Back in the 1980s, Madeleine and I had Paddagang Restaurant in Tulbagh. We also had a little tourist shop and it was here that I made my first acquaintance with Peel’s Honey. We used to buy boxes of the products, honey, creamed honey and their wonderful peanut brittle. I can’t remember the name of the lovely old man with whom I dealt, though I imagined him in a white coat. He was utterly charming. It is this sort of experience which makes you a life long fan. Today, the honeys are regularly tested by accredited European laboratories. It is 100% pure and unadulterated.
I was recently sent a sampling of their products and the waves of nostalgia which came over me when I spread the various honeys on my home made bread or toast in the mornings was joy unconfined.
Here are a couple of the products which I enjoyed –
Nothing like a straight honey, nothing. It is unctuous, aromatic and thick to spread. You get the feeling that the bees have worked extra hard to produce a product like this.
This is a thick creamy honey in its purest form. Taken straight from the honey extractor without, heat, clarification or pumping through filters. It is as the bees make it.
One of my favourite styles of hoey, this is raw honey gently whipped to give you a lovely texture, smooth and just so good. In the process of creaming, the natural properties of the honey are undisturbed, maintaining all health benefits.
While the Peanut Brittle is their most popular [and my favourite], they also produce, almond, macadamia nut, pecan, cashew, sesame and then the Honey Scotch, Barley and Honey Fudge.
Christine Capendale is an ambassador for Peel’s Honey, a great cook and cookbook author. Christine Capendale’s Honey & Garlic Chicken with Chili & Lime is a great favourite. Click HERE for her recipe.
With thanks to Peel’s Honey & Fawn Rogers of Social Incubator for the products.
Read more about Peel’s Honey and buy online – CLICK HERE