Smoked garlic

Smoked garlic
  • 0:10 Prep
  • 1:10 Cook
  • 4 Servings
  • Easy

Smoked garlic has a mellow flavour that’s delicious slathered on toast, stirred through vegetable mashes, added to pasta sauces or served with barbecued meats or fish.

Featured in
Winter recipes, Easy entertaining


  • 30g (1/2 cup) black tea leaves
  • 100g (1/2 cup) jasmine rice
  • 100g (1/2 cup, firmly packed) brown sugar
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 2 strips of lemon rind
  • 4 small bulbs garlic
  • Extra virgin olive oil, to drizzle


  • Step 1
    Line a large wok with 4 layers of foil, allowing it to hang 10cm over the edges. Combine tea, rice and brown sugar in the wok. Add bay leaves, rosemary and rind.
  • Step 2
    Slice 1cm off the top of each garlic bulb to expose the cloves. Drizzle with a little olive oil. Heat the wok over medium-high heat for 5 minutes or until the tea mixture begins to smoke. Place a bamboo steamer over the tea mixture and add the garlic bulbs. Cover the wok with a lid, pulling up the sides of the foil to seal in the smoke. Reduce the heat to medium. Smoke the garlic bulbs for 1 hour or until the cloves are soft and brown in colour.
  • Step 3
    Remove the garlic from the steamer basket and allow to cool. Use as desired. (The garlic can be kept in sterilised airtight jars in the fridge for up to a month.)


  • 358 kj


  • 6g

    Fat Total

  • 1g

    Saturated Fat

  • 6g


  • 2g


  • 4g

    Carbs (total)

All nutrition values are per serve


Serves 4 as a side.

  • Author: Miranda Payne
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine



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