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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.

08/11/2026

One question we get asked all the time is:

“How and why is your salt pink?”

The answer comes down to naturally occurring minerals, thousands of years in the making and a unique process that creates our delicate pink flakes!

Swipe to find out, and jump on our website if you’re interested in the entire Murray River Salt story 💕

05/11/2026

You’ve probably seen banana bread lattes on every corner of the internet (we know we have!)… so here’s how you actually make one at home.

It’s an unreal combo of brown sugar 🤝 cinnamon 🤝 pink salt flakes

Salted Banana Bread Iced Latte

BANANA BREAD SYRUP
2 very ripe bananas, mashed
½ cup brown sugar
½ cup water
1 tbsp Coppertree Farms butter
½ tsp cinnamon
¼ tsp vanilla
Pinch of Murray River Salt flakes

Simmer everything except the vanilla for 8-10 minutes until thick and fragrant. Stir in vanilla, then strain and cool.

BANANA BREAD COLD FOAM
3 tbsp thickened cream
1 tbsp milk
1½ tbsp banana bread syrup
¼ tsp vanilla
Pinch of cinnamon

Froth until thick and silky.

TO ASSEMBLE
Add 2 tbsp banana bread syrup to a glass with ice. Pour over ¾ cup milk and a double espresso. Spoon over the cold foam and finish with cinnamon and a few Murray River Salt flakes.

It’s essentially banana bread in coffee form 🤤

28/10/2026

Neil has been a long-time supporter of Murray River Salt, so it was pretty special to join him at Margaret and taste our pink salt flakes throughout his dishes.

Our pink salt flakes feature throughout the menu, so if you’re planning to visit Margaret, you’ll get to taste a little bit of us, too.

A huge thank you to Neil and the Margaret team for having us (it meant so much!).

25/10/2026

What makes a really good tomato salad?

Ripe heirloom tomatoes, a simple dressing and a generous sprinkle of Murray River Salt pink flakes.

But the real secret? A little patience.

Giving the dressing time to rest allows the eschalot and garlic to gently pickle, while the tomatoes release their lovely natural juices.

With heirloom tomatoes coming into season, this is one salad you’ll want to make on repeat throughout the warmer months.

Heirloom tomato salad with our pink salt flakes 🍅

Ingredients
4 ripe heirloom tomatoes, cut into irregular wedges
1 eschalot (French shallot), finely minced
2 garlic cloves, finely grated
1 anchovy, finely minced, or ½ tsp fish sauce (optional)
¼ tsp dried oregano
½ tsp sugar
2 tbsp red w**e vinegar
3 tbsp extra virgin olive oil
1 tbsp finely chopped flat-leaf parsley
Murray River Salt Flakes, to finish
Freshly cracked black pepper

Method
In a large bowl, combine the eschalot, garlic, anchovy or fish sauce (if using), oregano, sugar, red w**e vinegar and olive oil. Stir together and leave to rest for 15 minutes, allowing the flavours to develop.
Add the heirloom tomatoes and gently toss through the dressing. Leave to stand for another 10 minutes, allowing the tomatoes to release their juices and mingle with the dressing.
Fold through the fresh parsley and season with black pepper.
Transfer to a serving platter, spoon over any remaining dressing and finish with a generous sprinkle of Murray River Salt Flakes.

Serve with crusty sourdough to soak up all those beautiful tomato juices!

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.

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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