Most individuals only know about one or two flavors of mustard. A time for everybody to learn about new kinds of mustards would be August 7, which is National Mustard Day. You can go all out and make your own mustard, or you could try using mustard in a new way.

Background of mustard

The mustard plant gives off four mustard seeds. These seeds are the colors of black, brown, yellow and white. The seeds are turned into a paste by being crushed and mixed with a liquid. Yellow mustard tends to be yellow mustard seeds that are crushed and mixed with vinegar and tumeric. You are able to make your own mustard by simply getting some mustard seeds out of the spices aisle then crushing and mixing them with vinegar and no matter what else you would like to, to get a certain flavor. Homemade mustard tends to be very spicy, so be careful.

National Mustard Day and why it is here

National Mustard Day is essential because it encourages individuals to explore more than just yellow mustard. Mustard is an antibacterial product, meaning that it could be stored outside the fridge. An emulsifier can combine oil and water, as mustard can. Unstable sauces like Béarnaise can have curdling stopped with some dry mustard powder. Mustard also accounts for about $ 300 million in grocery sales each year.

Bringing National Mustard Day home

Even if you aren’t too adventurous within the kitchen, you can nevertheless celebrate National Mustard Day. Mustard can do more than be on a sandwich. Put mustard into some of your treats. Here are some things to try:

Using honey mustard

Mix equal parts brown, Dijon or deli mustard and honey for a dipping sauce. Make honey mustard a salad dressing too by adding a little bit of oil to the batch.

Mustard Grill Rub

Mix sugar, salt, mustard seed and pepper together. You are able to use this to rub on beef, chicken or anything else you need to grill.

Spring is finally here and what better way to celebrate than with a glass of chilled Rosé from your wine library. For the last decade good Rosé has been in the wilderness. It has been missing in action, so to speak. There were hardly any Rosé wines to choose from and most were too sweet to be taken seriously. After all, most of us don’t want our wine to taste like chocolate cake.

That has all changed now. Wine fashion is taking a long trip back to the seventies and our wine producers are finally starting to make drinkable and enjoyable Rosé. Respectful Rosés are popping up from all over Australia and now is the best time to open a bottle and enjoy a glass.

Interestingly, Rosé is made using red grapes.  The wine gets its fantastic light red or pinkish colour from spending a short amount of time soaking with the red grape skins. It can be made using any grape variety, although most in Australia come from Grenache, Shiraz or Pinot Noir. Rosé comes in a dry or sweet varieties.  The majority of modern Rosé wines tending towards the drier side. This lovely dryness makes Rose perfect for spring time dining and entertaining. The lovely colour also adds to the novelty of drinking rose. Something about the colour invites festive thoughts take over.

Rosé is perfect for alfresco dining, celebrations and BBQs. It is cool and light enough to enjoy with a simple mixed green salad but also has the stuffing to stand up to a piece of fresh fish or rump straight off the barbeque.

When selecting Rose always go for the last vintage from your wine library. Rosés are made to be drunk young and most don’t age well. Enjoy them now.

Consider buying your next bottle or case of Rosé from Crackawine.com.au. They will give you $25 spending money towards your first purchase.