The Tasmanian Garlic Company aims to provide Australia with great looking, great tasting garlic year-round.
We offer four garlic varieties:
This is our late season variety. Harvested in January, Spanish Roja can last a full 12 months. It is a medium-sized bulb with white, tissue- like transparent skin, showing the pink/purple cloves inside. It has a wonderfully hot and spicy flavour.
This variety is our mid-to-late season variety. Harvested in January, Duganski is sold from February to July/August. This is the most exciting variety that we have to offer the market. Duganski is a stunningly beautiful variety that garlic lovers will find irresistible. Once again the Tasmanian growing conditions have magnified the features of this most attractive bulb. The colour can range from soft, striped pink to deep purple. Apart from the beautiful colour, another feature that makes this variety attractive is the consistently round and symmetrical crescent shape of every clove. Originating in Kazakhstan, this garlic has a big, bold flavour to match its appearance.
This is our early season variety and is harvested in November with supply lasting to mid-year. Tas Purple is a weakly-bolting hard-neck generally thought to have come to Tasmania from New Zealand. This cultivar will grow in warmer climates where it produces a generally mild, pleasant taste. Grown in Tasmania, however, Tas Purple produces a strong, rich and nutty flavour. Tassie’s climate is ideal for bringing the best out of this garlic. They have good-sized cloves that are easy to peel and the bulb wrappers are fairly thin, however they do have a tendency to split and flake away as they age.
Fresh Tas Purple
Fresh garlic is harvested and immediately presented for consumption. Our fresh garlic is fully formed, large bulbed and strongly flavoured with striking purple colouring, making it highly presentable. Fresh garlic provides consumers with the opportunity to buy Tasmanian garlic six weeks earlier than usual (1st of November), in a time where the market currently sells imported garlic. Fresh garlic stores for over four months in refrigeration and can be presented unrefrigerated on the shelf.
10 kg Boxes
David Henderson grew up in Queensland where he was involved in water development, construction and forestry. He moved to Tasmania in the year 2000 to be a researcher and lecturer at The University of Tasmania.
David established Old School Farm in 2006 and has been growing a wide variety of crops since then. He brings a keen understanding and expertise in the growing of quality garlic. He is responsible for the retail marketing and packaging for the Tasmanian Garlic Company as well as production in North West Tasmania.
Originally from Denmark, Daniel is a qualified carpenter and provides expertise in the construction and maintenance of the machinery as well as management of the drying facilities.
He has experience in organic agriculture, fresh market vegetable production and packaging. Daniel is responsible for overall quality control, ensuring that our products exceed high European standards.
Michael is a sixth generation farmer from Tasmania, where his family has been farming since 1878. Apart from farming cereals, poppies, and livestock, he also ran a very successful spraying contractor business for 15 years.
Michael has had extensive involvement in growing garlic on a large scale since 2004. In the past he has grown as much as 35 hectares of garlic per year. His skills are in crop agronomy and irrigation as well as maintenance and design of all the garlic equipment.
Mike’s expertise in developing systems of procedures and modifying garlic equipment has make considerable improvements in pack-out rates and quality control. Mike’s ability to streamline and develop the Tasmanian Garlic Company makes him an invaluable member of our team.
Rod grew up in Innisfail, Far North QLD and is a third generation banana farmer. His bananas were sold unripe to wholesalers in Brisbane, Sydney and Melbourne, as well as gas-ripened and delivered to retail outlets weekly throughout North QLD.
In 1998 Rod moved to Mt. Tamborine in southern QLD and began farming rhubarb, chokos and parsley. The rhubarb and chokos were supplied directly to the Woolworths distribution centre in Brisbane. Woolworths offered him the opportunity for an Australia-wide supply schedule for his rhubarb. Because of Tassie’s climate, land and water resources, Rod chose to relocate his rhubarb business to Scottsdale, Tasmania in 2007. The business was successful in securing a federal government grant for a state-of-the-art cleaning, packing, and processing facility on site. Although he has since sold the rhubarb business it is currently still supplying rhubarb to Woolworths stores throughout Australia.
Rod has a wealth of knowledge and experience in agri-business and is keen to apply himself to making us Australia’s leading producer of premium-grade garlic, twelve months of the year.
P: +61 0475 900 270