Field of yellow not all mellow
TASMANIA’S only yellowseeded mustard crop is in full bloom and will be harvested in late January for premium condiments to be exported to Asia.
The crop is grown by Michael Nichols from Redbank Farms and all of the seed harvested goes to the commercial kitchen at nearby Hill Farm Preserves to be made into a selection of mustard products.
Mr Nichols said 8.5ha was under crop and he should collect about 1.5 tonne of seed per hectare.
Last year, Hill Farm Preserves secured a lucrative mustard export deal with a South Korean bakery chain.
Now its mustard is going to Singapore, Sri Lanka and Hong Kong as the company expands its exports, which has traditionally focused on Japan.
The Sisters Hills business has shipped its first batch of mustards to Huber’s Butchery and Bistro in Singapore in time for the busy Christmas period.
The deal was secured after Hill Farm Preserves sent a delegation to the Singaporean trade show in April.
Hill Farm Preserves owner Karin Luttmer said Huber’s executive director Andrew Huber was introduced to the Tasmanian mustard and liked what he tasted.
“He particularly liked our Pub Mustard, which is one of five mustards to be retailed in the Huber’s store,” Ms Luttmer said.
The mustard range also includes Horseradish, Moroccan, Redbank and Tasmanian Wasabi.
“The Moroccan and Redbank seeded mustards feature yellow mustard seeds and the remaining creamy paste mustards include canola oil cold pressed from canola seeds grown on the adjacent farm by Mr Nichols,” Ms Luttmer said.