Murray River Gourmet Salt Flakes® are produced using the pristine mineralized brines from ancient saline aquifers of the Murray Darling basin. The stunning pale pink hue of the salt flakes is a result of the mineralized brines which are particularly high in magnesium, calcium, and to a lesser degree, potassium and iodine. Murray River Gourmet Salt Flakes® are very soft and fragile and create a superior texture to your dish.
https://www.murrayriversalt.com.au/wp-content/uploads/2018/02/MRS_250g_SaltFlakesBox_WithReflection_940px.jpg940940Brad Fisherhttps://www.murrayriversalt.com.au/wp-content/uploads/2016/05/logo.pngBrad Fisher2018-02-16 01:34:062018-02-16 08:15:25International Restaurant & Food service Show New York
Our Murray River Salt Flakes have won a bronze medal in the ‘Salts and Spices’ pantry goods class! We are even more excited about the Mildura Chocolate Company winning a GOLD medal for their Murray River Gourmet Salted Chocolate in the ‘Chocolate Bars ans Blocks’ class. If you would like to try our award winning products head to our online store.
“I might sound like a broken record but I’ve been writing about (and using) Murray River Pink Salt since I first discovered it almost decade ago. It is a favourite gift to take to chefs and foodies overseas as it is a unique Aussie product, looks so beautiful on the table, and also adds a crunch and bursts of flavour to dishes that iodised salt never can. Just use it as a finishing salt – basically a salt sprinkle on dishes to finish them off. As the Basques say, salt is the people’s caviar, and a box of pink salt by the stove is the most affordable of luxuries.”
MATT PRESTON, FOOD CRITIC & TV PRESENTER
“Purity, flavour and texture. As a chef, these are the reasons I love Murray River Salt. If I was an environmentalist, I would factor in that these guys are assisting in eradicating Australia’s massive salinity issue, in their own small way. Were I a dietician – I’d be considering the great effects of magnesium, calcium and the natural minerals this salt carries, and the fact that it has no additives or preservatives. At the end of the day though – then it comes down to the plain and simple context of how I like to eat and what I choose to feed my customers, I don’t look past Murray River Salt.”
NEIL PERRY – HEAD CHEF, ROCKPOOL ON GEORGE, SYDNEY
“I love using the Murray River Salt at my Seafood School classes, it looks beautiful because of the colour – but I think people forget when they’re cooking that salt can add more flavour than just saltiness, I think this is what the Murray River Salt does because of its combination of minerals.”