“It’s an alchemy of flavours, that’s what cooking’s all about. And it starts with ingredients like this.” - Gary Mehigan
It’s fair to say that after ten 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.
When he visited Flow office near Byron Bay and joined Flow Hive co-inventor Cedar Anderson in a Flow honey harvest, Gary was very impressed with the distinctive flavours and herbaceous nuances which are quickly becoming synonymous with Flow Hive honeys all around the world.
Gary and Cedar quickly discovered the delightful surprise of combining different flavoured honeys with herbs planted in the Flow Hive HQ garden.
Who knew a simple combination of rocket and banksia honey could impress a seasoned Masterchef judge like Gary so easily?
Watch the video below to hear Cedar and Gary discuss the variety of flavours and characteristics from a single Flow Hive Harvest and get some great tips from Gary on getting the best from your honey flavours!
You can see how much the colors (and flavours!) differ between honeys depending on available forage. All of these honeys were from one harvest.
"It’s fascinating that you get different honeys out of one hive" – Gary
"People are likening it to wine-tasting" – Cedar
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 to 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.
How sweet is that?