Blue Hills Honey

21/08/2026

DID YOU KNOW?

Stanley is just 30 minutes from our home base and the Blue Hills Honey Experience in Mawbanna! 🌿

So if you’re visiting Stanley and exploring the beautiful North West, why not make a little detour and come and see us?

Taste our award-winning Tasmanian honeys
Discover the world of bees and beekeeping
Learn about our Leatherwood honey and the Tarkine
Enjoy lunch, coffee or something sweet at The Colony Café
Browse our honey, gifts and Tasmanian goodies

We’re the perfect stop to add to your Stanley and Tarkine adventure.

Stanley → Blue Hills Honey Experience → Dip Falls & The Big Tree 🌿🍯

Come and taste Tasmania straight from the source!

19/08/2026

Raw honey: but what does “raw” actually mean?

Honey isn’t a cooked food, so you might wonder… what makes honey raw?

For us, “raw” means keeping the honey as close as possible to the way it comes from the hive. At Blue Hills Honey, our honey is cold extracted and coarsely filtered, rather than heated or heavily processed.

Why does that matter? Because honey is a naturally complex food, and we want to preserve its natural character, flavour and goodness.

Every season is different, every site is different, and that’s part of what makes honey so special.

Raw honey isn’t about what we add; it’s about what we leave alone.

19/08/2026

11/08/2026

Out in the field from summer through to autumn.

Our beekeepers spend the warmer months out in the apiaries, working with the bees and keeping our hives healthy and productive.

From checking colonies and frames to maintaining equipment and preparing hives for the seasons ahead, there’s plenty happening behind the scenes.

It’s a big part of what goes into every jar of Blue Hills Honey; from the apiary to your table.

Pictured: Ricky Wells, one of our most experienced beekeepers.

06/08/2026

A fantastic achievement for Blue Hills Honey at the 2026 Tasmanian Beekeepers Association Annual Awards

We are incredibly proud to share the results achieved by the Charles family and the Blue Hills Honey team at this year’s awards. These awards recognise the dedication, skill and passion that goes into every part of beekeeping; from caring for our bees through to producing and presenting exceptional Tasmanian honey.

Class 1 – Introduced Flora (Clover & Blackberry)
1st Place – Robert Charles
2nd Place – Thomas Charles
3rd Place – Nicola Charles

Class 3 – Native Flora (Liquid)
1st Place – Robert Charles
3rd Place – Thomas Charles

Class 5 – Tasmanian Manuka
1st Place – Nicola Charles
2nd Place – Robert Charles

Class 6 – Hard Candied (Robert & Ian Stephens)
1st Place – Nicola Charles
3rd Place – Robert Charles

Class 7 – Soft Candied (Set)
1st Place – Thomas Charles
2nd Place – Nicola Charles
3rd Place – Robert Charles

Class 8 – Creamed/Whipped Honey
1st Place – Ricky Wells
2nd Place – Elizabeth Rose-Abblitt
3rd Place – Robert Charles

Class 9 – Mead (Taverners Perpetual Trophy)
1st Place – Robert Charles

Class 10 – Beeswax
1st Place – Robert Charles
2nd Place – Nicola Charles

Gordon Lee Trophy – Most Points
Robert Charles

We are incredibly proud of these results and grateful to be part of such a passionate and talented Tasmanian beekeeping community. Congratulations to all exhibitors and award recipients.

From our bees to your table, thank you for supporting a family tradition of producing premium Tasmanian honey since 1955.

Pictured Below (left to right): Thomas Charles, Robert Charles (owner), Elizabeth Rose-Abblitt (exports manager)

27/07/2026

The honey season may be over, but the work never stops.

During the off-season, our beekeepers are busy maintaining thousands of hives and preparing equipment for the next honey flow. In this video, they’re cutting bottom bars for new frames; a job that takes precision, skill and plenty of patience.

It’s amazing to how efficiently the team works. Every frame they prepare now helps ensure our bees have strong, well-maintained homes for the season ahead.

17/07/2026

New Menu in addition to our regular menu for Saturdays✨

14/07/2026

Captured alongside the sounds of this ancient landscape, this soundscape by Time for the Tarkine; Soundscape of an Ancient Wilderness brings you closer to the rainforest that shapes every drop.

Listen closely; the wind through the trees, the birds above, and the quiet magic of the Tarkine.

A truly wild Tasmanian honey, created by nature and nurtured by generations of beekeepers.

14/07/2026

Recipe by Ben Milbourne
Episode 58 of Off the Map

Coconut, Chilli, Lemongrass and Prawn Poke Bowl

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 2

Ingredients
250 g Tilda Basmati Rice; Coconut, Chilli and Lemongrass
8–10 prawns; peeled and deveined
Dressing
1 tablespoon soy sauce
1 tablespoon mirin seasoning
½ teaspoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon grated ginger
Whites of 2 spring onions; sliced into rounds
1 teaspoon Blue Hills Pepperberry Honey
Pinch of salt
Veggies
3 baby cucumbers; sliced in half lengthways
1 avocado; peeled and quartered, with one side of each quarter dipped in sesame seeds
6 fine slices of zucchini
Greens of 2 spring onions; sliced diagonally
Method

Step 1

Steam the rice according to the packet instructions.
Put all of the dressing ingredients into a small bowl and mix well.

Step 2

Cook the prawns over high heat for 3 minutes.
Pour the dressing over the prawns and turn off the heat.

Step 3

Spoon the rice into a serving bowl.
Arrange the zucchini, baby cucumbers and avocado around the inside edge of the bowl.
Add the prawns, spring onion and drizzle the remaining dressing over the top.