Antioxidants have the capability to provide an electron, which ultimately binds with the free radicals, and thereby, the detrimental effects of ROS and free radicals in vital biomolecules such as nucleic acids, lipids and proteins are eliminated [23]. The antioxidant activity of honey is mostly related with its phenolic constituents, but enzymes, amino acids and carotenoids may also contribute to this effect. Honey's radical scavenging activity and its protective effects against lipid peroxidation can have a positive impact on oxidative stress, and thus, honey's antioxidant capacity (AOC) may prevent certain diseases caused by oxidative stress [24]. Since the earliest times, the usage of honey is well documented as an antimicrobial agent. The antibacterial action of honeys is mainly linked to various physicochemical aspects of its sugar matrix, such as its low water activity (Aw) and high osmotic pressure but also its low pH and low protein content, which collectively inhibit bacterial growth. As honeys are a super-saturated natural agent, it is strongly hypertonic in its undiluted state and can inhibit bacterial growth completely. Bacterial cell death occurs due to the transport of water out of the cell because of osmotic pressure [10]. Furthermore, the antimicrobial activity of honeys is also related to the presence of glucose oxidase and the associated enzymatic generation of the antibacterial agent, H\({}_{2}\)O\({}_{2}\), on contact with water. The antibacterial activity of honeys is further in part also attributable to the presence of some phenolic compounds, for example, pinocombrin and syringic acid, as well as some bee-related peptides (e.g., bee defensin-1) [25; 26; 27]. Bee defensin-1, also known as royalisin, is found in Revami(r) source (RS) honey that is characterized by strong antibacterial activity, particularly against Gram-positive bacteria, such as _B. subtilis_, _S. aureus_ and _P. larvae_[10]. Apart from these, recent studies have confirmed the antimicrobial role of MGO (CH\({}_{3}\)-CO-CH=O), which is claimed to be the paramount antibacterial honey constituent in so-called non-peroxide honeys [28; 29]. Due to its documented antioxidant and antimicrobial activities, honeys have been proclaimed to play a role in the four phases of wound healing (hemostasis, inflammation, proliferation and remodelling) and thus favorably influences the usual environment required for wound recovery, in particular decreasing oedema and wound exudate [30]. The wound healing potential of honeys is evident from several studies [1; 2; 30; 31; 32; 33; 34; 35]. Due to its antioxidant activity, it can counteract oxidative stress and its detrimental effect on wounds. Moreover, the progression of bacterial infections can be reduced due to honey's capability to inhibit bacterial growth, which in turn also inhibits inflammation associated with infection [36; 37]. The anti-inflammatory outcome of honeys is also associated with the inhibition of the 5-LOX enzyme, which is accountable for the synthesis of pro-inflammatory mediators [38]. Honeys also inhibit the overproduction of inflammatory mediators, such as nitric oxide, tumour necrosis factor alpha and prostaglandin E2 [38; 39]. Commercial honey-based products have been designed to promote wound healing, with the majority of these products being prepared using Manuka honeys sourced from the tree genus _Leptospermum_ (inherent to Australia and New Zealand) [27; 40]. There are no studies to date that report on the bioactivity (i.e., antioxidant and antibacterial activity) of honey-loaded topical formulation incorporating WA honeys. WA is home to rich and often endemic flora, which gives rise to many unique honeys. There is scope to incorporate these honeys into novel wound dressing formulations. Three such preparations, here referred to as a pre-gel solution, wet sheet and dry sheet, were each prepared with a high honey content.