There are wins… and then there are moments that stop you in your tracks.
For Noosa Black Garlic, this year’s Sunshine Coast Business Awards delivered both. Not only did the artisan producer take out the Food & Agribusiness category, they went on to be named Business of the Year for 2025. It’s an extraordinary achievement, and one the tight-knit Noosa community has been quietly cheering for.
What began as a small, hands-on venture in the Noosa region has grown into one of Australia’s most awarded gourmet food brands. Teneille Newton and Tony O’Brien built Noosa Black Garlic on a simple philosophy: champion local growers, honour slow food, and create something genuinely special from our region’s rich agricultural landscape. Their black garlic, made from organically grown elephant garlic and slowly aged over weeks, has become a staple in kitchens across Australia and the rest of the world, loved for its velvety sweetness and signature umami depth, known as ‘The Truffle of the Garlic WorldTM’.
But behind the jars and bottles is a story the Sunshine Coast knows well: long days, late nights, a commitment to sustainability, and a belief that doing things properly matters. From aligning with ‘Plastic Free’ and ‘Slow Food’ Noosa principles to collaborations with local farmers, everything about Noosa Black Garlic feels grounded, thoughtful and distinctly “Noosa.”
Winning Business of the Year isn’t just recognition of a great product, it’s a nod to the heart, grit and community spirit behind the brand. And, in true Noosa fashion, the celebration is shared. As Teneille puts it, “We wouldn’t be here without our local growers, our customers, and the incredible support of this region.”
For a business inspired by the land that surrounds it, this award marks a beautiful milestone, and a reminder that world-class food can grow from local soil, local hands and a whole lot of passion.
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