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MUSHROOM FLAVOURED SEA SALT FLAKES
Light brown pyramid-shaped sea salt flakes mixed with small pieces of crushed porcini mushrooms are infused with an intense porcini mushroom aroma.
Falksalt Wild mushroom finishing salt.
Adds a delicious touch to roast potatoes, steaks, or pasta.
Size: 70g Jar
These little brown pyramids smell like a walk through a pine forest — porcini on board, no foraging required. Crust a scotch fillet with Rum and Que Blackout Beef Rub, sear it hard, rest it, then crumble the flakes over the slices. Want a drop of heat? Uncle Mungo's Smoked Truffle goes on top. Roast spuds and pizza get the same treatment.
🏴☠️ Darryl's Secret: Mushroom Pizza Bianca
A white pizza with a forest in its pocket.
You'll need: 1 pizza base; 150g mozzarella, torn; 150g mushrooms, thinly sliced; 1 tbsp olive oil; ½ tsp Wild Mushroom Sea Salt Flakes.
Do this:
Why it works: Adding the flakes after baking keeps the porcini aroma front and centre.
We don't see many returns — but if something isn't right, get in touch and we'll work through it together. Our full returns process applies to orders within Australia, returned within 30 days of purchase in their original, unopened condition, with proof of purchase.
We're not able to offer refunds for change of mind, so please choose carefully before checking out. Clearance and run-out items are sold as final sale, and gift cards can't be returned or refunded under any circumstances. If your order arrives damaged, faulty, or isn't what you ordered, contact us with a few photos and we'll arrange the best fix.
Read our full Returns Policy for details.
We ship across Australia and to New Zealand. Shipping within Australia is a flat rate of $10 AUD, with the option to upgrade to Express at checkout. Orders to New Zealand are calculated by weight and shown at checkout. Orders are processed within 24 hours and typically shipped the next business day.
See our full Shipping Policy for estimated delivery timeframes by region.
Questions? Email info@therubhub.com.au — we're happy to help.
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