ALL in all the taste of fresh, seasonal, locally-grown garlic is sublime. In March 2007, the Slow Food Perth newsletter contained an article about growing your own garlic. This year many articles are appearing in the Australian press about garlic. In The Australian in January, Nick Diamantopoulos, an industrial chemist by trade, also known as ‘the Australian garlic king’, said that ‘many Australians have never tasted the pungent taste of fresh garlic’. An estimated 90% of garlic is imported, but soon he wants to be growing 30-50% of the Australian market. Richard Cornish, in a comprehensive article on 17 Feb 2009 in the, Epicure section of The Age, explains why Australian garlic is so hard to find. Barry Easterbrook, in ‘The Politics of the Plate’, Gourmet Magazine, Feb 2009 edition, writes about some recent research into the beneficial effects of garlic