Malfroy's Honey wins From The Earth in 2024 delicious. Harvey Norman Produce Awards - Produce Awards

Aug 22, 2024

A bee-friendly approach results in a nectar unlike any other.

There are some products that you think you know. Then someone comes along and changes the game.

The honey that Tim Malfroy produces is unlike any other, which is why Malfroy’s Gold Wild Honey was crowned the From the Earth winner at the delicious. Harvey Norman Produce Awards.

“We won outstanding artisan a few years ago and it’s always a nice surprise to be asked to submit our wild honey. To win in any category, because of the quality of produce these days, is amazing. We’re thrilled,” Malfroy says.

Jo Barrett eats Malfroy's Gold Wild Honey on creme fraiche and bread at the Produce Awards National Judging Day at Icebergs

Although Malfroy grew up on a bee farm, when he and his wife Emma started their business 20 years ago they decided to take a different approach to beekeeping.

“We use an alternative hive, a warrè hive. It was invented early last century and we wanted to pioneer the use of this hive in Australian conditions as it was the most bee-friendly hive.

“Our vision for small scale beekeeping didn’t exist in terms of other models being available, so we built it from the ground up and combine that with modern apiculture.

“It’s a happy coincide that adopting an ethical, sustainable approach results in exceptional honey.”

Beehives at Produce Award winning Malfroy's Gold

Malfroy’s methodology takes between two to five years to produce honey, whereas conventional methods only take two to five weeks.

“The honey looks different, tastes different and that’s what the chefs appreciate. The depth of flavour and complexity that comes from the age of the combs means there are lots of additional elements that aren’t in conventional honey,” he says.

“It’s honey as it was hundreds of years ago.”

He believes it’s unfair to compare it to other honey, as it’s a different product.

“The flavour profile is influenced by three additional components in the honey: the high content of bee bread or fermented pollen; the nadiring technique used in a warrè hive which creates a yeasty flavour and the propolis, which is used to clean the combs and imparts a spicy aniseed flavour,” Malfroy says.

Produce Awards National Judge Alla Wolf-Tasker scoops Malfroy's Gold Seasonal Wild Honey straight from the jar

“There is a waxy element to the honey, which gives it a warm mouthfeel. It’s not a particularly sweet flavour, it’s sweetness is rounded by the warmth of wax, spiciness of propolis and biscuity, bready quality of the pollen.”

Unsurprisingly, his favourite way to eat it is straight out of the jar.

“A spoonful is the best way to savour its flavours,” Malfroy says.

“It can be used on sweet and savoury dishes. It’s great paired with nice cheese and we have it on our porridge every morning in winter.”