What Is Raw, Unfiltered Honey?

Ever stare at a shelf of honey and genuinely not know which ones to buy? Does a recipe call for buckwheat, wildflower or possibly even raw unfiltered honey, making you look sadly with ignorance at your half-full plastic squeezy bear? [Read more…]

Seeded Honey: The Pantry Staple We’re Eating with a Spoon

Somewhere between hoovering a brisket banh mi, people-watching, and wiping chocolate chunk cookie crumbs off of our clothes, we fell in love with the most unassuming jar perched on a wall shelf at hip Venice hot spot Gjusta. The label read “Seeded Honey,” but we knew what that really meant: Buy me, break the seal, and spread me on toast or come ready with a big spoon.

We cracked open the jar a couple of hours later after a proper Ploughman’s platter had been assembled. The honey—a grainy, viscous paste you can chew—is made from soaking nuts and seeds in dark buckwheat honey, for as little or as long as you want. It has the sweetness you’d expect from honey, and unexpected crunch and dimension from the poppy seeds, sesame seeds, and walnuts suspended in the jar. Chef Travis Lett (of Gjusta and Gjelina) first got the idea while traveling through Turkey, where combining abundant seeds and nuts with dark honey is as logical and natural a combination as Gigi and Zayn, or peanut butter and jelly.

Both the seeded honey and the walnut honey are made in-house at Gjusta in Los Angeles, our number two Best New Restaurant of 2015 that occupies basically every position on the spectrum from juice bar and coffee shop to bakery, deli, market, and restaurant. But it’d take less than five minutes to make it at home. To make the Seeded Honey at Gjusta, they use local California buckwheat honey or avocado honey (made by bees from the nectar of the avocado blossom), and throw in a combination of flax, sesame, hemp, poppy, and sesame seeds, according to manager Cami Wong. The Walnut Honey involves…yep, just putting walnuts in honey and eating the combination together when you please.

We’d recommend spooning it over oatmeal or yogurt, serving alongside a heaping cheese plate, or spreading it on toast. Just make room in your pantry for it: It’s the easiest DIY project you’ll do all year.

Seeded Honey

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Concord Grape Sorbet With Rosemary And Black Pepper

Makes about 1 quart

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness. [Read more…]

Tired of Your Old, Flavorless Toothpick?

Here’s a New Flavor-Paired Mouth Pleaser From PhoodStation [Read more…]

EXCLUSIVE | A Recipe by Yoshihiro Narisawa

Yoshihiro-san gives you a beautiful recipe for his fermentation dish from FOUR’s latest International Edition… [Read more…]

Baked apples with truffle honey

– 1 kg of apples

– butter

– refined sugar

– 25 g of the “Natura tartufi” truffle honey

PREPARATION: Wash the apples, cut each into four pieces and remove the kernels. Put the apple slices into a baking dish, add some butter on each and sprinkle with sugar. Bake the apples at a high temperature for about ten minutes. At the end of baking, smear the apples with the previously heated truffle honey. Bake for another couple of minutes and serve warm.


CHEESE PLATE WITH  „Natura tartufi“  HONEY

Prepare a cheese plate with several types of cheese, such as truffle cow cheese, gorgonzola, goat cheese or any other cheese you might enjoy.

Simply place drops of  the “Natura tartufi” honey with truffles on the cheese. Decorate with freshly cut apples, melon or grapes.



Surprise your guests by pouring the “Natura tartufi” honey on your favourite ice cream flavour. We guarantee that such dessert will be a great finale to any previous course or a sweet delight in itself.


New at Yacht Gourmet Croatia – Natura Tartufi!

Back in 1962, due to difficult economic situation in the north-western Istria, many families had no sufficient resources for feeding and clothing their youngest ones, not even for school books. [Read more…]

Here’s How to Recreate the $680 Per Glass Çırağan Luxury Sahlep’ At Home

The Çırağan Luxury Sahlep’ is one pricey drink, costing $680 per glass, and until now you’ve only been able to get it at the Çırağan Palace Kempinski Istanbul. Traditionally, Sahlep’ is a warm drink made from a rare ingredient found in the tubers of orchids, and this drink ups the ante with premium Remy Martin Louis XIII Cognac, Tahitian vanilla and Turkish honey. If you want it to be legit, don’t forget to garnish it with real gold! [Read more…]

Fresh Figs with Ricotta and Honey

Fresh figs are paired with luscious ricotta cheese, dulcet honey, and pistachio crumbs in this decadent but healthy starter. It works equally well as dessert. [Read more…]

Sakura® Cress – duck – grapefruit – honey

Serves: 4

Season: Summer

Type of dish: Cold starter

Cuisine: Asian [Read more…]