A good Jarrah honey recipe does not have to make honey the main ingredient. A measured drizzle, a spoonful in a dressing or a finishing glaze can give it a clear role without overwhelming the rest of the dish.
This collection moves from breakfast to savoury cooking, a simple dessert and an iced drink. Start with the quantities below, then adjust after tasting the honey you actually have.
Recipe development note: these are original draft formulations, not kitchen-tested Australian Honey Company recipes. Servings and timings are estimates. They need practical testing before being presented as tested recipes; nutritional values and storage life have not been analysed.
For specific dishes using Jarrah as a flavour ingredient, explore pear, walnut and feta salad, roasted pumpkin with feta and a fresh fig and honey tart. Another honey can be used where Jarrah is unavailable.
Choosing Jarrah honey for cooking
Choose a jar whose flavour you enjoy. For a structured tasting exercise, see what Jarrah honey tastes like. The recipes below are suggestions to try, not claimed results from tasting the company's current batches.
There is no need to choose the highest-priced activity grade simply to make a dressing. Our guide to why Jarrah honey can be expensive helps separate the reasons for a price difference from the needs of a recipe.
These dishes use honey for flavour. They are not treatments, and no TA or GI measurement is claimed for the finished food.
Before you begin
Measurements use grams and millilitres where practical. In this collection, one teaspoon is 5 mL, one Australian tablespoon is 20 mL and one cup is 250 mL. Use measuring spoons rather than cutlery. Oven temperatures are given for conventional and fan-forced settings.
None of these recipes is suitable for babies under 12 months because they contain honey. Read when babies can have honey for the safety guidance. (1)
Check ingredient labels for allergens. Suggested substitutions below are also untested. For perishable foods, follow the ingredient label and the storage guidance at the end of this article rather than assuming added honey preserves the dish.
1. Jarrah honey, pear and cinnamon porridge
A breakfast recipe that adds the honey after cooking, so you can decide how much sweetness the pears and oats need.
Serves: 2. Estimated preparation: 5 minutes. Estimated cooking: 10 minutes.
Ingredients
- 80 g rolled oats
- 250 mL milk
- 200 mL water, plus extra if needed
- 1 ripe pear, about 160 g, cored and diced
- 1/2 teaspoon ground cinnamon
- 14 g Jarrah honey, divided between the bowls
- 15 g chopped walnuts, optional
Method
- Place the oats, milk, water, half the pear and cinnamon in a saucepan. Bring to a gentle simmer, stirring regularly.
- Cook over low heat for about 8-10 minutes, stirring, until the oats are tender. Add a little extra water if the mixture becomes too thick before the oats soften.
- Divide between two bowls. Add the remaining pear and drizzle half the honey over each bowl. Finish with walnuts only when suitable for those eating it.
Variation to test: use a milk alternative and replace walnuts with suitable seeds, or leave the topping out. Check the alternative's ingredients rather than assuming it is free from every allergen.
Allergen notes: milk, oats and optional walnuts. Serve freshly prepared; this is not an infant-feeding recipe.
2. Jarrah honey mustard and lemon dressing
This dressing is intended for a green salad, roasted vegetables or a grain bowl. Taste it with a leaf or piece of the food being dressed, rather than judging it only from a spoon.
Makes: approximately 4 salad portions. Estimated preparation: 5 minutes. Cooking: none.
Ingredients
- 28 g Jarrah honey
- 30 mL lemon juice
- 40 mL extra virgin olive oil
- 10 mL Dijon mustard
- 15 mL water
- A small pinch of salt and a little black pepper
Method
- Whisk the honey, lemon juice, mustard and water in a small bowl until combined.
- Gradually whisk in the olive oil. Season lightly, then taste on a salad leaf.
- Adjust with a little more lemon juice for sharpness or water for a thinner dressing. Add extra honey only after tasting. Whisk again immediately before serving.
Variation to test: replace the lemon juice with apple cider vinegar, beginning with 20 mL and adjusting carefully. The acidity and flavour will differ.
Allergen notes: contains mustard; packaged mustard may contain other allergens. Make a small batch for the meal. This is not a tested shelf-stable preserve.
3. Jarrah honey and thyme roasted carrots
Most of the roasting happens before the honey goes onto the tray. That gives you a chance to cook the carrots through before watching the final glaze closely.
Serves: 4 as a side. Estimated preparation: 10 minutes. Estimated cooking: 30-35 minutes.
Ingredients
- 500 g carrots, scrubbed or peeled
- 20 mL olive oil
- 21 g Jarrah honey
- 10 mL lemon juice
- 1 teaspoon fresh thyme leaves
- A small pinch of salt and black pepper
Method
- Heat the oven to 200°C conventional or 180°C fan-forced. Line a roasting tray suitable for that temperature.
- Cut the carrots into similar-sized batons, roughly 1.5 cm thick. Toss with the oil, thyme and seasoning, then spread in one layer.
- Roast for about 25 minutes, turning once. Check that the carrots are nearly tender; thicker pieces may need longer.
- Mix the honey with the lemon juice. Toss through the carrots and return to the oven for 5-10 minutes, checking frequently, until glazed and tender. Do not leave the tray unattended during the final stage.
Variation to test: replace thyme with finely chopped rosemary, starting with half the amount.
Allergen notes: check packaged ingredients and prevent cross-contact where needed. Serve as a side rather than describing honey-glazed vegetables as sugar-free.
4. Jarrah honey soy tofu with broccoli
A savoury recipe with a honey-based sauce added towards the end. Prepare the sauce before you start frying, so the tofu is not left waiting in a hot pan.
Serves: 2. Estimated preparation: 15 minutes. Estimated cooking: 15 minutes.
Ingredients
- 400 g firm tofu, drained
- 10 g cornflour
- 20 mL neutral cooking oil
- 200 g broccoli, cut into small florets
- 28 g Jarrah honey
- 20 mL reduced-salt soy sauce
- 15 mL rice vinegar
- 30 mL water
- 5 g finely grated ginger
- 1 small garlic clove, finely grated
Method
- Pat the tofu dry and cut it into roughly 2 cm cubes. Toss gently with the cornflour.
- In a bowl, mix the honey, soy sauce, vinegar, water, ginger and garlic. Set aside.
- Steam the broccoli for about 4-6 minutes, or until tender to your preference. Keep warm briefly while finishing the tofu.
- Heat the oil in a non-stick frying pan over medium-high heat. Add the tofu in a single layer and cook for about 8-10 minutes, turning carefully, until golden on several sides. Cook in batches if the pan is crowded.
- Reduce the heat to medium-low. Stir the sauce, add it to the pan and toss for 1-2 minutes. Add a splash of water if it becomes too thick. Serve promptly with the broccoli.
Variation to test: use tamari instead of soy sauce, checking its label when avoiding wheat or gluten. This does not make the recipe soy-free.
Allergen notes: soy; many soy sauces contain wheat. The recipe contains honey and is not vegan. Rice is optional and is not included in the stated ingredient quantities.
5. Warm figs with ricotta, Jarrah honey and pistachios
A small dessert or afternoon snack. Add the honey after the figs leave the oven, then serve while the fruit is warm and the ricotta is cool.
Serves: 2. Estimated preparation: 5 minutes. Estimated cooking: 12-15 minutes.
Ingredients
- 4 fresh ripe figs, approximately 200 g in total
- 150 g pasteurised ricotta
- 14 g Jarrah honey
- 10 g chopped pistachios, optional
- 1/4 teaspoon finely grated orange zest, optional
Method
- Heat the oven to 180°C conventional or 160°C fan-forced.
- Halve the figs and place them cut-side up in a small baking dish. Bake for about 12-15 minutes, until softened but still holding their shape.
- Divide the ricotta between two plates. Add the warm figs, drizzle with honey and finish with pistachios and zest as desired.
Variation to test: replace ricotta with plain yoghurt, keeping it chilled until serving. Pear pieces could replace figs, but would need a separate cooking-time test rather than a straight substitution.
Allergen notes: milk and optional pistachios. Prepare close to serving and follow any individual food-safety advice relevant to soft cheeses.
6. Jarrah honey and apple iced tea
A drink recipe, not a detox or immune-boosting remedy. The amount of honey can be reduced after tasting because apple juice contributes its own sweetness.
Serves: 2. Estimated active preparation: 5 minutes, plus approximately 30-45 minutes for cooling and chilling.
Ingredients
- 2 black tea bags
- 300 mL freshly boiled water
- 14 g Jarrah honey
- 200 mL chilled pasteurised apple juice
- 10 mL lemon juice
- Ice, to serve
- A few thin apple slices, optional
Method
- Brew the tea in a heatproof jug for about 3 minutes, or follow the tea packet's instructions. Remove the bags.
- Stir in the honey. Cool the jug in a cold-water bath, keeping the water outside the jug. Refrigerate once it has cooled enough to handle safely.
- When chilled, add the apple and lemon juices. Stir, taste and dilute with a little cold water if preferred.
- Divide between two glasses with ice. Add the apple slices just before serving.
Variation to test: use decaffeinated black tea. Keep caffeine preferences and ingredient suitability in mind when serving children or guests.
Storage: make for same-day use and keep chilled until serving. No shelf-life or preservation claim is made for this mixture.
Storage and leftovers
NSW Food Authority recommends cooling, covering and refrigerating leftovers within two hours, keeping them below 5°C and using refrigerated leftovers within three days. Cooked rice and pasta should be used within two days. These are general home-food-safety guidelines, not a validated shelf life for these untested recipes. (2)
For this collection, make the quantities you expect to eat, prepare the dressing and iced tea for the day, and follow shorter storage instructions on ingredients. Adding honey is not a reason to leave dairy, tofu, cooked vegetables or prepared meals unrefrigerated.
Frequently asked questions
Can I use another honey instead of Jarrah?
Yes, as a recipe-development variation. Start with the same measured quantity and assess the flavour. Our separate Manuka honey recipe collection offers more ideas, also with its recipe-testing status stated.
Are these low-sugar or low-GI recipes?
No such claim has been established. Honey contributes free sugars, and a finished dish's nutrition depends on the full formulation and serving. The honey calories guide explains why quantities matter. (3)
How much honey should I add?
Begin with the stated amount, taste where safe and adjust to your preference. These are culinary starting points, not health-related doses.
Have the recipes been tested with Australian Honey Company's products?
No. They are complete draft formulations awaiting kitchen testing with the intended honey, ingredients and equipment. That testing should confirm flavour, yield, timing, texture and practical instructions before publication as tested recipes.