Balinga Garlic

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 jarrah chips (from old trees felled on our block), 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 glass terrine jars (makes a great gift!) and 180g bags (see photos).

This is our garlic salt on fire. It’s a spicy Cajun mix ideal for seafood and poultry, inspired by the Old Bay crab salt mix, but deeper in flavour and with citrus notes from our own homegrown lemon peel. It is also insanely good. On eggs, on fish, on roast chicken, on avocado toast, roasted veggies, barbecued sweetcorn or just straight up from the jar.

Made from a blend of our original garlic salt, dried lemon peel from our garden, plus an array of herbs and spices, this is truly (madly, deeply) the seasoning you - and the crabs and chickens in your kitchen - need*

*also tastes BITCHIN’ on grilled veggies.

This salt is what chicken salt is supposed to taste like - what the ORIGINAL chicken salt tasted like, way back in yesteryear, when it was full of actual herbs and spices. It tastes like your childhood, or maybe like how you remember your childhood tasting - spread out on a beach towel, salty sea air, the tangy smell of vinegar and sunscreen, with a hot bucket of chips on your lap and fingers covered in salt.

Heavily laced with our homegrown garlic, plus ancient lake salt, a bunch of herbs and spices, AND our very own garlic scapes, harvested a month ago, blended, dried and added to the mix (they add an incredible sweetness).

This salt is the bomb and you need it on your Christmas roast potatoes and in your life!

Note: Balinga chicken salt might make roast chicken taste otherworldly good, but it contains no chicken - it is totally free of animal products so, vegans and vegos, you can sling it onto your roast spuds and grilled veggies with gay abandon too!