Fewster’s Farm Honey
April 2024

Fewster’s Farm Honey | April 2024 Newsletter

Fewster’s Farm Honey – April 2024 News

Welcome to the April issue of our Newsletter!

From the Bee Keeper…

The Fewster’s team have been at the International Food and Drink Event in London promoting our delicious West Australian Jarrah Honey.

There are 4 main differnces between raw and regular honey.

The way the honey is processed Raw honey undergoes minimal processing. We may apply gentle low-temperature warming allowing the honey to flow smoothly when bottling. A light straining is all that’s required to remove larger particles such as wax, leaves, and non-honey debris. Gentle treatment allows the honey to retain all of its micronutrirents and goodness, just as the bees prefer it. Regular commercially-produced honey often undergoes intense processing, including pasteurisation. Pasteurised honey is heated to very high temperatures, which destroys much of the goodness found in honey.
2. Regular honey may not be honey Regular honey is often heavily processed and may have added sugars and preservatives.
3. Regular honey doesn’t contain any pollen. The pasteurisation and untrafiltration processes of commercially produced honey removes any traces of bee pollen.
4. Raw honey is more nutritious. It has extraordinary natural anti-microbial and anti-fungal activity, high fructose (and low glucose) levels,
high antioxidant content, plus other beneficial vitamins, minerals and natural chemicals.

Jarrah Honey TA10+

A$22.00 – $40.00

Jarrah Honey TA20+

A$27.00 – $51.00

Jarrah Honey TA30+

A$37.50 – $66.00

Jarrah Honey TA45+

A$38.50 – $72.00

Newsletter Special Offer
15% OFF all orders throughout April.
Simply CLICK HERE to email your order request to us.
1 3/4 cup milk
1 1/2 tbsp lemon juice
2 1/4 cup all purpose flour
2 1/4 cup sugar
1 cup + 2 tbsp roasted unsalted pistachios
2 1/4 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cardamom
3/4 tsp salt
1 cup thick natural yogurt
3/4 cup extra virgin olive oil
1 tbsp vanilla paste or vanilla extract
3/4 tsp almond extract
150g unsalted butter, softened
460g cream cheese
1/3 cup Fewster’s Farm honey
2 tsp vanilla paste or vanilla extract
1/8 tsp salt


Preheat your oven to 180°C and grease and line a square tin with parchment paper. Set aside. Prep the buttermilk. In bowl, pour in the milk and lemon juice. Stir and set aside to curdle.

Grind the pistachios in a blender to a fine powder. Add the ground pistachios into a large mixing bowl, along with the flour sugar, baking powder, baking soda, cardamom, and salt. Whisk well to combine, and make sure there are zero lumps! In a medium mixing bowl, pour in the buttermilk mixture, yogurt, olive oil, vanilla paste, and almond extract. Whisk well. Add the flour into the wet ingredients and whisk to combine until there are no streaks of flour. Pour the batter into the prepared tin, and gently tap on the counter to pop any air bubbles. Bake the cake in the oven for 40-45 minutes or until a toothpick inserted comes out mostly clean.

Let the cake cool in the tin for 1 hour, before turning it out onto a cooling rack and letting it cool to room temp, about 1 hour.

Make the icing. Using an electric mixer, cream together the softened butter and cream cheese. Once done, add in the honey, vanilla bean paste and salt. Cream together again until the icing is fluffy and light. Taste and adjust for sweetness as needed. Once the cake is cooled, spread the icing over the
cake. Sprinkle over some chopped pistachios for garnish and enjoy.

We’d love to hear from you with your favourite honey recipes!

Click here to send us your recipe and we will feature it in our newsletter