“There will always be serendipity in discovery” (Unknown)
About 6 months ago Rebecca and I took a little road trip to the Hunter Valley Wine Region in Australia. It was a gift from her for my 40th birthday and me being slightly obsessed with food, was thrilled to say the least! About a month out I started planning where we could eat along the way. The Hunter is a bit of a foodies mecca these days and there’s some very cool ‘craft’ wineries, brewhouses, markets and food emporiums popping up all over this area. Over the next 10 days we ate, drank and ate some more and visited a lot of these establishments. One thing I couldn’t help notice was all the amazing products on offer for people to take home to extend the gourmet experience that little bit further. Chutneys, jams, fudge, chocolate, cheese and wine; all there and a great way to remember each part of the trip with a physical memento. So apart from the full bellies we also had bags and boxes of all the said goodies. It was a brilliant 10 days but, like all holidays, this one had to come to and end.
As I’m sure people can relate; there’s an awful feeling of dread and emptiness when having to integrate back to the boring old day-to-day monotony of life. Those care free holiday vibes seem to fade into distant memories so quickly…. Often I find that i’m still eating a particular dish that was a holiday fave weeks after being back in the swing of things as a way of holding on to the dream. (After our trip to Singapore I think I ate Char Kway Tao for a month straight!).
Anyway that following weekend I still hadn’t let go and decided to re-create a particular ‘food memory’ from the trip. It was an amazing smoked cheddar we tried in a vineyard at Lovedale. So early Saturday morning I went down to the local market and purchased a really bitey, vintage Maleny cheddar, some wood fired sour dough and rushed home to get my smoke on! Cheese, fish and nuts are best given a ‘cold’ smoke which basically doesn’t involve cooking with a direct heat as such, but more a gentle ‘cool’ smoke that flavours the food instead. So in a rush to flashback to our smoked cheddar memory I also accidentally left a small jar of local, raw bush honey we had bought in the smoker…..
Well it’s a bit cliched but, ‘the rest is history’ as they say and for the last 6 months I’ve been developing this smokey honey further. Its been awesome to experiment with dishes (and drinks) that it’s amazing in. Without bias I think it’s an brilliant gourmet ingredient that, has so many great applications (to-die-for on thick seared bacon) but best of all, reminds me of our brilliant holiday every time I taste it…. enjoy!
http://www.blendsmokedhoney.com