Classic This jack-of-all-trades
has a neutral flavour, so it won’t
overpower other ingredients. It doubles
as an all-round substitute for sugar. Try
it in the Melt-and-mix honey cake, page 84.
Yellow gum Golden and sweet, it comes from the
blooms of yellow gum trees around Stawell in Victoria.
This straw-coloured honey has a delicate feel and
soft mellow taste. It’s a dream in cakes. Try it in the
Banana, honey, walnut and chocolate loaves, page 86.
Alpine Deep in colour, this honey from the Snowy Mountains
region of NSW tastes like caramel. Its depth of flavour works
beautifully in marinades and glazes for savoury dishes. Try
it in the Honey, sage and bacon roast chicken, page 86.
Yellow box With a ‘popping’, vibrant aroma and
taste, this is a great addition to Asian dishes such
as stir-fry and the classic honey king prawns. Try it
in the Honey-miso glazed salmon, page 84.
Manuka Amber in colour, manuka has a deliciously
rich flavour and salted caramel aftertaste. Try
it in Spicy honey and rosemary nuts, page 82
or Honey miso-glazed salmon, page 84.Classic
Yellow box
Yellow gum
Manuka
Alpine
P ick your pot Know your honeys and which to use in what
From the
Capilano collection80