SSome things in the food world just make sense when they’re together. Ham and cheese. Bread and butter. Lime and soda. So it’s no surprise that when Superior Gold launched its new range of premium smoked salmon products it did so with the help from the wonderful wine from Champagne. Smoked salmon and Champagne go hand in hand and so it’s no wonder that the launch of the new range, held at Melbourne’s Flower Temple, not only involved Champagne, but was hosted by The Champagne Dame, who was on hand to lend her expertise and experience in pairing Champagne with smoked salmon.
The launch featured the range, as is, for tasting as well as a selection of beautiful dishes that were prepared with the various products from the range and accompanied by Champagne selected by the Champagne Dame. The launch was representative of a long period of investment and research into smoking techniques to deliver Australians with the ultimate smoked salmon culinary experience, and also featured Superior Gold‘s Master Smoker, Nathan Smith who shed some light into the curing and smoking process.
The Superior Gold range uses the finest quality Australian Atlantic Salmon that is hand-selected from the exceptionally cool and pristine waters of Tasmania. Unlike other Smoked Salmon, the Superior Gold salmon is smoked for a minimum of 12 hours and is double smoked. This brings out the natural and distinctive flavour to the Superior Gold product.
Nathan explained that before the salmon is smoked, it is cured with Australian sea salt and Bundaberg sugar for a minimum of 16 hours before it is double smoked using beechwood chips that are sustainably sourced. The end result is a smokey rich and succulent flavour smoked salmon.
The range is perfect for any canape, entertaining platter, meal or just by itself. Matched with Champagne, it’s a a heavenly pairing.
The Superior Gold range is available at Coles and Woolworths nationally. For more information and recipes visit www.superiorgold.com.au