Chef-owner of Lush Epicurean Eric Low gets creative with Maille mustard and vinegar
Think of mustard, and the images of a bright yellow sauce slathered on hot dogs, hamburgers and sandwiches usually come to mind. But a wave of innovative and creative chefs like Eric Low, who is known for putting a modern twist on heritage dishes, is showing that mustard can be so much more than just a condiment.
Using Maille’s premium Provençal Style Mustard (red pepper and garlic) in a classic Filipino dish of roast pork fillet, chef Eric shares that the combination of flavours from the mustard, garlic and bell peppers, help enhance the overall flavour of the dish.
This story is from the March/April 2019 edition of WINE&DINE.
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This story is from the March/April 2019 edition of WINE&DINE.
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