Hi everyone,

Last week I was invited to a delicious breakfast put on by Tasman Sea Salt, hosted by Guy Turland from Bondi harvest.

Guy Turland Bondi Harvest

Its interesting that in Australia when people talk about the quality sea salts they use, often Himalayan salts get a mention, however given the increasing trend to select locally sourced produce, it only makes sense to start looking a little closer to home when it comes to such a regularly used ingredient such as salt too!

Tasman Sea Salt is harvested from the nutrient rich waters of Great Oyster Bay on the east coast of Tasmania, providing salt rich in potassium with lower levels of sodium than many other salts.

Salt Sodium

(per 100g)


(per 100g)

Tasman Sea Salt 32g 224mg
Murray River Salt 39.1g 12.8mg
Maldon Sea Salt 39g 聽80mg
Himalayan Pink Salt 38.2g 270mg

It actually has quite a strong deep flavour as a result of it retaining all the naturally occurring trace elements and minerals from the sea water; this means that less salt ends up needing to be used on your food in order to reap the flavour benefits = win:win.

Tasman Sea Salt used on a cured salmon tartine at the event hosted by Guy Turland from Bondi Harvest

Tasman Sea Salt used on a cured salmon tartine at the event hosted by Guy Turland from Bondi Harvest

Aside from nutrition and flavour, we were explained how the聽production process is exceptionally energy efficient, with them minimising the impact on the surrounding environment, and via the use of聽innovative technology, they are able to amplify the naturally occurring evaporation rates, creating an end product that is 100% natural with nothing added and nothing removed.

The dishes created on the day were so delicious that I thought I would source one of the recipes for you incase you wanted to recreate the deliciousness yourself at home!

Guy cured an egg yolk and then grated it over a baked cauliflower dish, and the end result was something almost reflective of a cheese like addition to the dish!

It was an extremely unique and tasty dish that I would highly recommend those of you who are enthusiastic chefs have a go of yourself 馃檪

Until next time,

TD x


Tumeric baked cauliflower with smoked chilli cured egg yolks

Tasman Sea Salt Tumeric Baked Cauliflower

Tasman Sea Salt Tumeric Baked Cauliflower with Smoked Chilli Cured Egg Yolks

Recipe: 聽Turmeric Baked Cauliflower

Yield: 4 people

Cooking Time : 30 minutes

Cauliflower, cut into florets
1 Tsp Turmeric powder
2 Garlic cloves, sliced
1 Cm Ginger, sliced
2 Tbs Coconut oil
Tsp Dried chili
1 lemon, rind & juice
1 Bunch Mint
1 Bunch Parsley
1 Tbs Apple cider vinegar
1 Tbs Almonds, toasted
2 Tbs Yogurt
Tasman Sea Salt & Pepper
Method: (pre-heat oven to 180 degrees)

路In bowl toss Cauliflower, ginger, chilli, orange rind, garlic and coconut oil mix till coated.

路Then add turmeric powder, season with salt and pepper mix and bake for 30 minutes till tender.

路Deglaze tray with lemon juice, apple cider vinegar and a handful of herbs, serve warm with grated almonds and grated cured egg yolk.

This recipe was demonstrated at a Tasman Sea Salt event by Guy Turland from Bondi Harvest

Smoked chilli cured egg yolks guy turland bondi harvest

Smoked chilli cured egg yolks

Recipe: 聽Smoked Chili Cured Egg Yolks

Yield: 6

Cooking Time :

6 Egg, yolks
2 Cups Sugar
1 陆 Cups Salt
1   Lemon, rind
1 Tbs Chilli flakes
1 Tsp Cayenne pepper
1 Tsp Smoked paprika
路In a mixing bowl mix sugar, salt, lemon rind, chili flakes, cayenne pepper, smoked paprika.

路Place half the curing mixes into a take away container, then using your thumb make 6 indentations for your yolks to sit in.

路Carefully place your eggs in the indentations then using the other half of your curing mix cover the yolks.

路Place in the fridge for 4-5 days then gently wash, dry and grate over salads and pastas.

路Eggs will last 2-3 months

This recipe was demonstrated at a Tasman Sea Salt event by Guy Turland from Bondi Harvest


About The Author

Kara Landau aka "Travelling Dietitian" is an Australian Accredited Practicing Dietitian based in NYC. She is a world explorer, healthy foodie, social butterfly, barre and HIIT class lover. When she isn't trying new cuisines, researching new product innovations in the health food space, or speaking to the media on behalf of her food industry clients, she can be found quietly conjuring up her next idea on how to make this world a healthier and better place.