Got the salt market licked

Duncan and Jan Thomson have been in the salt business since 1983, producing industrial salt.

But increasing consumer demand for Australian-grown produce, saw them form Murray River Salt in 2000 –and they haven’t looked back since.

The ancient sea salt contains naturally occurring minerals such as magnesium, calcium and potassium but they are free from any contamination. 

This pristine saline water source has been trapped underground for many years and has not been exposed to the elements until it is pumped up for salt production. 

The pure mineralised brine travels through several canals before entering a crystallizer pond. 

It is these minerals that give the salt the appealing flavour and colour.  

The brine is evaporated by the sun and crystallizes over the summer months where it is then harvested and transported to Mildura where the salt flakes are packaged in a food grade environment.

The Thomson family’s belief is that why import salt from overseas into Australia when we have a serious salinity problem? 

The mitigation site where Murray River Salt operates assists stopping 200 tonnes per day entering the Murray River downstream from Mildura.

Murray River Salt has worked closely with government authorities to access the brine from the Mourquong Salt Mitigation Basin, which is part of the Salt Interception Scheme.

It is a vital scheme that ensures saline water does not enter the precious fresh water resources in the Murray Darling Basin such as the Murray River.

Murray River Salt has been able to tap into a natural resource and convert it into a value added gourmet food product whilst contributing to protecting our environment from the detrimental effects of salinity. 

In 2004, the Governor General awarded Sunsalt the National Institute of Engineers Salinity Award. 

This award is for companies who have demonstrated successful methods of reducing salinity impacts on the environment.

Murray River Salt, which now supplies IGA stores and gourmet delis, also exports to America, Europe, New Zealand, Dubai and Japan.

The company, which has been winning a number of awards since 2002 including a bronze in the Australian Food Awards, has developed truffle salt to add to its range. 

They also have a salted chocolate bar, which has been developed with Mildura Chocolate Company.

The Thomson family advocate using less salt but seek out a good quality salt. 

Serves 10-12

NEED:

Chocolate Pastry;

Salted Caramel;

Ganache;

Garnish

DO:

Pastry;

Place all ingredients into a food processor and blend until crumbly mixture forms. Tip onto floured silicone mat and bring together with hands. Form into flat disc, wrap and refrigerate for 30 minutes or longer if you have time. Preheat oven to 180 degree C and roll pastry slightly larger than size of tin you are using (23cm flan tin with removable base is ideal). Blind bake 15 minutes with baking paper and beans, remove paper and beans and bake further five minutes until base is crisp. Cool completely.

Salted Caramel;

Place brown sugar, butter and vanilla bean paste into a small sauce pan and cook on a medium high heat until golden and reaching soft ball stage. This should take at least 10 minutes. Add cream carefully (it will spit) and stir continually while you cook further 20 minutes on a high heat. The colour will deepen and become a deep brown. Add salt and taste. Adjust salt one small pinch at a time until you are happy with saltiness. Pour into baked tart shell and refrigerate until set.

Ganache;

Place all ingredients into a microwave proof bowl and cook on high heat 1-2 minutes until chocolate is melted. Scrape down sides of bowl and stir vigorously to combine. Pour onto Salted Caramel layer. Garnish with a few more salt flakes and macadamias or nuts of choice. Refrigerate until set. Bring to room temperature before serving in slivers with unsweetened whipped cream.