Description

After three years in consultation with The Bridge Room’s Ross Lusted, Olsson’s Salt is proud to launch their Red Gum Smoked Sea Salt, made in collaboration with Pialligo Estate Smokehouse in Canberra. Cold smoked on red gum for 72hrs. Smoked Salt serving suggestions:

• Add to soft butter and serve on BBQ corn or bread.

• Sprinkle onto a fresh, tomato salad or over vegetables before grilling.

• Lightly brush roasting vegetables (potatoes, turnips, parsnips, etc.) with olive oil, sprinkle with Olsson’s Red Gum Smoked Sea Salt and roast as normal.

• Sprinkle over popcorn.

• Instead of regular salt when making salted fudge or salted caramel.