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Food & Drink

3 Recipes Using South Australian Buzz Honey

Honey & Lime Scorched Grapes With Crispy Fried Haloumi

Serves 4

1 tbsp olive oil
2 cups seedless red grapes, picked from stems
1⁄4 cup Buzz Honey – Mallee
Juice and zest of 1 lime
400g haloumi, sliced into batons 2cm wide
1⁄2 cup plain flour
Olive oil, for frying

To serve:
2 limes, cut into wedges handful mint leaves

Buzz Honey

Heat the olive oil in a fry pan, add the grapes and allow to blister and brown a little.
Add the honey, lime juice and zest and stir until all grapes are covered. Reduce until sticky.
Remove from the heat, and set aside until ready to serve.
Place the flour in a zip-lock bag with the haloumi sticks and toss to coat.
Heat the olive oil in a non-stick pan and gently place the floured haloumi into the pan and cook until golden. Turn and repeat for both sides.
Place the haloumi onto a serving plate and scatter with scorched grapes and sauce (grapes will naturally create a sticky sauce mixture in the pan – use it all!).
Garnish with lime wedges on the side and scatter with mint leaves.
For an extra sweet little touch, serve with a wedge of Buzz Honey honeycomb – yum!

Honey & Orange Madeleines

Makes 15

90g unsalted butter
1 tbsp Buzz Honey – Orange Blossom
2 eggs
75g sugar
1 tsp pure vanilla extract
90g plain flour
1 tsp baking powder

To serve:
1⁄4 cup buzz honey orange blossom honey
Zest of 1 orange
1/3 cup icing sugar

Buzz Honey

Melt butter and honey over low heat. Allow to cool.
Place the eggs, sugar and vanilla extract into a large bowl and beat until creamy. Gradually add flour and baking powder. Mix to combine.
Gently stir through the cooled butter and honey mixture. Allow the batter to rest for half an hour before baking.
Pre heat your oven to 180°C.
Brush tins lightly with a little softened butter and dust with flour. Remove any excess by tapping over the sink.
Fill tins with the prepared mixture to 2/3 full. Bake for approximately 9 minutes or until lightly golden and firm to touch.
In the meantime, for the serving syrup, put the honey and orange zest into a microwave-safe bowl and heat for 20 seconds.
Once cooked, allow the madeleines to cool for a minute in the tin, then gently lift out with a spatula (this allows them to settle and not break when you remove them).
Place onto serving plate, dust with icing sugar and drizzle with lots of the orange honey syrup. Enjoy straight away (these little golden beauties are best eaten fresh out of the oven).

Slow Roasted Honey Pears

Serves 4

Pears
4 pears, peeled, cutinhalf, seeds removed
1⁄2 cup Buzz Honey – Blue Gum
1⁄2 cup white wine
1 cinnamon quill
3 whole star anise

Honeyed Walnut Granola
1⁄2 cup rolled oats
1⁄2 cup chopped walnuts
1⁄2 tsp ground cinnamon
1 tbsp butter
1 tbsp buzz honey blue gum

To serve:
400g vanilla yoghurt

Buzz Honey

Pre heat your oven to 140°C.
Line an oven proof dish with baking paper. Place the pears in the baking dish cut-side up.
Combine honey and white wine in separate jug. Mix until well combined.
Pour the honey and white wine mixture over the pears and into the dish. Break up the cinnamon quill and scatter around the pears, along with the star anise.
Cover the dish with foil and tightly seal all edges. Place in the oven to roast for 3.5 hours.
Remove tray from oven, discard foil and increase oven temperature to 180°C. Return the pears to the oven for a further 20 minutes, uncovered. Remember to reserve all the juice from the pan when complete.

Meanwhile, prepare the granola. Place all dry ingredients in a bowl. Rub the butter and honey through the dry ingredients.
Line a baking sheet with baking paper and spread the mix over the tray. Place in the oven (can be the same oven as the pears if these are still cooking) and bake until crisp and golden – approximately 10 minutes.

To serve, scatter a handful of granola crumbs onto the serving plate and gently sit pears
on top. Drizzle with syrup from pear pan (or simply more honey) and a generous dollop of vanilla yoghurt.

Did you know?

Buzz Honey

There are hundreds of different types of honey available. The flavor depends on the various flowers or plants bees pollenate. Buzz Honey lets its bees roam a few different South Australian natives. We used three different types of Buzz Honey in our recipes – Blue Gum, Mallee and Orange Blossom, but you can experiment and tinker with whatever different flavours you like. Shop around for some local honey at Foodland or your local market and see what works.

Do you have a delicious recipe using honey? Let us know in the comments below.

Photos: Naomi Giatas

Smiley Fritz

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