This Christmas, make Melach Fine Sea Salt and Salt Flakes a part of your Christmas shopping list and bring to life some amazing recipes for your family.
1. Golden Turkey with Brine & Flake Finish
Why: Fine salt seasons through; flakes give that final crunch on the skin.
Use: Melach Fine Sea Salt for the brine and rub; Melach Large Salt Flakes to finish.
Ingredients (for 6–8): whole turkey 4–5kg, 5% brine (50g Melach Fine Sea Salt / L water), 1 cup brown sugar, bay leaves, peppercorns, smashed garlic, fresh herbs, olive oil, lemon.
Method: Brine 12–24 hours (refrigerated). Pat dry, rub under and over skin with oil + fine sea salt + herb mix. Roast at 160–170°C until breast 74°C (about 3–4 hrs depending). Rest 30–45 min. Just before serving, scatter Melach Large Salt Flakes over the breast and carved slices for crunch.
Tip: For extra crisp skin, finish with a high-temperature blast (220°C) for 10–15 minutes before resting.
2. Seasoned Beef Fillet with Flaky Finish
Why: Dry-brine builds flavour and a crust; finishing flakes brighten each bite.
Use: Melach Fine Sea Salt for dry-brine; Melach Large Salt Flakes to finish.
Ingredients (serves 4–6): 1.2–1.5kg beef fillet, 1–2% salt by weight for dry-brine (~12–15g per kg), cracked black pepper, olive oil, butter, thyme, garlic.
Method: Dry-brine 18–24 hours in the fridge (salt and pepper). Sear hot all over, roast at 180°C until internal 50–52°C (medium-rare), rest 15 min. Slice and finish with 2–3 Melach flakes per bite.
Tip: Sear in a cast-iron pan with butter, thyme and smashed garlic to baste for an herb-buttered crust.
3. Salt-Rimmed Margaritas
Why: Big flakes add texture and visual sparkle to the first sip.
Use: Fine sea salt (rim base) + Melach Large Salt Flakes on top.
Method: Wet rim with lime, dip first in fine sea salt, then press a few Melach Large Flakes into the rim so they stick. Make a classic margarita (2 oz tequila, 1 oz Cointreau, 1 oz fresh lime, shake with ice). Serve over fresh ice with the flake-rimmed glass.
Twist: Add smoked paprika or citrus zest to the fine salt for a smoky or zesty rim.
4. Salt & Pepper Prawns — Quick BBQ Favourite!
Why: Simple seasoning + flake finish = holiday crowd-pleaser.
Use: Melach Fine Sea Salt in marinade; Melach Large Flakes as finish.
Ingredients: Large prawns, olive oil, smashed garlic, cracked black pepper, 1 tsp fine sea salt per 500 g prawns, lemon wedges.
Method: Toss prawns with oil, garlic, pepper and fine sea salt; grill 1–2 min each side until charred and opaque. Transfer to a platter and scatter Melach Large Salt Flakes and lemon.
Tip: Serve with lemon mayo or a chilli-lime dipping sauce.
5. Roast Potatoes with Rosemary & Flake Finish
Why: Fine salt in the parboil seasons through; flake finish gives crunch.
Use: Melach Fine Sea Salt for parboil; Melach Large Flakes to finish.
Method: Parboil potatoes in heavily salted (fine sea salt) water 8–10 min, drain and rough up the edges. Roast at 220°C in hot oil/duck fat with rosemary until crackly. Toss with chopped parsley and finish with Melach Large Flakes.
Tip: Shake the pot before roasting to create extra crispy edges.
6. Honey-Glazed Ham with Flaky Shine
Why: Large flakes on the glaze elevate appearance and balance sweetness.
Use: Fine salt in any pre-roast cure or glaze base; Melach Large Salt Flakes on the finished glaze.
Method: Score ham, heat glaze (honey, Dijon, orange juice, a splash of vinegar), brush during final 30–40 min of roasting. Once glazed, scatter Melach Large Salt Flakes just before serving.
Tip: The flakes look beautiful on the glossy ham and cut through the sweetness.
7. Grilled Peaches & Burrata with Melach Flakes (Festive Starter)
Why: Flakes make fruit savory and sophisticated.
Use: No fine salt needed in the fruit—large flakes to finish.
Method: Halve and grill peaches until char lines appear. Arrange with torn burrata, drizzle olive oil and honey, finish with Melach Large Salt Flakes and torn basil.
Tip: Great warm or room temperature — perfect to start a Christmas feast.
8. Salted Caramel Pavlova (Twist on an Aussie Christmas Classic)
Why: Flakes add sophisticated crunch to sweet sauce.
Use: Fine sea salt in caramel if needed; Melach Large Salt Flakes to finish.
Method: Make pavlova shells, top with whipped cream and summer fruit. Make salted caramel sauce (butter, sugar, cream)—stir in a pinch of fine sea salt while cooking. Drizzle and finish with a scatter of Melach Large Salt Flakes.
Tip: Use the flakes sparingly on the caramel for elegant contrast.
9. Chocolate Truffles with Melach Kiss
Why: A tiny flake turns a truffle into a giftable, grown-up treat.
Use: Melach Large Salt Flakes for topping.
Method: Make dark ganache truffles, roll and chill, then press a single small Melach flake on top of each before serving.
Tip: Package in small boxes for edible gifts.
10. Festive Salt-Crusted Whole Fish
Why: Fine salt controls the crust; flakes finish the fillets.
Use: Melach Fine Sea Salt for the crust mix; Melach Large Salt Flakes to finish plated fillets.
Method: Mix 1.5–2 kg fine sea salt with egg white and herbs to form a paste; pack around cleaned whole fish and roast until done. Crack the crust open, remove skin and serve fillets with lemon and a scattering of Melach flakes.
Tip: The crust seals in moisture for a beautifully tender result.
We hope you enjoy celebrating Christmas with your loved ones.
