Seasonal Honey

Our bees gather nectar from seasonal flowers as they bloom, and each flower contributes to the overall flavour of the honey. To honour the flower and the environment in which our bees work to create these delicious honeys we harvest and jar each variety separately. While each year we collect the same honey, each batch is also slightly different based on environmental factors such as temperatures, rainfall, fires in the current year but also in the past years. Each flower is years in the making based on what has occurred in the preceding years to the plant. Honey is truly a gift curated by nature.

Eventually all real honey will crystallise, this means it is real raw honey. If your honey crystallises then you can place the jar in warm water to liquidate. We cream our culinary honey which does reduce the crystallisation of the honey. However it will eventually crystallise.

Culinary honey, like other honeys will last beyond the use by date if stored correctly. Honey was discovered in the Pharoh Tutankhamun’s tomb which was over 2,000 years old, and it was still edible, crazy right! However, honey does change over time which means the levels of sugars and MGO changes over long periods. So best to use within the use by dates.

Store seasonal culinary honey out of direct sunlight at ambient temperature. Do not refrigerate or heat culinary honey.

It is advised that infants under 12 months should not ingest honey. If you have a pollen, honey or bee allergy it is probably best to avoid. Spot test the honey to check it does not give you a reaction, discontinue use if it does.

MGO is the global standard for measuring the antibacterial strength of Manuka honey for both Australian and New Zealand made Manuka honey. The UMF Honey Association in New Zealand use MGO to determine the UMF number assigned.