This week, Bite's recipes are drawn from the foods and cultures that surround us in New Zealand.
For his recipes, Geoff Scott has harvested honey from the bees in his backyard and it is Airborne Honey Week on 16 March so perfect timing for him to share his fantastically good honey and walnut bread that is a staple on the menu at Vinnies, served with cheese. He recommends using one of New Zealand's single variety floral honeys for this honey crème brulee and some pohutukawa, white clover or vipers bugloss for this honey parfait.
![Honey and walnut bread, honey brulee and honey parfait. Photos / Bite magazine](https://www.nzherald.co.nz/resizer/v2/JEQUH6NYV3FBOH4UGBUBNOC6WM.jpg?auth=6495584d8e8fc69a12f484562df8f012907238f650cd59b5f53d35fef0f13f55&width=16&height=10&quality=70&smart=true)
Warren is using the barbecue to cook finger food for a late summer party and also using it to smoke his freshly caught fish, which is a very smart idea that makes smoking easy - we should all be doing it.