My name’s Remmo. I’m the nougat maker at Luca Nougat — but more importantly, I’m the guy who knows where this whole thing started: right up in northern Tasmania, where my mum, dad, sister, and I ran a honey shop.

It was the kind of place people stopped for a jar of leatherwood honey and stayed for the ice cream. We made it the old-fashioned way — cream, yolks, honey — simple, rich, and full of Tasmanian character.

But there was one problem: the egg whites.
Every day, buckets of them. Down the drain they went. We knew it was wasteful — we just didn’t know what else to do.

Then came a family holiday in France.

Somewhere along a winding road — a little lost, definitely hungry, and stuck behind a tractor — we rolled into Montélimar, the nougat capital of the world. Nougat was everywhere — stacked in windows, piled on tables, free samples flying like confetti.

And then it clicked.
Honey + Egg Whites = Nougat.

When we got home, Dad hit the kitchen.

Whisks spun. Sugar bubbled. Nuts roasted. He made batch after batch, tweaking and testing, sometimes celebrating, sometimes threatening to throw the whole thing out the window.

But in the end, he nailed it.

Nougat so smooth, so light, so perfectly honeyed it became its own little legend.

At the shop, my sister helped bring it all to life. Fanny had a way with people — wrapping nougat, serving customers, and filling the place with warmth and laughter. I spent more time near the mixing bowls, learning how Dad turned simple ingredients into something extraordinary.

Over time, the shop grew, and so did we.

Dad’s hung up his apron now, and the honey shop has changed hands — but the nougat? That part of the story lives on.

Today, my sister and I carry it forward together. Still by hand. Still with care. Still in awe of how far a few egg whites can take you.

At Luca Nougat, we believe good things are meant to be made with care — and with gratitude.

Every batch starts with what we’ve been given: honey from our island, nuts from the earth, eggs from the farm, and the quiet conviction that good work, done honestly, honours the One who gave us the gift to make it.

No shortcuts. No mass production. Just craft, patience, and the kind of care that turns simple things into something good.

Because even a simple egg white — once thought of as waste — can become something beautiful when purpose is found.