WHAT IS IT: Mike Kurtz struck liquid gold when he launched Mike’s Hot Honey in the US in 2010. He first discovered the quirky combo in Brazil, before heading back to Brooklyn to bottle his own. He began drizzling his hot honey on pizzas where he worked, and before long, customers were clamouring to take the product home. Ten years on, the trend has seeped to our shores, with many local producers now crafting their own.

BUT WHY: It’s the balance of flavours that make hot honey such a hit. The chillies prevent the honey from being overly sweet, while honey gently softens the intense chilli sting. The result is a moreish sauce that tastes good on just about anything. Fried chicken and pizza are popular places to start, but don’t stop there. Add a drop to hard or soft cheese, cured meats, ice cream, bacon and more.

TRY IT: THIRSTY TIGER, ADELAIDE
Hot honey flows through the menu here, from fried chicken tenders drenched in a hot honey glaze to grilled broccolini topped with a fiery hot honey-whipped feta. It’s even on the smashed avo toast.

FABBRICA PASTA BAR, SYDNEY
Dial up the heat at Fabbrica Pasta Bar, which exclusively uses Quinby’s Chilli Honey, a local version made from Australian wildflower honey infused with habanero chillies. Try it on the house focaccia, or slathered over ricotta-stuffed zucchini flowers.

DEEP END PIZZA, MELBOURNE
There’s something about pepperoni pizza and hot honey that just works. Here, a Detroit-style deep dish pizza forms the base for mozzarella, ‘nduja, pepperoni and a sweet squirt of hot honey sauce.

BESK, PERTH
Hot honey and cheese? Yes, please. Golden fried pumpkin and scamorza croquettes get the hot honey treatment at Besk. It works particularly well with salty cheeses like scamorza, mozzarella, haloumi, chevre and feta.

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