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Unless you’ve been living under the sea, you’ll have at least heard of the low-carb or ketogenic way of eating, if not already experimented with it or even made it a way of life.

Which is why we were so delighted to get this original creation from Braeden Royal, chef-in-the-making student at Jackie Cameron’s School of Food & Wine.  Braeden shared that he was particularly interested in creating this recipe because both his parents have been on the ketogenic diet for almost 6 months. He says, ‘they are looking incredible! They have so much more energy and are rarely negative, always finding the positive side to everything. When my mom first started making low-carb recipes, they struggled to feel full on the diet, but that’s the whole thing isn’t it?  How carbohydrates and sugars are the ‘quick-fixes’ for us all, making us more hungry more often. Just cutting out carbs and sugars can make such a difference and I’m happy to share this recipe to show how it can be done!’  Braeden had a lot of fun coming up with this Tequila Sunset recipe which came out of planning and playing on the popular combo of Tequila, salt and lemon.

Braeden’s Ketogenic Taco dish

Here’s what you get:

Cheese taco shells

Salted Tequila-pulled pork

Yellow and red peppers

Charred lemon wedges

A pile of Oryx desert original salt crystals

A nest of purple cabbage with a salsa topped with a cheese shard

And chiffonade basil

Keto Tequila Sunset


  • Pork shoulder 125g
  • Tequila 30ml
  • Smoked paprika 2g
  • Lime juice 15ml
  • Soy sauce 15ml
  • Garlic 1 clove
  • Cumin 2g
  • Cheddar cheese 1/2 cup grated
  • 20g butter
  • Honey/stevia 10ml/5 drops
  • Tomato 1/4 cup.Chopped
  • Red onion 1/4 cup chopped
  • Purple cabbage 1/2 cup sliced
  • Lemon juice 10ml
  • Parmesan cheese Garnish
  • Fresh basil Garnish
  • Oryx desert salt. 1/8 cup
  • Lemon wedges. 1/2 lemon


  1. Marinade the pork shoulder overnight in the tequila, smoked paprika, lime juice, soy sauce, garlic and cumin.
  2. Roast in the oven at 190°C for 1 hour.
  3. Place the cheese on a lined baking tray into a circle or large cookie cutter the size of your taco, making sure there are no gaps. On average this cheese amount will make two-three tacos.
  4. Place into the oven at 150°C until melted, take out and fold over a rolling pin to the correct shape of a shell.
  5. Shred the pork and fry in butter and the honey.
  6. Mix tomato and red onion with the lemon juice, season well and place into cabbage leaf/nest.
  7. Fill the taco with the pork, remaining cabbage.
  8. Place a pile of salt and lemon wedges on the side with the accompanying salsa.
  9. Garnish with basil leaves.
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Every Day is Earth Day

Something to think about …

The earth we live on is there for us every single day.

No exceptions.

She provides us with resources, fuel, power, food, shelter, clothes, the air we breathe, the water we drink – everything we need to live – and not just live, but thrive!

Not only does the Earth provide for our physical needs, she also feeds our souls.  Every single day she gives us beauty – forests and mountains, streams and oceans, rain and blue and starlit skies, sunrises and sunsets without fail.  Nature is always there, we just need to go and spend more time to be with her.

That’s why today we’re asking you to spend less on Oryx Desert Salt.  Yes, you heard that right – buy less from us.  Of course we love our recyclable glass grinders and think they’re pretty cool, but once you’ve bought one, please stop buying them again.  You don’t have to buy a new grinder every time you finish the old one.

  • Our grinders are built to last longer than a single use.
  • They are sturdily made and our logo and label is printed directly onto the glass so there’s no scuffed fading labels peeling off – Oryx Desert Salt Grinders stay good-looking for longer.
  • The high quality imported ceramic grinder heads we use just keep grinding away and are good for at least another 10 refills.
  • We’ve created refill boxes that will refill your grinder, saving you money: available in Course Salt, Black Peppercorns, Smoked Salt & Wine Salt. Coarse, Smoked and Wine salt refill boxes are 250g providing 2 and a half grinder refills. The Black Peppercorn refill is 100g providing 2 x grinder refills.

Our pure cotton bags are sold in recyclable polyprop bags and our drawstring bags can be reused in the home too.


  • … conscious of not creating more unnecessary waste. Our message is refill, not landfill.
  • … aware of your purchasing choices. Is the product you are buying sustainable?
  • … nourished. Oryx Desert Salt is harvested from ancient pristine underground streams in the Kalahari and naturally sun-dried. It arrives on your table exactly as Nature made it, full of minerals and micronutrients essential for good health.
  • … savvy when it comes to saving money where it counts. If you buy 4 of our salt refill boxes, you’ll be able to refill your grinder 10 times! Now that’s real value.

You use salt every single day; it’s essential for life.  So is our earth. Let’s make every day Earth Day.

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Water & Salt: Essentials for Life

Recently we have been celebrating World Water Day – the vital precious substance that is essential for life. But did you know that salt is equally essential to life as is water? In fact, water and salt work synergistically together to create a state of balanced health in your body.

Water delivers nutrients to the cells and helps remove toxins and metabolic wastes from the cells. Salt’s main role in regulating water in the body is to keep a balance of enough water inside and outside the cells through osmotic retention.

Where Oryx Desert Salt begins: salt pans in the Kalahari

The Oceans Inside Us

Dr. Batmanghelidj, the author of “Your Body’s Many Cries for Water,” describes it this way: “Basically, there are two oceans of water in the body: one ocean is held inside the cells of the body and the other ocean is held outside the cells. Good health depends on a delicate balance between the volumes of these two oceans.” Salt helps to create this balance.

Natural salt crystals contain all the minerals and trace elements needed for good health – for even the simplest process in our bodies requires salt – it’s the core essential nutrient that is fundamental to keeping us alive. Without salt, our brains couldn’t think nor could our muscles move.

The minerals found in natural salt crystals are available in such small particles that they can be absorbed easily by our cells. Unrefined salt is a vital source of life, helping to balance blood sugar, keeping bones strong, regulating metabolism, boosting the immune system and providing micro-nutrients and minerals in a form the body recognises and knows how to absorb. 

Sole Solution

One way to help the body’s natural ability to regulate and heal itself is to drink Sole (pronounced so-lay), a mixture of mineral-rich unprocessed salt and warm filtered water. The term Sole comes from the Latin sol, which means sun. This seems appropriate since one of the effects of drinking Sole is increased energy!

So here’s what happens when you drink Sole:

Improved hydration: drinking too much plain water can dilute extracellular fluid which creates a stress response and the release of adrenaline.  Natural unrefined salt in water allows the body to better absorb and use the water you’re taking in instead of it just going straight through your body and being eliminated.

Better digestion: natural salt stimulates hydrochloric acid and a protein-digesting enzyme, both of which help to break down food. Warm salt water also stimulates secretions in the intestinal tract and liver that help with digestion.

Improved sleep: unrefined salt lowers stress, and stress is one of the main reasons for poor sleep. Drinking warm salt water an hour before bed can raise your oxytocin levels. Oxytocin is a hormone that helps to create calmness and relaxation increasing your sense of well-being.

Some other benefits:

  • Improved energy
  • Reduced blood sugar
  • Healthy veins
  • Weight loss
  • Reduced muscle cramps
  • Reduced blood pressure

How to Make Sole – It’s Easy!

  1. Fill a litre-size mason jar one-third full with unrefined, natural Oryx Desert salt.
  2. Fill the jar with filtered water, leaving some space at the top.
  3. Cover the solution with a plastic (not metal) storage cap.
  4. Shake the jar and allow it to sit for 24 hours.
  5. Check in 24 hours to see if all the salt crystals are dissolved, and if so, add a little more salt.
  6. When no more salt can dissolve, it means the water is salt-saturated and the Sole is ready.
  7. Store covered on a counter or in a cupboard. The antibacterial and anti-fungal properties of the Sole will make it last indefinitely.

How to Take Sole

Add half a teaspoon of Sole to a glass of filtered warm water each morning, before breakfast. If it tastes salty (like you would expect it to), then it is the right amount for you.

If it tastes too salty, dilute with plain, filtered water until it tastes just right. If it does not taste salty enough, add some more Sole. Just go with what tastes good to you — your body knows best! The amount you need may vary each day.

And that’s it.  Salt and water – the two essentials for life!

For more information on Sole visit:

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Oryx salted coffee caramel tiramisu

Sense of Taste School have taken our theme of coffee and salt and created a glorious twist on Tiramisu adding crunchy toasted coffee beans and Oryx Salted Coffee Caramel. A coffee-licious combination!



  • 1 cup – Mascarpone Cheese
  • 1 cup – Fresh Cream
  • ½ cup – Castor sugar
  • 4 – Free Range Egg yolks
  • 2 leaves – Gelatin
  • 4 tablespoons – Rum or Brandy
  • 2x – boxes boudoir biscuits (Finger Biscuits)
  • 1 cup – Good quality filter coffee
  • 4 tablespoons – rum or brandy
  • Good quality Toasted Coffee Beans and Ground Coffee Beans for dusting
    Salted Coffee Caramel – see recipe below  


  1. Whip the cream to soft peak stage.
  2. Mix the mascarpone and whipped cream together.
  3. Soak the gelatin leaves in cold water and squeeze dry.
  4. Whisk the yolks, rum and sugar together to the ribbon stage.
  5. Fold the thick egg mixture into the cheese mixture.
  6. Gently melt the gelatin and stir into the mixture.



  • 1 cup – White Sugar
  • 4 tablespoons – Water
  • 1 cup – Cream
  • 4 tablespoons – Salted Butter
  • 2 tablespoons – Good Quality Ground Coffee Beans
  • 2 teaspoons – Vanilla essence
  • 2 teaspoons – Oryx Salt


  1. Place the water, ground coffee and sugar into a clean saucepan and set over a low heat.
  2. Dissolve the sugar completely before allowing to come up to the boil. Brush the sides of the pots continuously to keep crystals from forming.
  3. Boil until the sugar turns a deep caramel colour.
  4. Remove from the heat and immediately whisk in the cream.
  5. Place back over a gentle heat and stir until smooth.
  6. Remove from the heat and stir in the butter, salt and vanilla.


  1. Place a layer of boudoir biscuits into the base of 1 large or 10 individual dishes.
  2. Mix the coffee and rum together and drizzle over the biscuits to soak them.
  3. Drizzle the salted coffee caramel and sprinkle over some toasted coffee beans
  4. Spoon a layer of tiramisu filling over the soaked biscuits.
  5. Repeat these layers until the dish is full.
  6. Dust the surface of the tiramisu with the ground coffee and toasted coffee beans and a final drizzle of the Salted Coffee Caramel
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Our Oryx Desert Salt mini shakers fix so much more than lift the taste of a bland sandwich!

I might be a little early with this given the weather but there is nothing like being prepared, especially for Summer! Few things in life compare to the excitement of travelling and enjoying the outdoors. There is something magical about exchanging familiar scenery for new horizons. Whether you’re planning a road trip or a Sunday picnic, we’ve got a practical tip giving you a reason to make your Oryx Desert Salt mini shakers part of the journey too!

  • Keep your wicker picnic basket from yellowing with age. Scrub it annually with a stiff brush dipped in warm salt and let it dry in the sun.

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Smoking food is a finely calibrated art.

Smoking food is a finely calibrated art and Sean Hormann is our very own maestro in the craft of traditional hot and cold smoking. Sean is the owner of the Aphrodisiac Shack Smoke House Deli based in Villiersdorp and has been smoking ORYX DESERT SALT for many years now.

Smoking Oryx Desert Salt

Foods can be either hot or cold smoked depending on whether you want to only flavour the food with a smoky taste or if you want to both flavour and cook/preserve the food. Cold smoking means infusing food with a smoke flavour at below 14°C and is used for foodstuffs such as butter, chocolate and olive oil. Typical foods that are hot smoked are fish, bacon and poultry.

Our salt is cold-smoked and takes many hours during which time the salt grains are regularly moved around to ensure they get evenly smoked. “You’ve got to be able to see what you’re smoking when you open the door of the smoking oven,” says Sean. “If the smoke is too thick, it means the ventilation is wrong. Smoke has to move through the food, it’s not a case of just letting the food getting saturated in smoke. If that happens, the smoke will ‘settle’ leaving a bitter tasting sediment. Smoking is a very subtle process. These days I just know when a food has been smoked enough by the look of it. It’s something I’ve learned to develop a feeling for,” he adds.

It took a considerable process of experimentation to figure out exactly how long Oryx Desert Salt should be smoked for and which wood would impart the best flavour. The most common woods used for smoking salt are alder wood, apple wood, hickory, mesquite and oak. The smell and taste is deliciously savoury, the aroma of fragrant ashy wood smoke mingling with the crystal tang of salt.

Why use smoked salt?

Smoked salt both enhances the inherent flavours of a dish while at the same time imparting a subtle smoky taste. We think it adds a magic twist to all sorts of dishes such as eggs, aubergines and hummus.

While we mostly think of smoking meats and cheeses, it turns out that many other foods such as olives, lemons, mustard and even yoghurt can be successfully smoked to great effect. Perhaps most unusual is smoked water! Smoke loves moisture and water holds the smoky flavour exceptionally well. Freeze into ice-cubes and add to cocktails for sublime flavour.

Speaking of which, try our smoky Margarita. You may just want to keep our smoked salt in your kitchen for this reason alone.

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Here is one for autumn. One of Jackie Cameron’s most frequently requested recipes, this warming dish is so flavourful and yummy, and best of all, perfect for those of us avoiding carbs.

Soufflé Omelette


  • 2 Eggs


  1. Separate, whisk egg whites until firm peaks are visible.
  2. At the same time heat a small pan and cover with butter, non-stick.
  3. Fold in lightly whisked egg yolks to egg whites and add to pan.
  4. Allow to cook on low heat until brown/golden, before putting under the grill.
  5. After a film has formed on surface add mozzarella cheese (40g).
  6. Allow to rise and cheese to melt before adding 70/100g of spicy lamb neck curry down centre of omelette, fold and serve on warm plate.
  7. Top with a large dollop of sour cream and micro greens

Spicy Lamb Neck Curry


  • 500g Lamb Neck
  • 10g Ginger grated
  • 100g  Masala Powder
  • 4g Mustard Seeds
  • 3g Cumin Seeds
  • 3g Turmeric Powder
  • 2g Coriander Seeds
  • 2g Fennel Seeds
  • 4g Cinnamon Powder
  • 4g Ginger Powder
  • 1 Medium Onion
  • 2 Tomatoes
  • 5g Garlic
  • 30g Tomato Paste
  • 20g  Butter
  • 35ml Oil
  • half a tsp of Oryx Desert Salt


  1. Heat butter and oil.
  2. Slice onions and add to medium pot.
  3. Allow to cook and become golden brown.
  4. Add spices and cook.
  5. Add tomatoes and tomato paste.
  6. Add lamb neck and 700ml of water or stock and allow to simmer/cook for 9 hours.
  7. Allow cooling and remove all bones and shred finely-heat on service.

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Now you can make your own smoky spare ribs at home

Thank you to the Jackie Cameron School of Food of Wine for this fabulous recipe! Now you can make your own smoky spare ribs at home with all the pleasures of homemade smoky sauce – just add a twist of Smoked Oryx Desert Salt for that final smoked touch!

1 / 1,2 kg Pork Spare Ribs (smoked or unsmoked)
1 tablespoon Oryx Desert Smoked Salt
1 tablespoon Oryx Desert Black Pepper
1 tablespoon Paprika
1 tablespoon Chilli Powder

Half a cup Soya Sauce, Kikkoman
Half a cup Honey
Half a cup Maple Syrup (this can be replaced with honey)
8 minced Garlic cloves

1. Season Ribs evenly with all the dry ingredients
2. Place all wet ingredients into a slow cooker including garlic
3. Add seasoned ribs and mix well with the sauce until evenly coated
4. Cook for 4 hours on high or 7-8 hours on low
5. Turn ribs every couple of hours for even cooking
6. Once cooked transfer the meat to a chopping board and cut into individual ribs.
7. Use leftover gravy as a sauce
8. Sauce can be reduced to become more sticky and gooey.

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This one is for our furry four-legged companions and comes from our wonderful friends at Sense of Taste Chef School.  They’re introducing a dog called Batman!  Batman is the mascot for the Sense of Taste Chef School and is Chef Peter’s Baby Boy who goes everywhere with him. And Batman wants to be a Chef when he is big 🙂

One of the dishes  Batman likes Chef Peter  to make for him is Turkey, Lentil, Spinach and Butternut Meat Balls. (one of Batman’s favourites) And as Chef Peter would season all his dishes for 2 legged folk – he seasons Batman’s dishes with Oryx Salt. After all the flavour and seasoning of any dish is paramount.

This recipe makes enough for 3 to 4 meals


  • ½  Cup Brown Rice
  • 2 ½ Cups Turkey Mince
  • 2 Cups Finely Chopped Spinach
  • 2 Cups Brown Lentils
  • 2 Cups Shredded Butternut
  • 1 ½ Cups Pearl Barley
  • 3 Tablespoons Olive Oil
  • Oryx Desert Salt to season all ingredients
  • Sprinkle of Oryx Desert Salt when serving


  • Cook the brown rice, lentils, barley – as per instructions on packet – and allow to cool
  • Cook Spinach and Butternut in some water until tender – allow to cool
  • Season Turkey meat as well you barley, brown rice, spinach, butternut with Oryx Desert Salt
  • Combine all ingredients together with olive oil
  • Roll mixture into “meatball shapes” – not too big – not too small
  • Place the meatballs onto baking tray and bake in the oven at 180’C for about 20 min – until Turkey is cooked
  • Allow to cool – sprinkle with Oryx Salt and serve to your 4 legged children

Chef’s Tip: You can make a bigger batch of these meatballs – double the recipe – roll into meatballs and freeze before baking. When needed simply defrost and bake!


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Some people say don’t mess with a recipe that’s perfect and hey, the Margarita, with its minimal ingredients is classic for a reason. But when we asked Izelle Hoffman for her take on this classic, she dreamed up this smoky piece of magic – making the perfect classic margarita…well we think, just a little more perfect! Tequila, lime juice… are we feeling the Mexican vibes?

Preparation time: 5 Minutes

Serves 1

• 1 part tequila
• 1/2 part triple sec liqueur
• 1/2 part lime juice
• 1 lime wedge
• Oryx Desert Smoked Salt
• Cubed ice

• Use a chilled margarita glass of your choice

• Place all of the ingredients in a shaker and shake well for at least 30 seconds to chill the liquid.

• Run the lime wedge around the outside of the rim of the glass before rolling the rim in the  Oryx Desert Smoked Salt.

• Double strain the mix into the glass and garnish with the lime wedge before serving.

• Enjoy!

Thank you, Izelle for this summer treat!