Salt infusions

ROSE PETAL SALT

20g red rose petals, 5ml rose essence, 100g Oryx Desert Salt Fine

Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid, add another 50g salt as it’s a very wet mix. Allow to dry for 2 weeks. Season and enjoy.

CELERY SALT (OLD-SCHOOL DROOL!)

60g roughly chopped celery, 100g Oryx Desert Salt Fine

Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid and add another 50g salt as it’s a very wet mix. Allow to dry for 2 weeks. Season and enjoy.

FENNEL SALT

60g roughly chopped fennel, 100g Oryx Desert Salt Fine

Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid and add another 50g salt as it’s a very wet mix. Allow to dry for 2 weeks. Season and enjoy.

CHILLI SALT

6 roughly chopped red chillies, 100g Oryx Desert Salt Fine

Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid and leave to dry for 3 more days. Season and enjoy.

LEMON SALT

Zest of 1 lemon, 100g Oryx Desert Salt Fine

Mix and allow to mingle for at least 2 days in a sealed container for complete infusion. Remove lid and leave to dry for 3 more days. Season and enjoy.

PINOTAGE SALT

250g Maldon Sea Salt
1 x 750ml bottle Warwick Wine Estate Old Bush Vine Pinotage

Pour the pinotage into a pot and reduce the entire bottle over a moderate heat until you have 30ml of liquid. When cooled, add the salt and red wine to a food processor and gently pulse until well blended. Place the mixture on a baking tray and allow to dry overnight in a cool, dry place. Use the next day!