Forget the bunny shaped chocolate shells this Easter and, instead, indulge your decadent side with one of our sophisticatedly sweet, yet salty, recipe ideas. Read more…
We were very excited to welcome Ben Milbourne and his film crew back to the saltworks to film the upcoming third series of his popular TV show Food Lab. Working with the University of Queensland the series explores the science behind cooking, helping viewers to become better cooks and better scientists… Read more
This is a recipe you will cook over and over again once you have tried it. It is so easy, so quick and so absolutely, mouth-wateringly delicious, it will quickly become one of your favourites. We are big fans of Salmon in Tasmania, given we have some of the best salmon in the world grown right on our doorstep. All you need is a good quality side of Tasmanian Salmon with a few simple flavours and you have a meal to write home about.
We are very excited to bring you a NEW Product in the Tasman Sea Salt range as a result of a collaboration with renowned Tasmanian foodie Silvana Taurian of Truckle & Co. Tasman Sea Salt Lavosh combines the great flavour of Natural Sea Salt flakes produced on the East Coast of Tasmania with a delicious crisp lavosh cracker created by Silvana.... Read More
Mothers Day is the one day of the year we get to stop everything and take the time to say 'Thanks' to our mums for all they do for us. It is a day we get to turn the tables, so to speak, and do for mum what she does for us, day in and day out.
Many of us start with breakfast in bed..... Read more
Tasman Sea Salt Easter Giveaway Promotion runs from Monday 2nd April - Thursday 13th April.
All you need to do is place an order through our online store and you will be entered into the draw to win one of 6 packs containing a 250g box of Tasman Sea Salt Flakes and a box of Coal River Farm Milk Rochers. Find out more...
It is the time of year for all things chocolate and what better way to celebrate with loved ones than to create your own decadent, chocolatey treats.
This recipe for Salted Hazelnut Chocolate Fudge is inspired by some of our favourite Tasmanian produce which we have listed for you at the bottom of the recipe. We do, however, recommend you use the best quality local produce available to you.
Are you ready? It is time to get your Salty, Sweet, Nutty, Fudgy goodness on.... Go to Recipe
We are very excited to announce that Tasman Sea Salt is flying high with Virgin. You can now sample the pristine wilderness of the East Coast of Tasmania, with Tasman Sea Salt Natural Sea Salt Flakes, when dining in Virgin Lounges across Australia.
You will find our sea salt flakes beautifully presented in our custom-designed, hand-crafted Salt Pig. Renowned Tasmanian potter Rynne Tanton has created a stunning vessel made in ‘Southern Ice’ porcelain and glazed inside with a rare blue Chinese celadon to reflect the pristine Tasmanian waters of the east coast.
We are delighted to be making a journey with Virgin more memorable. Read more...
Chef Justin North from the Hotel Centennial in Sydney has kindly shared one of his delicious Tasman Sea Salt inspired recipes with us.
It is the perfect dish to serve up on these warm end of summer evenings. The recipe is very simple but features delicious flavours of fennel and lemon, enhanced by our Natural Sea Salt Flakes.
Go on, give it a try. Go to Recipe....
Talk to anyone about the top Tassie restaurants and without fail Stillwater is always on the list. One of the first Tasmanian restaurants to tap into the produce driven style that is now considered critical in all serious eateries, Stillwater is a great showcase for the amazing fare being grown and produced in Tasmania. Head Chef Craig Will has now been at the helm for almost 6 years during which time he and has continued to build the reputation of Stillwater, and been a major driving force behind the emergence of the Tasmanian culinary scene. Find out more...
For those not in Sydney or those who just missed it check out our interview with Simon Marnie on ABC Radio 702. It was great to meet Alex Olsson from Olsson's Salt and talk through some different uses for salt with Monty Koludrovic from Bondi Icebergs. (Please note it does take a while to load but it will load)
Last summer Don Monk and his partner Charlotte temporarily closed their restaurant (the Old Cable Station) in Stanley and started a pop up restaurant at Spring Vale Vineyard on the east coast of Tassie. The locally sourced produce, all cooked in their wood fired oven, combined with the delicious Spring Vale wines and the spectacular setting – nestled right in amongst the vines – provided us with a number of those “life doesn’t get any better than this” moments. As soon as you’re greeted by Don – normally as you enter the restaurant and pass by his glowing wood fire oven – you get the feeling that you’re in for a friendly and fun dining experience. By the end you’ll swear that you’ve known him all your life and that you’re ready to throw in whatever job you’ve worked hard to establish to come and wash dishes for him. Find out more...
In what we’re hoping will become a regular Tasman Sea Salt blog feature we’re profiling some of the great chefs, cooks and producers that are leading the Tasmanian foodie charge. In this first instalment we’re catching up with Hobart chef Iain Todd from Ethos Eat Drink (among other things). At only 32 years old Iain has already achieved more than most people dream of achieving in their entire working career - and the most exciting thing is you get the feeling that there’s still a lot more to come. Find out more...
When I was in my early twenties I used to visit my friends who were at uni in Hobart and the resounding feeling that I had coming away from each of those catch ups was, why would you ever want to live in such a place. While there were always aesthetic qualities to the Tasmanian capital, it was primarily the lack of culture and events that really gave me that slightly depressed feeling, or as I probably would have put it back then ‘there’s just nothin’ to do’.
With Tasman Sea Salt now established at Mayfield –halfway up the east coast of Tassie (about an hour and half from Hobart), we find ourselves having to head to the big smoke (well, by Tassie standards at least) about once a fortnight. And far from those gloomy feelings that I once experienced, I now really look forward to our trips there and enjoy the many things that Hobart has to offer - and entwined through all of these things and events that are occurring is a really good (and still growing) food scene.
We came across the best example of this last weekend at the Dark Mofo festival – even the name is great. In what is traditionally a cold, dark and rather depressing time of the year in Hobart, it may still have been cold and dark but the Dark Mofo event has brought a real life and vibrancy to the city and has drawn out Hobartians (not sure if that’s the right word but lets run with it anyway) as well as the tourists from their warm fires and heated hotels to get out there and have some fun and celebrate a brilliant culmination of art and food.
Walking through the Winter Feast (a gathering of a lot of Tasmania’s best food and wine/cider/beer producers) it was actually a bloody frustrating job working out what to have as the range of absolutely incredible produce on display was overwhelming. It may surprise many, but even with the staggering amount of delicious produce coming out of Tasmania (and I challenge anyone to find a place that has such a vast array of top quality stuff coming from such a small area), for a long time there we didn’t actually do a very good job (read terrible job) of serving, presenting or even just telling people about the great food and booze from our little state. Well last weekend was all the evidence that you need that that has now completely changed. I stayed as long as my cold hands could stand and I ate as much as my ever growing stomach could take, and the only depressing thing that I felt when I left was that I hadn’t been able to try a lot of stuff I really wanted to.
And it’s not just the annual events such as Dark Mofo or the Taste of Tasmania that are showcasing Tassie’s great produce. There is a great food scene that has developed in Hobart with really cool restaurants, cafes and providores popping up all over the city. And when I mean cool it doesn’t always have to be hipster cool (although there are a few of those places - check out Franklins or the Pigeon Hole Cafe), it can be traditionally cool (take the drive to the Signal Station Brasserie on Mt Nelson) or even gourmet cool (both the Providore and the restaurant at Ethos are simply about great local produce cooked really well).
I realise this sounds like I’m going slightly over the top with it all but I promise you that if you’re like we are and you plan your holiday or even just your working day around what you’re having for lunch and dinner (and if you are on holiday lets face it, breakfast should get some planning as well), if you happen to find yourself in Hobart, rather than scratching your head and wondering where to eat (as I used to do), the question is now – where to start.
Peter the cameraman gives us the instruction ‘just act naturally…oh and if you could walk along the beach and look a bit more lovingly at each other that would be great’. And so it was that we completed what seemed like quite a few rather awkward takes for a minute and a half TV news report. The result though was a good piece and some great PR for Tasman Sea Salt – so a big thank you to the ABC. We understand that the report screened in Tasmania, Victoria and Queensland on Sunday night and then again on the national lunchtime news on Monday but if you didn’t manage to catch it then see the link below.
And the accompanying online article.
So now that we’ve got production up and running (relatively) smoothly, the next stage is to get out there and tell the world about how good our salt is. Word of mouth is a really important marketing tool for us (and works really well with our limited/non-existent advertising budget!) so if you’ve tried our salt and liked it then please tell your friends and family about it. If you haven’t tried it then please find your closest stockist, or buy a box online, and give it a go – we promise it will make your food taste great.
If you’d like to stock our salt or use it in your restaurant or cafe (or even manufacturing) business then please get in touch as we’d love to hear from you.
We have done it! It has taken us nine months of hard work, writing business plans, submitting development applications, installing and commissioning equipment, but we can now happily say that we have made sea salt. And (even if I do say so myself) what great salt it is. From the results of our many small test batches and slightly larger pilot plant runs, we knew that it could be great. But recreating those fantastic white sea salt flakes on a large scale, with a lot of equipment that was totally new to salt making… when we first arrived here in Tassie nine months ago that seemed like merely a pipe dream. However, I am delighted to say that all expectations have been exceeded and, having sent some very fine sea salt off to market, we are now feeling rather pleased with ourselves.
So how to celebrate? My first thought was, of course, champagne (or rather, of the excellent local Tasmanian sparkling wines that I have come to enjoy just as much, if not more…). Taz, however, has other ideas about what constitutes celebratory fare and instead insisted that all we needed was some homemade bread. Bread, as this possibly suggests, is Taz’s passion. Eating bread, baking bread, even just looking at bread – he loves the stuff. He once had a sourdough starter (a naturally forming yeast that makes a sourdough what it is) which he nurtured so tenderly, day in day out, that my grandmother nicknamed it his ‘baby’. Sadly, he did eventually kill the baby (a treat of two weeks away with no thought of the baby ultimately did for it) but luckily his obsession with bread has been in no way diminished by this tragic end to his sourdough pretentions.
Today’s celebration of salt making calls for something a bit different, a bread that will put our crunchy sea salt flakes front and centre… the Focaccia. A simple Italian olive oil dough, stretched out flat and scattered with whatever delicious bits and pieces you feel like at the time. For this occasion we simply want olive oil, rosemary and a liberal sprinkling of Tasman Sea Salt flakes.
Focaccia with Sea Salt & Rosemary Recipe
600g strong flour
13g fresh yeast
40ml extra virgin olive oil
15g Tasman Sea Salt plus extra for finishing
2 rosemary sprigs, leaves picked
Put the flour and yeast in a large bowl and pour in the water. Use a spoon to mix together until well combined then sit aside for 10 minutes. Add 20ml of the oil and the milk and salt, mixing well. Turn the dough out onto a lightly floured work surface and start kneading. Knead for 10 minutes, then allow the dough to rest for 10 minutes.
Place the dough in a container that has been sprayed with olive oil, cover with plastic wrap and set aside to bulk prove for 1 ½ hours. Knock back the dough every 30 minutes during the prove – you will need to knock back twice in total.
Once the dough has finished proving turn it out onto a floured surface. Press the dough evenly into a 20cm square block. Cut into even halves and trim both halves into oblongs – they should weigh 500g each. Place the loaves on baking trays lined with baking paper and use your fingers to press down into the dough to create shallow indents over the surface. Set aside in a warm, humid place to prove for about 15 minutes.
At this stage you can add the toppings of your choice – olives, caramelised onions, roasted garlic, cherry tomatoes or parmesan all work well. For these loaves simply brush each flatbread with 10ml of the olive oil, and sprinkle half the rosemary and some sea salt flakes over each. Set aside to prove for a further 15 – 20 minutes.
Preheat the oven to 180˚C. Place the loaves in the oven and spray the oven with water. Bake for 25 – 30 minutes, turning around after 15 minutes. Remove from the oven and leave to cool before you can safely devour!