Burnt honey is all the buzz

This aro­matic, rich and golden nec­tar is ap­pear­ing on some of Aus­tralia’s best menus. Could it be the new salted caramel?

Qantas - - QSPIRIT. - Story by TRIS­TAN LUTZE

A sweet sting in the tail

De­tour( de tour restau­rant. com.au) in Bris­bane doesn’t sim­ply sprin­kle bee pollen over its just­set burnt honey panna cotta with honey and mead mas­car­pone (pic­tured) — nes­tled within the flo­ral gar­nish is a de­hy­drated, ed­i­ble bee. It’s a dra­matic ad­di­tion de­signed to high­light the crit­i­cal plight of our in­sect friends.

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