One of the things we love about Flow Technology is that from one hive we can get many different flavoured honeys.
This is because the bees tend fill one individual Flow Frame before moving on to the next. So, even within a single Flow Hive the flavour will vary depending on the forage available as that frame is being filled.
You can see how much the colours differ between honeys depending on available forage. All of these honeys were from one harvest.
It’s fair to say that after eight seasons as co-host and judge on MasterChef Australia and decades of experience in the food industry, top restaurateur Gary Mehigan has one of the most sophisticated palates in the country. He was very impressed with the distinctive flavours and herbaceous nuances which are quickly becoming synonymous with Flow Hive honeys all around the world.
“Oh, wow,” Gary said of the honey from the first Flow Frame cracked during a recent visit to the Flow office near Byron Bay. Flow Hive co-inventor Cedar Anderson expertly identified the variety as tuckeroo honey which has a flavour similar to macadamia. “Very mild … very subtle … almost vanilla, it’s lovely,” Gary said.
The honey from the second frame was darker with a deeper flavour and stringy consistency, characteristics from nearby banksia and bloodwood. “Oooh, that’s nice. That’s more caramel-ey, isn’t it,” Gary said. “But it’s also really nicely balanced … it’s got this lovely, refreshing balance at the end of it … It’s fascinating that you get different honeys out of one hive,” Gary said.
“People are likening it to wine-tasting,” Cedar said.
“Sometimes, the flavours can be more intense than some would like,” Cedar said. “Red ash honey, for example, has a reputation for being extraordinarily pungent and somewhat musty, which is why it’s called ‘possum pee’,” Cedar said. “Blending that one might be a good idea if it’s too strong for you,” he laughed.
“It smells like my driveway, and what I mean by that is we have possums in the trees,” Gary agreed, amazed that one type of honey could taste so unpleasantly weird.
How sweet is that?