Flow Hive honey - Taste the Difference
November 2, 2017
Scientists, inventors and MasterChef judge agree: Flow Hive honey is uniquely delicious!
MasterChef judge Gary Mehigan visited the Flow Hive office on the NSW far north coast to sample the myriad flavours of Flow. He was not disappointed and raved about the unique qualities between various single origin honeys. Some, he said, were the best honeys he’d ever tasted, a claim backed by a scientific report from University of Queensland which showed Flow Hive honey measured higher in the more desirable characteristics than those harvested the old, boring, annoying, bee-killy way.
As bees tend to focus on filling one individual Flow Frame before moving on to the next, even within a single Flow Hive, the flavour will vary depending on the forage available.
The “honey on tap” technology allows those single origin flavours to shine through, while eliminating the incidental blending and the oxidation associated with conventional methods.
It’s fair to say that after eight seasons as co-host and judge on MasterChef Australia and decades of experience in the food industry, top restaurateur Gary Mehigan has one of the most sophisticated palates in the country. He was very impressed with the distinctive flavours and herbaceous nuances which are quickly becoming synonymous with Flow Hive honeys all around the world.
“Oh, wow,” Gary said of the honey from the first Flow Frame cracked during a recent visit to the Flow office near Byron Bay. Flow Hive co-inventor Cedar Anderson expertly identified the variety as tuckeroo honey which has a flavour similar to macadamia. “Very mild … very subtle … almost vanilla, it’s lovely,” Gary said.
The honey from the second frame was darker with a deeper flavour and stringy consistency, characteristics from nearby banksia and bloodwood. “Oooh, that’s nice. That’s more caramel-ey, isn’t it,” Gary said. “But it’s also really nicely balanced … it’s got this lovely, refreshing balance at the end of it … It’s fascinating that you get different honeys out of one hive,” Gary said.
“People are likening it to wine-tasting,” Cedar said.
“Sometimes, the flavours can be more intense than some would like,” Cedar said. “Red ash honey, for example, has a reputation for being extraordinarily pungent and somewhat musty, which is why it’s called ‘possum pee’,” Cedar said. “Blending that one might be a good idea if it’s too strong for you,” he laughed.
“It smells like my driveway, and what I mean by that is we have possums in the trees,” Gary agreed, amazed that one type of honey could taste so unpleasantly weird.
Gary visited Flow HQ near Byron Bay on holiday, having met Cedar the previous week when Gary interviewed the inventor for his new podcast series, A Plate to Call Home If you’re interested to listen, you can catch it at www.podcastone.com.au/A-Plate-to-Call-Home
Gary’s visit coincided with the release of a University of Queensland report which proved you really can taste the difference between Flow® Hive honey and conventionally extracted honeys. You really can taste the difference between Flow® Hive honey and conventionally extracted honeys.
UQ scientists took some yellow pea honey and macadamia honey harvested using conventional backyard methods, the same harvested using commercial methods and of course, the two honeys harvested using Flow.
They had 12 assessors taste all the honeys without knowing which was which and rate their various characteristics.
Flow honeys scored lower for less desirable characteristics such as pungency and lingering aftertaste while scoring higher when it came to yummy floral, herbaceous and citrus (bee-licious!).
Meanwhile, Flow Hive customers who have entered their honeys into their local agricultural shows are reporting that they are winning medals and ribbons all over the place.
How sweet is that?