After three years in consultation with The Bridge Room’s Ross Lusted, Olsson’s Salt is proud to launch their Red Gum Smoked Sea Salt made in collaboration with Pialligo Estate Smokehouse in Canberra. 

Cold smoked on red gum for 72hrs.

Smoked Salt serving suggestions:

 Add some Olsson’s Red Gum Smoked Sea Salt to soft butter, and serve on BBQ corn on the cob or simply with bread. 

• Sprinkle a little Olsson’s Red Gum Smoked Sea Salt onto a fresh tomato salad or over vegetables before grilling.

Lightly brush roasting vegetables (potatoes, turnips, parsnips, etc.) with olive oil, sprinkle with Olsson’s Red Gum Smoked Sea Salt and roast as normal.

• Sprinkle popcorn with Olsson’s Red Gum Smoked Sea Salt.

• Sprinkle Olsson’s Red Gum Smoked Sea Salt on BBQ steaks after cooking to bring out the smokey flavour.