Murray River Gourmet Salt Flakes 250g

These salt flakes are being praised by foodies because of their flavour, colour and texture.

250g weight. Packaged in a sealed plastic bag inside a cardboard carton (11cm x 10cm x 10cm).

This salt is produced naturally from the underground brines in the Murray Darling Basin. The salt does not contain any of the artificial additives or chemicals often used in refined table salt. Murray River salt flakes retain the naturally occurring minerals and trace-elements, such as magnesium and calcium, also lost in industrial processing.

Use this salt as you would normally use salt and experience the taste difference. Use as a flavoursome ingredient in your cooking, as a garnish, or serve in a small finger bowl for sprinkling over food. Delicious with rocket and lemon salad, fish, potatoes, tomatoes, eggs and salt-crusted foccacia.

The quality and delicious, light flavour of this salt is equal to salt flakes produced in other parts of the world. The natural crystallisation also means the salt dissolves quickly on the tongue, enhancing its flavour.

The pinkish-apricot colour occurs for the same reason that pink flamingoes are pink (from the minerals in the water)!

Use these salt flakes in any of our DIY body care recipes that call for salt such as salt body scrubs.

RECIPE IDEA: LUSCIOUS SEMI-DRIED TOMATOES

by Sheridan Rogers

Reprinted with permission from the website of Sheridan Rogers (who is one of Australia’s leading food writers and stylists) found at http://www.sheridanrogers.com/postcards.html

You'll need ripe red plum tomatoes, washed, dried and cut in half lengthwise.

Scoop out the seeds with a teaspoon, leaving the central membrane in position, and place cut side up on cake racks over a baking tray. Sprinkle with flaky salt and some thyme leaves. Insert a few peeled garlic cloves in between the tomatoes. Place the trays in a convection oven set at the lowest temperature (50 degrees Celsius) - it needs to be low enough to enable you to put your hand in without burning - and leave to dry for 10 - 12 hours.

The time will vary depending on your oven and the juiciness of the tomatoes. If your oven is too warm they will cook rather than dry. The first batch will require experimentation - some may require more time. They should be dry and fleshy but not leathery. Remove from the oven and cool, then place in sterilised jars with a branch of thyme and a few peppercorns. Cover with olive oil and seal.

Store in the refrigerator. Toss through pasta dishes with goat's cheese, slivered black olives and torn basil or serve on bruschetta.