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This Australian Pink Salt is from a lake in Western Victoria, which is fed by natural salt aquifers. The lake dries out in the Summer, leaving beds of beautiful mineral-rich pink salt.

In collaboration with the Barengi Gadjin Land Council, who represents the Wimmera’s traditional landowners, a small amount of pink lake salt is hand-harvested annually. By utilising this traditional knowledge, every effort is taken to minimise the harvest’s impact on the land. The gourmet pink salt is then naturally sun-dried, to produce a delectable savoury flavour.

This unique salt is a delicious addition to recipes and can be used as a convenient and flavoursome condiment. It imparts a rich flavour that enhances the taste of any dish.

How to Use:

This medium Pink Lake Salt is a perfect all-purpose salt for convenient use as a condiment at the table, as a recipe ingredient, or for baking.

Add a pinch to porridge or smoothies to bring out the flavours. Use it in recipes during cooking or lightly sprinkle ground salt over dishes when serving. Pink lake salt is suitable for use in a grinder or mill.

At the table, serve pink salt in a small dish or salt crock rather than a shaker. It also works wonderfully in a mortar and pestle with fresh herbs or dried spices.

Try it with sesame, coriander and cumin seeds, with a few peppercorns for a delicious savoury sprinkle or as an accompaniment to dipping oil and crusty bread.

Storage:

Store in an airtight container in a cool (10-25^oC), dry place, away from direct sunlight and odours.

Shelf Life:

Up to 5 years when stored as above. See Best Before date.

Images are for illustrative purposes only.