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The Magical World of Honey recap

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In light of the Melbourne food and wine festival, on Sunday Left Bank Melbourne in conjunction with Liam Spurrell and Vyvians Honey, hosted an exclusive event showcasing all things honey.

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Liam is the director of Spurrell foraging, and provided all foraging and honey for this spectacular event. After cooking for some of the finest restaurants in Melbourne Liam decided to trade in his chef whites for secateurs and scissors to become a full-time forager. Liam and his team sustainably grow and pick produce on his farm in Warrandyte South as well as sustainably harvesting raw and unrefined honey, his honey and honeycomb is supplied to most of Melbourne’s premier restaurants. With the recent purchase of seven hectares in the Yarra Valley, things are set to expand further for Liam and his team.


You can shop his range of foraging and honey here.

Melbourne put on a marvelous day down at Left Bank Melbourne, with perfect weather to sit on the terrace and appreciate the exquisite three-course menu.

FIRST COURSE:

BLUEFIN TUNA CRUDO
SEA BLIGHT | PUFFED RICE | WATTLE SEA CRISP | HONEY SPEARMINT VINAIGRETTE


SERVED WITH...


'THAI HONEY FIELD'

LEMON GRASS INFUSED MELBOURNE GIN COMPANY DRY GIN | GINGER LIQUEUR | HONEY SYRUP

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SECOND COURSE:

SALT BUSH PRESSED LAMB
BRICK PASTRY WAFER | HONEY COMB LABNEH | WILD HEIRLOOM CARROTS | SOCIETY GARLIC | OLIVE HERB CARAMEL

 

SERVED WITH...


'THE BEES KNEES'

ROSEMARY INFUSED ANTHER CHERRY GIN | DRAMBUIE | CYNAR HONEY SYRUP | SPRING OF ROSEMARY

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THIRD COURSE:

HONEY WALNUT & FIG BAKED CAMEMBERT

CINNAMON MYRTLE BERRY COMPOTE | MOUNTAIN MARIGOLD | PISTACHIO NEST | NOUGAT ICE CREAM

 

SERVED WITH…

 

'SWEET CHEESUS'

BLUE CHEESE WASHED FOUR PILLARS BLOODY SHIRAZ GIN | PENFOLDS GRANDFATHER PORT | NOILLY PRAT DRY VERMOUTH | HONEY SYRUP | TRUFFLE HONEY

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To find out about more events we have at Left Bank Melbourne then visit us here!

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