Seasoning

A collaboration with Australia’s oldest family-owned sea salt maker, Olsson’s Salt, and Four Pillars Gin. 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.

After three years in consultation with The Bridge Room’s Ross Lusted, Olsson’s Salt is proud to launch their Red Gum Smoked Sea Salt made in collaboration with Pialligo Estate Smokehouse in Canberra.

Olsson's Sea Salt Flakes smoked over Australian Red Gum wood for 72hrs by Pialligo Estate Smoke House.

After three years in consultation with The Bridge Room’s Ross Lusted, Olsson’s Salt is proud to launch their Red Gum Smoked Sea Salt made in collaboration with Pialligo Estate Smokehouse in Canberra.

Olsson's Sea Salt Flakes smoked over Australian Red Gum wood for 72hrs by Pialligo Estate Smoke House.

Olsson’s Sea Salt Flakes are soft, sweet and delicate. This product is made from the pristine sea waters of the Great Australian Bight, is completely natural, chemical and preservative free and retains an exceptional sea salt taste

The award-winning Olsson’s Sea Salt Flakes are now available in this beautiful 250gm stoneware jar. This will make an excellent addition to any kitchen bench, family table or as a salt cellar in cafés, restaurants and the home.

Olsson's natural sea salt crystals are made by the action of sun and wind on sea salt from the Great Australian Bight. There are no chemical processes involved in the manufacture of the sea salt which is why we can guarantee it is perfectly natural and pure.

Olsson’s Medium Sea Salt Crystals are perfect for use in the kitchen and on the dining room table.

Black cardamom has a punchy sharp tannic attack releasing flavours of menthol and camphor.

Once opened, this spice from the Himalayas exudes complex aromas of smoked Chinese tea, resin and sweet spices.

It spices up fish stock or fruit compote. Remove the seeds from the husk before cooking. Best ground and used just before serving.

Depending on where it comes from, the spiciness and aroma of gingers can vary. This perennial tropical plant is a tuber or rhizome which is part of the same botanical family as cardamom, turmeric and Ethiopian Korarima.

This Nepalese ginger is harvested by hand in the Mahabharat range, at altitudes of 2000m. Its outstanding freshness is accompanied by sweet lemony flavours.

Perfect with sweet potato mash, King prawns, home-made jam, fruit salad and wok-fried vegetables, this spice is widely used in Creole, Asian, African and Indian cooking.

Called “Africa in the Eyes of Asia”, Madagascar is an island of giant trees, strange animals and indigo blue lagoons. The Ifaty salt works are located in a small corner of paradise on the southwest of the island, far from any pollution. Semi-nomadic fishermen - the Vezo, live there in symbiosis with the lagoon.

Unfortunately, these “sea gypsies” have seen their resources diminish, and have thus turned towards developing salt, the other treasure of the sea.

The nectar of salt marshes, fleur de sel is white and pure. It is the fruit of delicate artisanal work and ideal climatic conditions that occur together in Madagascar—plenty of sun, sea, and wind. It forms on the surface of clay ponds when the water evaporates under the combined action of the sun and wind.

The quality of fleur de sel depends on the manner in which it is harvested and the care that is taken with drying and storage. In Ifaty it is harvested or, more precisely, gathered, by hand - resulting in a delicate and elegant salt. 

In the 15th century, nutmeg could only be found in the Moluccas archipelago on the volcanic islands of Banda in Indonesia. For many years it was highly sought after by the European colonial powers. The Portuguese were the first to colonize the archipelago in the 16th century followed by the English with the East India Company and then the Dutch East India Company (VOC).

In 1665, the Dutch managed to chase the British off Run island (Moluccas archipelago) and set fire to all the nutmeg trees to keep the monopoly of trading nutmeg. The English fleet furiously fought for Run island against the Dutch. In 1667, the treaty of Breda put an end to the bloody battles between the two major colonial powers: the Dutch gave the English Manhattan (Nieuw Amsterdam) in return for Run island.

Later on, the nutmeg tree was introduced to Grenada, India, the West Indies, Madagascar and Sri Lanka.

Nutmeg is surrounded by a thin coating called mace, which is sweeter and more delicate than nutmeg, yet slightly peppery. Grind with a pestle and mortar to add a hint of creativity to your cream desserts, fruit compotes, roast pike-perch or grilled chicken with ginger.

Grate nutmeg to flavour white sauces, gratin dauphinoise, mashed or fried potatoes.

Saffron, which gets its name from the Persian "zapharan" meaning "stigmas", is a spice which comes from the three stigmas from the Crocus sativus. Originally from the Middle East, it was first grown 4,000 years ago in the Greek provinces.

Considered the most expensive spice in the world, saffron is rare due to the extremely tedious harvesting process and its very low yield. Roughly 150,000 crocus flowers are needed to obtain just 1kg of saffron.

Very sought after by gastronomes for its extraordinary flavour and colour, saffron is considered the crown jewel of the spice kingdom.

Harvesting requires patience and dexterity and is carried out very carefully when the crocus blooms, which only lasts 2 to 3 weeks. Local women delicately handpick these flowers which only last a day before wilting. Then comes the intricate process of removing the stigmas from the flowers, keeping intact the most aromatic part of the flower, using an extremely precise and age-old technique.

The red stigma of the mauve coloured crocus has surprising aromas of cedar, pepper and flowers, bringing together warmth, intensity and a delicate sweetness. It leaves gourmets spellbound and is a must-have for any chef in search of a Michelin star.

A collection of easy-to-use spices for everyday cooking. These spices will brighten up all your daily dishes. This Vegetable spice blend is made with garlic, basil, coriander, turmeric, cumin, mild chilli, cinnamon, white pepper and cloves.

Add it to your vinaigrette, pan-fried vegetables, wok stir-frys or gratins!

This blend is perfect when used in cooking or sprinkled just before serving as a seasoning on lightly grilled vegetables. 

Aged for over three years in high quality Barossa Valley port casks, this apple cider vinegar has softened and developed integrated notes of dried fruit and port.

About Wild Mother Tasmania:
Wild Mother Tasmania demonstrates what can be achieved when local ingredients, minimal intervention techniques and time are combined with an unwavering focus on quality and flavour.

Our organic apple cider vinegar uses apples as the only ingredient - they are wild fermented with nothing else added. They are then fermented into vinegar using our wild vinegar mother that we have cultured from fresh apples, and nurtured for over five years.

This is what we mean when we say our vinegars are minimal intervention, unfiltered, unpasturised with no colouring, preservatives or concentrates, bottled without dilution. It is a very simple method that showcases the flavour of the fruit.

Based in the renowned fruit producing Huon Valley region of Southern Tasmanian, we also have direct access to very high quality, cool-climate fruits and all of our organic apple and cherry suppliers are within the wider Southern Tasmanian region. This is a major factor in our ability to produce organically certified products that have become sought after for their quality and hand-crafted nature.

Made from Huon and Derwent Valley black cherries alone, this intensely flavoured reduction of pressed black cherries is aged for over 16 months to develop delicious depth and complexity.

Balanced with our black cherry vinegar in the agrodolce (sweet and sour) style, each 200 ml bottle has been made with over a kilogram of fresh cherries.

This sticky, amazingly rich condiment displays deep black cherry aromas, combined with rich coffee and caramel flavours, fruit sweetness and balanced acidity.

About Wild Mother Tasmania:
Wild Mother Tasmania demonstrates what can be achieved when local ingredients, minimal intervention techniques and time are combined with an unwavering focus on quality and flavour.

Our organic apple cider vinegar uses apples as the only ingredient - they are wild fermented with nothing else added. They are then fermented into vinegar using our wild vinegar mother that we have cultured from fresh apples, and nurtured for over five years.

This is what we mean when we say our vinegars are minimal intervention, unfiltered, unpasturised with no colouring, preservatives or concentrates, bottled without dilution. It is a very simple method that showcases the flavour of the fruit.

Based in the renowned fruit producing Huon Valley region of Southern Tasmanian, we also have direct access to very high quality, cool-climate fruits and all of our organic apple and cherry suppliers are within the wider Southern Tasmanian region. This is a major factor in our ability to produce organically certified products that have become sought after for their quality and hand-crafted nature.

Our Black Cherry Vinegar is made from Huon and Derwent Valley cherries, with no additions. It is a delicious fruit forward, full bodied vinegar with tight fruit tartness.

Our black cherry vinegar has rapidly developed a following among experienced chefs, home cooks and wellness orientated customers that are interested in its potential health benefits due to cherry juice as the sole ingredient and the abundance of live vinegar mother.

Hundreds of tonnes of fresh cherries are wasted in Tasmania annually because of small cracks etc. that mean they can’t last in the fresh export market.

We are passionate about reducing food waste and by using these cherries to make a premium product, they don't go to waste.

Our recommendation:
It is delicious splashed on a salad and can be used in all applications that call for red wine vinegar

About Wild Mother Tasmania:
Wild Mother Tasmania demonstrates what can be achieved when local ingredients, minimal intervention techniques and time are combined with an unwavering focus on quality and flavour.

Our organic apple cider vinegar uses apples as the only ingredient - they are wild fermented with nothing else added. They are then fermented into vinegar using our wild vinegar mother that we have cultured from fresh apples, and nurtured for over five years.

This is what we mean when we say our vinegars are minimal intervention, unfiltered, unpasturised with no colouring, preservatives or concentrates, bottled without dilution. It is a very simple method that showcases the flavour of the fruit.

Based in the renowned fruit producing Huon Valley region of Southern Tasmanian, we also have direct access to very high quality, cool-climate fruits and all of our organic apple and cherry suppliers are within the wider Southern Tasmanian region. This is a major factor in our ability to produce organically certified products that have become sought after for their quality and hand-crafted nature.

This zero alcohol aperitif syrup combines the vibrancy of Derwent Valley raspberries, subtlety of white tea and tart complexity of our organic apple cider vinegar.

Mix with still or sparkling water and serve with ice OR add to cocktails for a burst of raspberry intensity!

Our recommendations:
Add 30 ml syrup to 150 ml soda water on ice, giving 16 serves per 500ml bottle.

About Wild Mother Tasmania:
Wild Mother Tasmania demonstrates what can be achieved when local ingredients, minimal intervention techniques and time are combined with an unwavering focus on quality and flavour.

Our organic apple cider vinegar uses apples as the only ingredient - they are wild fermented with nothing else added. They are then fermented into vinegar using our wild vinegar mother that we have cultured from fresh apples, and nurtured for over five years.

This is what we mean when we say our vinegars are minimal intervention, unfiltered, unpasturised with no colouring, preservatives or concentrates, bottled without dilution. It is a very simple method that showcases the flavour of the fruit.

Based in the renowned fruit producing Huon Valley region of Southern Tasmanian, we also have direct access to very high quality, cool-climate fruits and all of our organic apple and cherry suppliers are within the wider Southern Tasmanian region. This is a major factor in our ability to produce organically certified products that have become sought after for their quality and hand-crafted nature.

Our certified organic Resilience Tonic is a deliciously invigorating way to boost daily resilience and overall wellbeing. Made from Tasmanian Leatherwood Honey, our own apple cider vinegar, and fresh NSW Ginger and Turmeric root, this tonic is rich in antioxidant and anti-inflammatory components that combine to support overall immunity.

Our recommendations:
Take daily with either cold or hot water – add 25 ml of Resilience Tonic to 160 ml water.

About Wild Mother Tasmania:
Wild Mother Tasmania demonstrates what can be achieved when local ingredients, minimal intervention techniques and time are combined with an unwavering focus on quality and flavour.

Our organic apple cider vinegar uses apples as the only ingredient - they are wild fermented with nothing else added. They are then fermented into vinegar using our wild vinegar mother that we have cultured from fresh apples, and nurtured for over five years.

This is what we mean when we say our vinegars are minimal intervention, unfiltered, unpasturised with no colouring, preservatives or concentrates, bottled without dilution. It is a very simple method that showcases the flavour of the fruit.

Based in the renowned fruit producing Huon Valley region of Southern Tasmanian, we also have direct access to very high quality, cool-climate fruits and all of our organic apple and cherry suppliers are within the wider Southern Tasmanian region. This is a major factor in our ability to produce organically certified products that have become sought after for their quality and hand-crafted nature.

The cool climate of the Huon Valley provides ideal growing conditions for the most beautifully flavoured strawberries.

We press fresh Huon Valley strawberries and blend the juice with our organic apple cider vinegar, then infuse native hibiscus flowers (Hibiscus sabdariffa) to create a deliciously refreshing, intensely aromatic zero alcohol aperitif.

Creating an invigorating combination of fresh strawberry flavour and tart acidity, these ingredients are rich in antioxidants that contribute to overall wellbeing.

Our recommendations:
Mix with still or sparkling water and serve with ice OR add to cocktails for a burst of strawberry intensity! Add 30 ml syrup to 150 ml soda water on ice, giving 16 serves per 500ml bottle.

About Wild Mother Tasmania:
Wild Mother Tasmania demonstrates what can be achieved when local ingredients, minimal intervention techniques and time are combined with an unwavering focus on quality and flavour.

Our organic apple cider vinegar uses apples as the only ingredient - they are wild fermented with nothing else added. They are then fermented into vinegar using our wild vinegar mother that we have cultured from fresh apples, and nurtured for over five years.

This is what we mean when we say our vinegars are minimal intervention, unfiltered, unpasturised with no colouring, preservatives or concentrates, bottled without dilution. It is a very simple method that showcases the flavour of the fruit.

Based in the renowned fruit producing Huon Valley region of Southern Tasmanian, we also have direct access to very high quality, cool-climate fruits and all of our organic apple and cherry suppliers are within the wider Southern Tasmanian region. This is a major factor in our ability to produce organically certified products that have become sought after for their quality and hand-crafted nature.

A local Huon Valley collaboration, this vinegar is the first of our botanical vinegars to be released.

Fresh tarragon grown by Valley Fresh Farm was harvested and immediately immersed in our organic apple cider vinegar. After long term steeping, this vinegar is bottled without filtration or pastuerisation to protect the intense fresh tarragon aromatics imparted by the cool climate outdoor grown tarragon.

Our Recommendation:
This intensely flavoured “chef’s vinegar” is ideal for basting white meat and fish during roasting or barbecuing. It is excellent for adding complexity to dressings and sauces. Use sparingly.

About Wild Mother Tasmania:
Wild Mother Tasmania demonstrates what can be achieved when local ingredients, minimal intervention techniques and time are combined with an unwavering focus on quality and flavour.

Our organic apple cider vinegar uses apples as the only ingredient - they are wild fermented with nothing else added. They are then fermented into vinegar using our wild vinegar mother that we have cultured from fresh apples, and nurtured for over five years.

This is what we mean when we say our vinegars are minimal intervention, unfiltered, unpasturised with no colouring, preservatives or concentrates, bottled without dilution. It is a very simple method that showcases the flavour of the fruit.

Based in the renowned fruit producing Huon Valley region of Southern Tasmanian, we also have direct access to very high quality, cool-climate fruits and all of our organic apple and cherry suppliers are within the wider Southern Tasmanian region. This is a major factor in our ability to produce organically certified products that have become sought after for their quality and hand-crafted nature.

This uniquely Tasmanian apple cider vinegar is blended from small batches aged in Tasmanian whisky casks for one to four years. It offers fresh apple notes, elevated acidity and complex whisky cask influence.

About Wild Mother Tasmania:
Wild Mother Tasmania demonstrates what can be achieved when local ingredients, minimal intervention techniques and time are combined with an unwavering focus on quality and flavour.

Our organic apple cider vinegar uses apples as the only ingredient - they are wild fermented with nothing else added. They are then fermented into vinegar using our wild vinegar mother that we have cultured from fresh apples, and nurtured for over five years.

This is what we mean when we say our vinegars are minimal intervention, unfiltered, unpasturised with no colouring, preservatives or concentrates, bottled without dilution. It is a very simple method that showcases the flavour of the fruit.

Based in the renowned fruit producing Huon Valley region of Southern Tasmanian, we also have direct access to very high quality, cool-climate fruits and all of our organic apple and cherry suppliers are within the wider Southern Tasmanian region. This is a major factor in our ability to produce organically certified products that have become sought after for their quality and hand-crafted nature.