Australian Country

HIGH COUNTRY SUPERLATIVES

Patience, they say, is a virtue. Certainly it is when it comes to making crumpets. As Beechworth Honey’s CEO Sara Quon explains, the secret to cooking a great crumpet is low and slow. If you want those amazing little tunnels to soak up the gooey, buttery, honey-laden deliciousness that elevates a crumpet into a culinary masterpiece, you can’t rush it. You need the little air bubbles to work their way up through the batter until eventually they pop. It takes a good four to five minutes for that to happen. Anything less and you’ll just have a ring of batter that’s burnt on one side and gloopy in the middle.

Sara takes the time to impart this homespun wisdom at the Bee School, an education centre and cooking school at Beechworth Honey HQ in a former bank building in the centre of the remarkably well-preserved goldrush town. As well as providing visitors with a venue for learning about the inner workings of a hive and the importance of pollinators to the future of agriculture and bio-security, the Bee School is home to the Lost Arts series of cooking and craft classes, where you can learn everything

You're reading a preview, sign up to read more.

More from Australian Country

Australian Country6 min read
Seeking Simplicity
The tranquillity of a leisurely lunch on the verandah with media academic Rachael Wallis and her journalist husband, Bruce Woolley, is broken by the sound of a siren. It soon morphs into a fire truck that races up the dirt road beside our hosts’ prop
Australian Country4 min read
From The Ground Up
From a disaster igniting entrepreneurial inspiration to breathing new life into family heirlooms, there’s a lot of passion, creativity and talent within the four walls of Lisa Rickert’s beautiful abode. As the CEO and creative director of the family-
Australian Country1 min read
For Our Next Issue ...
We again embrace the wonderful diversity of the Australian countryside with stories from all over. We visit the Quinn family on Ilfradale, their sheep station in the lower Flinders Ranges of South Australia, and debut author Meg Bignell at home on he