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Malfroy's Gold Bee
Malfroy's Gold About Wild Honey
Photo © Eric Tournerét
'The Lord inspired the Bee to dwell in the
Fields, to lodge in Trees, in Hives, and
to eat all sorts of Fruits, it produceth
Honey of divers colours that
serveth for a remedy to
the diseases of Men.'

Trans. by Alexander Ross 1649
The Alcoran of Mahomet
The Chapter of the Bee
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Natural Beekeping Australia - Ethical  Sustainable Apiculture
MG Colour Strip 164

  Malfroy's Gold Honey Flow Malfroy's Gold Resources Malfroy's Gold Wild Honeycomb Malfroy's Gold Terroir
  Malfroy's Gold Sustainability Malfroy's Gold Virgin Comb Malfroy's Gold Bee Malfroy's Gold Cold Pressed Wild Honey
    Above photo © Michael Wee
  See what others think about Malfroy's Gold Honey, Honeycomb & Beeswax: MEDIA-AWARDS-TESTIMONIALS

Honey is a perfect food and natural medicine in its wild state.

As opposed to industrially produced honey, Wild Honey is produced in permanent apiaries in the wilderness by wild bees and in wild-type,
natural comb hives.

Most honey currently sold in Australia (including ‘raw’ or ‘organic’ honey) is produced in a modern industrial system designed to increase yield
- often at the expense of the bees, health of the environment and the quality and nutritional integrity of the end honey products.

Since 2006 we have been producing artisan Wild Honey and practising Natural Beekeeping, an alternative and ethical approach to apiculture that focuses on bee health over honey yield.

We populate our hives with wild swarms of bees from the isolated Blue Mountains region and house them in our bee-friendly, customised
Australian Warré hives. The hive design, and our apicultural management philosophy, attempts to mimic the nest architecture and natural
functioning of a wild bee colony in a tree hollow.

Our apiaries are permanently situated in wilderness and woodland regions - far away from the contaminating influences of urban environments
and industrial agriculture. We do not migrate hives constantly, never feed bees any form of supplement (sugar syrup, artificial pollen etc),
practice intensive breeding or treat the bees and hives with chemicals - methods that most conventional beekeepers engage in to increase yield.

Therefore our yields are lower than conventional or industrial beekeeping operations and are subject to seasonal conditions. Any genuine surplus
honey the bees produce in a good season is harvested gently and either sold as Wild Honeycomb or Wild Honey (which is cold strained from
virgin comb and bottled into glass jars).

The bees living in our apiaries are part of the wider population of bees and are in tune with the environment; a true symbol of terroir.

Natural Comb
Malfroy's Gold Virgin Comb
We believe it is the birthright of bees to draw their own comb.
Bees spend at least 90% of their lives on the comb inside the hive and the comb itself is a multi-functional living space. The bees use comb to raise brood, store food and communicate, among many other functions integral to the life of the colony. The wax used by bees is exuded from the bees' bodies - a metabolic process of renewal for the individual bee and the honeybee superorganism.

Despite the importance of virgin comb to bees, the standard method used by beekeepers is to economise this natural process by giving the bees re-used frames of drawn comb from previous seasons or ‘foundation’; sheets of beeswax or plastic with embossed hexagonal cell size patterns which give the bees a uniform cell size and starter for their wax-building. Although this usually results in a larger honey harvest, the bees cannot communicate as effectively in this system and are unable to construct, modify, or renew their living quarters.

The uniform cell size of foundation is designed to result in a large population of worker bees - an industrial-era method geared to increase honey yield. However, this technique dramatically reduces the drone (male) population in each hive and although this method results in a higher honey yield for the beekeeper, the long term effect is an ever diminishing gene pool and reduction in adaptation and resilience in the wider population of bees. Natural comb beehives allow the bees to build their own comb and determine their own population mix.

Unfortunately, many beekeepers use chemicals to treat pests and diseases in their hives. Given that beeswax is a highly absorptive substance there is great potential for chemical residue to build up in the comb over time.

Additionally, if bees are located on agricultural sites and visiting conventional crops, or even in highly urbanised environments, there is a significant risk they could be carrying toxic chemicals back to the hive which are also absorbed in the beeswax. This results in sub-lethal effects on the bees and toxic residues in the honey products.
A scoping study in the US in 2010 found a staggering 121 different types of pesticides in beeswax samples, and a recent study in Sydney found traces of lead, arsenic, zinc and manganese in Sydney urban hives.

To make matters worse, the beeswax harvested from hives is sold to beeswax processors and re-distributed throughout the beekeeping industry in the form of foundation (sheets of beeswax which are used in conventional beekeeping to give the bees a foundation on which to build their combs), leading to the further spread of chemical residues. A feedback loop is formed with cumulative sub-lethal effects on bees, often resulting in drone infertility, failing queens and tainted honey.

In our attempt to keep bees naturally and mimic the workings of a wild bee colony, we let our bees build their own comb. The comb in the hive is constantly renewed, and is always pure. Our hives are placed in wilderness locations, far from conventional flowering crops, urban centres and other beekeepers. Therefore we can guarantee that our honey is not only pure and free from chemicals, but also minimises stress on the bees and prevents disease and chemical build-up in the hive.

Because we do not force the bees to artificially over-produce honey for our own benefit and because the bees must build the combs anew every time, rather than merely depositing and ripening nectar in re-used combs, we have often experienced a drop in honey production and yield per hive. However, our focus is firmly on bee health and honey quality rather than quantity, so if the result of this method is resilient bees and pure honey, we are more than happy with a smaller harvest.

'The comb and the wax
from which it is
constructed are not only
entirely produced by the
bees, but also an inseparable
part of their lives.'
Jürgen Tautz
Cold Pressing vs Extracting
  Our honey is genuinely cold pressed or cold strained from 100% natural comb. We are the only commercial beekeepers in Australia offering honey produced in this manner and are one of only a handful of commercial beekeepers in the world using this method. This pre-industrial technique is labour intensive and time-consuming but yields a honey of exceptional quality and purity.

One of the reasons for the difference in quality is the fact that honey is hygroscopic - meaning that it absorbs moisture from the environment. When beekeepers extract honey using a centrifuge, the honey is flung out in small droplets, increasing the surface area exposure to the environment. In the process, the honey may lose some of its remarkable natural aromatic qualities and volatile organic compounds (VOC). These compounds 'contribute
to the biomedical activities of honey, especially the antioxidant effect'*. In addition, conventional honey is often heated beyond ‘beehive temperature’ (35°C) to speed the extraction or bottling process, further damaging these unique properties and denaturing enzymes.

Pressing honey that is produced from natural comb preserves the integrity and health benefits of this natural product. Studies show that pressed
honey has a higher nutritional content than extracted honey across all parameters.

Within an article published in Food Chemistry Journal in 2017, the authors concluded that the 'Nutritional contents (total carbohydrates, total lipids, total proteins, flavonoids, and ascorbic acid) and minerals (K, Ca, Mg, Na, Fe, Li, Zn) were higher in pressed honey. The quantity of pollen in pressed honey samples was 5.6-fold higher than in centrifuged (extracted) samples.'

* Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities,
   International Journal of Molecular Sciences, Various Authors, December, 2011
Naturally comb-ripened
  When honey is ready for storage inside the hive, the bees will cap the cells of honey. This honey is properly ripened by the bees and will not spoil.

We take great care to only harvest 100% properly ripened combs of honey, something that is not possible for large scale commercial beekeepers who are harvesting tonnes of honey in a single day.

Honey from properly ripened combs has a superior flavour and density to that from partially ripened combs. 
Warré Post-brood Honey
  Warré hives also yield a very special type of honey due to the ‘nadiring’ method that is unique to Warré's style of apiculture.

The post-brood combs that are harvested from the top of the hive have a high quantity of propolis (plant resin gathered and modified for use in the
hive by the bees) and ‘bee-bread’ (pollen that has been gathered and processed inside the hive by the bees in a process similar to fermentation).

Recent independent laboratory results have shown that post brood honey from our Warré hives has a ‘medicinal activity’ of TA10+ across all regions and seasons. Please see below for more details.
Naturally Harvested
When we harvest the full boxes of honey (always taking care to leave enough for the bees), we first select the most visually attractive combs to be sold as pure
Wild Honeycomb.

The remaining comb is cold pressed, settled and the resulting Wild honey is then bottled in glass jars.
The post-brood honey is generally harvested once near the end of the season, when we are preparing the hives for the cooler months. Once pressed or strained, we bottle the honey immediately into glass jars. On particularly cold days, we gently warm the honey to beehive temperature (35°C) to bottle.
This is the closest form of honey to that harvested from a wild nest of bees.

Malfroy's Gold Natrually Harvested Honey

Malfroy's Gold Ripened Honey
Terroir is the poetry of landscape. Others have defined it as ‘bio-regional fingerprints’, evident in honey, wine, olive oil, cheese and other artisan products that embody the essence of the surrounding environment.

As a natural food capable of capturing terroir, honey has no equal.
A great winemaker will have 30 or 40 years of experience, whereas bees have 30 or 40 million years of experience gathering nectar and making honey.

Honeycomb is made entirely by the bees - free of human involvement
(unlike wine, cheese and olive oil which requires human intervention).

Each jar of honey is a snapshot of over two million flowers;
a result of nectar gathered feverishly and ferried back to the glowing hive where it is miraculously transmuted.

Each season and each region produces a unique honey. It is our job to treat the harvest with care and respect and do nothing to hamper the expression
of terroir.
Slide 1 Slide 2 Slide 3 Slide 4

  Wild honeycomb and Wild honey have a flavour quite unlike any store bought honey - traditional honey hunters scale trees and cliffs, risking their lives to collect this treasure.

Unfortunately, the vast majority of commercially available honey is a shadow of its former glory. Most shop honey has gone through many stages of heating during extraction, storage, transit, re-heating and bottling. This is not to mention micro-filtration, packing in plastic and exposure to various toxic chemicals in the field and in the hive.

We aim to provide the purest and healthiest honey in Australia; one that captures the unique terroir of the Blue Mountains and Central Tablelands.
Please visit the Awards page to see how our efforts are gaining the attention of Australia’s leading chefs and food judges.
Our Apiaries - Climate
  Our apiaries are located in two distinct bioregions : the Greater Blue Mountains region and the adjoining Central Tablelands. Each bioregion contains dozens of sub-regions or eco-regions, particularly in the Blue Mountains where the flora changes dramatically with altitude (the area rises from sea level to over 1000m in just 37km).

The bees in our apiaries in the lower Blue Mountains experience very hot summers and mild winters; in contrast the upper Blue Mountains and Central Tablelands have warm to hot summers and cool to cold winters.

Temperature extremes across our apiaries range from 48°C in the height of summer to -10°C in winter, with temperatures in the Central Tablelands regularly fluctuating 20°C or more in a single day.

The higher altitudes experience a few snowfalls in winter each year, with rainfall being highly variable in all regions, ranging from 600mm/year in the Central Tablelands to 1500mm/year in the upper Blue Mountains. Long periods without any rain are common, particularly in the Central Tablelands. Rainfall can vary from 350mm/year to 2,500mm/year across the 2 regions.

The range of climates and altitudes within a relatively small area mean that snow can be falling in our Central Tablelands apiaries on the same day that our bees are foraging strongly on a honeyflow at 25°C in the lower Blue Mountains.

These extreme and varied climates contribute to the character and purity of our Wild honey.
Blue Mountains
Malfroy's Gold Blue Mountains Region
Malfroy's Gold Blue Mountains Mt Tomah Apiary

The Greater Blue Mountains World Heritage Area incorporates over 1,000,000 hectares including 550,000 hectares of wilderness.

The Eucalypt forests of the region are the most diverse and intact scleromorphic (hard-leaved) forests in the Earth's temperate zone. They range from the tall open forests of the high tops and deep valleys to open woodlands and mallee shrublands. These forests,
together with non-Eucalypt ecosystems including rainforests, heaths and wetlands, protect a significant proportion of Australia's total biodiversity, which is unique and important on a global scale.

The area received world heritage status on 29 November 2000
for its diversity of Eucalypts and refugia of ancient plants, including the Wollemi Pine. The area is also noted for its
superlative beauty characterised by the blue haze of Eucalypts set against the dramatic contrast of the world's finest display of sandstone plateaus. Rich in cultural heritage, the area is the birthplace of the conservation movement in Australia and the traditional land of six aboriginal language groups.

Our apiaries are located in isolated areas of the lower and upper Blue Mountains on bushland, organic farms, permaculture properties and gardens bordering the world heritage area. The hive numbers are kept small at each apiary to minimise disturbance to the local environment. For more information, please visit:

Greater Blue Mountains World Heritage Experience

The Botanists Way

The Great Eastern Ranges Conservation Corridor Initiative

NSW Office of Environment and Heritage

The Blue Mountains World Heritage Institute

  Eucalypts of the Greater Blue Mountains

Blue Mountains Vegetation Overview

Blue Mountains Photography Ian Brown

Blue Mountains Wild Flowers

Central Tablelands (part of the Central West)  
Malfroy's Gold Central Tablelands Apiary
Malfroy's Gold Central Tablelands Region

The Central Tablelands of NSW are located just west of the Blue Mountains and are part of the larger Central West region, which covers 63,262 sq km.

It is the traditional land of the Wiradjuri people.

The tablelands and highlands of the Central West are located in the eastern section, at altitudes of 700-1300m, and features large areas of remnant forest and woodland, in contrast to the other areas of the Central West which have been heavily cleared for agriculture.

Our apiaries are located in vast mountainous woodland areas, where the bees are able to forage on a number of Eucalypt
species, shrubs, and ground flora.

The main honey flows are produced from the Yellow Box Eucalyptus melliodora and Red Stringybark Eucalyptus macrorhyncha trees, which supply an abundance of nectar
during flowering, every two to four years. The quality of honey from this area is astounding, partly due to the dry climate, high altitude and hot summers.

The Grassy or Box Gum Woodlands of the Central West
and other parts of Australia are listed as a threatened
ecological community.

For more information, please visit:

Grassy Box Woodlands Conservation Management Network

The Tablelands Way

Zero-Input Apiculture  
  We practice zero-input natural beekeeping so our yields are heavily dependent on seasonal conditions.

The Eucalypts that we rely on for the majority of our harvest flower dynamically according to weather patterns, particularly changes in the
Southern Oscillation Index (otherwise known as the El Nino/La Nina effect).

Click here for an educational PDF about the SOI from the Bureau of Meteorology.
Throughout the history of humankind, honey has held an incredibly important place in society for religious, medicinal, gastronomical and ceremonial purposes.

Although processed sugar has taken precedence over honey for everyday use in most households, dozens of scientific papers are published each year that validate the use of honey for nutritional and medicinal benefits.

Natural honey and honeycomb are rich in antioxidants, minerals, vitamins, unique aromas, and contain more than 200 natural substances, some of which do not occur elsewhere. Each variety of honey has unique properties, and can enhance energy, aid sleep, heal wounds, cure sore throats and colds, and provide relief from hay fever. Honey is also both a prebiotic and probiotic and soothes and aids digestion and gut health.
Malfroy's Gold Wild Honeycomb

  Bees bring the surrounding environment back to the hive, so honeys produced in dense urban areas or on industrial farmland may contain
chemicals or pollutants.

All our honey is produced in wilderness and woodland environments so is guaranteed to be pure and untainted. Furthermore, our bees are
allowed to build their own comb and have never been treated with chemicals.
Beneficial Bacteria
  Recent studies have found incredibly high levels of beneficial bacteria in honey harvested from wild colonies of bees, thereby confirming scientifically what traditional cultures have understood intuitively - that wild honey is nature’s supreme healer.

Beneficial bacteria, predominantly found in honey harvested with high amounts of ‘bee bread’ (fermented pollen), is a contributor to gut health. Research has shown that Warré honey has up to 86,000 times the amount of pollen compared to conventionally produced honey.
Medicinal Activity

It has also been proven that ‘post-brood’ honey produced from Warré hives has similar medicinal activity to that of Manuka or
Jellybush honey. Interestingly, this activity may be  due to the method of beekeeping and result from entomological rather than phytochemical processes. For more information, please read Bee-guided Pharmacognosy by David Heaf.

Our own honey has been tested at an independent laboratory and received a medicinal rating of TA 10+ (equivalent to UMF 10+/MGO 100+).

  Malfroy's Gold Central Tablelands Malfroy's Gold Ethics Sustainability
  At all times we attempt to operate in an ethical and sustainable manner. Please read over the contents of this website for information about how we produce honey. For information about how we keep bees please visit

For more information about Ethics and Sustainability, please see our Resources section below for a list of readings, PDF’s and links.
  Reading List
. .
  B.F.Beck & Dorée Smedley

Honey and Your Health

  Eva Crane A Book of Honey
  Kirsten Traynor

Two Million Blossoms-Discovering the Medicinal
Benefits of Honey

  Free PDF Articles
  HONEY and BEE BREAD        
. .
  David Heaf Bee-guided Pharmacognosy

  Various Authors Symbionts as Major Modulators of Insect Health: Lactic Acid Bacteria and Honeybees

  Erik Berrevoets Making a Case for Natural Comb-Ripened Honey
and Artisan Beekeeping Practices

  Various Authors Nutritional and mineral contents of honey extracted by centrifugation and pressed processes

  Various Authors Characterization of the Active Microbiotas Associated with Honey Bees Reveals Healthier and Broader Communities when Colonies are Genetically Diverse   Various Authors Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities

  Various Authors Antibacterial activity of honey from the Australian stingless bee Trigona carbonaria    
Online Resources
  HONEY and BEE BREAD        
. .
  Lund University Bee Research

AgriFutures Australia

. .
  Food Ethics Council - Farming Animals for Food - Towards a Moral Menu
  Ethics in Food and Agriculture, Food & Agriculture Organisation of the
United Nations
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