Last weekend we had our second Secret Suppers event, ‘The Secret Life of Bees’, celebrating the incredible contributions of the humble bee to both our larders and the global ecosystem.
It was rather daunting following up on the success of our first dinner and living up to the kind praise we’d received but after a lot of hard work, creativity ping-pong and the support of some very special people, I’m delighted to say that Secret Suppers: Episode II was a hit!
We held the event at Taste Budds Cooking Studio in Highgate, where guests dined on five courses inspired by different aspects of the bee’s life, including dishes featuring local raw honey.
A huge, HUGE thank you goes to Blaine and Tristan Campbell from Honey, I’m Home produce, a Perth bee-keeping couple who enlightened our guests (and us) with information on local honey production and why bees are essential for the survival of humans and the entire planet.
Native bees are vital to our environment due to the specialized pollination requirements of unique Australian flora and can be attracted to your garden by planting native species.
We have some very pretty bees in Western Australia, such as the Blue Banded Bee and the Teddy Bear Bee (seriously, check out this link for the most adorable bees you’ve ever seen in your life!).
Blaine and Tristan now run over 50 hives in and around Perth in both rural and urban locations, including the first rooftop hives in Perth’s CBD.
They offer a range of raw honey and handmade honey products, which are available directly to public at their shop in Maylands, at farmers markets around Perth and online.
I urge you to head over to their website and take a look at the B-Log articles, which provide fascinating facts on Australia’s native bee species and the steps every single person can take to ensure the survival of these amazing little creatures.
the secret life of bees | menu
pulled pork loukoumades with cinnamon and raw honey
‘an ode to smoking the hive’ | smoky babaganoush, smoked paprika and fire-roasted vegetable salad
butter poached chicken on celeriac purée with crispy fried potatoes, hazelnuts, kale and honey balsamic reduction
grilled haloumi with peppered wild figs
‘in bloom’ | rosewater meringues with rhubarb curd, blackberries, pistachios and floral touches