Nougat made on site at a family property in Cowaramup, in 180g bars across dozens of flavours, with a kitchen visitors can watch at work.
On Tom Cullity Drive in Cowaramup there is a window, and behind it a kitchen where nougat is made. Visitors can stand and watch the work being done, and are offered complimentary nougat tastings while they are there. It is an open way to sell confectionery: see it made, taste it, then choose.
The nougat kitchen and its tasting area arrived in 2012, as an extension to a building the Bettenay family already ran on the property. The family's history here is longer. They began searching the Margaret River area for land in 1989, and two of them brought unusually useful backgrounds to the search. Eric Bettenay had worked for the CSIRO mapping soils across Western Australia. Greg Bettenay held an Honours degree in Horticulture. Between a soil scientist and a horticulturist, the site was chosen with some care, and it was first planted that same year. The property is a vineyard, and the family trades under the retail name Bettenays Margaret River. This guide covers the nougat only.
The nougat is made on site and sold mainly as 180 gram bars, across dozens of flavours. Some are the classics any nougat maker would be judged on, such as honey and toasted almond, or French vanilla bean. Others go further afield: lavender and almond, chai latte and vanilla almond, rosewater and pistachio, cranberry and pistachio, salted caramel. For anyone who cannot settle on one, or who is choosing for somebody else, there is a smaller 90 gram mixed box with several flavours in a single pack.
The maker's site has the full flavour list, which changes. Check it before visiting Cowaramup as well.