Types of Honey and Food Pairing Guide

Not all honey tastes the same. Just like wine, the flavour of honey changes depending on which flowers the bees forage on, when the nectar is collected and how the honey is handled after harvest.

Our Ligurian bees on Kangaroo Island produce over 20 distinct single botanical honeys. Some are light, floral and sweet. Others are bold, earthy and complex. Each one pairs differently with food and drinks.

This guide helps you find the right match. Use the tool below to explore our full range by honey type, or start with a cheese, dish or drink and discover which honey suits it best. Every pairing is based on the official tasting notes from our production team.

How to Use Honey on a Cheese Board

Honey is one of the simplest ways to lift a cheese board or charcuterie platter. A general rule: pair light, floral honeys with soft, mild cheeses and match bold, dark honeys with strong, aged varieties. But rules are made to be broken, and some of the best combinations come from contrast.

A few of our favourites to get you started:

Boobialla and blue cheese. The deep cacao and stone fruit notes in Boobialla cut through the salt and tang of a good blue. Drizzle it directly over a wedge and let it sit for a moment.

Wildflower with Comte or Gruyere. Light, marshmallow sweetness against a nutty, aged cheese. This is a crowd-pleaser on any grazing table.

Karkalla with Greek feta. Our rarest honey has a bold, grapefruit-like bitterness that pairs naturally with salty, crumbly cheeses. A combination you will not find anywhere else.

Pure Comb as a centrepiece. Place a jar of honeycomb in the middle of your board. Guests can break off pieces and pair them with whatever catches their eye. It always starts a conversation.

All of our honeys are produced by the world's last pure strain of Ligurian bees, on Kangaroo Island, South Australia. Browse our full honey range or visit us at Island Beehive in Kingscote for a guided tasting.