For kitchens
Give honey a spot in the kitchen.
A finishing drizzle, a bit of balance in a dressing, something sticky on a tray of roast vegetables. Honey earns its place well beyond dessert.
A few good places for honey to show up.
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Dressings and vinaigrettes
A little honey takes the edge off vinegar and citrus. Add it in small amounts and taste as you go.
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Glazes and roast vegetables
Honey adds sweetness and colour, but its sugars catch quickly, so brush it on towards the end or keep the heat moderate.
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Marinades and sauces
Honey sits alongside salt, acid and chilli. Build the sauce around what you're already cooking with.
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Cheese boards
A small pot beside the cheese. Stronger cheeses can take a richer honey.
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Baking and pastries
Honey changes sweetness, moisture and browning, so it isn't a straight swap for sugar. Test the recipe and adjust.
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Breakfast and desserts
Yoghurt, fruit, porridge and pancakes. A drizzle does a lot of the work.
Prepping ahead? Write the recipe down by weight, label what you make and check storage with your food-safety supervisor, so the dish comes out the same whoever's on.
Choose by flavour, not just sweetness
A lighter honey and a bolder one can change the balance of a dish. Taste your batch, test a small amount and build the method from there.
Got something cooking?
If you use honey in a café, restaurant, bakery or food business, tell us what you're planning and we'll talk samples.