Do Kiwi Roasts Cut The Mustard?

Media Release

8 June 2012

Do Kiwi Roasts Cut The Mustard?

Celebrated foodies share their favourite condiments for Selaks NZ Roast Day

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[1].

“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[2]. “It adds a great spicy flavour to roast lamb, beef or chicken.”

Former MasterChef winner Nadia Lim says Maison Therese[3] 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.

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