Garlic Gift of the gods neither large nor ornamental slim, green dress and unassuming the plant looks elemental yet its repute is consuming this underground flora chrysalis could never miss its spring appearance in its evocative magnificence graceful voluptuous bulbs enfolded by tapered cloves like drops of welcome wine emerge from soil in droves layers of thin silk-like skin delicately embrace smooth white aromatic flesh to be enjoyed in many ways garlic prawns and garlic bread pasta sauce and garlic liqueur broccoli on creamed garlic bed garlic an ancient medicinal cure as heaven's tribute to mankind such culinary delight should set its sight on being awarded a Nobel prize of the epicurean paradise traudlTan Perth

Not your normal garlic bread

300 ml warm water 200 g plain flour 1 tbsp granulated yeast         ½ tsp salt

1 tbsp sugar 1 large tbsp olive oil 1 tsp caraway seeds 2 cloves garlic

Add salt and sugar to warm water, stir, add half the flour by sifting it on the water, add yeast on top of that, then only stir so all is mixed. Add olive oil, seeds (add whatever seeds you prefer) and garlic cloves put through garlic press, and rest of flour.

Allow to rise in a warm place to double size or near enough. Knead dough on generously floured surface, incorporating some flour on the board as needed until dough is workable, but not too dry. Form into a rough roll, then cut off sections the size of half an apple, which you then form into creative shapes, like twisted sticks or just plain mini rolls. Place on a greased or papered baking tray. Brush shapes lightly with warm salt water and then sprinkle with sunflower seeds, sesame or other seeds. Bake at 180°C.

Good with soup or with dips. Can be toasted the next day sliced in half.