How we make our nougat
Every bar of Luca Nougat begins with a simple idea: great nougat should taste of honey.
We make our nougat in Northern Tasmania using traditional methods, combining real honey, whipped egg whites and carefully selected nuts to create the soft texture and rich flavour that have made nougat a favourite for generations.
While many modern confectionery products rely heavily on syrups and artificial flavourings, we believe the best ingredients speak for themselves. That’s why honey remains at the heart of everything we make.
From the first batch to the last, our aim is simple — to create nougat that is generous, authentic and made to be shared.
BEHIND THE SCENES
From beehive to nougat, by hand.
TASMANIAN HONEY
Our Nougat Starts with Real Tasmanian Honey
What separates good nougat from the rest isn't a fancy ingredient list — it's how much real honey is actually in it. Ours is drawn from hives kept across Tasmania, leatherwood among them, and we use it generously. That honey content is what gives proper nougat its flavour and chew.
WHIPPING
Whipped into Something Else Entirely
Honey, egg whites and heat all combine together. What happens next is part science and part family secret - the bit of the process we keep close to our chest.
But what comes out is a warm, thick, soft and pillowy nougat that is distinctly Luca.
SETTING
Rolled out and left to set
Once honey, egg white and slow roasted nuts come together, the warm nougat is pressed into lined wooden trays by hand. It rests and firms up here, developing the soft, chewy texture that holds every bite together.
SLICING
Sliced to size
Once set, each slab is cut into neat bars and bite-sized pieces, nuts showing proudly through every slice, but it's where a slab of nougat finally starts looking like the pack you know.
PACKING
Wrapped and packed by hand
Every piece is individually wrapped and packed on-sire in Tasmania, checked by hand before it goes into the box or bag. Small batches means nothing gets rushed - including the last look before it reaches you.
What makes Luca Nougat different?
Real Tasmanian Honey
Honey isn’t just a flavouring in our nougat — it’s one of the defining ingredients. It contributes sweetness, aroma and the smooth texture that makes traditional nougat so distinctive.
Small Batch Production
We make our nougat in small batches, allowing us to focus on quality and consistency rather than volume.
Generous Ingredients
Whether it’s roasted almonds, pistachios, hazelnuts or fruit, we believe the best nougat should be filled with the ingredients that make each flavour unique.
Family Heritage
Our family’s connection with honey stretches back many years. That experience shaped the way we think about flavour, ingredients and craftsmanship, and continues to influence every batch we make today.
HOW WE STARTED
It began with too many egg whites.
Our family ran a honey shop in Tasmania — people came for leatherwood honey, and stayed for the ice cream we made the old-fashioned way. Cream, yolks, honey. But the leftover egg whites? Buckets of them, down the drain, every single day.
Then a wrong turn on a French holiday landed us in Montélimar, nougat capital of the world. Honey + egg whites = nougat. Dad hit the kitchen. There were flops. There were meltdowns. Eventually, he cracked it — and that part of the story still lives on today, handmade, in the family.
