Pure NZ Flaky Sea Salt:
Made to Impress
What makes foodies Pure NZ Flaky Sea Salt different? Everything. From how it’s made, to how it tastes, to how it looks on the plate.
Pure Flakes. Pure Focus.
Our foodies Pure NZ flaky Sea Salt isn’t just salt, it’s the result of patience, purpose, and precision. Each flake is crafted in New Zealand using time, tide, and a fine eye for detail.
We don’t cut corners or add fillers. Just clean, natural salt, flaked to perfection. The result? A light crunch, clean finish, and consistent quality chefs can count on.
Crafted for the Kitchen, Trusted by the Best.
Crafted for the Kitchen, Trusted by the Best.
More Than Salt,
It’s about Standards
From plating to prep, foodies salt is made with professionals in mind. It dissolves evenly, lifts flavour, and adds that final touch that turns good into great. We take pride in producing premium product. And it shows in every pinch.
From Lake to Flake to Plate:
The Journey of foodies Pure Flaky Sea Salt
Tucked at the northeastern tip of New Zealand’s South Island, Lake Grassmere (Kāpara Te Hau) is home to the country’s only commercial-scale salt production operation.
The site combines natural resources, sustainable practices, and decades of expertise to produce high-quality sea salt, including the premium flaky salt used in foodies Pure NZ Flaky Sea Salt.
A Site Rich in History
The Dominion Salt facility at Lake Grassmere was founded in 1942 by George Skellerup during World War II, when chemical shortages and restricted imports prompted the need for domestic salt production. The area had previously served as a military bombing range and aerodrome, remnants of which are still occasionally discovered across the 1,800-hectare site. Originally spanning just 526 hectares in 1947, the saltworks has expanded significantly and now plays a vital role in New Zealand’s food and industrial supply chains.
Nature-Powered Production
Lake Grassmere’s climate, warm, dry, and windy, makes it an ideal location for salt harvesting. The process begins by channeling seawater into large shallow ponds, where it gradually concentrates through evaporation. Solar energy is the only power source used throughout this stage, making it a highly sustainable method. The colour changes in the ponds, vibrant hues of blue, green, and deep red are caused by salt-tolerant algae and microorganisms, which indicate different stages of salinity.
Once the brine reaches full saturation, salt begins to crystallise and form solid layers on the pond beds. This crystallised salt is cut into long bricks and collected by harvesters, which transport it via conveyor belts into waiting trucks. These trucks then carry the salt to be washed, sorted, and prepared for further refinement.
From Salt Bed to Flaky Finish
Only a portion of the harvest is destined to become flaky sea salt, a process that requires additional precision and care. This phase takes place in controlled environments, where the salt is dissolved and re-crystallised in heated brine tanks. Skilled salt makers monitor and guide the formation of delicate salt flakes, ensuring the ideal texture, structure, and finish. Once ready, the flakes are carefully harvested, cooled, and packed.
The entire journey from seawater to finished flake takes approximately two years. It’s a process that relies not just on time, but on the perfect balance of climate, craftsmanship, and consistency.
A Natural Partnership
Dominion Salt at Lake Grassmere is the sole producer of the raw salt used in foodies Pure NZ Flaky Sea Salt. The partnership ensures professional-grade quality and traceability, from the salt flats of Marlborough to plates across Australasia.
What sets this salt apart isn’t just its taste, it’s the story behind it. A story of local heritage, natural energy, and meticulous attention to detail in every crystal.
