I make no secret of my love of local ingredients and flavours so you won’t be surprised at my newest venture to capture the taste of Mangawhai.
Not so long ago on a cool, grey morning I collected a bucket of water from the beach and began the process of making our own salt.
It might sound a bit crazy but it worked!
We heated the sea water slowly and waited for the crystals to form.
What we ended up with was a tray of perfect large, flaky sea-salt crystals or if we want to get a bit posh, a tray of Mangawhai Fleur de Sel.
David has trialed our Fleur de Sel in our salted caramel chocolate and the local, fresh sea-salt makes this chocolate hum.