IT started about a year ago.
Customers would come into Felicity Jones’ The Meeniyan Store and ask for a particular type of garlic. It might be a hardneck, a turban or a creole.
It was remarkable because these customers weren’t simply seeking garlic. They were very specific.
“That didn’t used to happen,” said Ms Jones, the store’s co-owner.
“People would come in for garlic. But now they’re very interested in cooking with the different garlic flavours (offered by the different varieties).
“I think it’s part of the slow food movement, growing and making your own stuff and eating seasonally — doing the best you can for your body and the environment.”
Ms Jones’ father, David Jones, the co-architect of the Meeniyan Garlic Festival, which was launched this year, believes Australia is on the cusp of a new kind of sophistication in its taste for garlic.