Honey – Caramelised Apples and Vanilla Porridge



Honey – Caramelised Apples and Vanilla Porridge

I can’t imagine a world without honey. The sweet smell and sticky taste with a wide varieties of flavours to choose from is determined by who and how honey is produced. I have and all time favourite Honey recipe for Caramelised Apples and Vanilla Porridge, but  let’s begin with a little more about where and how beloved honey gets it’s benefits and why it’s so good.

Firstly, Australia is so lucky to have long hours of sunshine and a vast selection of eucalyptus blossoms to make dense thick, pure rich golden goodness, some of the worlds best honey.

Since Europeans first introduced the honeybee Apis Mellifera to Australia in 1822, to pollinate food producing crops, Australians have been amazed by the diversity available in honey types, with over 700 species of eucalypts which keep on hybridising into new varieties, which makes flavour possibilities endless for Australian honey.

Kangaroo Island, an Island South of Australia, also and luckily houses a very important visitor, the medicinal European bees from the region Ligurian, in Italy which have been saved from distinction and they too have the most amazing quality and distinct light honey texture and flavour.

Honey flavours in Australia yield better know variety types despite the vast subspecies, such as Yellow box, Red Gum, and Iron Bark.

Freshly produced honey is always liquid, with time, some varieties become crystallised or candy. The crystal process is a natural occurring process. The varieties which take the longest to crystallise are Stringy Bark and Yellow box and without a hint of any other type of honey, if kept completely pure of type, are said to never crystallise at all.

Honey is made up of naturally occurring sugars and moisture, mainly fructose or fruit sugars, next is glucose, maltose and finally sucrose. Each honey with their own slightly different ratio of sugars. Honey also contains protiens, amino acids, vitamins – thiamine, riboflavin, niacin, pantothenic acid, pyridosine or B6, ascorbic acid or vitamin C and minerals calcium, copper, iron, magnesium, phosphorus, potassium, sodium and zinc. Nature created honey to provide us with pinocembrin, an antioxidant found only in honey and bee propolis.

Here is a break down of flavoured honeys:

orange blossomcitrus sinesis – A subtle floral citrus flavoured beautiful light translucent coloured honey grows in the orange groves of the riverina and riverland – fresh fruity

yellow boxEucalyptus Melliodora – a pleasant fresh aroma and flavour with a beewax undertone, yellowish bark and cream flowers perfect when cooking chicken or making a mustard honey dressing over chat potatoes, are grown eastern mainland Australian countryside – fresh fruity

ironbarkEucalytus crebra, Eucalyptus fibrosa, etc… – known as the natural survivors of drought, this native hardy group of eucalyptus trees with almost black bark with amazing rough texture which grows in open forests, dry sweeping plains, undulating slopes and hillsides with a honey light in colour and a warm subtle fresh buttery taste, especially loved by those with regular sweet tooth cravings, as one teaspoon with hit the spot, and is loved by children – warm flavoured honey

black boxEucalytptus largiflorens – grows on heavy alluvial soils on the Western Plains of New South Wales and Victoria, with a consistent flavour, tastes slightly caramelised like brown sugar – warm flavoured honey

red sticky barkEucalyptus macrorhyncha – renowned honey producers of North East Victoria, the trees carry their buds for 2 years before flowering, usually honey only produced every 2 – 4 years depending, strong aromatic woodsy flavour, a bit like caramelised walnuts, brightly coloured honey with a reddish tinge, generally used for baking – strong deep flavour

tasmanian leatherwoodEucalyptus lucida – a cool temperature rainforest tree, producing white showy flower masses in World Heritage listed areas, a light amber coloured honey, destinctive dry floral flavour and the aromas is floral with a hint of spice, suitable for savoury dishes, tomato based casseroles etc… – strong deep flavour

Tips and Tricks

  • Substitute Sugar for Honey when cooking
  • Use the same measure for Honey as you would Sugar, however reduce the liquid content of recipe by 1/4 and reduce oven temp. by 15%
  • Cakes and Biscuits made with Honey keep longer, absorbing more moisture
  • Improve flavour and texture to baked biscuits and moisture to cakes
  • Use a metal spoon dipped in hot water first to measure honey as the honey will slide of easily
  • Adding one tablespoon of honey mixed though a fruit salad is a taste sensation
  • BBq homemade marinades with soy, chili sauce, garlic,onion on your favoured meat is delicious
  • Substitute Honey for Sugar in your regular daily cup of tea
  • Honey served with breakfast cereal, yoghurt and fruit, toast, crumpets, you name it, is a wonderful way to start your day
  • Use a teaspoon of honey to soothe a sore throat
  • Not only is Honey great tasting, its good for you too, a natural source of carbohydrates to provide energy and strength
  • Honey boosts performance and endurance and reduces muscle fatigue in athletes

Try a teaspoon of Honey and Bee energized when your feeling tired!


Caramelised Apples

2 red apples

2 tablespoons butter

2 tablespoons Honey

heat a non stick frying pan, add butter and when foam subsides add apples, cook each side for 1 minute, add the honey, cook for a further 2 minutes, or until apples are golden and caramelised.

I have enjoyed this recipe with bbq pork cutlets, but also enjoyed in the morning at breakfast with vanilla porridge


1 cup rolled oats

2 cups milk

1/2 cup water

1 teaspoon vanilla extract

Place the oats, milk, and water in a saucepan and cook stirring occasionally for 6 minutes. Add the vanilla, cook for further 2 minutes, or until thick.

Top porridge with the caramelised apples and drizzle extra honey on-top.

Yum! Honey – Caramelised Apples and Vanilla Porridge, Enjoy!

honey roast lamb

 honey roast lamb 

This honey roast lamb family favourite is an outstanding roasting meal, and if you love honey like me and my family love this roast, your going to love this recipe honey roast lamb. There is something so satisfying with the result it brings even after all the time and effort spent to prepare, but it’s worth every minute you spend watching it in the roasting process, take note.. there is watching to be done.

The honey baste can also be used with great success in results with honey rack of lamb, but if that doesn’t appeal, just choose the roast best preferred by your tastes. 


The prep takes 10 minutes, and cooking time will be the most part with 2 1/2 – 3 hours. Based on the 30 minute to 500g meat ratio.

What your result will be is a succulent moist meat with a taste sensation.

You will need:

  • 1.5 kg (or there about) – leg of lamb
  • 2 cups chicken stock
  • 1/3 cup soy sauce
  • 1/3 cup red wine
  • tablespoons honey
  • 2 tablespoons brown sugar
  • 2 teaspoons minced fresh ginger
  • 2 cloves of garlic 

Remove lamb from the refrigerator 30 mins before cooking time, combine all other ingredients together in a saucepan, bring to the boil whilst stirring, then remove and allow to cool. Preheat oven to 180 degrees C.

Place the lamb in a baking dish and pour the sauce over the meat. Roast lamb for 1 1/2 hours, basting with the sauce on occasion every 20 minutes and maintain liquid from evaporation by adding extra water or red wine, but trying all along not to scorch the sauce.

Remove the roast from baking dish and allow to rest in a warm serving dish and loosely cover with bake paper then foil and allow to rest for 10-15 minutes to allow the meat to rest and suck up all the juices and be easier to carve.

Heat the remaining juices left in the baking dish to make a gravy out of it, serve with the lamb on the side.