A pinch of panache (The San Luis Obispo Tribune)
Flor de sal hibiscus. Danish Viking-Smoked. Peruvian pink. Hawaiian red alaea. Black Cyprus. Australian Murray River. These days, there are practically as many varieties of salt to choose from as there are oils and vinegars. Chefs are sprinkling them over ceviches, steaks and sometimes desserts; detailing their provenance on menus; offering tastings of them instead of filling salt shakers with …
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