As a young apprentice chef working in Tuscany, Carmelo discovered how to create this vibrantly fragrant herb salt and upon his return to Australia, he made good use of the abundance of herbs growing in his father’s garden. 20 years later, it’s still a staple in the family pantry.

Best used as seasoning before cooking meat, vegetables and fried/baked potatoes.

Ingredients: Fine sea salt, rosemary, sage, thyme, oregano, lemon rind, garlic, pepper.