Buchu Honeycomb Recipe

A deliciously different decoration with deserts. At Foliage chef Chris Erasmus serves it with a salted peanut butter mousse and caramelia chocolate delice.

Buchu Honeycomb recipe

Serves 20


  • 75g honey
  • 140g liquid glucose
  • 400g castor sugar
  • 75ml water
  • 20g bicarbonate of soda
  • 10g dried buchu powder


  1. Place all the ingredients except the bicarb and buchu in a large pot and cook into a caramel.
  2. Mix the buchu powder and bicarb and stir into the caramel.
  3. Quickly pour the honeycomb onto a silicon mat and leave to cool. Break into shards.

Wine suggestion: Môreson Miss Molly Bubbly

Chef’s Tip: You can substitute the buchu powder with cocoa powder and add a dash of mint oil at the end for a choc-mint honeycomb.

Serve with parfait or ice cream and or wild berries.

Leigh Hermon

A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.

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