
Iodized Table Salt
Boil 1 l water and dissolve 400 g iodized salt. Submerge a rope or fabric figure, place in a warm sunny spot, and wait days or weeks for crystals to form.

Whole seabass encased in a herb-infused sea-salt crust, roasted to tender perfection, then gently revealed and served with a drizzle of olive oil.

Beets and parsnips wrapped in a coarse salt crust with herbs, roasted until tender, then peeled and finished with a drizzle of high-quality olive oil.

Layer blocks of brownie with mascarpone cream and salted caramel made with sugar, cream, butter and a touch of Himalayan salt; finish with chopped almonds.