Journal
Field notes from the hive.
Short reads on raw honey, the bush around our farm, and how we think about putting it on the table.
N° 01 · At the Table
How to eat raw honeycomb — five ways we serve it at home
Yes, you eat the wax. A short guide to raw honeycomb: ricotta toast, a cheese board, porridge, a cocktail garnish, and straight off the knife.
N° 02 · At the Table
How to glaze a ham with raw honey
A four-ingredient glaze, a low oven and a basting brush. The Christmas ham we make every year, and the one rule that stops the honey burning.
N° 03 · Honey 101
Raw vs Creamed Honey — what's actually the difference?
Same honey, two textures. A plain-English guide to what raw means, what creaming really is, and which one belongs on your toast.
N° 04 · From the Farm
What makes Hunter Valley honey different?
Eucalypt, blackwattle and tea-tree growing side by side — why the bush behind our farm tastes nothing like a supermarket jar.
N° 05 · At the Table
How to serve honeycomb on a cheese board
Comb, cheese, a knife and not much else. The four pairings we keep coming back to — and the one mistake most people make.
N° 06 · From the Farm
A year in the apiary — what the bees do, month by month
Spring build-up, summer harvest, autumn wind-down, winter cluster. A quiet calendar from the hives behind our shed.
N° 07 · Honey 101
Why your jar has gone cloudy (and why that's good news)
Crystallised honey isn't spoiled honey. A short explainer on what's happening in the jar and the ten-minute fix.