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Miellerie honey hails from the Tasmania wilderness where Frenchman, Yves Ginat, marries the french technique of soft setting honey with the extraordinary flower nectars of Tasmania.
Miellerie honey is unprocessed and unheated, thus maintaining the honey's optimum natural aroma, health qualities, and characteristic crystals. Each of the honeys in the Miellerie range are soft set, with a smooth, velvety texture that melts literally in your mouth (or on your sourdough crumpet)!
As an apiarist, Yves nurtures his bee community using organic and biodynamic beekeeping practices to maintain health and harmony from the hive to the jar. Essential to the integrity of Miellerie is their trade practice of cold extraction of the honey from the comb to harness the vitality, aroma, flavour, colour and texture of the exquisite nectars from the pristine Tasmanian forests.
If you love the caramel created when you boil a can of Condensed Milk, you'll go wild for Blue Gum honey. It's nature's version of caramel.
Leatherwood honey is quite simply an absolute taste sensation. A leatherwood tree has to be over 80 years old before it yields any blossoms and quite frankly you can taste that ancient wisdom in the honey. I tell our customers that visit Queen B that Leatherwood honey is "like being punched in the mouth with a bunch of flowers"... it is incredibly aromatic and floral and will be like nothing else you've ever tasted. Leatherwood honey is amazing to use where it's floral nature can be hero'ed... like dressings, savoury marinades or cakes/biscuits with only a few ingredients.
From late October to early January Lake Pedder yields the bees their favourite wild flower nectars (Banksia, Tea Tree, Button grass, Melaleuca, Peppermint) from the heart of Tasmania’s world heritage listed forests. If you love strong flavoured and manuka honey's, you'll love Lake Pedder's Nectar.