Leatherwood (Eucryphia lucida) is a species of tree endemic to Tasmania where this honey is produced. The dark amber honey has a distinctive aromatic flavour of spice with a floral afternote. I combined my organic leatherwood honey with vanilla in this honeycomb.
Prepare a lined baking tray and have 3 teaspoons of sifted bi-carb soda at the ready. In a reasonably large saucepan heat 1¼ cups of sugar, ½ a cup of honey, 1 teaspoon of pure vanilla extract and a pinch of salt, stirring often with a silicone spatula, until it reaches 150ºC (302ºF). Remove from the heat and quickly stir in the bi-carb soda. Transfer immediately to the lined baking tray and allow to rise. When cool, break into pieces and store in an airtight container. I drizzled one side of my honeycomb with some tempered dark chocolate. If you want to give tempering a try, I recommend following one of the methods published on Serious Eats.
michelle picker cooks 