Olssons Four Pillars Gin Salt is the combination of 2 of Australia’s finest artisan food producers. Four Pillars have taken their Spent Rare Dry Gin botanicals, dehydrated them, and blended it with Olsson’s Marine Mineral Grey Salt. The Marine Mineral Grey Salt, Australia’s first “sel gris”, comes from the ocean and tastes just like the sea. This mixed with Four Pillars nine botanicals makes for a stunning salt perfect for seasoning a roast chicken or pork loin, roasted vegetables (especially spuds), or sprinkled on stir-fried greens, curing fish like salmon or kingfish and makes an amazing salted caramel to pour over vanilla ice cream.
A collaboration with Australia’s oldest family-owned sea salt maker, Olsson’s Salt, and Four Pillars Gin. Four Pillars Gin Distillery in the Yarra Valley prides itself on using all the elements involved in the gin making process to eliminate as much waste as possible.
Baked veggies & haloumi
1 sweet potato, peeled
¼ pumpkin, peeled
½ cauliflower, outer green leaves removed
2 carrots, peeled
50ml extra virgin olive oil
1 teaspoon Four Pillars Gin Salt
2 garlic cloves, skin on and crushed
1 sprig of rosemary
Heat oven to 180°C. Cut all the vegetables into chunks roughly the same size - not too big - approximately 3cm. Throw them all in a large baking dish, pour over the olive oil, add the salt, garlic and rosemary and use your hands to mix together well, making sure the olive oil coats all the vegetables. Place in oven and bake for 40 minutes.
At the 40-minute mark, slice the haloumi into thin strips, open the oven and lay them out over the vegetables. Continue cooking for a further 15-20 minutes until vegetables are cooked through and halloumi is crisp.
Serve as a side to a roast chicken with salsa verde.