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?

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.