The Salt - April 2021
Welcome to The Salt – April 2021
This month we took a family holiday to the mainland! We had a lovely time catching up with family and friends and used the time to see our distributors and marketing team to plan the year ahead.
Now with our feet firmly planted back on Tassie soil, we have started thinking about Mother’s Day and what this means to us. Mother’s Day is all about taking the time to say 'Thanks' to our mums. 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.
One thing that mums love is....food...especially when she doesn't have to cook it!
Whether it’s breakfast in bed, morning tea with the family or a cheeky cheese and wine platter later in the day (or any time really!), treat your mum with sprinkle of Tasman Sea Salt this Mother’s Day.
To celebrate Mother’s Day 2021, we are offering The Salt subscribers a FREE box of our signature Natural Sea Salt Flakes (250g) with every purchase of one of our stunning, hand-crafted Salt Pigs.
Enjoy!
Chris and Alice
Natural Sea Salt
Flakes
Naturally containing lower levels of sodium and higher levels of potassium, our natural flakes add incredible depth of flavour.
Pepper Berry Salt
Mix
Our most versatile mix yet, combining our sea salt flakes with the best of Tasmania's natural elements.
Smoked Salt
Mix
Sea salt flakes, cold smoked over Tasmanian Oak and Blackwood to create a smoky caramel flavour.
Wakame Seaweed Salt
Mix
With locally foraged seaweed, this super food blend is packed full of sea minerals and nutrients.
Eggs Royale with Smoked Salt
Our smoked salt is delicious with eggs and with dairy. It adds a wonderful smoky vibe to this quick (and cheaty!) hollandaise recipe. Perfect for Mum's breakfast in bed!
INGREDIENTS
250g Butter
5 Egg Yolks
Lemon Juice
Tasman Sea Salt Smoked Salt
Smoked Salmon
Sourdough Bread
METHOD
Melt 250g of butter in a small saucepan until it foams. Put 5 egg yolks and a tablespoon of lemon juice in a food processor and process until smooth. With motor running, gradually add hot butter, in a slow and steady stream, until sauce thickens. Transfer to a heatproof jug and season with Tasman Sea Salt Smoked Salt.
Poach some eggs and serve on slices of sourdough with wilted spinach, smoked salmon – or ham if you prefer – and lashings of smoky hollandaise sauce.
L: A family visit to former Masterchef contestant Reece Hignell's, Cakeboi
R: Lunch with our Marketing Manager in Newcastle, NSW.