Interested in some local recipes?

One of our members has put together a little booklet of recipes: Your Local Honey and Beeswax Book – enjoy!

Some highlights:

  • Keeping eggs fresh for 365 days…unrefrigerated… eek!
  • Wrinkles? Don’t pay $100 per bottle, with this recipe you can achieve the same result for a fraction of the price – serious!
  • Make your own lip balm!
  • Need a dogwash that also controls flees? No problem!
  • Kids favourite snacks
  • Plus of course, all your favourite honey drink and dinner recipes!
Honey and Honeycomb slice

Mocha honey cheesecake

Mocha honey pastry:

2 cups plain flour 2 tablespoons cocoa powder 1 tablespoon of instant coffee 125 g butter 1/2 cup honey 1 small egg


500 g cream cheese 1/2 cup honey 3 large eggs, separated 1/4 cup custard powder 2 tablespoons coffee-flavoured liqueur (e.g. Kahlua) (optional) 300 g sour cream, whipped 125 g dark cooking chocolate, melted Freshly whipped cream and grated chocolate, for serving


  1. Make pastry by sifting dry ingredients into a bowl. Rub in butter then work in beaten honey and egg mixture to form a firm dough.
  2. Wrap mixture in plastic wrap and refrigerate for I hour. Roll pastry out and line the lightly buttered base and sides of a deep 25 cm loose-bottom flan pan.
  3. Bake pastry shell blind at 200°C for 10 minutes, remove blind weights, pierce base with a skewer then continue baking at 190°C for a further 10 minutes. Allow pastry to cool before filling.
  4. To make filling, beat cream cheese and honey together until smooth and creamy, then beat in egg yolks, custard powder and liqueur (if used).
  5. Fold in whipped sour cream and stiffly beaten egg whites, then pour mixture into cool pastry shell and swirl melted chocolate through.
  6. Place cheesecake on a baking tray and bake at 170°C for 45 minutes.
  7. Allow to cool and set before removing from flan pan. Serve topped with whipped cream and chocolate shavings.
Serves 8 to 10
honey mocha cheesecake