Salt is Salt,
Wrong. Salt is the most potent ingredient in your kitchen, and at the very least you should replace that carton of Sifto with a good quality fine sea salt. Then add a coarser salt such as fleur de sel for when texture and appearance are important – on a steak or foie gras, or to finish a caramelized desert.
Beyond that, the diverse tastes, textures, colours and fragrances of South China Seas specialty salts can transform the ordinary into something special – try skewers of tinned tropical fruits on a bed of crushed ice sprinkled with lime sea salt or Hawaiian black salt, or a grilled lamb chop finished with smoked or espresso-infused salt. Ask for a taste of any of our salts the next time you are in one of the stores.
Fermented Black Garlic
Black fermented garlic has a sweeter, richer, mellower and more complex flavour than just plain garlic, with a slight smokiness and notes of molasses and port wine. Try it in any of the classic recipes in which garlic plays a starring role – tapenades, compound butters, aioli, garlic prawns, sopa de ajo …
Long used in traditional Taoist medicine for its purifying and anti-inflammatory properties, Black garlic has higher anti-oxidant levels than raw garlic.
Here’s a black garlic/ancho riff on the rustic Spanish/Mexican classic Sopa De Ajo.