All is quiet here on the sheep front, but down the road, Martin's brother and his wife (John and Mary Pye) have been busy with local innovation. They have been successfully growing organic garlic for some years, and like many farmers, they have been on the look out for ways to value add, to their already popular product. Hence, Bredbo Black Australian Fermented Organic Garlic was born. The raw garlic is aged and fermented at a special temperature for a period of time, and ends up sweetish, garlicky and delicious. I am told it is very much an "it" food for chefs at the moment, and having tasted it I can tell why. The product also ticks all the boxes, of organic, locally owned and Australian. We wish them every success.