Sticky fingers

Order the chorizo along with your beer at Perth’s Back Bar at Hylin (backbarhylin. com) and you’ll find yourself in an unexpectedly sticky situation. These bulbous pork sausages (pictured) are tossed in burnt honey, which creates a sweet and salty bite that’s perfect for eating with your hands. Forgo a napkin and give in to the temptation to lick your fingers clean afterwards.

010 Bird and the bees

While most of the plates at Sydney’s renowned fine-diner Ester (ester-restaurant.com.au) are designed for sharing, you’ll probably want to keep the wood-roasted, twice-cooked quail glazed with burnt Australian wildflower honey and native desert oak all to yourself. It might pay to order two, just to be safe.

011 Hole in one

If fried dough filled with sweet ricotta glazed with a sticky syrup sounds appealing, make a beeline for Adelaide’s Africola (africola.com.au), where the traditional South African dessert, koeksister, glistens with a coating of burnt honey. The sweet doughnut is a fitting end to a meal that combines South Australian ingredients with African flavours.

012 Drink of the gods

Take a fur-lined seat at MjØlner’s Sydney or Melbourne locations (mjolner.com.au) and the first thing your bearded waiter will offer is a complimentary skål of burnt honey mead and white vermouth. The sweet, aromatic mouthful is an ideal overture for the horn-swilling, knife-wielding, meat-filled feast that follows.

013 Milk and honey

Grilled rafts of sheep’s milk haloumi glazed with burnt honey wallow in a golden pool of brown butter and verjuice at Bart Jr. in Sydney’s Redfern (bartjr.com.au). Topped with a scattering of toasted hazelnuts, rosemary and currants (or some pomegranate seeds if the fruit is in season), it’s one of the city’s best accompaniments to a chilled glass of riesling.