Neudorf Black Co-Owner, Teena Jelsma, shared that their entry into black garlic was an unexpected but fortunate turn of events.
Jelsma and her husband were moving back to New Zealand from Singapore, and learning to make black garlic was the opportunity they were looking for. Jelsma stated that a gentleman in Motueka had been making black garlic and selling it at the Nelson Market, where Jelsma tried the product for the first time. In 2019, the same gentleman was looking to sell his business. Now, the couple has shed the corporate world and work together from their property on Neudorf Road, Upper Moutere.
"We purchased his black garlic oven and the recipe, and Neudorf Black was born."
Jelsma stated that the experience of working within the food and beverage industry in the Nelson Tasman region is a privilege that the couple enjoy.
Neudorf Black boasts a range of black garlic products, from black garlic puree and salt to black honey. The couple aims to help customers realise black garlic's unique flavours and useability. While living in South East Asia, the couple learned of black garlic's long-reigning health benefits, coupled with the product's distinct, naturally sweet, rich flavour with notes of umami, which inspired Jelsma to make the product enjoyable and accessible to New Zealanders.
Jelsma revealed they are also working on a Black Garlic BBQ sauce, which will be released soon.
When making black garlic, the process takes six weeks of slow-cooking regular garlic in a temperature-controlled environment, during which the garlic caramelises to a sweet black consistency. Low temperatures are essential for maintaining the nutritional benefits, ensuring the products are gentle on the stomach without leaving garlic breath after consumption.
"Last year, we commissioned a bespoke oven to cook bigger batches while maintaining the same quality. We currently work with the best garlic growers in New Zealand to ensure we start with the best garlic possible," shared Jelsma.
Jelsma elaborated that the couple do all they can to minimise waste in their processes and packaging. The company's refillable salt pouch is certified home compostable, and the brand's other products are packaged in glass. The slow-cooking process of the black garlic means that the couple reduces electricity consumption by cooking as efficiently as possible.
"There is always consumption in the course of manufacture and business, though, but our electricity provider is certified as climate positive, and we estimate and offset our carbon footprint yearly."
Jelsma shared that there are a few black garlic producers in New Zealand. However, Neudorf Black's unique cooking process sets the company apart, allowing them to collect and filter the black garlic juice, which the co-owner described as a stunning ingredient in its own right.
"It is called Black Garlic Essence, and for creative cooks and kitchens, it is easy to use and offers amazing versatility from simply drizzling to complex dressings."
Jelsma stated that all of Neudorf Black's products are shelf-stable, making black garlic a fun product to buy and try when the consumer is ready. Jelsma shared that the product has become a secret ingredient to family favourites.
"My favourite meals to make are the ones that don't require much prep, which is why I'm a huge fan of all things black garlic. You don't need to add much to make a big difference."
The co-owner revealed that black garlic is best added towards the end of cooking. Jelsma suggested that Neudorf Black's slow cooker Thai-style pumpkin recipe with coconut milk, with the addition of Black Garlic Essence, was the perfect meal with cooler weather approaching.
