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Shakespeare lauded it in “Henry IV”. Dijon has lent its name to it since the 17th century. The Romans are credited with introducing it to France and Britain.
Mustard is one of the world’s most ancient spices and oldest known condiments.
Colman’s is a household name and is quintessentially English. But it was the Romans who spread the use of mustard from Italy through Gaul – where they planted it in Burgundy - and to Britain. In fact, the name of the spice is sourced in the Latin words “mustum ardens” meaning “burning wine”.
History records that mustard was first cultivated in India around 3000 BC and it was known for its medicinal purposes before it became an enhancer of food.
Where would your Sunday roast beef be without it?
Condiments have long been an accompaniment to many different dishes but it’s the roast that is most associated with them.
Mustard is just one of many condiments used to enhance our favourite meal. With Selaks New Zealand Roast Day on the horizon, celebrated foodies are nominating their favourites.
Great kiwi chef and roast aficionado Jonny Schwass says condiments aren’t just there to sweeten the dish. They add essential and enticing flavours to a roast meal and can be used in a number of different ways.
“A condiment can be used in the creation of the dish to add flavour or texture to the food during cooking, or as a side for serving. My favourite is Mandy’s Horseradish Sauce.
“Horseradish is a traditional accompaniment to roast beef but is so much more versatile - use it anywhere you feel like that additional zest,” Jonny says. “For example, try horseradish with wood roasted smoked salmon; added to mashed potato or mix with mayonnaise and add to your favourite leftover-roast sandwich filling.”
Celebrated chef and food writer Lauraine Jacobs also lauds Mandy’s Horseradish saying “she can’t have roast beef without it, it’s better than gravy.”
Jacobs is also a firm fan of Goa Cuisine mango and lime chutney. “It adds a great spicy flavour to roast lamb, beef or chicken.”
Former MasterChef winner Nadia Lim says Maison Therese pickles from the Hawkes Bay make a great delicious accompaniment to roast lamb.
But mustard has stood the test of time when it comes to essential roast accompaniments. Tewkesbury Mustard is a favourite of renowned Kiwi ex-pat and chef Peter Gordon.
It’s a mix of mustard and horseradish and was referred to in Shakespeare’s Henry IV (Part II) where Falstaff has the line “his wit's as thick as Tewkesbury mustard”.
Selaks NZ Roast Day represents the perfect occasion to share a good roast with the people who matter to you, to create memories and to test new recipes with different condiments – all perfectly matched with a Selaks wine to delight guests.
Roast Day takes place on Sunday 5 August 2012. Visit www.selaksnzroastday.co.nz for recipe, competitions and roasting inspiration and tips from prolific roaster Schwass.
Local supermarkets are supporting Selaks NZ Roast Day with great specials on meats and Selaks wines to help New Zealander’s celebrate the roast in fine style.
For more information see:
To view Selaks NZ Roast Day videos see:
Chef Jonny Schwass demonstrates how to carve a bird
Chef Jonny Schwass makes gravy
Chef Jonny Schwass demonstrates how to sharpen your knives for Selaks NZ Roast Day:
Chef Jonny Schwass shares his favourite roast meat cuts
Chef Jonny Schwass chats to Selaks winemaker Brett Fullerton about matching wine to your roast
Selaks New Zealand Roast Day
We’re celebrating the New Zealand roast on August 5, 2012. Now in its third year, Selaks New Zealand Roast Day honours New Zealand’s most loved meal and all the fun and fanfare and good times that go with it. With a proud 78 year history of bringing family and friends together over good food and wine, Selaks is determined to ensure the roast retains its rightful place in our country’s rich epicurean history. In the process, the company believes Selaks New Zealand Roast Day can play a lead role in bonding families and highlight the importance of homemade food and family dining.
Selaks is one of New Zealand’s original wine brands with a lineage stretching back to 1906 when Marino Selaks arrived from Croatia.
By 1934 Marino Selak had produced his first vintage. He was joined by nephew Mate in 1940 and Selaks went from strength to strength becoming one of the driving forces behind the development of classic varietal wines in New Zealand.
Mate’s sons Ivan and Michael joined the firm, and the family tradition of innovation continued with the former seeing potential in Marlborough.
In 1976 Mate become a founding member of the Wine Institute and only three years later the family completed its first export order, to Australia. In 1982 the Selaks brand was among the first tasting of New Zealand Wines in London and the company’s first sauvignon blanc vintage won three gold medals at the National Show in 1984.
Current head winemaker Darryl Woolley was appointed in 1985 and six years later Selaks bought land in Marlborough. Mate Selak passed away in 1991.
Now part of the global Constellation Brands group, Selaks remains a firm favourite both in New Zealand and overseas, and in 2012 celebrates 78 years of winemaking heritage.