The next time you lick the spoon after drizzling honey on your warm buttered crumpets, take a moment to appreciate that golden wonder. Is it a gentle caramel dollop, or a strong dark coastal honey? Is it a raw honey, made by happy, healthy bees dipping into a particular flower? Or maybe you’ve tapped into one of Australia’s growing honey trends, macadamia honey (we’ll come back to that in a minute). 

Now, that’s probably about as far as most of us will get, before ditching the spoon and diving into our warm, honey-drizzled brekkie. But dedicated honey lovers are taking things one step further. Imagine spending four days in “honey school” in Bologna in Italy, learning how to taste and describe honey.