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Learn about bees, their homes, behaviour, and honey production
from Bee One Third’s Jack Stone
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Jack from Bee One Third
Jack from Bee One Third introduces us to the world of bees.
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Native Bees an Insight

Join Jack from Bee One Third as he conducts a live streamed tour of a native bee hive.

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Inside a Hive

Join Jack from Bee One Third on a live stream as he gives us an insight into a rooftop bee hive.

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How to Build a Bug House
Learn how to construct the ideal insect house to provide shelter for bees and other insects.
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Bee Seed Balls
A hands-on activity to create a clay ball packed full of seeds that support bees and butterflies.
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Bee Facts – About Bee Hives
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Bee Facts – About Queen Bees
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Bee Facts – When are bees busy
Village Kitchen presents Cooking with Honey
Honey is an amazing ingredient to add to any recipe. Our celebrity chefs will serve up some amazing honey-inspired sweet and savoury recipes.
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Roasted Pork Fillet, Pear, Rocket and Pine Nut Salad with Honey and Balsamic Dressing
  • 500gm pork fillet

  • 2 tbs vegetable oil

  • 1 packham pear, finely sliced

  • 100gm rocket

  • 1 witlof, leaves torn

  • 50gm pine nuts, toasted

  • 1 golden shallot, finely sliced

  • ¼ cup sage leaves, picked

  • ¼ cup vegetable oil

  • 50gm parmesan cheese, shaved

  • 50gm honey

  • 30ml balsamic vinegar

  • 1 tsp Dijon mustard

  • 30ml extra virgin olive oil

  • salt and pepper

  1. Preheat oven to 180°C.

  2. Dry the pork fillet on paper towel and season with salt and pepper.

  3. In a heavy based frypan, heat the oil and sear the fillet on all sides, then transfer to the oven for 6 – 8 minutes.

  4. Remove from the oven and allow to rest for 5 minutes.

  5. Whisk together the honey, balsamic, mustard and olive oil and season with salt and pepper.

  6. In a small saucepan, heat the ¼ cup oil until it reaches 180°C and quickly fry the sage leaves until they are crisp. Drain on paper towel and sprinkle with salt.

  7. Finely slice the pork fillet and gently toss with the rocket, witlof, pear, pine nuts, shallot and dressing, and transfer to a serving bowl.

  8. Garnish with the crispy sage and shaved parmesan.

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Coconut Yoghurt Pannacotta, Honey and Almond Granola and Fresh Berries


  • 200ml coconut water
  • 75gm castor sugar
  • 200gm coconut yoghurt
  • ½ tsp vanilla bean paste
  • ½ tbs gelatine powder


  • 2 cups traditional rolled oats
  • ¾ cup almond flakes
  • ½ tsp salt
  • pinch of cinnamon
  • pinch of ground ginger
  • ¼ cup coconut oil
  • ¼ cup honey
  • 1 cup mixed fresh blueberries, raspberries and strawberries
  • mint to garnish
  1. In a small saucepan, warm the coconut water, sugar and vanilla over a low heat until the sugar has dissolved.

  2. Dissolve the gelatine in a couple of tablespoons of cold water then stir into the hot coconut water mixture until dissolved.

  3. Stir in the coconut yoghurt, and divide the mixture between four serving glasses.

  4. Refrigerate until set.

  5. Mix together the oats, almonds, salt and spices.

  6. Whisk together the coconut oil and honey and stir through dry ingredients.

  7. Spread out evenly on a tray lined with baking paper and bake for 25 – 30 minutes at 160°C.  (the granola will get crunchy as it cools)

  8. Place a generous spoonful of granola on top of each of the pannacottas and finish with fresh berries and mint.

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Chicken and Shiitake Mushroom Wontons with Honey, Soy and Pickled Ginger Dipping Sauce
  • 250gm chicken mince

  • 10gm dried shiitake mushrooms, soaked in boiling water for 1 hour then finely diced

  • 1 tsp fresh ginger, finely grated

  • 1 spring onion, finely sliced

  • 1 clove garlic, crushed

  • ¼ cup fresh coriander leaves, finely chopped

  • 1 tsp sesame oil

  • 1 tbs soy sauce

  • pinch of white pepper

  • 1 tsp cornflour

  • 24 wonton wrappers

  • 2 cups vegetable oil for frying

  • 50gm honey

  • 25ml soy sauce

  • 25ml pickled ginger juice

  • 2 tbs finely chopped pickled ginger

  • Finely sliced spring onion and coriander to garnish

  1. Mix together the chicken mince, shiitakes, ginger, spring onion, garlic, coriander sesame oil, soy, pepper and cornflour

  2. Line a tray with baking paper or plastic wrap.

  3. Lay six wonton wrappers out and  place a heaped teaspoon of filling on each. Lightly wet the edges of one wrapper and bring all edges in to form a tight little money bag shape. Place on the tray.

  4. Repeat with the remaining wrappers and mix, spacing the wontons out well on the tray.

  5. At this point, the wontons can be frozen until needed if desired.

  6. Stir together the honey, soy sauce, ginger juice and pickled ginger.

  7. In a medium saucepan, heat the vegetable oil to 180°C and cook the wontons 6 at a time until golden and crispy.

  8. Drain on absorbent paper and keep warm in a low oven until all are done.

  9. Serve with the dipping sauce and garnish with spring onions and coriander.

West Village Gardener – Bees, butterflies and your garden

Learn how to attract bees and butterflies to your garden. 

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Bee attracting flowers/plants
Discover plant species which bees and butterflies are most attracted to, packed full of nutrients.
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Co-plant bee-attracting plants
Learn how to co-plant and create a luscious bee friendly pot arrangement for your home.
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Australian Native plants to attract bees
How to pot and care for native Australian plant species that attract bees.
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Bee friendly herbs

A variety of herbs to plant within your home garden that will encourage bees to visit.

Bee Craft

What better way than to teach children about bees than through art.
New bee, butterfly and dedicated nature activities will be uploaded daily.
For more bee arts and craft please visit Creative Kids ONLINE

View the Residences
Sales Suite Open Daily 10AM – 4PM
21 Mollison Street, West End QLD 4101
West Village Health and Wellbeing Protocols
In the interest of health and safety West Village will be conducting sales inspections via appointment only. Please contact our sales team to organise a time that suits you.
Stay safe, and as always, thank you for your support.
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