Bell Moutarde

Product: Old-style Fermented Mustards

Felton Core Ingredient: Onions and Chickpeas

A passion for something different, but uniquely basic to so many of our recipes resulted in Lesley turning her hand to old-style fermented mustards.  One of the most ancient of foods which crosses a multitude of cultures, mustard is for many people almost a new, unknown food group.  We first ate fermented mustard in central Germany – served as a snack with a slab of cheese, a piece of heavy rye bread and a piece of german sausage – and were hooked from that moment.  These mustards have so much more personality than the cooked mustards which invade the supermarkets.  There is a fermented mustard for every palate – from our sweet and tangy Cranberry to our strong and husky Spicy Stout.  Once we can convince Aussies that mustard is so much more than a scrape on a ham sandwich and deserves to be cooked with, then the Hidden Hero of the Pantry will come into its own.  

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Cristy Houghton

Embarketing, 48 Johnston Street, Wagga Wagga, NSW, 2650

Cristy's unique career has taken her from country NSW to the city lights of Clarendon Street South Melbourne and back again. With an early career in radio as a copywriter and creative strategist, she is now a Jill of all trades as a graphic designer, website builder, blog writer, video editor, social media manager, marketing strategist and more. 

In fact, give her any task and this chick will figure out how to do it! Go on, we dare you!

No, really, we DARE you!!

Cristy has won two Australian Commercial Radio Awards (ACRAs) for Best Ad and Best Sales Promotion, and even has an 'Employee of the Year' certificate with her name on it.

Cristy and her husband James have traveled extensively through Russia, China and South East Asia, and have two fur-babies, Sooty (cat) and Panda (puppy). Cristy loves drinking coffee, meeting people to drink coffee, coffee tasting and coffee flavoured cocktails. She also enjoys road trips, TED Talks and watching cat videos on youtube.