It is one of the oldest commodities in the world, traded for many thousands of years. Salting, brining and pickling are some of the most ancient and important methods of food preservation.
And yet there is more to salt than just salt – there is a complexity of flavour owed to the minerals it is mined from. The latest health buzz around salt calls for higher minerality. We need salt, but not too much.
Four years ago, Perry Cornish and Erin Mone were making the regular drive from their Bach at Opito Bay in the Coromandel to Auckland
