Let’s go out for dinner, honey
RENDEZVOUS Hotel will be abuzz as part of a honeyinspired dinner to celebrate honey month.
The five-course dinner will feature a raw West Australian honey aspect incorporating the hotel’s famous rooftop house honey. Guests will also be able to enjoy the unique experience of visiting the hotel’s Bee Observation Hive while being provided with information about bees and honey, reiterating the importance of pollinators in the environment.
Executive chef Wendelin Ulrich said the night would offer a great insight into West Australian honey diversity and how well different honey could be used with seasonal local produce for both sweet and savoury dishes.
On the night, an array of dishes, including citrus cured king fish, twice-cooked crispy free range pork belly, golden ale and marri honey braised lamb shank and homemade Rendezvous honey cake, will feature an element of honey.
The menu, a collaboration with beekeeper Blaine Campbell from Honey I’m Home, will also demonstrate why it is important for people to incorporate honey into their diets.
“Raw honey is low GI, making it a perfect option for sugar replacement,” Campbell said.
“Raw honey tells you a time and place about your local area, meaning you can eat with the seasons and take advantage of light, sweet honeys in spring or the dark, rich honeys in the winter.” The duo hope it will be the start of many more events together.
Rendezvous Hotel executive chef Wendelin Ulrich with Alythea Campbell (9) and her dad Tristan Campbell of Honey I'm Home Produce on top of Rendezvous Hotel with some honey produced by the hives.