Craig Cormack is known as a salt specialist, and the Grade 10 pupils were privileged to have a salt tasting experience. They tasted Volcanic salt, “Mud salt”, Sedimentary salt to mention just a few of the categories.

Craig then explained how salts differ according to the minerals in each, and how they also vary in texture, colour and flavour. He explained how they are classified into the various categories: sea harvested salt, sedimentary rock salt, pan salt, volcanic lava and mud salt and industrial salts.

When Craig started four years ago he only had four salts and a few recipes, now he has 65 salts and 30 recipes.

There are some 140 different types of salt in the world. Those he uses include a red clay and black volcanic lava salts from Hawaii; a spicy Persian blue crystal rock salt from northern Iran; fine-grained, mineral-rich South African Khoisan salt; pristine, unrefined oryx dessert salt from the Kalahari, volcanic black salt from Pakistan and mild-flavoured, pink salt flakes from the Murray River in Australia.

The show stopper, for everyone in the Dem Kitchen, was when Mr Cormack cooked a steak, sausage, tomato, mushroom, and egg breakfast on a “block of salt” which he heated in the oven.  Once he removed the block from the oven he then placed the raw ingredients on top of it. After 5 minutes everything, including the steak was cooked to perfection, in flavour and texture.

Mr Cormack explained to the pupils about the types of salts and how to differentiate between good and bad salts and which ones we should eat. One thing for sure, the pupils will never look at salt again in the same way. Mr Cormack imports his own range of specialised salts which can be bought from his restaurant Sofia’s at Morgenster Wine and Olive Estate.

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