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Murray River Salt

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Murray River Salt

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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.

22/10/2026

What Bourke Street Bakery Sydney looks like on a rainy day.

We recently visited our friends at the Surry Hills store to check out our canisters (and to taste test the baked goods, of course!).

We’ve been working with Bourke Street Bakery for some time now, so next time you’re enjoying one of their delicious creations, know there’s a whole lotta love and Murray River Salt in every bite 👏

We also couldn’t go past the Coppertree Farms butter, made with our very own pink flakes.

Sydney, we love you. Until next time!

14/10/2026

Your new favourite way to eat tofu:

It’s golden, crispy and tossed with garlic, fresh chilli, spring onion and a sprinkle of Murray River Salt Flakes.

EASY CRISPY SALT & PEPPER TOFU 👇

Ingredients
600g classic tofu (soft, but not silken)
1 cup potato starch (or cornflour)
Vegetable oil, for deep-frying
3 garlic cloves, roughly chopped
1 large red chilli, roughly chopped
2 spring onions, sliced
Murray River Salt Flakes
Freshly ground black pepper

Method
Gently press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 5cm cubes, coat in starch and rest for 5 minutes.
Heat oil to 175°C and fry tofu in batches for approximately 3 minutes, until golden and crispy. Drain on a wire rack.
Heat 1 tbsp oil in a wok. Add garlic, chilli and spring onions, frying for 30 seconds until fragrant.
Add tofu, season generously with Murray River Salt Flakes and black pepper, then gently toss to coat. Serve immediately!

Tip: For an extra hit of aroma and flavour, add a pinch of crushed Sichuan peppercorns. Their beautiful citrusy, floral notes complement the crispy tofu and delicate Murray River Salt Flakes perfectly.

29/09/2026

School holidays call for snacks that are a little more fun 👀

Salted Marshmallow Toasts: Sweet. Salty. Crunchy. Gooey. And dangerously easy to make.

YOU’LL NEED
Thinly sliced baguette 1 large marshmallow per toast Unsalted butter, melted Murray River Salt Pink Flakes

METHOD
Brush one side of each baguette slice with melted butter and toast, butter-side down, in a non-stick pan over medium heat until golden. Remove and set aside.

Lightly butter the pan again and add the marshmallows, leaving a little space between each.

Place a piece of toasted baguette on top, golden-side facing up. After about 10 seconds, gently press down as the marshmallow begins to soften and spread towards the edges.

Once the marshmallow is deeply caramelised underneath, lift each toast from the pan with tongs and flip onto a plate.
Finish immediately with a generous pinch of Murray River Salt Flakes.

That little hit of salt against the warm, toasted marshmallow is what makes these seriously good.

Want to take them further? Add a little chocolate, cinnamon or orange zest before the final salt.

20/09/2026

Smoky. Peppery. Sweet. Hot. What more could you want from a BBQ rub? 🔥

Smoky BBQ Rub | Makes 200g

You’ll need:
40g Murray River Salt Flakes 50g coarse cracked black pepper 40g smoked sweet paprika 24g brown sugar 18g granulated garlic 14g granulated onion 6g mustard powder 3g ground coriander 3g cayenne pepper 2g ground cumin

Mix everything together, folding the Murray River Salt Flakes through last.
Rub generously over beef, pork, chicken or lamb before it hits the BBQ or smoker. Or mix with a little melted butter and slather over corn before grilling until charred and sticky.

Save to get a batch ready before BBQ season really heats up!

13/09/2026

Have you ever heard of anything as delicious as buttery brioche, Kahlúa cream and a salty pistachio crumb? 🤤

They’re soft, creamy, boozy and a little messy - with Murray River Salt Flakes folded through at the very end for those tiny, crunchy hits of salt that keep all that sweetness in check.

Save for your next dinner party: Kahlúa & mascarpone buns with salted pistachio crumb

Ingredients
For the buns
* 6 small brioche or milk buns
* 30g unsalted butter, melted
Kahlúa mascarpone cream
* 250g mascarpone
* 200ml thickened cream, cold
* 50g icing sugar
* 2 tbsp Kahlúa
* 1 tsp vanilla extract
Salted pistachio crumb
* 80g roasted unsalted pistachios
* 30g brown sugar
* ½ tsp ground cinnamon
* 1 tsp Murray River Salt Flakes
To finish
* Extra finely chopped pistachios
* Murray River Salt Flakes

Method
1. Blitz the pistachios, brown sugar and cinnamon into a coarse, sandy crumb. Not too fine, we want some texture. Tip into a bowl and gently fold through the Murray River Salt Flakes, keeping those delicate flakes intact.
2. Beat the mascarpone, cream, icing sugar, Kahlúa and vanilla until thick, silky and just firm enough to pipe. Spoon into a piping bag.
3. Give the buns a quick warm in a low oven until soft and pillowy. Make a small opening in the top of each and pipe in the mascarpone cream. Be generous. This isn’t the moment for restraint.
4. Brush the buns all over with melted butter, then sprinkle the salted pistachio crumb until thoroughly coated.
5. Finish with extra pistachio and a final scattering of Murray River Salt Flakes. Best eaten immediately, while the bun is soft, the filling is cold and the salt still has its crunch. Perfect with an afternoon coffee!
6. The important bit: add the Murray River Salt Flakes after blitzing the pistachio crumb. Keeping the flakes intact gives you those little pops of salt against the sweet Kahlúa mascarpone, which is precisely the point.

02/09/2026

A perfectly acceptable sandwich:

Steak baguette with gruyère, roasted peppers & french dip.

A crispy baguette, Murray River Salt crusted steak, sweet roasted peppers and a frankly unnecessary but necessary amount of melted gruyère. Served with a savoury beef broth for dipping - because a sandwich you can dunk into hot beefy jus is considerably better.

Save for your next cook up👇

Serves 4
Ingredients
2 cups beef stock
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
2 tsp caster sugar
2 sprigs thyme
1 tbsp malt vinegar
600g porterhouse or NY strip steak, at room temperature
1 tbsp cracked black pepper
Murray River Salt Flakes
1 sourdough baguette
2 tbsp Dijon mustard
285g roasted piquillo peppers, drained
½ cup Gruyère or Jarlsberg
1 tbsp finely chopped parsley

Method
1. Make the jus: Add the beef stock, Worcestershire, garlic and onion powders, sugar, thyme and malt vinegar to a small saucepan. Bring to a simmer and cook for around 10 minutes until slightly reduced and deeply savoury. Remove the thyme and keep warm.
2. Cook the steak: Season generously with Murray River Salt Flakes and cracked pepper. Sear in a very hot, lightly oiled pan for 3–4 minutes each side for medium, then rest before slicing thinly.
3. Build the sandwich: Slice open the baguette and spread generously with Dijon. Layer with roasted peppers, sliced steak and Gruyère. Grill until the cheese is bubbling, molten and starting to catch at the edges.
4. Finish & dip: Scatter with parsley and a final pinch of Murray River Salt Flakes. Cut into four and serve immediately with the hot beef jus alongside.

Dip. Bite. Repeat. Napkin strongly advised.

Address

4 Bothroyd Court
Mildura, VIC
3500

Opening Hours

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

Website

http://www.murrayriversalt.com.au/

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