Potato wadges with mustard & lavender honey

Last year I took my mom back to Australia for a 10-day reminiscent trip.
During most of our stay, we went to the shops, attractions, beaches I used to hang out while I were in Australia.
Among all the day-tours, I personally like winery & vineyard the best.
I won't deny that I love taking a sip now and then.
Kooroomba Vineary and Lavender Farm is one of my favorites.
It is located 2-hours driving from Brisbane city, Queensland.
I just love their ALBA (white) and Port (saliva drooping now...)
It was my mom's first visit.
I ordered us scalop with paprika sauce, truffle risotto and one big bowl of wadges.
I didn't know how they made the wadges so tasty. All I was sure about is that
they called it "mustard and lavender honey dip".
Sometime afternoon in Tainan, I tried to recreate this thought-lingering dish.
Here is how I do it:

Step 1: I stry fry two tablespoons of wholegrain mustard paste. Gentle heat in case you might burn the mustard seed.
Step 2: Add fresh citrus juice (I use yellow lemon coz green one is too tart)
Step 3: Add lavender honey to form a smooth but gooey paste.
Step 4: Coat the potato wadges with the sauce.

PS. If you look for lighter taste, you may boil the wadges and then roast them for a couple of minutes. If you look for much more crispy texture, you may deep fry the wadges.