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Wildflower Comb Honey - 14 oz

Wildflower Comb Honey - 14 oz
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Price: $27.50

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Blue Hills Tasmanian Leatherwood Honey - 255 g

Blue Hills Tasmanian Leatherwood Honey - 255 g
SKU:  SWH802
Price: $9.50 $3.00 ends 12/31/2014

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Blue Hills Tasmanian Leatherwood Honey - 500 gm

Blue Hills Tasmanian Leatherwood Honey - 500 gm
SKU:  SWH801
Price: $17.50 $8.75 ends 12/31/2014

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Blue Hills Tasmanian Leatherwood Honey - 500 gm

Item #: SWH801
Our Price: $17.50 $8.75 ends 12/31/2014
 
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Description 

 

In mid-summer, the Leatherwood throughout the mighty West coast rainforest of Tasmania begins to blossom. It is as if white filigree lace made of a billion tiny flowers has settled like a mantle across this wild land. From January's magnificent flowering comes Leatherwood Honey - the extraordinary wilderness honey renowned for its piquant scent and its complex lingering palate.

Blue Hills Honey's Leatherwood Honey is produced by bees living in the heart of Tasmania's Tarkine Wilderness. One of the rarest of honeys, Leatherwood Honey is found only in Tasmania and comes from the pristine temperate rainforests of the Tarkine (home of some of the world's cleanest air and water). Blue Hills is the only apiary in the heart of this pristine environment.

Blue Hills Honey employs a cold extraction process which ensures that all wholesome, natural components of the honey are retained. Cold extracted Blue Hills Honey is an unpasteurized, low moisture honey that "candies" or crystallizes very quickly. The candied honey has a very fine texture and the consistency of butter, and is just as delicious and versatile as liquid honey. To liquify candied honey, simply remove the lid and place the jar in hot water for a few minutes. If you prefer, you can microwave small amounts of this exquisite honey briefly on 'low' to liquify.

 

Product of Tasmania

Recipes

Pork Medallions with Balsamic-Honey Glaze
The mouth-watering smell of this pork tenderloin cooking on the grill is simply impossible to resist. Be sure to make extra...it tastes delicious chilled, sliced and on sandwiches.
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Saffron Risotto with Grilled Shrimp
Wonderfully rich and creamy, this classic dish is only enhanced with saffron. Grilling the shrimp instead of boiling it and adding at the end, which is the usual way, adds a new smoky dimension to an already irresistible risotto.
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Sesame-Ginger Noodles with Shrimp & Scallops
An Asian-inspired recipe that is simple to prepare. The noodles soak up the flavors from aromatic spices and seafood.
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Spanish Style Red Snapper
Don't let the title of the recipe fool you. This is an exotic, aromatic version of a Spanish classic! The flavors and textures blend so well together it is hard to imagine all the different ingredients coming together so well. The ingredients in the vinaigrette and in the spice coating for the snapper are typically Spanish, typically zesty and amazingly appetizing.
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Truffled Lobster, White Corn Pancakes & Baby Beets
An elegant extravaganza of tastes and textures. The extra work is well worth the end result. Perfect if you want to impress or for a romantic or special occasion.

Wonderful as lobsters taste served with plain melted butter, they shine when accompanied by these amazingly flavorful ingredients. Beets, you ask? They seem to be a perfect marriage! Truffles can only enhance what is there as well.

This recipe is adapted from one by the great Bobby Flay. Makes four outrageously decadent servings.
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Rhubarb and Dried Cherry Chutney
The tartness of the rhubarb is balanced beautifully by the concentrated sweetness of the dried cherries. The red wine vinegar adds just the right touch of acidity to keep the bright red color of the rhubarb from disappearing in the cooking process. This combination brings out the best in all the ingredients, making this chutney a classic!
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Cranachan
Cranachan is a dessert native to the Ireland and Scotland. It's made of a few simple ingredients and is easy to make, yet it's incredibly rich and indulgent. All Celtic countries seem to have a dessert that's a variation on this theme. It's probable that the English classic, trifle, evolved from this tradition. It certainly shares most of the same elements - sweetened whipped cream, some form of grain or cake, fresh fruit - and the local firewater, in this case, Irish whiskey!

If you prefer an alcohol-free cranachan, use a few drops of vanilla essence instead.
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Lavender Ice Cream
A delicious variation for special occasions. Perfect for Mother's Day! If you'd like a more intense lavender flavor, try using lavender honey.

Adapted from Epicurious.com
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Yuzu Kosho Hot Wings
I've been on a personal quest for the best hot wings recipe in the world for the past several years. If this isn't it, it's pretty darn close.

After tinkering with the recipe for the past few weeks (a rough job, but somebody has to do it), I think it's finally just right.

Hot, but not too hot, with a tangy citrus edge and just a hint of sweetness, these wings are guaranteed to be a hit with any crowd. The recipe is easy to scale up for any size gathering, too.


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Grilled Salmon with Rhubarb-Hibiscus Sauce
The unique flavor of rhubarb has made it an old-time favorite ingredient in pies & desserts, but it's also fantastic in tangy sauces to accompany savory dishes.

In this recipe, the delightfully tart acidity of rhubarb provides a pleasant counterpoint to the richness of grilled wild salmon, but the sauce would be equally good with roast pork or duck.

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Black Garlic Barbecue Sauce
Break out of your grilling routine and try something a little different from the usual tomato-y barbecue sauce! This sweet-sour-savory sauce, inspired by Asian sauces and marinades, is wonderful on everything from seafood and poultry to beef and pork.

Use a little as a marinade and don't forget to brush the sauce on as it grills. Don't worry if it chars a little - it's even more delicious that way!


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Iceberg Salad with Fennel, Feta and Black Walnuts
To some, Iceberg lettuce is rather 'retro,' recalling bland, uninspired salads of the 50's & 60's. For many, though, it's always been something of a guilty pleasure - not as hip or trendy as mesclun or arugula. But iceberg lettuce has never quite gone away; it obviously has something that continues to appeal to many people.

Why deny it?
Iceberg lettuce is satisfying - mild in flavor, crisp & cool. It's a great supporting player for other more assertive, distinctive flavors, like salty feta cheese, thinly-sliced fennel and robust black walnut oil.

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