Some of life’s most simple pleasures are all too often overlooked. At the top of that list is the most basic of cooking ingredients: salt. Colorado based importer Golden Grove Global is out to do something about that with the introduction of Murray River Salt® to the US marketplace.
Competition has become so fierce among restaurants around the country, so that many chefs are now taking the time to closely re-examine every detail of how they prepare their menus. Murray River Salt offers a simple cost effective solution to replace commodity salt with a naturally different, delicious and fresh salt that is having a dramatic impact on flavor profiles from steaks and seafood, to vegetables, desserts, and cocktails.
Murray River Salt brings a storied history from the “Land Down Under”. The first explorers in Australia in the early 1800’s noted that certain springs in the Outback tasted like brine. Later as more irrigation along the river took place and orchards needed absolutely pure fresh water from the Murray River. The underground brines, which were getting into the river, were diverted into a lake nearby the Murray River. Murray River Salt obtained a mining license to utilize the brines in the 1990’s and the gourmet salt flakes were born to replace much of the salt that was imported from England.
Golden Grove Global, founded by Aussies who love America, recognized that there was a strong interest by chefs in the USA for new products that would differentiate them from the competition. Murray River Salt searched for an importing partner that shared their goals. With Golden Grove Global they found the compatible core values they sought. Golden Grove Global’s founders have had strong careers in finance, accounting, and technology, and experience in catering and confectionary manufacturing businesses. They also raised money for running small businesses, and with interest in various food trades and restaurants, this supported the idea for distributing gourmet imports into the USA.
Murray River Salt is like nothing else on Earth, and the team at Golden Grove Global always says that it is truly a one-of-a-kind. The superior quality pink flake salt is produced using the pristine mineralized brines from ancient underground aquifers. Their customers are attracted by the light delicate texture, the solubility – as it melts into the food and the fact it is 2/3 less sodium, kosher certified and 100% free from contamination, makes it the perfect finishing salt for any dish… it’s even great on a margarita rim too!
A key to the growth of the Murray River Salt in the US has been Golden Grove Global’s ability to provide distributors that serve the operator community with valuable knowledge to share with their chef customers. As part of the education process, they organize demonstrations and lectures to culinary students on the power that salt has on food. Salts differ by weight, volume, by production, additives, solubility, source, mineral content, and of course sodium. One-quarter cup of Murray River Salt weighs less than 24 grams compared to between 40 and 70 grams for other salts. Rock salts take days to dissolve in cold water and most salts need to be boiled to dissolve. Murray River Salt is highly soluble and dissolves even in cold water, making it great for dining patrons’ digestive system.
Distributors are also attached to the company’s slogan: “Everything Tastes Better with Murray River Salt!” The Australian gourmet salt has a very delicate flavor that enhances food without overpowering it. Its’ texture and flakiness really captures the attention of chefs. It also bonds with the food better, as you do not see much falling off of your meat as it moves around a kitchen.
A number of chefs are crusting slow-roasted prime rib with a Murray River Salt. Chefs love using the gourmet salt on seafood, as it looks beautiful because of the color. It can be blended with other spices easily in the kitchen, is ideal for rubbing meats and will not overwhelm the vegetables. Adding Murray River Salt to Caramel Bread Pudding, creates a precise texture and just the right amount of salinity to the caramel, to be in contrast with the sweetness and saltiness. Also, used in pickling, as other salts remain cloudy when making the brine, Murray River Salt dissolves in fresh cold water!
Many operators, who have moved to kosher salt, see Murray River Salt as a perfect choice to add to their menus. The pink salt flakes are ‘Kosher Certified’ and are ideal for Koshering, a process as old as time, for removing blood and impurities from raw meats. Murray River Salt contains no foul-tasting anti caking agents common in other salts, it is much softer and easier on the hands, it is very soluble and contains less sodium by volume than other kosher salts. The Murray River line has also enabled many operators to respond to the new sodium/salt restrictions that have been imposed by the City of New York.
Customers of Golden Grove Global, who are nutritionists and use Murray River Salt, say the difference is the volume, because it is a very light delicate flake, and less than half the weight of other salts, it is less sodium by volume. Murray River Salt also offers a positive impact on the body from the magnesium, calcium and other natural minerals.
In addition to its growing popularity in New York City, Murray River Salt’s footprint continues to expand across the US. One of the largest combined resort, convention center and hospitality projects in the world opened in Colorado – Gaylord Rockies, uses Murray River Salt in both its a la cart and catering culinary operation.
A beloved Japanese chef in New York City said it best: “Your Murray River Salt is truly a gift of nature”.