Garlic is a beautiful bulb. Crushed, chopped or slow-roasted whole, it adds a fragrant sweetness to any dish that’s unmistakeable – often on the breath of your lift companion – but also irresistible.

My weekend away with friends in Kleinbaai (about 40 minutes outside Hermanus) was definitely one for garlic. Communal cooking means breads, soups and braais, all of which provide delicious opportunities.

Friday night’s homemade pizzas (with slivers of avo and fresh rocket leaves – we don’t mess around) had smears of fresh crushed garlic on the bases, which we washed down with goblets of wine next to the fireplace.

Saturday’s rainy and overcast weather called for a simple and hearty lunch. I roasted a whole bulb of garlic in the hot oven while three of us peeled and chopped the sweet potatoes and butternut for my soup. The beautiful orange liquid bubbled on the stove, steaming up all the windows, while we chatted in the kitchen and sipped some well-earned beers. Once the garlic gloves were golden and soft inside, I peeled off the crispy skins and smashed the rest into the soup before bringing it to the table. Kate ladled chunky spoonfuls into bowls – holiday houses have no blenders – and the rest of us helped to set the table, grate mature gruyere and butter whole-wheat rolls. Not bad for an hour’s teamwork!  

It wasn’t long until suppertime arrived. For a fancy starter before our braai, Rowan, who works in the abalone farming industry, had brought along some of the delicacy to try. He also treated us to the most plump and juicy mussels from Hermanus, which he popped with the abalone into the quintessential seafood broth of crushed garlic, chopped onion, white wine, cream and a handful of chopped parsley.

We all thoroughly enjoyed the abalone – who wouldn’t in that sauce? – but couldn’t quite get what all the fuss is about. It’s got a great meaty texture, but the flavour is very delicate and I would rather eat more mussels, calamari or lobster for that price! Nevertheless, we didn’t complain too much as we soaked up the sauce from the pot with chunks of garlic bread.

Back home on Sunday night after our busy weekend of socialising and the long road trip, my husband and I needed to whip up a quick and easy supper. There was still some grated gruyere leftover from the soup that some kind soul had put in a jiffy bag for us – I would have poured it straight into my mouth! – so we decided on snackwiches. The other toppings included white cheddar and dollops of magic called Choppy Choppy that Anelde had bought for Eat In’s funeral on Friday. Sweet sundried tomatoes and chunks of garlic glisten in the olive oil in this little jar. It’s unbelievable.

No doubt I am stinking up the office today, but it’s all for the love of garlic. And the chances are, between Kath’s breakfast curry and Alicia’s eggs in the microwave, no-one will even notice! (And I shouldn’t really talk about weird breakfasts; I’m busy licking my fingers from the syrupy, crunchy koeksusters I bought at the Gansbaai Super Spar.) 

By Linda Scarborough

Photograph by Liz West