'Go to the bee, then poet, consider her ways and be wise.'
George Bernard Shaw, 1856-1950
Awards and Recognition
Malfroy’s Gold is the honey and honeycomb of choice for many of the leading restaurants and hotels in Australia.
Some of Australia's best loved chefs have used our honey and honeycomb as central ingredients in a number of their feature dishes, and our honey and beeswax are now featuring in premium beauty products, locally brewed craft beers and gins.
Malfroy's Gold is honoured to be the recipient of many produce and fine food awards over the past 13 years. We have included the more notable awards in detail below.
'Jersey Milk & malfroys_wild_honey Gelato, Mead, Salt, Puffed Grains, Stick made of Bees Wax and a little dusting of some very special Propolis thanks to Tim!!! The best honey and the best milk!'
'Roasted figs, chestnut cake and wild honey parfait. One of our new autumn desserts @flyingfish_auHighlighting some amazing local honey @malfroys_wild_honey'
'A great result on this 20 Day @malfroys_wild_honey Beeswax Aged Yellowfin Tuna Rib Eye Remarkable texture & flavour that is so profoundly unique and unexpected. Think bavette steak The next test will be a whole rib of tuna... '
'Pavlova Rotolo, Lemon Curd, Vanilla Crème Fraîche, @parkesbourne_produce berries & @malfroys_wild_honey Honeycomb. This one is from our group feasting menus.'
The new Quay cheese course, served with spiced muscat wine babas. The first is a lightly whipped Holy Goat La Luna cheese, stuffed with walnuts and fresh fig, and finished with a sprinkling of kampot pepper for a light floral spice. The second, a Long Paddock creamy Bluestone, layered with a jelly made from our Yellow Box Honey
Jock and Andy created this burnished Crème Brûlée with Burnt Blue Mountains Polyflora Wild Honey and Paperbark during the final Masterclass on MasterChef Australia 2022
Jock Zonfrillo, formally of the The Orana, Adelaide and Andy Allen of Three Blue Ducks, Bronte, Rosebery, Byron Bay, Brisbane and Melbourne (as seen on MasterChef Season 14, Episode 5, July 2022)
'Ross had the privilege to experience...how to make Driftwood spruce bark wrapped Vacherin-style cheese. The perfect foil for winter truffles and Tim Malfroy's wild honeycomb sourced locally in the Blue Mountains'
'Rhubarb custard tart. Buttery tart base filled with Malfroy's Wild Honey custard, a thin layer of rhubarb and mandarin puree, topped with poached rhubarb and rhubarb glaze'
Samantha Alice Levett, Former Head Pastry Chef, Momofuku Seiobo, Sydey
Hive: Post Brood is a barrel aged golden Australian Wild Ale refermented with natural formed Warré hive post-brood wild comb from the Blue Mountains and Central Tablelands of NSW
'Honey 🍯 and cheese 🧀, a duo all the better when it's Sardinian brundu stagionato – a delicate, aged sheep and goat's milk cheese – paired with @malfroys_wild_honey honeycomb. Both available from HQ for crumbling, drizzling and damn fine cheeseboards. '
'The wobble of this Panna Cotta is just the beginning. The wood oven roasted peaches and the honeycomb made using Malfroy's Blue Mountain gum honey is a lekker combo'
'A type of panforte descending from medieval sweetbreads, our panpepato is full of gorgeous @carboorharvest nuts, organic cacao, @malfroys_wild_honey, a little organic dried fruit and an addictive blend of freshly ground spices'
New local beer using our honey: "the honey feeds the yeast for a secondary fermentation inside the keg and naturally carbonates the beer over a 6 week maturation period in the cellar"
'BAKLAVA BOMBOLONE 🍩 Today’s sweet treat is filled with @malfroys_wild_honey honey custard, glazed with @valrhonapacific dulcey and finished off with halva & @saffronandmoreau pistachios'
'A dusting of 24 karat food grade Gold, a snow of organic Bamboo extract + biodynamic Light Root, and a few carefully chosen sun-infused extracts, on a bed of enzymatic wild Post Brood Honey from no other than @malfroys_wild_honey. ..Next level magic, and I am so grateful I get to share this incredible honey with you guys in my hand whipped GOLDEN AGE HONEY MASK'
'Poached Quince, Malfroys Honey Custard, Vanilla Ice Cream. One of our favourite season’s is upon us – Quince. Poached in-house with local Blue Mountains honey, served with vanilla ice cream.'
Some of my favourite things mingling together to great pure joy @bakerbleu @bakerbleu.sydney bread @coppertreefarms butter @malfroys_wild_honey & @begapeanutbutter
Neil Perry, Australian chef, restaurateur, author and television presenter
'This weekend, @carriageworksfarmersmarket @goldstreetdairy Jersey Cheese, the spicy one, grilled over coals with @malfroys_wild_honey and James’ Valencia oranges'
Pistachio & honey ice cream 🍯 We make our own pistachio milk with fresh pistachios rather than use a paste, and replace the sugar with @malfroys_wild_honey. The best combo 👌
'Spiced muscat babas ...Served on our cheese course with @longpaddockcheese creamy Bluestone blue cheese, layered with @malfroys_wild_honey jelly from the Blue Mountains, and a @holy.goat.cheese La Luna, stuffed with walnuts and fresh fig, before being finished with a sprinkling of Kampot pepper.'
'Sugar loaf cabbage. Grilled, roasted, and stuffed with Sobrasada and malfroys_wild_honey. Dressed in a roasted garlic vinaigrette with fresh thyme to finish'
'A Tart made from Puff Pastry & @malfroys_wild_honey bees wax, Gelato Messina Australian Chocolate, Westholme beef Fat Caramel, Pecan & Coppertree Farms Cream.'
'With its blend of skin-enriching phytonutrients and outstanding wild honey from @malfroys_wild_honey ... combined with the delightful scents of sweet orange, everlasting, and vanilla, it provides a rejuvenating experience.'
'Jersey Milk & malfroys_wild_honey Gelato, Mead, Salt, Puffed Grains, Stick made of Bees Wax and a little dusting of some very special Propolis thanks to Tim!!! The best honey and the best milk!'
'Shaved green apples + honey + blue cheese + fresh violas + blue corn flour tortilla We filled this tortilla with this exquisite Australian honey from Malfroy’s Gold, Blue Mountains World Heritage Post Brood Polyflora'
'Roasted figs, chestnut cake and wild honey parfait. One of our new autumn desserts @flyingfish_auHighlighting some amazing local honey @malfroys_wild_honey'
'Poached Quince, Malfroys Honey Custard, Vanilla Ice Cream. One of our favourite season’s is upon us – Quince. Poached in-house with local Blue Mountains honey, served with vanilla ice cream.'
'A great result on this 20 Day @malfroys_wild_honey Beeswax Aged Yellowfin Tuna Rib Eye Remarkable texture & flavour that is so profoundly unique and unexpected. Think bavette steak The next test will be a whole rib of tuna...'
The new Quay cheese course, served with spiced muscat wine babas. The first is a lightly whipped Holy Goat La Luna cheese, stuffed with walnuts and fresh fig, and finished with a sprinkling of kampot pepper for a light floral spice. The second, a Long Paddock creamy Bluestone, layered with a jelly made from our Yellow Box Honey
'Ross had the privilege to experience...how to make Driftwood spruce bark wrapped Vacherin-style cheese. The perfect foil for winter truffles and Tim Malfroy's wild honeycomb sourced locally in the Blue Mountains'
Jock created this burnished Crème Brûlée with Burnt Blue Mountains Polyflora Wild Honey and Paperbark during the final Masterclass on MasterChef Australia 2022
Jock Zonfrillo, formally of the The Orana, Adelaide and Andy Allen of Three Blue Ducks, Bronte, Rosebery, Byron Bay, Brisbane and Melbourne (as seen on MasterChef Season 14, Episode 5, July 2022)
'Rhubarb custard tart. Buttery tart base filled with Malfroy's Wild Honey custard, a thin layer of rhubarb and mandarin puree, topped with poached rhubarb and rhubarb glaze'
Samantha Alice Levett, Former Head Pastry Chef, Momofuku Seiobo, Sydey
Hive: Post Brood is a barrel aged golden Australian Wild Ale refermented with natural formed Warré hive post-brood wild comb from the Blue Mountains and Central Tablelands of NSW
'A type of panforte descending from medieval sweetbreads, our panpepato is full of gorgeous @carboorharvest nuts, organic cacao, @malfroys_wild_honey, a little organic dried fruit and an addictive blend of freshly ground spices'
'The wobble of this Panna Cotta is just the beginning. The wood oven roasted peaches and the honeycomb made using Malfroy's Blue Mountain gum honey is a lekker combo'
New local beer using our honey: "the honey feeds the yeast for a secondary fermentation inside the keg and naturally carbonates the beer over a 6 week maturation period in the cellar"
'Honey 🍯 and cheese 🧀, a duo all the better when it's Sardinian brundu stagionato – a delicate, aged sheep and goat's milk cheese – paired with @malfroys_wild_honey honeycomb. Both available from HQ for crumbling, drizzling and damn fine cheeseboards'
'Today’s sweet treat is filled with @malfroys_wild_honey honey custard, glazed with @valrhonapacific dulcey and finished off with halva & @saffronandmoreau pistachios.'
'This weekend, @carriageworksfarmersmarket @goldstreetdairy Jersey Cheese, the spicy one, grilled over coals with @malfroys_wild_honey and James’ Valencia oranges’
'Spiced muscat babas ...Served on our cheese course with @longpaddockcheese creamy Bluestone blue cheese, layered with @malfroys_wild_honey jelly from the Blue Mountains, and a @holy.goat.cheese La Luna, stuffed with walnuts and fresh fig, before being finished with a sprinkling of Kampot pepper.'
'A dusting of 24 karat food grade Gold, a snow of organic Bamboo extract + biodynamic Light Root, and a few carefully chosen sun-infused extracts, on a bed of enzymatic wild Post Brood Honey from no other than @malfroys_wild_honey. ..Next level magic, and I am so grateful I get to share this incredible honey with you guys in my hand whipped GOLDEN AGE HONEY MASK'
Pistachio & honey ice cream 🍯 We make our own pistachio milk with fresh pistachios rather than use a paste, and replace the sugar with @malfroys_wild_honey. The best combo 👌
Some of my favourite things mingling together to great pure joy @bakerbleu @bakerbleu.sydney bread @coppertreefarms butter @malfroys_wild_honey & @begapeanutbutter
Neil Perry, Australian chef, restaurateur, author and television presenter
'Sugar loaf cabbage. Grilled, roasted, and stuffed with Sobrasada and malfroys_wild_honey. Dressed in a roasted garlic vinaigrette with fresh thyme to finish'
'A Tart made from Puff Pastry & @malfroys_wild_honey bees wax, Gelato Messina Australian Chocolate, Westholme beef Fat Caramel, Pecan & Coppertree Farms Cream.'
'with its blend of skin-enriching phytonutrients and outstanding wild honey from @malfroys_wild_honey ... combined with the delightful scents of sweet orange, everlasting, and vanilla, it provides a rejuvenating experience'
Chef Clare Smyth of Core in London and Oncore in Sydney graced Tim and our bees with her presence in February. She and her team traveled to the upper Blue Mountains to visit one of our apiaries and discuss natural beekeeping with Tim and taste test Wild Honeycomb of course! (photos: @chefclaresmyth | Instagram)
Tim with Lennox Hastie of Firedoor and Peter Gilmore of Quay. Lennox, Peter and Sally Gosper of Two Providores (our distributor), joined Tim at one of our Upper Blue Mountains apiaries to experience the Blue Mountains terroir, learn about our natural beekeeping methods and sample wild honeycomb straight from the hives.
Julien Pouteau, General Manager d'Albora Marinas, Sydney, (formally Exec Chef, InterContinental Hotels, Sydney) visiting one of our Lower Blue Mountains Apiaries
Awards - Overall
DELICIOUS HARVEY NORMAN PRODUCE AWARDS 2024 | NATIONAL TROPHY WINNER | From the Earth
'A bee-friendly approach results in a nectar unlike any other. There are some products that you think you know. Then someone comes along and changes the game. The honey that Tim Malfroy produces is unlike any other, which is why Malfroy’s Gold Wild Honey was crowned the From the Earth winner at the delicious. Harvey Norman Produce Awards.'
We are so incredibly thrilled to be the recipient of a second delicious. Harvey Norman Produce Awards National Trophy. To feel supported and acknowledged by this industry has always been an affirmation for us, as producers, that we’re on the right path.
We’d like to thank all of the Produce Awards judges, Lucy Allon, and the chefs who we are honoured to work with and who support us every day, especially Laura Baratto and Lennox Hastie for nominating us this year. Thank you also to Delicious and Harvey Norman for their continued support and commitment to these awards and for shining a light on small scale sustainable producers.
It’s a privilege to spend our life with the wild bees in the Blue Mountains and Central Tablelands and the wild honey we produce is an outcome of our life - so finally, and most importantly Thankyou to the trees, and Thankyou to the bees.
DELICIOUS HARVEY NORMAN PRODUCE AWARDS 2021 | NATIONAL TROPHY WINNER | Outstanding Artisan
We are honoured to have been awarded this prestigious trophy at the 2021 .delicious Produce Awards, which rewards Australia’s finest artisans for their craft and skill. We are incredibly grateful for the support of the .delicious team and the judges, made up of Australia’s top chefs, who champion our produce year round. It is a thrill to be recognised for our hard work over the past 10 years and our efforts to produce a honey that sustains bees, people and the environment.
'The delicious. Produce Awards, which is now in its 16th year, unearth and champion Australia’s best and most innovative primary produce and producers with an emphasis on provenance, seasonality and sustainable production methods; they also showcase the people, places and craftsmanship that create a high-quality dining experience for which Australia is world-renowned.
Showcasing the lost art of traditional food preparation techniques that require training, skill and time to finesse, this award rewards Australia’s finest artisans for their craft and skill.'
Delicious. Produce Awards 2024 ~ National Finalist and Winner for our Wild Honey Produce
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The National Winners of the 2024 delicious. Harvey Norman Produce Awards have been revealed."A total of six winners were named by the National Judging panel, which includes some of Australia’s most renowned chefs: Danielle Alvarez, Karena Armstrong, Jo Barrett, Peter Gilmore, Lennox Hastie, Andrew McConnell, Matt Moran, Josh Niland, Matt Stone and Alla Wolf-Tasker."
The best produce in the country has been named .delicious Editorial Director Kerrie McCallum applauded the winners. “Congratulations to this year’s Gold Medallists. The produce they delivered following a time of unprecedented change showed the dedication to their craft and resilience of our Australian farmers, fishermen and artisans.”
The delicious. Harvey Norman 'Produce Awards, now in its 16th year, celebrates and honours the best and most innovative producers and produce in Australia.
The Awards aim to encourage, showcase and reward Australian producers, build awareness of culinary regions and recognise fresh, seasonal food that is produced sustainably with passion and integrity.'
Delicious Magazine's prestigious annual Produce Awards judged by Australia's finest chefs and food industry leaders.
'The Awards celebrate the country’s new, innovative, native and consistently outstanding Australian ingredients grown, caught, sourced or produced with dedication, passion, knowledge and regard for the environment'
'The Delicious Harvey Norman Produce Awards not only influence what you may see on restaurant menus for the next year to come, but most importantly give credit to the people who care for the produce that lands on our plates.'
'Some of Australia’s most renowned chefs and food industry leaders joined the Delicious team and finalists at the annual awards ceremony. ...the Delicious Harvey Norman Produce Awards celebrate the country’s new, innovative, native and consistently outstanding Australian ingredients grown, caught, sourced or produced with dedication, passion, knowledge and regard for the environment'
'The Delicious Harvey Norman Produce Awards continue to celebrate new, innovative, native and consistently outstanding Australian ingredients grown, caught, sourced or produced with dedication, passion, knowledge and regard for the environment.'
'Australia’s produce, producers and chefs are globally renowned for excellence. Opening nominations in 2016 exclusively to the country’s leading industry experts has meant the calibre of entries this year is unprecedented in terms of quality and innovation'
The Mudgee area is a vibrant and thriving region with rich soils and distinct seasons that supports the growth and production of the highest quality of farmed and artisan foods.
The Mudgee area is a vibrant and thriving region with rich soils and distinct seasons that supports the growth and production of the highest quality of farmed and artisan foods.
The Mudgee area is a vibrant and thriving region with rich soils and distinct seasons that supports the growth and production of the highest quality of farmed and artisan foods.
The Mudgee area is a vibrant and thriving region with rich soils and distinct seasons that supports the growth and production of the highest quality of farmed and artisan foods.
The Mudgee area is a vibrant and thriving region with rich soils and distinct seasons that supports the growth and production of the highest quality of farmed and artisan foods.
The Mudgee area is a vibrant and thriving region with rich soils and distinct seasons that supports the growth and production of the highest quality of farmed and artisan foods.
The Mudgee area is a vibrant and thriving region with rich soils and distinct seasons that supports the growth and production of the highest quality of farmed and artisan foods.
The Mudgee area is a vibrant and thriving region with rich soils and distinct seasons that supports the growth and production of the highest quality of farmed and artisan foods.
The body of this honey is dominated by the sweet, light nectar gathered from the Northern Grey Ironbark (Euc. siderophloia) that grows in isolated valleys of the Wollemi.
The Pink Tea Tree (Lep. parvifolium), lends this honey its subtle bitter notes and distinctive floral aroma. The rare honey produced is a testament to the region’s unique flora and pristine environment.
The Mudgee area is a vibrant and thriving region with rich soils and distinct seasons that supports the growth and production of the highest quality of farmed and artisan foods.
Malfroy’s Gold Red Ironbark honey, produced by our bees in the Hawkesbury Sandstone region over winter, has a sweet, mellow flavour and is perfect for everyday eating.
The body of this honey is dominated by the sweet, light nectar gathered from the Northern Grey Ironbark (Euc. siderophloia) that grows in isolated valleys of the Wollemi.
The Pink Tea Tree (Lep. parvifolium), lends this honey its subtle bitter notes and distinctive floral aroma. The rare honey produced is a testament to the region’s unique flora and pristine environment.
Malfroy’s Gold premium Silky Oak Honey was collected by our bees from the Silky Oak and Forest Red Gum trees that occur along the foothills of the Blue Mountains, NSW.
This unique honey has a gentle, sweet flavour, with a deliciously soft finish.
The Mudgee area is a vibrant and thriving region with rich soils and distinct seasons that supports the growth and production of the highest quality of farmed and artisan foods.
