Cut Fresh Honeycomb

Fresh honeycomb — honey exactly as the bees made it, sealed in the wax.

Comb honey can’t be extracted, strained or blended. It’s the frame the bees built and capped, cut to size — the only honey that never touches an extractor. We set aside our best-presenting frames for comb, so what you get is as direct as honey comes.

Ours is thin-capped: the wax gives way in the mouth instead of turning to gum. That’s the difference between comb a chef will plate and comb people politely put aside.

We freeze each frame whole before cutting, then cut clean, even pieces that sit flat in the tub. Expect a little honey pooled underneath — cut comb always releases some, and it’s the honey that was in the cells. Cut to order from 100g to 200g.

Eat the whole thing, wax and all. Spoon the loose honey over the top, or spread the comb on warm toast. On a cheese board it goes with anything hard and salty — aged cheddar, pecorino, a washed rind. Keep it sealed at room temperature, not in the fridge, or the wax goes brittle.

Every frame came from a colony we rescued rather than killed. The full hive-to-comb standard — chemical-free, stationary hives, never fed sugar — is on our raw honey standard.

Our honey is used at Stokehouse St Kilda by Executive Chef Jason Staudt.

Want a whole frame instead? Full Frame Honeycomb — Berwick pickup.

Every purchase funds the next bee rescue.