The Salt - August 2021
WELCOME TO THE SALT - AUGUST 2021
We are very excited to have started work on a big expansion project at the saltworks. We will be improving and expanding all elements of our harvesting process over the next few months, starting with a new evaporator – a part of the process that has become a big bottleneck, with the recent wet weather.
The first stage of our salt harvesting process turns sea water into a super saturated brine. This requires a lot of evaporation. Our evaporative system uses naturally occurring evaporation rates, accelerated by the addition of renewable thermal energy from solar panels and the thermal mass of the ocean. With our second evaporator installed we will be able to make double the amount of brine, ensuring we can supply all our wonderful customers with plenty of the pure Tasmanian sea salt they know and love!
While the expansion has been a team effort, I have to admit that most of the grunt work has fallen to Chris, who looks after the production side of our business. Not only does he manage a seven day-a-week production facility, and is now overseeing a big expansion on top of that, but he is a wonderful hands-on father who always has time to talk, play or mess around with his three daughters, no matter how busy his day has been. With Father’s Day coming up, this is the perfect time for me and the children to say thanks, kicking off with a special Father’s Day breakfast – our delicious take on poached eggs and smashed avo (recipe below).
Enjoy!
Alice & Chris
DID YOU KNOW?
Oceans cover over 70% of the worlds surface and almost 97% of the worlds water is saline. The concentration of salt in our oceans is 35 parts per thousand, meaning 3.5% of the weight of sea water is salt.
When making our saturated brine at Tasman Sea Salt, we evaporate off enough fresh water to take the salinity level to approximately 25% salt, so that a quarter of the weight of the water is salt. The only thing removed is fresh water - all the trace minerals and nutrients from the sea water stay in the salt giving Tasman Sea Salt its wonderful depth of flavour.
POACHED EGGS WITH AVOCADO, WAKAME AND SESAME
Surprise dad this Father's Day with our delicious take on smashed avo and poached eggs. Elevate this well loved Aussie staple with some toasted sesame seeds and Tasman Sea Salt with Wakame Seaweed, and give him a great start to his special day...
Get the recipe here