Mountain peppersalt


This is a salt mix made from ground mountain pepperberries, ground mountain pepperleaf, and ground bush tomato or wattleseed (depending on availability), blended into Murray River Salt Flakes (and occasionally with Australian sea salt as well).

It's designed as an alternative to plain salt, and is to be used the same way - as a condiment, just one small pinch to enhance savoury dishes.

The combination is strangely addictive. Once the warmth of the pepper passes, after about a minute, you're left with a rich berry flavour, which is remarkably more-ish.

Use mountain peppersalt on:

  • Potatoes and other roasted root vegetables. It is particularly good on oven-roasted wedges. Make lots. Also fantastic on beetroot.
  • Red meats, particularly beef or kangaroo. Excellent sprinkled on just before or after cooking. Amazingly good if you roll a fillet in the salt, let it sit for about 15mins, and then oven-roast. The salt mostly drips off as the meat cooks, leaving a rich flavour behind. The drippings then make a lovely gravy.
  • Eggs. A tiny amount on your boiled, scrambled, poached, or fried eggs. Warning: the pepperberries will turn purple on your eggs, which can be disconcerting if you don't realise it's going to happen!

Look at our recipe pages for more tips and suggestions.