Our honey is gathered from hives around the beautiful Eastern Bay of Plenty. Our bees predominantly forage bush nectar, with a little pasture thrown in the mix.

During November and December our bees are gathering mostly Rewarewa nectar. Rewarewa is a native tree that produces honey that is believed to have similar properties to Manuka honey – anti-inflammatory and antibacterial properties. It also tastes amazing.

From December to February the bees gather nectar from a much more diverse range of plants. Our bees on pasture gather mostly clover nectar. Some of the native species that our bees gather from during this period are Pohutukawa, Manuka, Kanuka and Cabbage tree.

Around mid December we harvest our spring Rewarewa honey, and towards the end of February we harvest our main bush-blend crop. We transport our filled frames of gorgeous capped honey to an extraction plant in Opotiki. If the honey has just been harvested it will be warm and can be extracted (the inside of the hive will be upwards of 30 degrees!). Otherwise it stays in a warming room there for a couple of days to make the honey flow more readily.

The wax capping on the frames is cut off and the honey spun out. Throughout the process the honey is gently heated as it is pumped and filtered into the vat and then our drums. The honey must be gently heated to keep it moving through the pipes -- but not so much that the unique properties of the honey are lost.

Our honey is raw, which means it is not pasteurised (heat treated) or creamed. This ensures that the natural goodness is kept. Over time raw honey begins to crystalise. Different types of honey will crystalise at different rates, and the process is more rapid in cooler temperatures. This does not effect the taste or properties of the honey. Honey doesn't go off! A little bit of gentle heat will return the honey to its lovely runny consistency. We suggest placing the jar in pot of pre-boiled water.