Truffle'd Hot Honey Drizzle

Truffled Hot Honey Drizzle - Sweet first. heat next. truffle last. The kind of finish that makes you look around the table like, who did this?

This is hot honey for people who don’t want novelty — they want flavour that behaves like a habit.

We start with honey from New South Wales, Australia, let chilli bring the slow warmth, and sharpen it with a clean flick of apple cider vinegar. Same sweet–heat–tang backbone that makes hot honey work in the first place.

Then we add the thing that changes the room: a truffle. Not costume-truffle. Not scented-candle truffle. The savoury, earthy note that sits under the sweetness and makes roast veg taste like it’s had a better upbringing.

Use it when food needs a point of view:

• Pepperoni pizza (yes, obviously)
• Baked brie / blue cheese (this is where it becomes unfair)
• Fried chicken, schnitzel, wings (hot honey’s natural habitat)
• Roast pumpkin, carrots, sweet potato (sweet-on-sweet works when it’s got teeth)
• Ham, pork belly, grilled sausages (sticky, glossy, dangerous)
• Charred corn with butter and salt (summer, sorted)

Heat: medium. Texture: drizzle. Best first use: pizza or fried chicken.

It’s a drizzle, not a debate. Put it on the table and watch it disappear.

Bring something different to the table.

Made in small batches in our Central Coast kitchen (NSW, Australia).