Luca Nougat

Their family ran a honey shop in Tasmania - the kind of place people stopped for leatherwood honey and stuck around for the ice cream.

They made the ice cream the old-fashioned way: cream, yolks, honey... perfection.

But the egg whites? Useless.
Every day, buckets of them. And every day, down the drain they went.
They knew it was wasteful. We just didn’t have a better idea.

Then came a family holiday in France.
A wrong turn took us to Montélimar - nougat capital of the world - where nougat was piled high in every shop window.

That was the spark.

Honey + Egg Whites = Nougat.

Suddenly, those throw aways weren’t waste - they were potential.

Back home, Dad hit the kitchen.
Whisks spun. Sugar bubbled. Nuts roasted.
There were flops. There were meltdowns.
But eventually... he cracked it.

Dad’s hung up his apron now, and the honey shop’s changed hands.

But the nougat? That part of the story lives on. Handmade, and still in the family.