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Pete Kirk’s Three Salts Rub

Pete Kirk, the Head Chef at The Walled Garden and Potting Shed Restaurant kicks off a series of recipes for rubs and flavoured salts with his own salt rub or seasoning. Pete says, “I have two passions in life; cooking and gardening, so I feel privileged taking on the role of Head Chef at Knights. I am fortunate to be able to cook my choice of seasonally inspired food in a beautiful environment that’s always changing with season.


50g Fine or Medium Oryx Desert Salt

20g Oryx Smoked Salt

20g Oryx Wine Salt

1/2 tsp Sichuan Pepper

1/2 tsp Coriander Seeds

1/2 tsp Mustard Seeds

1/2 Cinnamon Stick

1 Star Anise

5 Cardamon   Pods split open

5g Sustainable Palm Sugar


Dry roast all the spices together to release the flavours for around about two minutes and then add the salts. Continue to roast for another minute. Remove from the pan and allow to cool. Grind the mixture in a spice grinder or crush using a mortar and pestle. Store in an air tight container and use on BBQ meats or roasts – Enjoy

Thanks, Pete! I’ll be giving this one a go on the braai!

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