“It’s a very delicate pink, fresh salt from an estuary with salt deposits. It’s very clean with a lot of clay in it; it’s very nice.”
- Chef Paul Liebrandt
The salt is harvested from the Murray River estuary (also known as Murray Darling Basin) which is Australia’s longest river and is located in the southern part of the country.
The salt’s light pink almost peach / apricot hue results from the red pigment from the algae that live in the salt water of the river.
Its flavor is very light and mild, almost an un-salty salt and this subtle taste makes it perfect as a finishing salt. Try it on end-of-the-season ripe tomatoes, fresh mozzarella, or even chocolate and caramel.
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