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Shop Wildflower Ale Seeded Mustard 250g
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Wildflower Ale Seeded Mustard 250g

$16.00

We finally made our own mustard! But in typical Condimental fashion, we went all-out on the ingredients…

We soak the seeds in Lirah apple cider vinegar, and dozens of bottle of ‘Good as Gold’ ale from Wildflower Brewing + Blending, which contributes its complex and bright flavour to the earthy, spicy backbone of the mustard seeds and pepperleaf. We then blend it all together with a hefty pour of Malfroy’s Polyflora Wild Honey (Blue Mountains NSW).

Enjoy!

Contains Gluten (Barley)

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We finally made our own mustard! But in typical Condimental fashion, we went all-out on the ingredients…

We soak the seeds in Lirah apple cider vinegar, and dozens of bottle of ‘Good as Gold’ ale from Wildflower Brewing + Blending, which contributes its complex and bright flavour to the earthy, spicy backbone of the mustard seeds and pepperleaf. We then blend it all together with a hefty pour of Malfroy’s Polyflora Wild Honey (Blue Mountains NSW).

Enjoy!

Contains Gluten (Barley)

We finally made our own mustard! But in typical Condimental fashion, we went all-out on the ingredients…

We soak the seeds in Lirah apple cider vinegar, and dozens of bottle of ‘Good as Gold’ ale from Wildflower Brewing + Blending, which contributes its complex and bright flavour to the earthy, spicy backbone of the mustard seeds and pepperleaf. We then blend it all together with a hefty pour of Malfroy’s Polyflora Wild Honey (Blue Mountains NSW).

Enjoy!

Contains Gluten (Barley)

Spread by The Guardian | Good Food | Broadsheet | Concrete Playground | The Weekend Edition | Gourmet Traveller

Condimental acknowledges the Gadigal People of the Eora Nation, on which we conduct our business. We also wish to acknowledge and pay our respects to all other Aboriginal and Torres Strait Islander peoples of this nation, their ancestors, elders past and present.

We thank the traditional custodians for their unique and inspiring relationships they have formed with the land, waters and seas to influence how we eat and drink, and hope to continue to listen to, learn and share this culinary knowledge so that it may be respected and enjoyed more widely by many generations to come.

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