It’s been way too long, my friends… and I apologise sincerely for my all too frequent lapses in blogging these days. All manner of excuses come to mind, mostly legitimate… others somewhat pathetic… in the desperate hope that you’ll forgive me and continue to accompany me on my food blogging journey (as sporadic as it may be).
I’ve been cooking as much as always, but mostly the tried and tested recipes that you’ll already find here in my recipe index. With spring now upon us, bringing a vibrancy of colour and new life, I’m feeling the creative spirit seep back in… which can only be a good thing for Gather and Graze in the months to come.
Speaking of ‘Gather and Graze’… I was recently asked if I’d give up my Instagram name/handle, by a girl up in Brisbane who has started a catering business using the same name. It appears that a couple of months ago she purchased the business name, along with the .com.au website. Despite this all being completely legal and above board, I still find myself feeling rather miffed (to put it politely) and am kicking myself for being so naive to think that owning the .com website (along with the Twitter and Instagram handles) was enough of a deterrent for anyone else to seriously consider using it. Interestingly enough, confusion has already begun to set in, with a lovely lady contacting me to see if I could possibly cater for a funeral. Surely an original name would have been a logical and more sensible choice? Intrigued to know how others would feel, if this happened to you…
Anyway, enough venting for the moment… and on to sweeter matters at hand. The following recipe was something of an experiment, bringing together some beautiful, Ligurian honey (that a dear friend kindly brought back for me from Kangaroo Island, South Australia) along with some roasted macadamia nuts, that made it home from our trip up to the Sunshine Coast in July. The results far exceeded my expectations… the first batch I unfortunately took too far and was way too dark, but both the second (shown in both photos) and third batches were perfect!
Sending apologies to my friend Suzanne, from A Pug in the Kitchen, for posting this sugar-laden treat. I know that she’s trying (with much success) at the moment to avoid certain foods, so I really feel quite guilty hitting the ‘publish’ button right now. For some far healthier options, please use the link above to stop by and visit her wonderful blog.
Macadamia Nut Honeycomb | Gather and Graze
- 115g (1/2 Cup) Caster Sugar (I used Raw)
- 65g (3 Tablespoons) Honey
- 6g (1 Teaspoon) Bicarbonate of Soda/Baking Soda
- 75g (1/2 Cup) Roasted Macadamia Nuts* (chopped)
Line a 20x20cm (8x8in) baking tin with parchment/baking paper.
Place sugar and honey in a small, deep saucepan. Over medium heat, allow to bubble away, until the mixture is amber in colour. Stir in the chopped macadamia nuts and then add the bicarb soda, stirring quickly to combine. As soon as the mixture has foamed up, pour into the prepared baking tin. Allow to cool for about 1 hour, before cutting into chunks. Store in an airtight container.
NB. This is an extremely hot mixture and could cause severe burns if not handled carefully, so please be sure to take extra special care while cooking and pouring this into the tin. Certainly NOT a recipe for the children to be making!
I used roasted salted Macadamia Nuts, which gave a fabulous sweet/salty flavour. If you prefer to use unsalted nuts, perhaps consider adding a pinch of salt to the mixture to provide balance to the flavour. Other types of chopped nuts would work really well too.