Autumn Honey Brunch

Published Categorized as Food

Who can resist something called an Autumn Honey Brunch? As soon as I heard about the brunch, hosted by Swan Valley Slow Food and The House of Honey, I knew we had to book tickets.

We were served Patritti sparkling apple juice and crostini topped with ricotta, honey and pistachios upon entering, and found our seats next to a nice couple who chatted to us about food, travel, renovations and blogging. The brunch was served buffet-style, with all the usual suspects, plus the most flavoursome poached pears and roast apples I’ve had – and of course. The final course was adorable little pancakes with honey ice-cream, drizzled with honey. I am not ashamed to say that I went back for seconds; I have no regrets.

Although I’ve read about the food, we had a talk by a researcher at the Centre for Integrative Bee Research, about the importance of bees (did you know that they pollinate all of our fruit and vegetables?) and the threats of the modern world that they now face. It definitely gave me far more respect for the humble bee, and a bit more appreciation for why I couldn’t bring back any honey from Tasmania!

One thing I noticed about this event – it felt like a volunteer-run event, in the best possible way. It wasn’t about selling products, live tweeting, delicately arranged tiny portions on large dishes, fancy tableware or celebrity chefs. It was all about the wonderful food, sharing the food with other people on the shared table, and learning a bit more about where the food came from. I hope this isn’t coming off as negative towards either kind of event – I do enjoy both – but I found this interesting and refreshing. I’ll be on the look out for more local Slow Food events coming up.


1 comment

  1. I haven’t been to the House of Honey as yet, but I keep reading about it… you’ve now inspired me to get myself there quick smart! Slow food is definitely catching on like wildfire (how’s that for a contradiction?!) and I’m loving it. This brunch sounds lovely. I totally agree that getting ‘back to the source’, meeting hands-on producers at local events is the best way to learn and be inspired xx

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