Strawberry Vanilla Fermented Honey — jammy, tangy, alive
Floral, fruity, pretty in pink! This lush creamy drizzle is beloved by the most discerning palates* and will sweeten up any after dinner situation.
Sun warmed strawberries on fancy vanilla ice-cream, a weird little flash of that medicine you liked as a kid.
Juicy strawberry pop, soft vanilla creaminess, golden honey glow, a clean tang that keeps you dreaming.
Spoon over yoghurt and granola, melt onto pancakes, pikelets (hi mum!), and waffles, serve with cheese platters, drizzle across ice-cream, cheesecakes and pavlova, swirl through morning oats, finish French toast, mix into spritzes and cocktails, whisk into fruity dressings for tomato or stone-fruit salads.
We fold perfect ripe Adelaide Hills strawberries and glossy Queensland vanilla pods into raw local honey, then let time do the work. As it ferments for a month or so, fruit sugars break down, a gentle tang develops, and the vanilla unfurls a lush floral creaminess. Less sticky sweet than honey with a summer field worth of strawberry flavour— fermentation changes and enriches everything!
We love this on fresh sourdough with salt and butter, with crumby sharp cheese and stone fruit, drizzled in soda water with fresh lime and mint, and on vanilla ice cream with cacao nibs and a sprinkle of Sichuan Mala Salt.
*An unusual sweetie in our range, we can confidently say the kids will love it! At markets we often have kids come back for a second, third, fourth taste. Oddly enough they also tend to love the Secret Weapon Soy Sauce straight off the spoon.
NOTES
Vegetarian
Gluten free
Storage always in the pantry. If it crystallises, warm the jar gently in a water bath to liquify, or take the cap off and microwave for ten second bursts.
Made small batch, with love by us, on Kaurna Country in Australia.
Strawberry Vanilla Fermented Honey — jammy, tangy, alive
Floral, fruity, pretty in pink! This lush creamy drizzle is beloved by the most discerning palates* and will sweeten up any after dinner situation.
Sun warmed strawberries on fancy vanilla ice-cream, a weird little flash of that medicine you liked as a kid.
Juicy strawberry pop, soft vanilla creaminess, golden honey glow, a clean tang that keeps you dreaming.
Spoon over yoghurt and granola, melt onto pancakes, pikelets (hi mum!), and waffles, serve with cheese platters, drizzle across ice-cream, cheesecakes and pavlova, swirl through morning oats, finish French toast, mix into spritzes and cocktails, whisk into fruity dressings for tomato or stone-fruit salads.
We fold perfect ripe Adelaide Hills strawberries and glossy Queensland vanilla pods into raw local honey, then let time do the work. As it ferments for a month or so, fruit sugars break down, a gentle tang develops, and the vanilla unfurls a lush floral creaminess. Less sticky sweet than honey with a summer field worth of strawberry flavour— fermentation changes and enriches everything!
We love this on fresh sourdough with salt and butter, with crumby sharp cheese and stone fruit, drizzled in soda water with fresh lime and mint, and on vanilla ice cream with cacao nibs and a sprinkle of Sichuan Mala Salt.
*An unusual sweetie in our range, we can confidently say the kids will love it! At markets we often have kids come back for a second, third, fourth taste. Oddly enough they also tend to love the Secret Weapon Soy Sauce straight off the spoon.
NOTES
Vegetarian
Gluten free
Storage always in the pantry. If it crystallises, warm the jar gently in a water bath to liquify, or take the cap off and microwave for ten second bursts.
Made small batch, with love by us, on Kaurna Country in Australia.
