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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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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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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!

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Salt-diva Izelle Hoffman creates a succulent dish using brisket (also known as corned beef – so called because the meat was often treated with large grained rock salt, also called “corns” of salt). The brisket has been cured (or pickled) in a seasoned brine. Create a tender and delicious feast! I might give this ago in the Weber!


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This is our third recipe in our DIY SALT ‘n SEASONINGS series.  Rosemary and mustard is the perfect combination to create any honey and mustard dish to die for! All it needs is a drizzle of raw honey and you are ready to impress even your mother-in-law! Thank you Izelle Hoffman.

Rosemary Mustard Salt Seasoning