What are your shipping costs?

Shipping costs are based on the size and weight of your package, following Australia Post rates and packaging fees. Since honey is quite heavy, postage can be expensive, but we do our best to pack your order securely and efficiently to keep costs as low as possible.

• 500g - 1kg: $14.95

• 1kg - 3kg: $18.95

• 3kg - 5kg: $22.85

• 5KG - 8KG: $30.00

• 8KG - 12KG: $40.00

• 12KG+ If postage exceeds this weight we will be in contact with a quote.

Why does honey weigh so much?

Besides the fact that our honey is packaged in high-quality glass jars, honey is denser than water, which makes it feel heavier. While water has a density of 1g per mL, honey’s density is around 1.4g per mL. This means that 1 litre of honey actually weighs about 1.4kg!

Due to its high density, honey is sold by weight (grams) rather than by volume (millilitres). If it were labelled in mL, two jars that appear the same size could have different weights, depending on the honey's moisture content and density. Selling by weight ensures accuracy and consistency for both sellers and buyers.

Why does your honey crystalise and what does it mean?

My honey crystallises because it is 100% raw and unprocessed, just as the bees made it. This natural process occurs when the glucose in the honey separates from the liquid and forms tiny crystals.

Crystallisation is a sign of pure, high-quality honey—it means my honey hasn’t been heat-treated or filtered to remove its natural pollen and enzymes. Different honey varieties crystallise at different rates depending on their nectar source. For example, canola honey sets quickly, while honey with more fructose, like stringybark, stays liquid longer. Cooler temperatures also speed up crystallisation.

How can I turn my crystallised honey back into liquid without damaging it??

To return crystallised honey to a smooth, liquid state without damaging its natural properties, follow these steps:

1. Use Warm Water, Not Boiling – Place your jar of honey in a bowl or saucepan of warm water (no hotter than 40°C). Avoid boiling water, as high temperatures can destroy beneficial enzymes and delicate flavours.

2. Slow and Gentle Warming – Let the honey sit in the warm water for 15–30 minutes, stirring occasionally to help the crystals dissolve evenly. If needed, replace the water with fresh warm water to maintain a gentle heat.

3. Avoid Microwaving – While microwaving may seem quicker, it can overheat and degrade the honey’s natural goodness, reducing its flavour and health benefits.

4. Store Properly – To slow crystallisation, keep your honey in a warm, stable environment (ideally above 20°C) and avoid refrigerating it.

By gently warming your honey, you can restore its liquid state while preserving all the natural enzymes, pollen, and nutrients that make raw honey so special.

What is creamed honey?

Creamed honey, also known as whipped honey, pot set or spun honey, is a type of honey that has been processed to have a smooth, spreadable consistency. The main difference between creamed honey and regular liquid honey lies in its texture and crystallisation process.

Here's how it's different:

1. Crystallisation Process: Regular honey tends to naturally crystallise over time, which can result in it becoming thicker and more granular. Creamed honey, however, is made by carefully controlling the crystallisation process. To make creamed honey, raw honey is first finely crystallised by mixing it with a small amount of already crystallised honey (called "seed honey"). This encourages the honey to form very fine, smooth crystals rather than large, coarse crystals.

2. Texture: The result is a smooth, creamy texture that is spreadable, rather than the thick, runny consistency of regular honey. It remains in this creamy form and doesn't need to be liquefied unless desired.

3. No Need to Liquefy: Regular honey may crystallise into a solid mass over time, causing it to need gentle heating to return it to a liquid state. Creamed honey doesn't undergo this issue because the fine crystals it forms prevent it from hardening, keeping it smooth and spreadable.

Creamed honey is great for spreading on toast, adding to tea, or using as a sweetener where a smooth texture is preferred. It doesn't have the same crystallisation problems as regular honey, so it stays in a more user-friendly form.

How should honey be stored?

The storage of creamed honey is slightly different from regular honey due to its texture and crystallisation process:

1. Creamed Honey:

   • Storage Temperature: It should be stored at room temperature or in a cool place (around 18-22°C). Avoid storing it in the fridge, as cold temperatures can cause the honey to harden, making it less spreadable.

   • Avoid Direct Sunlight: Keep it away from direct sunlight or heat sources, as excessive heat can affect its texture and potentially cause it to lose its creamy consistency over time.

   • Container: Creamed honey should be kept in an airtight container to prevent it from absorbing moisture or contaminants, which could affect its texture.

2. Regular Honey:

   • Regular honey can be stored at room temperature as well. It’s best to keep it in a tightly sealed container to avoid exposure to moisture, which could cause it to ferment.

   • Avoid Refrigeration: Storing honey in the fridge can cause it to crystallise more quickly, but it will still be usable. If crystallisation happens, gently warm it to return it to a liquid state.

In summary, both types of honey should be stored in a cool, dry place, but creamed honey specifically benefits from being kept at room temperature and in an airtight container to maintain its smooth texture.