Since discovering Murray River Pink Salt Flakes some years ago, there's no going back. It's the only salt I use and I've since got all of my family and friends onto it too. And they're not going back either. So committed (or healthily obsessed) am I, that I also convinced my local food store to get it in. It's a multi award-winning salt with good reason.
Pretty in Pink
Subtle in flavour, it similarly brings out the more subtle flavours of ingredients, resulting in much tastier food. Its light pink flakes, while pretty to look at, are also really gratifying to crush through your fingers as you add it to your food - if you're into that sort of thing, which I most certainly am.
While used in cooking, Murray River Pink Salt is also often used to finish a dish. Lightly sprinkled over perhaps a tomato and basil salad or any other dish last minute, it adds an attractive presentation element.
A little dish on the table, perhaps with an accompanying dish of good extra virgin olive oil, is also ideal for dipping bread into. (Dip into the oil first, of course, so the salt sticks.)
A Little Goes a Long Way
Try it on these
Lebanese bread crisps, which are a definite crowd pleaser. Check the website too for more recipes and the various forms the salt is available in.
Murray River Pink Salt Flakes are, as named, sourced from our very own Murray River, unlike Himalayan rock salt, which travel millions of miles to reach our Australian shores and is a finite resource extracted from salt mines in Pakistan, not the pristine Himalayas as suggested.
While making to switch to Murray River Pink Salt helps Australia's problem of inland salinity, there are many more reasons to make the switch.
The Murray River Salt company was formed in 2000. The salt is produced by utilising concentrated brine from the Mourquong Salt Mitigation Basin, 13 kilometres northwest of Mildura in New South Wales (a far cry from the salt mines of Pakistan!)
It's a premium product available both online and at good food stores committed to quality products. A word of warning though, once you've tried it, there may well be no going back.