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In this interview, we visit Westbury in Tasmania's Meander Valley to speak with Remmo Beerepoot, founder of Luca Nougat. This small artisan business produces handmade nougat using Tasmanian ingredients and a recipe refined through years of family tradition and international training.

Remmo shares the origins of Luca Nougat, beginning with his family's former business, Melita Honey Farm, and a surplus of egg whites that led to an unexpected solution. A family trip to France sparked the idea, and further training in Italy helped shape the product now being sold across Tasmania.

We discuss the challenges of small-scale food production, the importance of working with local ingredients, and why Westbury offers the ideal setting for balancing craft, lifestyle and business.

Part of Tasmania’s renowned Tasting Trail and neighbouring Launceston, a UNESCO City of Gastronomy, Luca Nougat is a thoughtful addition to the region’s food landscape.