Haaseford Farms
Adelaide Hills | Gourmet Garlic
Introduction
Welcome to Haaseford Farms, your sanctuary where the reverence for garlic transcends the ordinary. This is your garlic oasis.
Here, garlic is cultivated the way it was always meant to be: hand-planted, hand-harvested, and grown in rich Adelaide Hills soil for seven to eight months at a time. Every bulb carries the patience of that process into your kitchen, wakes up your tastebuds, and reminds you what garlic is actually meant to taste like.
So take a breath and settle in. You are home. Let us show you what real garlic can do for your cooking.
Explore Our Garlic
What makes Haaseford garlic different from supermarket garlic?
Our garlic is grown over seven to eight months in tissue-tested, organic soil, not rushed through a mass-production cycle. That patience is why one or two cloves does the job that four or five bland cloves cannot.
Visit the Our Garlic page to explore our full range, from the bold Elephant Garlic to our three Classic Garlic Varieties.
Buy Garlic
Where can you buy Haaseford Farms garlic products?
Fresh garlic, Minced Garlic, Black Garlic, infused oils, pickled garlic, and more, all made on-site at our farm in Ironbank and delivered straight to your door.
Browse the full range on the Buy Garlic page, find the products that suit the way you cook, and check our upcoming market dates if you would rather pick your garlic up in person.
Cook with Confidence
How do you cook with Haaseford Farms garlic?
Follow your favourite recipes as written, or add as much as you like.
Properly grown garlic gives you the flavour you are chasing without needing to double the cloves.
Visit our Recipes page for ideas that put our garlic to work, from weeknight staples to dishes worth setting the table for.
Who grows Haaseford Farms garlic?
Garlic has been growing on this land in Ironbank, Adelaide Hills, since 1870, when Damien Basford’s great-great-grandmother planted the first elephant garlic cloves on the property. Raelee and Damien Basford continue that legacy today, hand-planting and hand-harvesting every bulb themselves.
Learn more about the family, the farm, and the heritage behind every jar on our About page.
What People Say
The best garlic around! Once you try these products, it will ruin you for the shop bought stuff forever! Black garlic, minced garlic, and pickled garlic from here are now part of my pantry staples – and a little hint, the fig and black garlic paste makes an AMAZING pizza base with some blue cheese, prosciutto, and red onion! – Jaimee Arnold-Jacobs
This garlic is a pantry staple in my house. High quality, convenient and SA grown and made. We head specially to the Adelaide farmers market to purchase and love saying hi to the fabulous people who bring it to our plates straight from their farm. – sars
Recently got some garlic powder, minced garlic and black garlic from Haaseford Farms and I have to say, the best I’ve ever gotten – so flavoursome and great to see such fantastic quality locally! –
Seán Maher
Haaseford garlic products are just beautiful, the garlic oil is our favourite and smash roasted spuds have been taken to another level of deliciousness! The minced garlic is high quality and far better quality than off the shelf brands. Try it all you won’t be disappointed. – Jane
Latest Recipes
Black Garlic Ceasar Salad
with Roasted Broccoli & FlatbreadA modern Caesar with deep, savoury umami and no anchovies Ready in 30 minutes | Serves 2-3 or 4 as a side INGREDIENTS Salad• 1 large head broccoli, cut into florets and long stems• 1 cos
Garlic & Chilli PrawnsÂ
This is one of those quick meals that feels a little bit special.Juicy prawns, gently cooked in olive oil and butter, then finished with our garlic & chilli paste, lemon and a handful of herbs.It’s bold but balanced — warm
Garlic and Chilli Pasta
One of those simple meals that proves you don’t need a long list of ingredients to make something delicious. Ready in 15 minutes | Serves 4 What You’ll Need – 400g spaghetti or linguine– 2 tbsp olive oil– 1–2 tbsp
Trust The Garlic
There is Haaseford garlic somewhere between here and your kitchen. Maybe it is a bulb of Krasnodar, for the nights you want the dish to have some bite. Maybe it is the Crushed Garlic, for the nights you just want dinner done. Either way, the soil is the same, the hands are the same, and the flavour will be there the moment it hits the pan.