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.
Get inspired & learn how to use Native Red Gum Smoked Salt in your home.
Easy
15mins
4
Vegetarian
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I use this salt on almost everything. One of my favourite quick and easy snacks is sweetcorn (whether BBQd or boiled. Then season with smoked salt. So easy and so delicious
I’ve popped this on so many dishes since purchasing, and have gifted it a few times too. My favourite use of it is sprinkled over eggs, over caprese salad, and in homemade salsa!
It goes so well with medium rare steak!
This salt has a bacon-like aroma, and the smoked flavour just goes so good with pasta, rice dishes, curries, and even in rice puddings and desserts.
I use it on nearly everything savory. It has a different smoky flavour to other smoked salts. It's amazing.
