Murray River Salt

Murray River Salt Murray River Salt® ‘Salt Flakes’ are very soft and fragile and create a superior texture to your dish
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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 which 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.

The humble potato, dressed up for winter.Baby potatoes, boiled, smashed and roasted until golden and crisp, then tossed ...
21/06/2026

The humble potato, dressed up for winter.

Baby potatoes, boiled, smashed and roasted until golden and crisp, then tossed through a creamy dill dressing with pickles, fresh herbs and a generous pinch of Murray River Salt.

Make this one for your next BBQ, roast dinner or lazy Sunday lunch.

CRISPY SMASHED POTATO SALAD
Ingredients:
• 750g baby potatoes
• ¾ cup Greek yogurt
• 2 tbsp mayonnaise
• 3–4 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• ½ cup dill pickles, finely chopped
• ½ cup red onion, finely chopped
• ¼ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped
• 1 tbsp chives, chopped
• Murray River Salt & cracked black pepper
• Olive oil

Method:
Boil potatoes from cold start until fork tender. Smash, drizzle with olive oil, season generously and roast at 220°C until golden and crispy.

Mix yogurt, mayo, lemon, garlic, Dijon, pickles, onion and herbs in a large bowl.

Toss through the warm potatoes and finish with Murray River Salt and cracked pepper.

Save for your next dinner party!

12/06/2026

Salad… in winter, unhead of?!

Sometimes you just want something fresh for lunch or dinner, and this salad using seasonal pear is simple but perfect. 

Roast Pumpkin, Pear and Walnut Salad
Serves: 2

Ingredients:
2 cups pumpkin, cubed
1 ripe pear, thinly sliced
⅓ cup walnuts
2 cups spinach or rocket
2 tbsp extra virgin olive oil

Dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze
1 tsp honey
Pinch of Murray River Salt pink salt flakes
Cracked black pepper

Method:
Roast pumpkin at 180C fan-forced for 25 mins with olive oil and a pinch of pink salt flakes. 
In the last 10 mins, add walnuts to the tray to toast. Lightly pan-sear the pear slices.
Toss the leafy greens with the dressing. Top with warm pumpkin, pears and walnuts. Season with salt and pepper, and enjoy!

The end-of-autumn vegetable garden (yes, some tomatoes are still going) is a lot like the fridge after a long weekend. S...
08/06/2026

The end-of-autumn vegetable garden (yes, some tomatoes are still going) is a lot like the fridge after a long weekend. Slightly chaotic. Questionable morale. A handful still hanging on.

But somehow, those meals always taste the best.

A savoury waffle carrying the last of the tomatoes, spring onion, jalapeños and one aggressively crispy fried egg, finished with chilli crunch and a generous pinch of Murray River Salt because honestly, this whole plate would collapse emotionally without it.

Equal parts clean-out and comfort food, which is our favourite kind of cooking!

A little smoke changes everything 🔥Introducing the new Little Big Smokehouse x Murray River Salt smoked salt.It's cold s...
04/06/2026

A little smoke changes everything 🔥

Introducing the new Little Big Smokehouse x Murray River Salt smoked salt.

It's cold smoked over wood for a minimum of 72 hours for a rich, savoury depth that takes everything from steak and eggs to roast veggies and cocktails to the next level.

Use it on:
• Steak & grilled meats
• Roast potatoes & veggies
• Eggs
• Chocolate desserts or caramel

Now available online: https://murrayriversalt.com.au/product/littlebig-smokehouse-murray-river-salt-smoked/

We make salt. Making a salt bread was only a matter of time...Soft, pillowy, garlicky and finished with a pinch of pink....
01/06/2026

We make salt. Making a salt bread was only a matter of time...

Soft, pillowy, garlicky and finished with a pinch of pink.

These Garlic, Parmesan & Parsley Salt Bread rolls are filled with garlic butter and parmesan, then finished with Murray River Salt Pink Flakes for that perfect savoury crunch.

Recipe by Food Design Studio is live on the website: www.murrayriversalt.com.au/latest-news/recipes/

On the menu tonight: chicken satay skewers 🤤Who wants the recipe?
25/05/2026

On the menu tonight: chicken satay skewers 🤤

Who wants the recipe?

20/05/2026

Are you as obsessed with cold foam as we are? ☕️

Good, because here’s our salted vanilla cold foam iced latte recipe…

Ingredients:
1 shot espresso
Ice
¾ cup milk of choice
Cold foam:
3 tbsp thickened cream
2 tbsp milk
1-2 tsp maple syrup
¼ tsp vanilla extract
Pinch of Murray River Salt pink salt flakes

Method:
Fill glass with ice, pour in milk and espresso.
In a separate glass, froth cold foam ingredients using a handheld frother until thick and creamy. Pour foam over latte. Enjoy

09/05/2026

Brown Butter Pear Brownies… need we say more?

Ingredients:
Brown butter:
• 115g unsalted butter
Brownie batter:
• 150g dark chocolate, chopped
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup plain flour
• ¼ cup cocoa powder
• Pinch of Murray River Salt pink salt flakes
• 1 ripe pear, diced small
• ½ cup dark chocolate chips

Method:
1. Preheat oven to 160C fan-forced. Line a square baking tin with baking paper. Melt butter in a saucepan over medium heat. Let bubble and turn golden with a nutty smell (3-5 mins). Remove from heat once you see brown specks.
2. Pour hot butter over chocolate and allow to sit for a minute, then stir until smooth. Whisk in sugar, then eggs one at a time and vanilla. Fold in the flour, cocoa and salt. Gently fold in pear and chocolate chips.
3. Pour mixture into the lined tin, then bake for 20-25 mins, until the edges are set. While warm, sprinkle with pink salt flakes.
4. Slice and enjoy!

Address

4 Bothroyd Court
Mildura, VIC
3500

Opening Hours

Monday 9am - 3pm
Tuesday 9am - 3pm
Wednesday 9am - 3pm
Thursday 9am - 3pm

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