Baba's secret Garlic Caramel Sauce is on the loose!
We ferment garlic for 2 days, and add the garlic jus to our caramel causing it to "crack" and stabilise as a delicious savoury- sweet sauce.
We use it in the restaurant on our Roast Crispy Chicken, but you could use it on any roast, BBQ or grilled meat and Veg.
Kegsy says "it goes great on roast pumpkin." Yum.