Have a bulb of garlic at home that’s just cluttering your kichen? Here are some ideas on how to use them while cooking!

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1. Roasted Garlic Aioli (2 portions)


4whole           Garlic Bulbs

2sprigs           Fresh Thyme

Olive Oil

1tsp               Coarse Ground Black Pepper

4-5tbsps        Mayonnaise

Preparation Method

  1. Preheat oven to 180C. Toss garlic bulbs with olive oil and add fresh thyme and coarse ground black pepper. Roast in oven for 20minutes. Allow garlic to cool down.
  2. Peel the garlic bulbs to extract the soften pulp. Mash all the pulp together into a paste. Season with some salt.
  3. Mix mayonnaise with garlic mash. Use it as a spread on bread or dipping sauce for fried foods.

2. Cabernet Braised Short Rib (Adapted from SideChef) (6 portions)


1 Onion

2 Carrot

5 clove Garlic

2 Tbsp Cooking Oil

1/4 cup Red Wine

3 lb Beef Short Ribs

1 Tbsp Tomato Paste

14 oz Canned Diced Tomatoes

2 cup Beef Broth

1 cup Cabernet Sauvignon or any red wine (or 1 cup of beef stock)

3 sprig Fresh Rosemary

2 Bay Leaf

to taste Salt and Pepper

Preparation Method

  1. Preheat the oven to 180C. Chop the onion, dice the carrot and roughly chop the garlic.Season the beef dhort ribs with salt and pepper.
  2. Heat oil in a large braising pot over medium-high heat.When the pan is hot and the oil is shimmering, place the ribs bone-side down in the pan. Allow them to sear without moving them for about 5 minutes.
  3. Turn the ribs over and sear for another 5 minutes, or until this side is caramelized and brown.. Transfer the short ribs to a dish.
  4. Deglaze the pan with red wine. Scrape the browned bits up and into the sauce with the wine. Add extra wine if needed.
  5. Reduce the heat to medium low. Stir the onions into the pan with a pinch of salt and let them sweat for 3 to 4 minutes, stirring occasionally.Add the carrots and garlic into the pan and saute for another 5 minutes.
  6. Stir in the tomato paste and cook for 1 minute, then add the canned diced tomatoes and beef broth.Next add cabernet sauvignon, bay leaf and fresh rosemary. Bring to a boil.
  7. Braise short ribs tightly cover with a lid or foil and transfer to the oven for 3 to 4 hours, or until the meat is fall-off-the-bone tender. Serve with mash potatoes.