smoked honey recipe book

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‘Smoke In Your Eyes’ smoked honey cocktail

A friend of ours from Bitter & Twists has created the perfect Smoked Honey cocktail based on a Rye Maple Fizz with an intense smoky flavour.


  • 2 oz Bourbon

  • ¾ oz Lemon juice

  • 1 barspoon Smoked Honey

  • 2 dashes Angostura Bitters

  • 1 egg white

  • Soda water

  • Cinnamon


  1. Reverse dry shake, then double strain.

  2. Add ice, top with soda water and dust with cinnamon

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Whisky Old Fashioned Smoked Honey Hot Wings

These wings are the perfect pre-game snack and take on a citrusy barrel aged whisky flavour from both the whisky infused smoked honey and the hot sauce. Wings don't get any better than this!


  • 1kg free range chicken wings (Mt Barker are our preferred)

  • 2 TBSP Franks 'Red Hot Buffalo Wings' sauce (available from IGA's and most supermarkets)

  • 2 TBSP unsalted butter - Perth BBQ School 101 Rub (available from Troy's Meats or The Outdoor Chef)

  • A few dashes of 'Firehorse' barrel aged hotsauce

  • Spray bottle with 50:50 mix of water and white vinegar

  • & smoke 'Whisky Old Fashioned' infused smoked honey


  1. Prepare the chicken wings by transferring them into a ziplock bag and seasoning with Perth BBQ School 101 rub, shaking evenly until coated. Refrigerate until required.

  2. You will need a hooded gas bbq or charcoal smoker. Prepare it for indirect grilling or smoking over high heat (200C) in accordance with the manufacturer’s recommendations.

  3. Arrange chicken wing on your bbq and cook for 40 minutes. Check the wings at 10 minute intervals, spritzing any areas on the wings that are cooking too fast with your vinegar solution.

  4. Remove the wings after 40 minutes and transfer to a large heatproof bowl. Add Frank's buffalo sauce, butter and Firehorse hot sauce and toss until the butter is melted and the wings are evenly coated in the sauce. Arrange on a platter and drizzle generously with & smoke 'Whisky Old Fashioned' infused smoked honey.

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Grilled Pineapple, Prosciutto, Blue Cheese & Smoked Honey

This dish is best when the pineapple is sweet at the end of summer. It has vibrant contrasts from the salty prosciutto, pungent cheese, acids in the pineapple and is harmonised smoothly with plenty of sweet smoked honey and caramelisation.

Taste the dish and adjust the balance of ingredients to add more salt, sweet or acidity to suit your tastes. Garnish with some torn mint leaves as an optional extra.


  • Fresh pineapple, peeled and sliced into fillets

  • Prosciutto

  • Blue cheese

  • Caster sugar

  • Sea sea

  • Olive oil

  • & smoke 'Whisky Old Fashioned' infused smoked honey


  1. Working one piece at a time, wrap prosciutto around the pineapple fillets, being mindful not to wrap too thickly.

  2. Season the fillets scantly with caster sugar. If making ahead of time, place pineapple fillets on a plate, cover and reserve in the fridge until needed.

  3. Prepare your gas or charcoal bbq for direct grilling over medium / high heat.

  4. Brush your prepared pineapple pieces with olive oil and place on the grill. Cook for a few minutes each side until the sugars have caramelised and the prosciutto is crisp. Be careful not to heat the grill too hot though, as the sugars will burn.

  5. Remove the pineapple from the grill and arrange it on a serving platter. Crumble over the blue cheese, and serve drizzled with & smoke 'Whisky Old Fashioned' infused smoked honey. This dish relies on balance - if your pineapple is tart it will require more honey to balance the acidity. Season with sea salt to taste.

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Smoked Honey Buttered Corn


  • Fresh corn on the cob

  • Unsalted butter

  • Chives, washed and finely sliced

  • Sesame seeds, dry roasted in a pan for a few minutes

  • & smoke smoked honey

  • Cayenne pepper (optional)


  1. Remove husks from the corn and wash

  2. Soften the butter for a few seconds in a microwave and slather a little over the corn cobs. Reserve a few tablespoons of the butter for serving.

  3. Prepare your gas or charcoal bbq for direct grilling over medium / high heat.

  4. Grill the corn direct over the open grill, turning regularly. The butter will drip and flare so ensure you control the flareups by rotating the corn regularly and periodically moving it to cooler areas of the grill. Continue cooking the corn until the kernels begin to blacken and blister. Remove corn and set aside.

  5. Evenly roll the corn cobs in the reserved butter, finely sliced chives, roasted sesame seeds and sea salt.

  6. Lastly drizzle the corn generously in & smoke smoked honey. Like some heat? A dash a cayenne pepper is a great addition!