325g or 900g
Endemic to the cold, wet rainforests of Western Tasmania, the ‘Leatherwood’ tree blossoms with a white four-petalled flower in the spring – though only a handful of bee-keepers, who camp deep in the rainforests throughout summer to secure the honey harvest, ever witness it. It tastes exactly as a secluded highland rainforest honey should: very strong, ancient, and a little eerie in its deliciousness. This is the honey that made Tasmania world famous, and with good reason.
Yves Ginat, who has been keeping bees since he was a teenager in Bourges, brings a very French approach to the apiary discipline. Combining organic and biodynamic beekeeping practices with his natural sensibility for the hierarchy and health of his hives, Yves makes sophisticated, complex honey from the nectar of some of the most remote wildflowers in Tasmania.