Balinga smoked garlic salt (180g)
If you like our garlic salt, we are very excited to introduce you to its even punchier cousin: smoked garlic salt.
Man I don’t even know where to start with this one. Let me tell you how we make it. First, we take our organically grown garlic, top and tail it, clean it, and then we chuck it in our wood fired smoker for three hours. This garlic is gently smoked on cherry wood, until the barbecue flavours penetrate its very soul.
Then we dry and crush it into a fine powder and combine it with our Lake Deborah salt.
The salt is no ordinary salt, either - it is harvested from Lake Deborah, a certified organic, West Australian salt lake that has been in our family for three generations. It is an ancient lake that has accumulated salt from ocean air that has blown inland over thousands of years.
So far, I’ve tried our smoked salt in black beans for tacos (amazing), on tomato bruschetta (inspired), on Caesar salads, omelettes, cheese toasties, roast potatoes and buttery grilled salmon (all transformative). It has such a deep, smoky, umami flavour - it’s kind of like caramel, kind of like smoky bacon, kind of sweet, definitely salty, and deeply, deeply garlicky.
But don’t listen to me, grab a box and let the salt speak for itself. You’ll smell it before you’ve even opened it, and then there will be no going back.
Please note: Our smoked garlic salt comes in both 180g tubes and 180g bags. The tube option is slightly more expensive than the bag option, but both contain the exact same quantity of salt
Ordering over the Christmas period
Please also note, Christmas orders will still be received during the Christmas period, but will not be shipped out until the following week, as we take a much needed family holiday.
If you like our garlic salt, we are very excited to introduce you to its even punchier cousin: smoked garlic salt.
Man I don’t even know where to start with this one. Let me tell you how we make it. First, we take our organically grown garlic, top and tail it, clean it, and then we chuck it in our wood fired smoker for three hours. This garlic is gently smoked on cherry wood, until the barbecue flavours penetrate its very soul.
Then we dry and crush it into a fine powder and combine it with our Lake Deborah salt.
The salt is no ordinary salt, either - it is harvested from Lake Deborah, a certified organic, West Australian salt lake that has been in our family for three generations. It is an ancient lake that has accumulated salt from ocean air that has blown inland over thousands of years.
So far, I’ve tried our smoked salt in black beans for tacos (amazing), on tomato bruschetta (inspired), on Caesar salads, omelettes, cheese toasties, roast potatoes and buttery grilled salmon (all transformative). It has such a deep, smoky, umami flavour - it’s kind of like caramel, kind of like smoky bacon, kind of sweet, definitely salty, and deeply, deeply garlicky.
But don’t listen to me, grab a box and let the salt speak for itself. You’ll smell it before you’ve even opened it, and then there will be no going back.
Please note: Our smoked garlic salt comes in both 180g tubes and 180g bags. The tube option is slightly more expensive than the bag option, but both contain the exact same quantity of salt
Ordering over the Christmas period
Please also note, Christmas orders will still be received during the Christmas period, but will not be shipped out until the following week, as we take a much needed family holiday.
If you like our garlic salt, we are very excited to introduce you to its even punchier cousin: smoked garlic salt.
Man I don’t even know where to start with this one. Let me tell you how we make it. First, we take our organically grown garlic, top and tail it, clean it, and then we chuck it in our wood fired smoker for three hours. This garlic is gently smoked on cherry wood, until the barbecue flavours penetrate its very soul.
Then we dry and crush it into a fine powder and combine it with our Lake Deborah salt.
The salt is no ordinary salt, either - it is harvested from Lake Deborah, a certified organic, West Australian salt lake that has been in our family for three generations. It is an ancient lake that has accumulated salt from ocean air that has blown inland over thousands of years.
So far, I’ve tried our smoked salt in black beans for tacos (amazing), on tomato bruschetta (inspired), on Caesar salads, omelettes, cheese toasties, roast potatoes and buttery grilled salmon (all transformative). It has such a deep, smoky, umami flavour - it’s kind of like caramel, kind of like smoky bacon, kind of sweet, definitely salty, and deeply, deeply garlicky.
But don’t listen to me, grab a box and let the salt speak for itself. You’ll smell it before you’ve even opened it, and then there will be no going back.
Please note: Our smoked garlic salt comes in both 180g tubes and 180g bags. The tube option is slightly more expensive than the bag option, but both contain the exact same quantity of salt
Ordering over the Christmas period
Please also note, Christmas orders will still be received during the Christmas period, but will not be shipped out until the following week, as we take a much needed family holiday.
