$13.95
Smoked salt has been part of the human kitchen for centuries, used by Nordic cultures and Viking-era cooks long before smoke was considered anything other than essential. The tradition was simple: take salt harvested from the sea, hold it over a slow native wood fire for long enough, and let the smoke do what smoke has always done. Olsson’s Red Gum Smoked Salt continues that tradition with an unmistakably Australian character. Made by Australia’s oldest family owned salt producer using sea salt flakes hand-harvested from the pristine waters of South Australia’s Eyre Peninsula, then cold-smoked low and slow over native river red gum timber for a full 72 hours at Pialligo Estate Smokehouse in Canberra, this is a salt that carries the full aromatic weight of the Australian landscape in every pinch. Grandma’s Pantry keeps it on the shelf because some ingredients simply do not have a substitute and this is one of them.
Rich, deep, and woodsy with a campfire warmth that is distinctly Australian rather than generically smoky. The native river red gum, or eucalyptus camaldulensis, gives the smoke a complex, aromatic character that is warmer and more resinous than oak or hickory, with an earthy, almost eucalyptus-tinged depth that no other timber can replicate. The sea salt base is clean and minerally, harvested from genuinely pristine coastal waters, which means the smoke character has nothing competing with it and nowhere to hide. A little goes a long way and that is precisely how it should be used.
Use as a finishing salt over cooked meats, seafood, eggs, and roasted vegetables rather than a cooking salt, allowing the smoke to stay present rather than cooking off into the background. Blend into softened butter with fresh thyme and a little black pepper for a Red Gum Smoked Butter that transforms anything it touches. Fold into salted caramel or chocolate fudge for a dessert finish with unexpected depth. Sprinkle over popcorn for the kind of snack that makes every other popcorn feel inadequate. Add to a cheese board alongside aged cheddar, smoked meats, and good bread for an effortlessly cohesive spread. It also works beautifully in rubs for BBQ meats, blended with brown sugar and spices, where it reinforces the smoke from the grill rather than duplicating it.
A BBQ Scotch Fillet finished with a pinch of Red Gum Smoked Salt just after resting is one of those small gestures that changes the whole conversation around the grill. The smoke in the salt meets the smoke on the meat and the result is a depth of flavour that tastes genuinely considered. Smoked Salt and Thyme Compound Butter over corn on the cob or a roasted chicken is a five-minute preparation that delivers a restaurant-quality finish. Stirred through a simple Smoked Tomato Soup it adds a complexity that makes the dish taste slow-cooked even when it is not. A Salted Caramel Sauce made with Red Gum Smoked Salt in place of standard salt carries a warm, woody bitterness that cuts through the sweetness beautifully. And a Cheese Board finished with a small pinch of this salt over creamy brie or camembert is a detail that every guest will notice without necessarily being able to name.
Award winning product from Australia’s oldest family owned and operated salt producer. Cold smoked at Pialligo Estate Smokehouse, Canberra, over native river red gum for 72 hours. Developed in collaboration with acclaimed Australian chef Ross Lusted of The Bridge Room. Kosher and Halal certified. Please refer to product packaging for full allergen and dietary information.
Ingredients: Australian Sea Salt Flakes (cold smoked over Red Gum timber).
Store in an airtight container in a cool, dry place, away from direct sunlight.
