicals and supports Australian agriculture. But, saving the best for last, we have tremendous garlic grown right here in FNQ. The really great news is most of this product is from heirloom seed, generally brought by the farming family from ‘the old country’ – Europe. Most of the local product is organic, or close to it. It is worth the extra cost for flavour and knowledge of its origin. Check local markets and ask specifically where it comes from. Try something new with it. Mince in green salad, add a clove to your vegetable juice and make salsa. Research the health benefits. It should be a daily item. 2 teaspoons peanut oil 3 garlic cloves, finely chopped 4cm piece fresh ginger, peeled, finely grated 1 long red chilli, deseeded, cut into thin strips 2 bunches English spinach, washed, trimmed
Heat oil in a wok over high heat. Swirl to coat. Stir-fry garlic, ginger and chilli for 30 seconds or until fragrant. Add spinach. Stirfry for 1 minute or until just wilted. Season with salt and pepper. Serve.