We’re all abuzz with the news that we have a new honey stallholder at Market. Martin’s Honey started at the Market late last month and is a sweet addition for all our lovers of fresh honey and honey products. Just to confuse things, Martin’s is actually owned by Kevin who has been a beekeeper in the Central West of NSW for many years, attending several different markets around NSW. Unfortunately, his hives have been affected by the state’s severe drought forcing Kevin to move his bees to the South Coast for a better climate. Now that the bees are in their new home, Kevin has honey harvested from Cabbage Tree Creek just near Nelligen on the coast and will be at Market with honey – both pure and raw – honeycomb and beeswax products. Get your fresh honey and honey products from Kevin at Martin’s Honey on your next visit.
All posts tagged Honey
Want to put a face to the business where you get your produce at the Market each week? Or a name to the face of the guy who sells you your fruit and veg? Or simply find out a little more about your food and where it comes from? Then check out our ‘meet the stallholder’ video series on our Market YouTube channel.
This month – meet Mitch and Carmen from Honey Delight and Canberra Urban Honey. Honey Delight is a boutique brand that celebrates four generations of beekeepers, which is based in Inveral, New South Wales. Mitch and Carmen have over 40 hives in Canberra, and 3000 hives in the region. Mitch says Canberra Urban Honey does things a little bit differently – there’s a strong focus on sustainability with hives in backyards around Canberra to increase bees and pollination within the city.
Make sure to pop by and say hi to these two extraordinarily passionate beekeepers, and pick up some of their popular stringybark or yellow box flavours of honey next time you visit the Market.
Find out more about our Market stallholders in our stallholder video series here.
While we’ve got our sights set on winter’s delicious and wholesome foods, we’re thinking about other goodness that keeps us going as the months get colder. Honey is a sweet tooth’s dream, but did you know that it’s good for lots of other reasons too – it’s known to be a wonder food, with lots of health benefits.
Honey features many antibacterial healing properties for wounds and burns by acting as a disinfectant when applied externally. Its antibacterial powers also make it perfect for mixing into a hot lemon drink for when you’re feeling under the weather (it also makes the lemon a little more bearable!).
Honey is also good for much needed energy boosts – you can’t go wrong with a little bit of extra natural sugar! And did you know it can also make your memory better? That’s right – studies have shown that eating a spoonful of honey each day can help boost short-term memory.
With World Bee Day just around the corner, now is one of the best times of the year to support the local bee community. Canberra Urban Honey, Win’s Creek Meadery and Melissa’s Pure Fresh Honey are some of the Market stalls where you can get your hands on the sweet golden liquid.
Happy days are ahead as honey brightens up our month!
Bees, glorious bees. They’re tiny, adorable, and make the world a better place. They also produce delicious honey that’s sold at the Market each Saturday.
World Bee Day is coming up on Sunday 20 May and it’s sure to be a hive of activity, with CRFM stallholders Canberra Urban Honey, Win’s Creek Meadery, Melissa’s Pure Fresh Honey. and Cyprus Valley gearing up to celebrate the day.
World Bee Day was declared by the UN late last year, aiming to raise awareness around the importance of bees and encourage protection efforts. In Australia, many of the celebrations are happening right here in the Capital. Slovenian, Swedish and Swiss embassies (all of which are home to local hives!) will be holding events throughout the day, including Honey Jarring with Canberra Urban Honey plus lots of other activities to keep everyone buzzy.
For a full program on World Bee Day in the Capital and to register your interest, visit World Bee Day Australia on Facebook.
Roasted Stone Fruit
- 2 peaches
- 2 nectarines
- 2 plums
- 2 sprigs fresh rosemary
- 2 to 3 tablespoons honey (depending on sweetness of fruit)
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lime juice
- Mascarpone cheese
Preheat oven to 180°C.
Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit.
Toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons Honey (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice.
Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.
Serve fruit warm with a dollop of mascarpone cheese.
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Crumpets with Honey & Sheeps’ Milk Cheese
Recipe by Ivonne Nathan of forchefs
- 450 gm (3 cups) plain flour
- 350 ml milk, warmed
- 5 gm (1¾ tsp) dried yeast
- For brushing: vegetable oil
- 1 tsp baking powder
- Pinch salt
- Honey, to serve
- Sheep’s’ milk or ricotta cheese
- Whisk flour, milk, yeast and 350ml lukewarm water in a bowl to form a smooth batter.
- Cover with plastic wrap and set aside in a warm place until bubbles form on surface (2-4 hours).
- Heat a large frying pan over medium-high heat and brush with oil.
- Lightly grease 7cm crumpet rings with oil.
- Whisk baking powder and a pinch of fine sea salt into batter. Place a ring in the frying pan and ladle batter into the ring to make a test crumpet.
- The batter should stay in ring and bubbles should begin to appear within 2 minutes; if batter doesn’t stay in ring, whisk in a little more flour; if bubbles don’t appear, whisk in a little more water.
- Cook crumpets, in batches, until bubbles form on surface, then flip and cook until just set and golden.
- Place crumpets on a tray and cover loosely with foil while remainder are cooked. Serve crumpets warm with honey and cheese.
Recipe by Michaela Uren of For Chefs
- 8 ripe figs
- Knob of butter
- 4 tbs clear honey
- Handful of shelled pistachio nuts
- 1 tsp ground cinnamon
- Mascarpone or Greek Yoghurt, to serve
– Heat grill to medium high.
– Cut a deep cross in the top of each fig then ease the top apart.
– Sit the figs in a baking dish and drop a small piece of the butter into the centre of
– Drizzle the honey over the figs, then sprinkle with the nuts and cinnamon.
– Grill for 5 minutes until figs are softened and the honey and butter make a sticky
sauce in the bottom of the dish.
– Serve warm, with dollops of Greek yoghurt or Mascarpone.
One of our sweetest favourites, Honey Delight, has recently moved sites to a new larger corner site at the market where you can find them and their delicious honeys each week. The move to the corner site has come about so that they have more space to promote the Canberra Urban Honey Project. As a direct result of customer enquiry and feedback at the market about beekeeping, Carmen and the Honey Delight team have developed the project which helps to educate people about bees in their environment, how to be bee friendly and make our city more sustainable. The project was the first agricultural related project in Australia to raise funds through Pozible crowd funding, and late last year they introduced the first rooftop bee site at Hotel Realm – a micro apiary of 4-5 hives. This aims to help Canberra be more sustainable as there are not enough bees in the city to pollinate backyard fruit and vegetables. Keep an eye out for the new Honey Delight stall where they’ll display information about the Canberra Urban Honey project, and are happy to chat about possible sites and how they best work. And of course you can buy their yummy varieties of honey including the new Paperbark honey, as well as the popular three packs of fresh honeycomb.
Recipe by Katherine Brown of Debacle
- 4 (230g each) fresh corn cobs, husks attached
- 75g butter, softened
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh flat leaf parsley
- 1/2 teaspoon dried chilli flakes
– Preheat a barbecue chargrill on medium-high heat. Gently peel husks back from corn without removing husks. Remove silk from corn cobs. Gently pull husks back over corn. Place corn in a large bowl. Cover with water. Set aside for 10 minutes.
– Meanwhile, combine butter, honey, parsley and chilli in a bowl. Season with salt and pepper. Stir to combine.
– Pat corn dry with paper towel. Barbecue, turning for 15 to 17 minutes or until charred and cooked through. Set aside to cool for 2 minutes. Peel back husks. Brush corn with butter mixture. Serve