Murray River Salt Flakes - 200 gm
Item #: SSM104
Our Price: $5.75
 
The product is out of stock or not in season.

Description 

Yes these are the famous, award-winning "Murray River Pink Salt Flakes." Naturally pink, gourmet-grade Murray River sea salt is produced at the Murray River in South Australia. The underground mineralized saline water used to make this salt has been lying undisturbed for thousands of years and is absolutely free from contaminants.

Made pink by Nature, for a great taste in cooking or a unique presentation on a finished plate. This is a natural product so some variation in color and mineral content may occur.

Perfect for sprinkling before, during and after cooking, or for use with a grinder, Murray River Grinder Salt consists of slightly larger pink salt crystals.

Ingredients: 100% Natural Murray River Pink Salt

Color: Natural pink Appearance: Delicate salt flake crystals
Taste & Nose: Uniquely soft tasting and odorless
Grade/Size: Crystal size range from 0.5 to 5mm
Shelf life: Forever

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Grilled Rack of Lamb with Rosemary Sauce
Grilled to a golden brown and smothered with rosemary sauce, this rack of lamb, when separated into succulent chops, will become a favorite. Perfect for informal garden parties or for an elegant occasion.
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Lamb Shanks Braised with Vegetables
Braised lamb shanks are the ultimate comfort food. The meat falls off the bone and melts in your mouth. A classic, rustic preparation with a new twist.
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Heirloom Tomato Salad with Hibiscus Vinegar
Hibiscus Flower Vinegar is a lusciously sweet vinegar, naturally colored and flavored with the tang of hibiscus flowers. This wonderfully refreshing vinegar is made of dried hibiscus flowers, infused directly into sweet/tart white balsamic vinegar. In fact, each bottle still contains a handful of dusky red hibiscus blossoms gently floating inside. Try it drizzled over fresh strawberries, melons or peaches; splash over grilled asparagus or roasted beets and sprinkle with sea salt; add to diced mangoes, red onion, serrano chile and cilantro for a fresh salsa; combine with nut oil for a dressing of greens, avocado, jicama and citrus slices.
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Stuffed Matsutake Mushrooms
Matsutake mushroom possess a particular flavor and aroma that is both subtle and unmistakable at the same time. The best matsutake preparations enhance, rather than overpower, their delicate notes of pine, sandy earth, cinnamon and saffron. A small amount of finely chopped fresh rosemary and some whole pine nuts seemed to be just the right additions to the simple bread crumb stuffing used in this recipe. Matsutake mushrooms can benefit from a little acid flavor, so we decided to use sourdough bread crumbs in addition to the more traditional Japanese panko.
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Scrambled Eggs with Summer Truffles
Summer truffles have a mild, mushroomy taste that can be most fully appreciated when they are paired with a few simple ingredients in uncomplicated presentations. While Summer Truffles are frequently used in many cooked dishes and sauces, their elusive flavor is most enjoyable when they are served fresh by shaving paper thin slices directly onto canapés & hor d’oeuvre, pasta, egg, potato and rice dishes. A specially designed truffle shaver can be used to serve fresh truffles right at the table. Truffles and eggs go together beautifully. Simple as it is, this is probably my favorite way to enjoy the delicate flavor of Summer Truffles – comfort food at it’s very finest.
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Thai-style Seafood Cocktail
A cool, refreshing seafood cocktail is just right as an easy and elegant appetizer or light main course. Cooking time is minimal and once the basic seafood blend has been prepped, it takes just minutes to finish this light & flavorful seafood cocktail. We used prawns, squid and tiny bay scallops, but you can easily substitute any of your favorite shellfish or fin-fish. Try using mussels, crayfish, baby octopus or chunks of firm-fleshed fish like cod or snapper for a different take on this simple seafood dish. The variations are endless – and experimentation is half the fun of cooking.
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Roasted Cauliflower and Chanterelle Mushrooms
The woodsy flavor of fresh chanterelle mushrooms becomes deep & rich when roasted in the oven with cauliflower. Add a generous handful of garlic and sliced onion, along with a splash of olive oil and lemon juice, to bring out every bit of flavor.

Don't have fresh chanterelles handy? Use any fresh mushroom (or combination of fresh mushrooms), including trumpet royale, Hen of the Woods, cremini or even white buttons.

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Mexican-style Seafood Cocktail (Coctel de Mariscos)
A cool, refreshing seafood cocktail is just right as an easy and elegant appetizer or light main course. Cooking time is minimal and once the basic seafood blend has been prepped, it takes just minutes to finish this light & flavorful seafood cocktail.

We used prawns, squid and tiny bay scallops, but you can easily substitute any of your favorite shellfish or fin-fish. Try using mussels, crayfish, baby octopus or chunks of firm-fleshed fish like cod or snapper for a different take on this simple seafood dish. The variations are endless – and isn't experimentation half the fun of cooking

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Grilled Pork Steaks with Balsamic-Rosemary Glaze
Don't know what to make for dinner tonight? Chances are that you already have most of the ingredients to make this incredibly flavorful dish.

Tender & inexpensive pork steaks get a big flavor boost from a quick basting with a rich, tangy balsamic, rosemary & butter glaze. You can prepare this recipe under the broiler or on the stove top using a grill pan, but it's at it's absolute savory best when done on a charcoal grill.
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