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Recipes

Alan Harris’ Honey Nut Bars

• 1 ½ cups mixed chopped nuts
• ½ cup shredded coconut
• ½ cup + 1 tbsp honey
• 1 tsp vanilla extract
• ½ tsp sea salt

Directions

1. Preheat oven to 180°C.
2. Line an 8 x 8 inch baking pan with baking paper leaving flaps on all 4 sides.
3. Mix ingredients less honey in large bowl until combined.
4. Add honey and mix well with fork.
5. Press mixture into paper-lined baking pan. Work into corners and press into smooth slab.
6. Bake in pre-heated oven for 22 mins. Watch as honey bubbles up. You may leave longer if oven temperature isn’t correct.
7. Remove and place pan on wire rack to cool. Cover top of slice with flaps and press down to smooth out the top. Cool for approx 30 mins.
8. When cool, use paper flaps to lift slice from pan and turn over on paper lined board or bench so bottom is now the top.
9. Reshape slab so all is compact and even and carefully peel off paper. Allow to cool completely.
10. When cool cut into bite sized slices.
11. Store between baking paper and place in the fridge or freezer. Don’t eat straight from the freezer unless you have a deal with your local dentist!

Trevor Long’s Honey Marshmallows

• 3 tbsp gelatine
• ½ cup water
• 2 tbsp boiling water
• 1 cup honey
• 1 tbsp glucose syrup
• ¾ cup water
• Optional extras
  • 1 tsp yellow colouring
  • 1 tsp vanilla essence
  • 2 tsp cinnamon

Directions

Gelatine Mix
Mix gelatine with ½ cup cold water and leave 10 min to swell. Add 2 tbsp boiling water and stir.

Honey Syrup 
Put honey, glucose syrup and ¾ cup water into saucepan. Boil for 10 min (avoid boiling over). Stir in any optional extras.

1. Whisk the Gelatine mix with electric beater and slowly add honey syrup. In about 10 mins mixture will become really thick.
2. Lightly grease cake tin or similar by spraying with canola cooking spray or similar.
3. Add mixture to container and try and keep your fingers out of it for 2 to 3 hours on the bench!
4. Cut with warm or greased knife and dress with cornflower.
5. Place cut marshmallows into kitchen sieve to remove loose cornflower.

Samuel Blackmer’s Mead (makes 5 gallons or 19 L)

• 18 lb (8.16 kg) clover honey
• 5.0 gallons (19 L) water
• 5.25 oz (0.155 L or 0.65 cups) fresh squeezed lime juice
• 2.5 oz (71 g or 5 tsp) tartaric acid
• 0.5 oz (14.8 g or 1 tsp) pectic enzyme
• 3 cc (0.6 tsp) Boyajian lime oil
• 2 tsp nutrient
• 5 crushed Camden tablets
• 220 mL chiles d’Arbol extract
• Sparkalloid to clarify (6 g)
• EC1118 Champagne wine yeast (10 g)

Directions

1. Mix honey with 1 gallon boiling water, stir until honey is dissolved.
2. Mix honey water with lime juice, tartaric acid, pectic enzyme, and lime oil, nutrients and crushed Camden tablets, top up with cool water to 19L, stir vigorously to aerate.
3. Specific gravity 1.105.
4. Add yeast when temp is between 15°-20°.
5. Stir gently to degas, do not stir vigorously or you will risk oxidation.
6. After 28 days syphon into secondary fermenter.
7. Rack every 30 days until aged desired amount.
8. Add chile extract to taste after fermentation and fining. Extract was made by immersing eight dried chiles d’Arbol in 4 ounces vodka for 24 hours.

John Burns’ Mead

• 6.8 kg honey
• 9 L boiling water
• 1 strong cup of tea
• 2.5 grated apples 
• juice of 3 lemons
• top up to 23 L with cold water
• nutrient – 1 tbsp Tronozymol
• yeast SN09

Directions

1. Starting gravity was 1.105. Fermentation stopped around 1.002 which was very dry. More honey was added (approx. 1.2Kg) to bring the specific gravity up to around 1.020. 
2. It was then left another month to ensure fermentation had stopped.

Mark Robinson’s Mead

• 15L water
• 8 kg honey
• 1 kg of fruit cake mix
• nutrient
• yeast (1 packet of SN09)

Directions

1. Mix all and ferment with a tea towel over a polypail for 10 days. 
2. Specific gravity 1.110