One thing that puzzled me on the Australian booth menu was the use of Murray River Sea Salt on the lamb dish... now, I grew up not all that far from the Murray River and spent quite a deal of time there, and the vast majority of it is nowhere near the sea... so the whole idea of sea salt from an inland river is really interesting... I've also spent a lot of time at the mouth of the mighty Murray and that is more mud flats than salt pan... So, still puzzled, I googled it, and low and behold, it IS harvested inland, from underground resevoirs at a tiny place in Victoria that seriously is only a couple of hours from where I grew up and if you blinked you most certainly would miss it !!!! AND its unique pink hue is what makes it so sought after by the gormands of this world. I was pretty impressed that it was such an integral part of a dish being served to thousands over the course of the festival.
The whole thing fascinated me... not really sea salt, but anyhoo... a tiny spot in the top western corner of Victoria can have a little Disney magic too
