Online orders made after Thursday the 21st of Dec will not be sent out until Monday 8th Jan 2024



"An unrefined salt like Murray River Salt is super important to me on a daily basis, its natural trace elements are good for you and always elevates dishes when seasoning them… raw or cooked.
A good salt is gentle and almost sweet on the palate, and the little flakes crush easily between the fingers but will still have a slight crunch when eaten, I am never without this salt on hand in the kitchen [and even have been known to travel with it believe it or not ], it has a gentle saltiness, and has an elegant flavour that caresses food beautifully”
Karen Martini Testimonial for Murray River Salt
Karen Martini
Australian Chef & TV Presenter
"I might sound like a broken record but I’ve been writing about (and using) Murray River Pink Salt since I first discovered it almost decade ago. It is a favourite gift to take to chefs and foodies overseas as it is a unique Aussie product, looks so beautiful on the table, and also adds a crunch and bursts of flavour to dishes that iodised salt never can. Just use it as a finishing salt – basically a salt sprinkle on dishes to finish them off. As the Basques say, salt is the people's caviar, and a box of pink salt by the stove is the most affordable of luxuries."
Matt Preston
Food Critic & TV Presenter
"I'm addicted to these beautiful pink hued salt flakes that are extracted from the ancient aquifers beneath the Murray River. They have a soft delicate flavour and are full of the trace elements that we need."
Kylie Kwong
Chef and TV Presenter
"Purity, flavour and texture. As a chef, these are the reasons I love Murray River Salt. If I was an environmentalist, I would factor in that these guys are assisting in eradicating Australia's massive salinity issue, in their own small way. Were I a dietician – I'd be considering the great effects of magnesium, calcium and the natural minerals this salt carries, and the fact that it has no additives or preservatives. At the end of the day though – when it comes down to the plain and simple context of how I like to eat and what I choose to feed my customers, I don't look past Murray River Salt."
Neil Perry
Head Chef – Rockpool On George, Sydney
"I have been using Murray River pink salt flakes since I first discovered them back in my early days of cooking from scratch. The added flavour, on top of saltiness, plus texture is why I use almost exclusively MRS in all my dishes and recommend that people who cook my recipes do so too."
Tenina Holder
Renowned Recipe Creator
"It's wonderful to have this unique Australian product in our kitchen, which we first discovered in a shop in Albury a few years back. We love seeing your product in restaurants, food markets and independent supermarkets everywhere and many chef's talk about it and use it."
Consumer, Melbourne
"I love using the Murray River Salt at my Seafood School classes, it looks beautiful because of the colour – but I think people forget when they're cooking that salt can add more flavour than just saltiness, I think this is what the Murray River Salt does because of its combination of minerals."
Giovanni Pilu
Pilu at Freshwater, Sydney
"Unlike other sources of salt, Murray River Gourmet Salt flakes are minimally processed and therefore rich in naturally occurring trace minerals including magnesium, calcium, potassium and iodine. A delicate balance of such minerals alongside sodium is required for optimal health. Murray River Gourmet Salt flakes are a quick and delicious way to boost the nutritional content of your diet."
Zoe Bingley Pullin
Nutritionists, Good Chef Bad Chef
"Murray River Salt has a very delicate flavour that enhances food without overpowering it. The salt has great texture – a bit of crunch yet it still melts away nicely when you eat it. As it is a local product of a world-class quality and produced with the environment in mind, it fits very well with the way we source our produce."
Cory Campbell
Head Chef – Vue de Monde, Melbourne
"Murray River Salt, my favourite go to salt for everything I cook, an Australian family owned company producing a world class product, keep up the great work guys!"
Adrian Richardson
Good Chef Bad Chef