Snowmelt from the Australian Alps descends to the Murray Darling basin, where a combination of low rainfall and high evaporation have created high concentrations of salt in the groundwater. These pink-tinged crystals (much peach-rose-pinker than in the photo!), which gain their color from carotene produced by algae that lives in the underground brine, have a cotton-candy texture that imparts a sense of ineffable lightness. The flakes have a note of sweetness, and are uncannily un-salty. This, together with the low moisture content and fine texture, position Murray River as more of a topping than a salt. If salt were beer, this would be the frothy head of a crisp Lager. Unless used on a dry surface, such as goat cheese or scantily dressed greens, Murray Darling finishing salt should only be applied at the table, just before eating. Strangely, given its superlative subtlety, it is unabashedly elegant on that rare made from explosively ripe back-yard garden tomatoes, sweet basil, and springy-yet-yielding bufala mozzarella *Check out the other salts, peppers, and chocolates at The Meadow on Amazon! We will automatically combine shipping on multiple items from The Meadow to give you cheaper shipping on multiple orders*
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