We respect nature and the ancient craft of beekeeping, only sourcing from small yet passionate beekeepers from around the world, in some cases the craft being passed down from generation to generation.

Environmental sustainability is a crucial responsibility that we take seriously, from wood chips made from timber off-cuts and postage bags that within 90 days will be as good as dirt to only using 100% carbon neutral delivery.

We’re just your average Australian family who believes that natural raw honey can taste perfectly amazing, just the way bees intended.

Grant landed in Sydney in 2003 and came across the highly regarded 2 hat seafood restaurant “Pier” and soon became the Head Chef. He was given complete freedom to create and develop the food further, which took the restaurant to 3 hats, 3 stars, No1 restaurant in the country and international acclaim with the San Pellegrino top 100 restaurants in the world, along with the publication of the Pier cook book.

Cameron began his apprenticeship at est restaurant under the master guidance of Peter Doyle. From est, he went to Icebergs where he worked under Rob Marchetti. It was a big change, which in no time saw him cooking signature dishes for the likes of Elton John and Gordon Ramsay.

Kylie Millar, appearing in Masterchef 2012 and winner of the 2018 Joseaphine Pignolet Young Chef of the Year, has created this exceptional Honey and Olive Oil cake that will convert even the most passionate butter fans.