unique varieties and flavours

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Gourmet Varieties : Description and Suggested Uses

Grey Box (currently not available)

Light amber, premium hone. Smooth subtle flavour,

very sweet and high density. Often used to make

creamed honey.

Suggested uses are all beverages, cooking baking,

yoghut, ice cream, table honey.

 

Molloy Red Box (currently not available)

Light to medium amber, premium honey. Smooth

with a delicate flavour, very sweet and medium to

high density.

Suggested uses are all beverages, cooking baking,

yoghut, ice cream, table honey.

 

Iron Bark (while stock last)

An extra light amber, premium honey. considered by

many as the finest tasting honey of all.

Suggested uses - all beverages, jams, confectionery,

table honey.

 

Red Mahogany (currently not available)

A reddish medium amber honey which only comes in

every few years. Its distinctive flavour and low density

make it one of the most unique varieties.

Suggested uses - salad dressings, cooking, marinades,

stir fries, cold beverages, table honey.

 

Blue Gum (currently not available)

A medium amber honey which is the most sought after

table honey, especially at breakfast. Its mild caramelized

flavour makes it distinctive.

Suggested uses - cold beverages, cooking, table honey.

 

Eucalypt

An amber to medium amber honey with a full falvour,

medium density. More flavour than that offered by box or

iron bark honeys - flavour varis according to flora or season.

Suggested uses - cold beverages, cooking, baking, marinades,

table honey.

 

Rainforest

A medium to dark amber honey which captures the

diversity of rainforest flora. Strong or bold flavour,

which varies according to flora or season.

Suggested uses - cooking, marinades, table honey.

 

Macadamia (discontinued)

A medium amber honey. Resembles the nut flavour,

with medium density.

Suggested uses - cooking, marinades, table honey.

 

Note: Due to seasonal factors, some varieties may not be available at certain times.

Last updated on 01 September 2014

Last Updated on Wednesday, 03 September 2014 11:26