Inside the 2026 leatherwood bloom
A rainy spring meant a slower flow — but the depth of flavour we've waited for.
Notes from the hive
7 ways to use leatherwood honey beyond toast
Glazes, dressings, cocktails — the leatherwood's smoky depth shines anywhere.
Why your raw honey crystallised — and why that’s good
A short guide to the glucose, the temperature, and the science of crystals.
Meeting the bees at Arthur River
A morning walk through the apiary at the edge of the rainforest, with our third-generation keeper.
Hot honey, roast carrots, and a Sunday lunch
Smoked chilli, raw leatherwood, and carrots that finally earn their place at the table.
Building a cheese board around raw comb honey
Hard cheese, soft cheese, blue cheese — what to pair with a piece of cells.
Honey-poached pears for a winter Sunday
Pears, manuka, vanilla, and a long, slow heat. Patience does the rest.
Reading honey through a microscope
Pollen grains tell you where a hive worked. Here is what we found in this season's leatherwood.
What actually makes Tasmanian honey different
Isolation, climate, and the strangest temperate rainforest in the southern hemisphere.
How we test every batch for purity
The seven things our labs check before a jar gets a label.