I’m Elisha, founder of the Australian business.

Our family’s smoke and spice journey began in New Zealand in 2003, where traditional cold-smoking techniques and handcrafted seasonings became part of our everyday life. In 2011, after returning to Australia following the Christchurch earthquake, I brought our family’s smoked salt tradition across the Tasman and established The Original Smoke & Spice Company in Sydney.

Growing up in New Zealand, smoking fresh local produce and barbecuing seafood wasn’t a trend—it was simply how we cooked. Long fishing trips, open fires and the incredible Kiwi wilderness shaped our appreciation for honest, smoke-infused flavours and traditional craftsmanship.

Today, we proudly continue that tradition here in Australia. Every product is handcrafted in small batches using carefully selected ingredients and traditional cold-smoking techniques over beechwood and bay leaves, creating premium smoked salts, smoked garlic, smoked nuts, smoked citrus and gourmet pantry products made for home cooks, entertainers and serious food lovers across Australia.

For more than 20 years, our family’s passion has remained the same: creating authentic smoked flavours that bring people together around great food.