We are very excited about the return of Masterchef Australia this month, with an exciting new line up of judges and contestants.
Tasman Sea Salt is used in the restaurants of both new chef judges - Jock Zonfrillo’s award winning Restaurant Orana and Andy Allen’s Three Blue Ducks. We are also delighted to see our good friends Ben Milbourne and Sarah Clare back in the MasterChef kitchen.
Read MoreTasman Sea Salt and Virgin Australia have been working together since 2016 to make the food in the Virgin Australia Business Lounges taste delicious.
Now Tasman Sea Salt has partnered with renowned Tasmanian beef producer, Robbins Island Wagyu, to give Virgin Lounge guests the chance to experience the ‘Flavour of Tasmania’. Read more.
Read MoreForget 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…
Read MoreWe 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
Read MoreThis 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.
Read MoreWe 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
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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...
Read MoreIt 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
Read MoreWe 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...
Read MoreChef 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....
Read MoreTalk 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...
Read MoreLast 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...
Read MoreIn 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...
Read MoreWhen 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.
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 an incredible (and still growing) food scene. Read more.
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