This salt is the result of a three-year collaboration between chef Ross Lusted (The Bridge Room), Olsson’s Salt and Pialligo Estate Smokehouse in Canberra. The colour of this salt will give you pause, but smelling Olsson’s Red Gum Smoked Salt is when the magic really happens. The salt, smoked over native red gum, adds a rich, smoky flavour to everything from meats, poultry and seafood to salads, soups, sauces and vegetables... not to mention fudge sundaes.
Olsson’s is the oldest family-owned and operated company producing salt in Australia. They have been producing solar sea salt since 1960, producing both nutritional supplements for livestock as well as gourmet sea salt for chefs, restaurants and enthusiastic home cooks around Australia and overseas.