Complex and bold, Native Red Gum Smoked Salt comes from the Eyre Peninsula in South Australia. These sea salt flakes have been smoked over Australian native red gum for 72 hours. The smoking results in a unique and aromatic finishing salt which adds natural depth to both savoury and sweet dishes. To be used as a finishing salt on meats, seafood, salads, soups, vegetables and even desserts to add a rich, smoky flavour.
Use in your favourite brunch dishes, in a smoked salted caramel sauce or to create unique cocktails.
Love Native Red Gum Smoked Salt? Try the full version here.
This easy summer Tomato Galette is great for entertaining and easily transportable to impress at your next picnic.
Sweet, salty and smoky. This easy, refreshing Fig and Peach Salad ticks all the boxes and a great additional to any BBQ.
Enjoy bruschetta three ways with these classic combinations all taken to the next level with a sprinkling of Native Red Gum Smoked Salt.