• Olive oil, sobrassada and honey on toast (Rochelle Eagle)Source: Rochelle Eagle
Oh honey! While there's zero judgement in wanting to eat it in plain spoonful's, honey may just be the next best condiment to bring your recipe to new sticky and sweet heights. These hefty honey flavour combos prove it's more than just the drizzle on your French toast.
28 Jul 2021 - 5:17 PM  UPDATED 4 Nov 2021 - 10:43 AM

--- The Cook Up with Adam Liaw airs weeknights on SBS Food at 7.00pm and 10.00pm, or stream it free on SBS On Demand. ---

Chilli honey baked chicken

On The Cook Up, Adam Liaw makes his chilli honey baked chicken - a simple weeknight dinner with a classic sweet and heat flavour combination. 

Fried pecorino with honey and summer herbs

Did you know you can fry pecorino? It makes the perfect crispy entrée and shares similarities to saganaki being a hard cheese made from sheep's milk.

Loukoumades with honey and cinnamon syrup

Anna Polyviou used to go to Greek church festivals just to watch the old ladies making these doughnuts like machines. "I was always excited to watch and even more to eat them too. Traditionally they are done and served with walnuts, but I wanted to bring an Anna mini twist." Here with crunchy popcorn.


Peanut butter and honey brownies

These brownies are incredible: the perfect pick-me-up or treat for someone you love. Cook a lot - everyone will want some.

Olive oil, sobrassada and honey on toast

These simple and contrasting Spanish island flavours – local sweet, floral honey and the intensely strong-flavoured sobrassada – is an exquisite combination unique to the Balearics.

Olive oil, sobrassada and honey on toast

Honey and cheese fritters (seadas)

These light, golden fritters are a little bit sweet and a little bit savoury. 

Chargrilled watermelon with toasted coconut and wild honey

You'd be surprised how many fruits get better with a little grilling. These skewers make plain old watermelon a dessert-worthy dish.

Chargrilled watermelon.

Milk chocolate honey truffles

If there were ever a food product that required high security, these truffles are it! Although the recipe yields forty truffles, don’t be surprised if they don’t last beyond one sitting. Truffles make excellent gifts too – if you can bear to part with them!

Haloumi wrapped in kataifi with honey and lemon dressing

As if haloumi wasn't amazing on its own, we wrap it in stringy pastry, deep-fry it, then slather on a divine honey, pine nut and lemon dressing.

Tarte Bourdaloue

A classic French tart of pears and almond cream, Guillaume adds his own touch by finishing the tart with a glazing of honey.

Honey, ricotta and citrus medley

Stefano travels to Hattah-Kulkyne National Park in the Mallee district to see local beekeeper Roger Moser and makes this dish using honey from his bees.

Honeycomb candy (ppopgi)

Ppopgi are made with a shape stamped into the middle and the goal is to eat around the outline – if you can nibble the honeycomb or scratch it with a needle into the shape without it cracking, you can treat yourself to another one!

Daria's Russian honey cake
“Every household, every mum has their own recipe. A lot of people use dried fruit or walnuts. You can play around with it as much as you want.”
Honey chicken

Honey chicken was one of my favourite restaurant dishes growing up. This version uses Kangaroo Island's unique Ligurian honey but you can easily substitute your own preferred honey instead.