Australian Honey

Honey Tips

David — Tue, 09 Aug 2011 05:07:19 +0000

When measuring, dip the spoon in hot water first so the honey slides off easily.
Use light coloured honey for light coloured cakes, biscuits and stewed fruits.
Use a darker honey for stronger flavour in gingerbread, chocolates etc.
Cakes and biscuits made with honey keep longer as honey absorbs and retains moisture.
Honey helps baked foods stay soft and can improve the texture and flavour.
Use the same measure when substituting honey for sugar but reduce liquid content by a ¼.
Always keep the lid on your honey and in a dry place – but not in the fridge.

If your Honey has candied / crystallised, either:

Place it in a black bag in direct sun light (the black bag protects the honey from harmful UV rays that would other wise harm your honey).
Or Stand the container of honey in a sink of very warm water.

With either of these methods, periodical stirring of the honey is recommended to return the honey to its natural fluid state.

Please don’t microwave your honey, as this will destroy all the natural goodness of your honey.

Benefits of Honey

David — Tue, 09 Aug 2011 04:45:06 +0000

The benefits of honey go beyond its great taste. Honey is a natural source of carbohydrates which provide strength and energy to our bodies, it is known for its effectiveness in instantly boosting the performance and endurance while reducing muscle fatigue in athletes. The glucose in honey is absorbed by the body quickly, giving an immediate energy boost, while the fructose is absorbed more slowly providing sustained energy. Honey has also been found to keep levels of blood sugar fairly constant compared to other types of sugar. All types of honey have some anti-bacterial properties, due primarily to a natural Hydrogen Peroxide value. During the process of honeymaking, an enzyme called glucose oxidase is added by the bees to the nectar gathered from flowers. When honey comes into contact with moisture in the body, this enzyme releases the natural hydrogen peroxide at sufficient levels that will kill certain bacteria, without harming the body tissue. The Total Activity Rating of Active Honey denotes the strength of the antibacterial potency of the honey, measured by the standard (phenol) bacteria-killing scale, as developed by Dr. Nolan at the Waikato Honey Research Unit, located at the University of Waikato.

Wandoo

admin — Sun, 07 Aug 2011 12:09:46 +0000

Wandoo honey is light in colour and delivers an irresistably tasty butterscotch flavour. These days the trees are scarce and wandoo forests are preserved for recreation and watershed protection making this honey a precious commodity.

Red Gum

admin — Sun, 07 Aug 2011 12:08:03 +0000

Redgum (Marri) trees are widespread in the Australian bushland and generally flower each year, usually from February to March producing a light coloured honey with sweet perfumed tones.

York Gum

admin — Sun, 07 Aug 2011 12:03:57 +0000

Delicious as a creamy spread on sandwiches and great for baking too! Our York Gum honey is all natural with nothing added or removed.

Great tasting healthy goodness and its rich creamy consistency make this honey a firm favourite with families.

Jarrah

admin — Sun, 07 Aug 2011 11:59:34 +0000

Jarrah – Total Activity Rating TA20.

A very low glucose level makes our Jarrah honey an ideal substitute for sugar and it’s high fructose level means that it is very slow to crystallise.

As a table honey, the rich amber colour and caramel consistency deliver a unique full bodied syrupy flavour.

Black Butt

admin — Sun, 07 Aug 2011 11:56:53 +0000

Black Butt – Total Activity Rating TA25.

Black Butt trees grow in moist soil usually near rivers and creeks in the Jarrah forests. Like many Eucalyptus trees, Blackbutt is becoming rare both due to logging and unpredictable flowering.

The honey is dark in colour, similar to Jarrah – it stays liquid for a long time.