What are the opening hours?

Monday 9am - 3pm Tuesday 9am - 3pm Wednesday 9am - 3pm Thursday 9am - 3pm

Murray River Salt, 4 Bothroyd Court, Mildura (2026)

Murray River Salt has worked closely with government authorities to access the brine from the Mourquong Salt Mitigation Basin which is part of the Salt Interception Scheme which is a vital scheme that ensures saline water does not enter the precious fresh water resources in the Murray Darling Basin such as the Murray River. Murray River Salt has been able to tap into a natural resource and convert it into a value added gourmet food product whilst contributing to protecting our environment from the detrimental effects of salinity. In 2004, the Governor General awarded Sunsalt the National Institute of Engineers Salinity Award. This award is for companies who have demonstrated successful methods of reducing salinity impacts on the environment.

20/09/2026

Smoky. Peppery. Sweet. Hot. What more could you want from a BBQ rub? 🔥

Smoky BBQ Rub | Makes 200g

You’ll need:
40g Murray River Salt Flakes 50g coarse cracked black pepper 40g smoked sweet paprika 24g brown sugar 18g granulated garlic 14g granulated onion 6g mustard powder 3g ground coriander 3g cayenne pepper 2g ground cumin

Mix everything together, folding the Murray River Salt Flakes through last.
Rub generously over beef, pork, chicken or lamb before it hits the BBQ or smoker. Or mix with a little melted butter and slather over corn before grilling until charred and sticky.

Save to get a batch ready before BBQ season really heats up!

13/09/2026

Have you ever heard of anything as delicious as buttery brioche, Kahlúa cream and a salty pistachio crumb? 🤤

They’re soft, creamy, boozy and a little messy - with Murray River Salt Flakes folded through at the very end for those tiny, crunchy hits of salt that keep all that sweetness in check.

Save for your next dinner party: Kahlúa & mascarpone buns with salted pistachio crumb

Ingredients
For the buns
* 6 small brioche or milk buns
* 30g unsalted butter, melted
Kahlúa mascarpone cream
* 250g mascarpone
* 200ml thickened cream, cold
* 50g icing sugar
* 2 tbsp Kahlúa
* 1 tsp vanilla extract
Salted pistachio crumb
* 80g roasted unsalted pistachios
* 30g brown sugar
* ½ tsp ground cinnamon
* 1 tsp Murray River Salt Flakes
To finish
* Extra finely chopped pistachios
* Murray River Salt Flakes

Method
1. Blitz the pistachios, brown sugar and cinnamon into a coarse, sandy crumb. Not too fine, we want some texture. Tip into a bowl and gently fold through the Murray River Salt Flakes, keeping those delicate flakes intact.
2. Beat the mascarpone, cream, icing sugar, Kahlúa and vanilla until thick, silky and just firm enough to pipe. Spoon into a piping bag.
3. Give the buns a quick warm in a low oven until soft and pillowy. Make a small opening in the top of each and pipe in the mascarpone cream. Be generous. This isn’t the moment for restraint.
4. Brush the buns all over with melted butter, then sprinkle the salted pistachio crumb until thoroughly coated.
5. Finish with extra pistachio and a final scattering of Murray River Salt Flakes. Best eaten immediately, while the bun is soft, the filling is cold and the salt still has its crunch. Perfect with an afternoon coffee!
6. The important bit: add the Murray River Salt Flakes after blitzing the pistachio crumb. Keeping the flakes intact gives you those little pops of salt against the sweet Kahlúa mascarpone, which is precisely the point.

02/09/2026

A perfectly acceptable sandwich:

Steak baguette with gruyère, roasted peppers & french dip.

A crispy baguette, Murray River Salt crusted steak, sweet roasted peppers and a frankly unnecessary but necessary amount of melted gruyère. Served with a savoury beef broth for dipping - because a sandwich you can dunk into hot beefy jus is considerably better.

Save for your next cook up👇

Serves 4
Ingredients
2 cups beef stock
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
2 tsp caster sugar
2 sprigs thyme
1 tbsp malt vinegar
600g porterhouse or NY strip steak, at room temperature
1 tbsp cracked black pepper
Murray River Salt Flakes
1 sourdough baguette
2 tbsp Dijon mustard
285g roasted piquillo peppers, drained
½ cup Gruyère or Jarlsberg
1 tbsp finely chopped parsley

Method
1. Make the jus: Add the beef stock, Worcestershire, garlic and onion powders, sugar, thyme and malt vinegar to a small saucepan. Bring to a simmer and cook for around 10 minutes until slightly reduced and deeply savoury. Remove the thyme and keep warm.
2. Cook the steak: Season generously with Murray River Salt Flakes and cracked pepper. Sear in a very hot, lightly oiled pan for 3–4 minutes each side for medium, then rest before slicing thinly.
3. Build the sandwich: Slice open the baguette and spread generously with Dijon. Layer with roasted peppers, sliced steak and Gruyère. Grill until the cheese is bubbling, molten and starting to catch at the edges.
4. Finish & dip: Scatter with parsley and a final pinch of Murray River Salt Flakes. Cut into four and serve immediately with the hot beef jus alongside.

Dip. Bite. Repeat. Napkin strongly advised.

27/08/2026

Sometimes you don’t mess with a classic.

Other times, you add salted caramel and banana to tiramisu. This is one of those times.

Salted Caramel & Banana Tiramisu👇

Ingredients:
Salted caramel cream • 1 cup caster sugar • 50g unsalted butter • 600ml thickened cream • 1 tsp vanilla extract • 3-4g Murray River Salt Flakes

To assemble • 500g biscuits (or ladyfinger biscuits) • 1 cup milk • 1 tbsp caster sugar • 1 tbsp dark rum (optional) • 4 bananas, sliced • ¼ cup cocoa powder • Murray River Salt Flakes, to finish

Method:
1. Make the salted caramel cream Cook the sugar in a saucepan over medium heat until a deep golden caramel forms. Carefully stir in the butter, followed by the cream and vanilla. Add the Murray River Salt Flakes and stir until smooth. Refrigerate for at least 3 hours, then whip to soft peaks.
2. Layer it up Mix the milk, sugar and rum. Quickly dip the savoiardi into the milk mixture, then layer with sliced banana and salted caramel cream. Repeat, finishing with a generous layer of cream.
Refrigerate for 6 hours or overnight.
3. Finish & serve Dust generously with cocoa and finish with a light sprinkle of Murray River Salt Flakes for that extra salty crunch and zing.

Sweet, salty, creamy and ridiculously good.

25/08/2026

We’ve got some good news for our Salty Society!

This month, we’ve got a little extra to give back to our wonderful community.

Join the salty society (link below) before 8:30am tomorrow to get your hands on:
💖 15% discount
💖 A FREE product to the first 60 customers
💖 Our new gift pack (in time for Fathers Day)

Join here: www.murrayriversalt.com.au/the-salty-society/

Already in the Salty Society? Keep an eye on your inbox tomorrow morning 👀

Address

4 Bothroyd Court
Mildura, VIC
3500

Opening Hours

Monday	9am - 3pm
Tuesday	9am - 3pm
Wednesday	9am - 3pm
Thursday	9am - 3pm

Website

http://www.murrayriversalt.com.au/

Alerts

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Murray River Salt