For me, garlic is divine, and at the centre of what I call the holy trinity of ingredients that is garlic, ginger and chillies. Few ingredients can produce flavour in so many distinct ways when cooked correctly. Nothing is more beautiful than delicately roasted garlic, simply popped into the oven whole with all the cloves still on the bulb
Read MoreCanadian Luay Gharafi, the author of Seed to Table: A Seasonal Guide to Organically Growing, Cooking and Preserving Food at Home, joined his local Community Supported Agriculture program in 2009 and was immediately hooked. From there he went on to study in Toronto, enrolling in George Brown University's culinary arts program. In his food, fresh produce, and its cultivation, comes first.
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