We soak pink Himalayan rock salt in organic Hawke's Bay pinot noir so the crystals take on a softly fruity and tannic flavour along with a deep dusk coloured hue.
Inspired by classic Provençal herbs, the salt is dehydrated with layers of rosemary, thyme, celery, dill and juniper. Finally, we add Black Doris plum for sweetness, richness and colour along with sumac for tartness and acidity. The result is an elegant, vivid herb salt that brings a splash of colour and burst of flavour to any dish. 

VEGETABLES - Toss over crispy roast potatoes, beetroot, carrots or parsnips.

LAMB & BEEF - Sprinkled over a roast for a herby, fruity finish.

STEAK - Dust over rested steak for a touch of colour and elegance.

BLANCHED GREENS - Serve over blanched green beans, snap peas or leafy greens.

TOMATO ON TOAST - Use as a finishing salt on thinly sliced tomato on toast.

SALADS - Delicious over salad with citrus juice & olive oil.

DARK CHOCOLATE - Sprinkle lightly over chocolate bark or truffles for contrast.

COOKIES - Sprinkle over fresh cookies straight out of the oven.

Himalayan pink salt, organic red wine (20%), black doris plum (7%), sumac, pepper, rosemary, dill, coriander, celery seed, juniper, thyme. Contains celery. May contain traces of sesame.