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  • ¼ cup sea salt flakes
  • 1 tbsp thyme leaves
  • 2 lemons, zest finely grated

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes ½ cup

Resting time 4 hours or overnight

Preheat the oven to 150°C (300°F). Combine salt flakes, thyme and lemon together in a small bowl. Rub together lightly with your finger tips to combine.

Pour salt onto a lined baking tray. Turn off the oven and place the tray in the warm oven close the door and leave in the oven undisturbed for 4 hours or overnight.

Pour salt into a jar and store in a dark dry place. Use with 6 months for maximum flavour.


the food dept. fact
• This is beautiful sprinkled over the skin of chicken before roasting, or try it on barbecued fish.


Short on time? We recently discovered the saltbox, they have a lovely lime fresco salt in their range. 


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.