Let’s go out for din­ner, honey

Western Suburbs Weekly - - Food - with Belinda Cipri­ano

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.

Pic­ture: An­drew Ritchie www.com­mu­ni­typix.com.au d453716

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.

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