They are Marcus Skipper and Sally Ayre-Smith and they have grown certified organic garlic on their farm on the edge of the mighty Macleay River since 2007. They began with the purchase of 100 kilograms of garlic in 2008 and grew to an annual crop of seven tons.
They sold their crop directly to retail in Sydney for many years and in 2018 they discovered Black Garlic.
Black Garlic is highly nutritious and so delicious they decided to invest in the development and production of this product. In the process of doing so with a company in Port Macquarie, ‘The Other Chef’ – owned and run by Eric and Monica Robinson they developed a way of making Black Garlic using their own recipe.