Capilano Honey

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Capilano Honey Capilano Honey
100% Pure Aussie Honey. From local beekeepers to your home. Manuka Honey | Hot Honey | Pure Honey and more

- It’s what we don’t do that makes our honey, Australia’s favourite honey -
Capilano honey is unchanged, unspoilt, unadulterated – completely natural, beekeeper-sourced, pure Australian honey. To bring you this world-class nutritious honey, our beekeepers spend long hours driving between apiary sites, checking hives and collecting honey-filled combs, to give their bees the best in-season flowers to forage upon.

- Hive Ripened and Hand-Harvested -
All Capilano honey is naturally dried by the bees and ripened in the hives. Once ready, the honey is collected by hand, carefully extracted from the frames and sent to Capilano where we quality test and pack the honey.

- Master Blended for Taste -
Our iconic pure Australian honey has been expertly blended by our master honey blender for more than 40 years. He takes our incredible Australian honeys and crafts the honey you know and love.

- From the World's Healthiest Bees*-
Capilano honey is rich in flavour thanks to our bees - arguably the healthiest in the world. Australia is largely free from major pests and diseases seen in other bee populations around the globe, so our bees produce full flavoured honey with natural enzymes, trace minerals and vitamins. *Source: CSIRO, Issue 215 Agriculture, Biosecurity, January 2016

- Pristine Floral Diversity -
Australia’s sun-drenched, rugged country has floral diversity - unmatched anywhere else on earth - perfect for happy, healthy bees. To support the nutritional requirements of the colony, Capilano beekeepers move the hives to various naturally rich and diverse environments. This allows bees to forage on a range of flora, with much of our honey supply coming from the Eucalypt tree varieties.

18/10/2026

Your next dumpling night, with a sweet little twist. 🥟 Hot Chilli Honey Dumplings, made by Glow by Grace.
Tender chicken, ginger and spring onion meet Capilano Hot Chilli Honey, with a honey-tamari dipping sauce to finish. Gather your favourite people, get folding and enjoy every sweet, savoury bite.

Ingredients
Dumplings:
500g chicken mince
2 tbsp sesame oil
2 tbsp tamari
1 tsp minced ginger
3 spring onions, finely sliced
1 tbsp Capilano Hot Chilli Honey
1 packet gyoza wrappers

Dipping sauce:
2 tbsp tamari
1 tsp Capilano Hot Chilli Honey
1 spring onion, finely sliced

Method:
1. Add the chicken mince, sesame oil, tamari, ginger, spring onions and Capilano Hot Chilli Honey to a bowl. Stir until well combined.
2. Place 1 tbsp of filling in the centre of a gyoza wrapper. Lightly dab water around one edge, then fold and press the edges together to seal. Repeat until all the filling has been used.
3. Fill a pot approximately one-third full with water and bring to the boil.
4. Line a bamboo steamer with baking paper. Arrange the dumplings inside, leaving space between each. Cook in batches if needed.
5. Place the steamer over the boiling water, cover and steam for 12 minutes, or until the chicken filling is cooked through.
6. Carefully remove the dumplings and transfer to a serving plate.
7. Mix the dipping sauce ingredients together, then drizzle over the dumplings or serve on the side for dipping.

13/10/2026

The little bites everyone goes back for 🍯 Hot Honey Brie Bites, made by Rani Engineer.

Creamy Brie, sweet fig jam, crisp pear and salty prosciutto, topped with Capilano Hot Chilli Honey. An easy way to bring a little sweet heat to your next get-together.

Ingredients:
Store-bought crostini
250g Brie cheese, sliced
Pears, thinly sliced
Fig jam
Prosciutto
Fresh rosemary sprigs
Capilano Hot Chilli Honey

Method:
1. Arrange the crostini on a serving platter.
2. Spread a layer of fig jam over each crostini.
3. Add a thin slice of pear, followed by a slice of Brie.
4. Ruffle up a slice of prosciutto and place it on top of the Brie.
5. Add a small sprig of fresh rosemary to each bite.
6. Drizzle generously with Capilano Hot Chilli Honey just before serving.
7. Share around and enjoy!

10/10/2026

Midweek dinners just got a little sweeter (and spicier). Scroll for the recipe for these Hot Honey Garlic Chicken Meatballs by dinneratthebells, with creamy coconut rice & crunchy cucumber salad 🤤

Meatballs:
500g chicken mince
½ cup panko breadcrumbs
1 egg
2 spring onions, finely sliced
2 garlic cloves, crushed
2 tsp finely grated ginger
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp salt
Cracked black pepper
1 tbsp neutral cooking oil

Hot Chilli Honey garlic sauce:
⅓ cup (80ml) Capilano Hot Chilli Honey
2 tbsp soy sauce
1 tbsp rice w**e vinegar
2 garlic cloves, crushed
1 tsp sesame oil
1 tsp cornflour
1 tbsp water

Coconut rice:
1½ cups jasmine rice, rinsed well
300ml coconut milk
300ml water
½ tsp salt

Cucumber salad:
2 Lebanese cucumbers, thinly sliced
1 spring onion, finely sliced
1 tbsp rice w**e vinegar
1 tsp sesame oil
Juice of ½ lime
Pinch of salt
1 tsp sesame seeds

To serve:
Lime wedges
Extra spring onion & sesame seeds
Extra Capilano Hot Chilli Honey, optional

Method:
1. Place rice, coconut milk, water and salt in a saucepan. Bring to a gentle simmer, stirring once. Cover, reduce heat to low and cook for 12 minutes. Remove from heat and leave covered for 10 minutes, then fluff.
2. Meanwhile, gently mix all meatball ingredients except the cooking oil until just combined. With damp hands, roll into approximately 16 meatballs.
3. Whisk together all sauce ingredients.
4. Heat cooking oil in a large frying pan over medium heat. Cook meatballs for 8–10 minutes, turning regularly, until golden and cooked through.
5. Reduce heat to low, add sauce and gently toss for 2–3 minutes until glossy. Keep heat low to prevent the honey from catching.
6. Toss all cucumber salad ingredients together just before serving.
7. Divide rice, salad and meatballs between four bowls. Spoon over remaining sauce and finish with spring onion, sesame seeds, lime wedges and an optional drizzle of Capilano Hot Chilli Honey.

07/10/2026

Viral Banana Honey Ice Cream Bar
Adding Capilano Pure Honey to the centre of the bar before freezing creates this gooey, chewy sensation you get in every bite (it’s soooooo good).

SAVE RECIPE 👇🏼
• 2 bananas
• 160g of your favourite yogurt
• Generous squeeze of Capilano Honey
• Toasted coconut flakes

Method
1. Add banana in between a ziplock bag or baking paper, and flatten using a glass, plate or container
2. Add Capilano Pure Honey, generously as a second layer then top with yogurt and finish with toasted coconut flakes
3. Cover, add to the freezer until fully set and enjoy

07/10/2026

The humble bag of chips just became the star of the party! 🍯🌶️
Creamy burrata, salty prosciutto, pickled green chillies and Capilano Hot Chilli Honey. Sweet, salty, spicy and made for sharing.

FREE RECIPE: Hot Honey Chipcuterie by Mia to the Table

Ingredients:
• 1 bag plain salted potato chips
• 150g stracciatella or 1 burrata ball
• 50g prosciutto
• Pickled green chillies
• Capilano Hot Chilli Honey

Arrange, load it up, drizzle generously and serve immediately!

02/10/2026

FREE RECIPE: Crying Tiger Steak with Honey Chilli Dipping Sauce

This Crying Tiger Steak by chef Erik Ortolani is all about the sauce. Capilano Pure Honey is used in both the steak marinade and the Thai-style dipping sauce, balancing the salty fish sauce, fresh lime and chilli with just enough sweetness. Spoon it generously over slices of charred, juicy scotch fillet… or keep it on the side for dipping, YUM!

Servings: 2
Prep Time: 35 mins
Cooking Time: 15 mins
Total Recipe Time: 50 mins

Ingredients
Steak
2 x 250g scotch fillet steaks
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp Capilano Pure Honey
Crushed black pepper, to taste

Crying Tiger Sauce
2 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp Capilano Pure Honey
1 tbsp toasted rice powder
1 tsp chilli flakes
1 tbsp coriander, finely chopped
1 tbsp shallot, finely sliced
1 garlic clove, finely grated

Method
1. Place the steaks in a shallow dish. Add the fish sauce, soy sauce, Capilano Pure Honey and black pepper, then turn the steaks until evenly coated. Cover and marinate in the fridge for 30 minutes.
2. Meanwhile, combine all the Crying Tiger Sauce ingredients in a small bowl. Mix well and set aside to allow the flavours to develop.
3. Remove the steaks from the fridge and preheat a barbecue grill or frying pan over high heat.
4. Cook the steaks for 3–4 minutes on each side for medium, or until cooked to your liking. The honey will help the outside develop a deep, caramelised char.
5. Transfer the steaks to a plate and rest for 5 minutes.
6. Slice the steaks against the grain and serve with the Crying Tiger Sauce for spooning or dipping.

22/09/2026

The MVP of Grand Final snacks: Hot Honey Potato & Cheese Seadas, made by Erik Ortolani
Level it UP this year with crispy butter-semolina pastry stuffed with creamy potato, provolone & pecorino, finished with warm Capilano Hot Chilli Honey.

Pastry:
250g fine semolina flour
30g softened unsalted butter
½ tsp salt
100–120ml warm water

Filling:
150g cooked potato, mashed & cooled
150g mild provolone, grated
50g pecorino, finely grated
Zest of 1 lemon

To finish:
Capilano Hot Chilli Honey, warmed

Method:
1. Mix the pastry ingredients and knead for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Mix together the potato, provolone, pecorino, and lemon zest until well combined. No extra salt needed.
3. Roll the pastry thin, about 2mm, and cut into 10–12cm circles.
4. Add a spoonful of filling to each circle, top with another circle, and press firmly around the edges to seal.
5. Fry at 170–175°C until golden and crispy, or lightly brush with oil and air fry at 190°C for 8–10 minutes, flipping halfway.
6. Drizzle generously with warm Capilano Chilli Honey and serve straight away.

18/09/2026

School Holiday Baking Idea: 4-ingredient blueberry bagels, one bowl, no yeast, no fuss. ⁠
⁠
Save now, thank us later 🫐💙
⁠
For the bagels:⁠
2 cups self-raising flour⁠
1 cup Greek yoghurt⁠
2 tbsp Capilano Pure Honey⁠
½–1 cup frozen blueberries⁠
A little extra flour, if needed⁠
A little olive oil, for brushing⁠
⁠
To serve:⁠
Cream cheese⁠
Capilano Creamed Honey⁠
⁠
Method:⁠
1. Preheat the oven to 180°C and line a baking tray with baking paper.⁠
2. Add the self-raising flour, Greek yoghurt, and honey to a bowl. Mix until a dough starts to form.⁠
3. Add the frozen blueberries and gently mix through.⁠
4. If the dough is too sticky, add a little extra flour until you have a soft, workable dough.⁠
5. Divide the dough into 4 equal portions. Roll each portion into a rope and join the ends to form a bagel.⁠
6. Place the bagels onto the prepared baking tray and lightly brush the tops with a little oil.⁠
7. Bake for 15–20 minutes, or until golden and cooked through.⁠
8. Allow to cool slightly, then slice in half.⁠
9. Spread generously with cream cheese and finish with a layer of Capilano Creamed Honey.⁠
⁠
Tip: the frozen blueberries can make the dough a little sticky, so don't be afraid to add a small amount of extra flour as you shape the bagels.

17/09/2026

Have you tried this viral Cheeseburger Salad Bowl? See how mywholesomebites on Instagram is making it with Capilano Hot Chilli Honey! 🍔😍

Beef:
500g beef mince
Olive oil
2 tbsp Capilano Hot Chilli Honey
2 tsp Worcestershire sauce
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
Salt & pepper, to taste

Salad:
½ iceberg lettuce, shredded
2 tomatoes, diced
1 red onion, diced
Pickles, sliced
Cheddar cheese, grated

Sweet potato chips:
Sweet potato, chopped into small cubes
Olive oil
Salt & pepper

Sauce:
Greek yoghurt
Mustard
Tomato sauce
Pickles, finely chopped
Garlic powder
A splash of pickle juice

Method:
1. Start with the sweet potato: chop it into small cubes, toss with a little olive oil, salt, and pepper, then bake in the oven until golden and crispy.
2. Make the sauce: add the Greek yoghurt, mustard, tomato sauce, finely chopped pickles, garlic powder, and a splash of pickle juice to a small jar. Mix well, then pop it in the fridge while you prepare everything else.
3. Prepare the salad: chop the iceberg lettuce, tomatoes, red onion, and pickles.
4. Cook the beef: when the sweet potatoes are almost ready, heat a little olive oil in a pan and cook the beef mince. Add the Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and pepper. Cook until browned and cooked through.
5. Build your bowl: start with a layer of shredded lettuce, then add the tomato, red onion, and pickles. Top with the hot beef mince and drizzle over Capilano Hot Chilli Honey.
6. Add the grated cheddar cheese and finish with the crispy sweet potato chips.
7. Drizzle with the creamy pickle sauce, and dig in.

13/09/2026

Eat like you'll live to 100 with this roasted sweet potato & honey glazed salmon salad recipe!

SAVE + SEND ☀️

Ingredients:
3 large sweet potatoes, cut into wedges (approx. 5 cups when cooked)
400-450g of skinless salmon (approx 2 fillets)
1tbsp Capilano Pure Honey
1⁄2 lemon, sliced
1 teaspoon of minced garlic
Salt & pepper
Olive oil (for roasting)

Salad
1⁄2 cup couscous, cooked
4 cups of rocket
1⁄3 cup pistachios
1⁄3 cup pomegranate seeds
1⁄4 cup dill, chopped
1⁄2 cup goat's cheese, crumbled

Dressing
6 tbsp extra-virgin olive oil
1 tbsp Capilano Pure Honey
2 tbsp balsamic or red w**e vinegar
1⁄2 teaspoon garlic powder
5 tbsp fresh squeezed orange juice (about 1- 2 large orange)

Method:
1. Preheat the oven to 200°C. Line a baking sheet with baking paper.
2. Toss wedges of sweet potato in oil and season with a generous pinch of salt
and pepper. Spread evenly across the baking sheet. Roast for 20 minutes and then remove from the oven, flip the wedges and cook for another 15-20
mins until fork-tender. Remove to cool, but leave the oven at 200°C.
3. Cook the couscous according to package directions and set aside to cool.
4. Add salmon to a lined baking tray and season with a drizzle of olive oil, then
spread minced garlic across both pieces of salmon. Drizzle Capilano Pure
Honey, sprinkle a pinch of salt and pepper. Top with lemon slices.
5. Bake salmon for 12 - 15 minutes, until cooked through. Remove from the
oven and set aside to cool.
6. Whisk together the dressing ingredients until combined and set aside.

To assemble:
1. Place warm sweet potato wedges in a bowl.
2. Roughly break salmon into flaky pieces and add.
3. Toss in cooked couscous, rocket, pistachios, pomegranate seeds, dill, and
goat's cheese and dressing. Mix well to combine.

Address

399 Archerfield Road
Brisbane, QLD
4077

Telephone

+611800413625

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