Harvested by hand, completely natural and brimming with marine minerals. These sweet, delicate and delightfully fresh sea salt flakes are cold smoked on red gum for 72 hours by Pialligo Estate Smokehouse in Canberra.
Sprinkle onto
Soft butter, and serve on BBQ corn on the cob or simply with bread.
Fresh tomato salad or over vegetables before grilling.
Roasting vegetables (potatoes, turnips, parsnips, etc.) with olive oil.
On BBQ steaks after cooking to bring out the smokey flavour.
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