There’s Something Magical About Salt

by Helen Cameron and Fritz (Arbon Publishing)

There is something magical about salt.. But it is something that is easy to overlook. Salt is so common, so familiar, that we barely notice the remarkable properties it possesses. The one thing we do notice, however, is its absence. As Thomas Keller, one of the world’s great chefs, says, without salt the taste of food is flat … insipid. Salt makes flavours come alive, makes them ‘sparkle.’

Earlier this month Arbon Publishing and Craig Macindoe from Mumu Grill teamed up to host ‘Savouring Salt’ – an opportunity for eager tasters to get their heads around, well, everything salty.  GourmetRabbit helped with promotion as well as photography on the night. [To continue reading this article you must be logged in..click here to log in or become a member]

__________________________________________________

RECIPE

Here’s a couple of recipes from the Savouring Salt event to get you started:

Salted pineapple wafers (recipe from Craig Macindoe, Mumu Grill)

Method

1. Finely slice peeled pineapple in halves core removed.

2. Lay on baking paper on a metal tray.

3. Lightly salt using sea salt flakes.

4. Leave in warm area overnight until dry.

5. Make dark chocolate mousse (recipe in The Salt Book)

6. Wrap chocolate in pineapple wafer.

7. Pop in mouth.

Beef Tagliatta (recipe from Craig Macindoe, Mumu Grill)

Method

1. Season with sea salt and black pepper then sear sirloin, t-bone, or scotch fillet of grass fed beef on grill.

2. Slice into 0.5cm strips and lay on salt block or on fine sprinkling of sea salt.

3. Drizzle with extra virgin olive oil, chopped rosemary, and chopped garlic.

4. Cook at 150 degrees for approx 17 mins or until medium rare.

5. Serve and enjoy.

Cured Salmon (recipe from Chris Cranswick Smith, Emmilou Tapas Bar and Ready Steady Cook)

Ingredients

• 1 salmon fillet, boned

• 1 cup salt

• 1 cup brown sugar

• 2 tbsp sechuan pepper

• 2 tbsp fennel seeds

• 2 tbsp coriander seeds

• zest & juice of 2 oranges

Method

1. Fillet and pin bone salmon.

2. In a plastic container mix all ingredients

3. Cover salmon fillet with the mix

4. Cover and leave in fridge for 2 days.

5. Remove and wash fillet

6. Slice

7. Ready to eat.

__________________________________________________

WIN!

And to learn more about salt and taste some truly fantastic varieties for yourself we’re giving away a Salt Hamper worth $70AUD!

LOG IN and answer:

“What is your favourite kind of salt?”

Prize includes:

• Himalayan Pink Salt Grinder

• Saxa Finishing Sea Salt

• Lindt A Touch of Sea Salt Chocolate

• a copy of The Salt Book

Tagged as: Arbon Publishing, Chris Cranswick-Smith, Craig Macindoe, Emmilou Tapas Bar, event, hamper, Helen Cameron, information, Mumu Grill, rainbow salt, recipe, rock salt, Saly, sea salt, seasoning, The Salt Book, win