Honey Recipes

These magical homemade marshmallows are sure to become a family favourite. Creamy, fluffy and light as air, you’ll never want to buy store-bought again! These are perfect for sandwiching in a s’more, popping into a mug of hot chocolate or as a unique gift for a special friend.Ingredients1½ Tbsp. gelatin powder¼ cup cold water + 2 Tbsp.½ cup MVH Mānuka Honey1 Tbsp. food-grade dried lavenderPinch of salt1 tsp. vanilla extractMethodIn a stand mixer bowl, combine the gelatin and ¼ cup of water and allow to bloom.Pour the honey, lavender, salt and 2 Tbsp. of water into a small saucepan and bring to a boil. Keep at a rolling boil for two minutes then strain to remove the lavender.Turn your mixer onto low and slowly drizzle the honey mixture in. Slowly incre

With deliciously fall-apart-tender meat covered in a sticky honey sauce, these pork ribs are guaranteed to melt in your mouth. Perfect for a party – just be sure to make enough because everyone will want seconds. Have the napkins handy too – it’s sure to get messy!Ingredients1 rack of pork ribs2 Tbsp. dry rub120ml apple juiceSauce Ingredients⅓ cup MVH Beech Honeydew Honey¼ cup bourbon1½ Tbsp. hoisin sauce1 Tbsp. dijon mustard2 Tbsp. tomato sauce1½ Tbsp. apple cider vinegar2 tsp. soy sauce2 tsp. Worcestershire sauce1 tsp. srirachaGround black pepper to tasteMethodPreheat the oven to 140˚C. Layer two pieces of tin foil across a large oven tray.To make the sauce, add all of the sauce ingredients to a saucepan and bring to a boil. Reduce to

Delightfully refreshing! This is our twist on the brightly flavoured classic cocktail. It’s a simple mix of gin, lemon and lime juice, and honey syrup, made with Kāmahi Honey.IngredientsHoney syrup¼ cup MVH Kāmahi Honey¼ cup hot waterCocktail60ml gin25ml honey syrup15ml fresh lemon juice10ml fresh lime juiceMethodTo make the honey syrup, combine the honey and hot water together until the honey has dissolved. The excess can be used for more cocktails.Combine all of the cocktail ingredients in a shaker with 1 cup of ice. Shake vigorously for 10 seconds then strain into a chilled glass.

Serves: 3-4Ingredients1 cup milk1 Tbsp. lemon juice1 cup thickened cream1 tsp. vanilla bean extract⅓ cup MVH Autumn Gold Honey3 Tbsp. sugar2 tsp. unflavoured gelatineMethodMix the milk and lemon juice in a small bowl and allow to sit for 10 minutes.Place ½ cup of the cream in a small saucepan with the vanilla, honey and sugar and heat, stirring continuously, until dissolved. Simmer for another minute.Bloom the gelatine in a glass with 2 Tbsp of water before adding to the cream mixture. Stir until the gelatine has dissolved.Allow to cool, stirring often. Meanwhile, lightly whip the remaining cream before adding it to the mixture. Add the milk and lemon then whisk until smooth.Divide the mixture between 3 or 4 glasses then cover and refrigerate for at least 3 hours be

This Summer semifreddo is a deliciously fresh dessert that is perfect at the end of a long Summer day. Semifreddo is a beautiful alternative to ice cream and doesn’t require an ice-cream churner. Serves 4.IngredientsPeaches4 ripe peaches4 Tbsp. MVH Kānuka Honey25g butterSemifreddo9 egg yolks1 cup caster sugarScraped seeds of 1 vanilla bean2 Tbsp. MVH Kānuka Honey250g crème fraîche600ml thickened creamTo Serve4 gingerbread biscuits (homemade or store-bought)4 small sprigs of lemon thymeLeftover peach halvesPeach semifreddoMethodPeachesPreheat oven to 180 degrees C and line a baking tray with baking paper.Cut the peaches in half and remove the stones.Transfer to the baking tray and dollop ½ Tbsp. of MVH Kānuka Honey into the stone

What better way to celebrate the festive season than a Honey Glazed Ham? Crispy on the outside, juicy on the inside. This sweet and savoury dish will go down a treat and is perfect for Christmas dinner!Ingredients2 Tbsp. butter½ cup brown sugar¼ cup MVH Native Bush Honey1 Tbsp. dijon mustard2 Tbsp. pineapple juice2-3kg cooked ham (bone-in)ClovesMethodPreheat the oven to 180˚C and lightly oil a rack. Place the rack into the roasting dish with 2 cups of water.In a medium saucepan over a medium heat, heat the butter, brown sugar, honey, mustard and pineapple juice until it starts to bubble.Remove from the heat and allow to cool and thicken.Remove the skin from the ham by gently sliding your fingers under the skin layer and it should peel away from the fat. Score the

Perfect on a hot summer’s day.Ingredients1½ Tbsp. MVH Autumn Gold Honey20 fresh mint leaves120ml white rum4 Tbsp. fresh lime juiceIceSoda waterMethodIn a small heatproof bowl, mix together the honey and 1.5T of boiling water until well combined. Set aside.Muddle the mint leaves and add them to a shaker along with the rum, honey syrup, and lime juice. Add 2 cups of ice and shake for 10-15 seconds.Strain into two tall glasses filled with ice. Fill with soda water and garnish with extra mint and lime slices.A delicious, cooling summer drink.Refreshing mojito cocktail

Ingredients2 cloves of garlic, crushed2 Tbsp of MVH Autumn Gold Honey½ Tbsp soy sauce1 Tbsp lemon juice½ Tbsp olive oil1 Tbsp butter2 salmon fillets, skin on¼ tsp smoked paprikaSalt and pepperMethodIn a small bowl, mix together the garlic, honey, soy sauce, and lemon juice and put aside.Heat the oil and butter in a cast-iron pan over a medium-high heat.Mix together the smoked paprika, salt and pepper then rub over the flesh of the salmon.Cook the fillets for 4-5 minutes.Turn the fillets and pour the sauce made earlier over the top. Continue to spoon the sauce from the pan over the fillets while they cook for another minute.Remove from the pan and serve on a bed of rice with some shaved spring onion and a side of greens.

The star of this side is the Sweet Tahini Sauce which simply uplifts often boring winter vegetables. We love this served with Grilled Haloumi or placed upon a generous dollop of Hummus for an easy, yet beautiful Winters meal.Ingredients1 bunch of baby carrots1 Tbsp. of MVH Mānuka Honey2 Tbsp. of dukkah¼ cup of sunflower seeds4 Tbsp. tamari1 bunch of corianderSweet Tahini and Honey Sauce50g tahini paste1 small garlic, finely chopped1 Tbsp. tamari soy sauce2 Tbsp. MVH Mānuka HoneySalt¼ cup of waterHerb Oil1 chili¼ cup olive oil¼ cup parsley, finely choppedSalt1 Tbsp. waterMethodPre-heat oven to 180°C. Coat the baby carrots with olive oil, honey and dukkah and roast for 40 minutes in the oven or until golden.Heat a small saucepan over a low

Serves 4.Ingredients½ cup almond meal4 eggs1 Tbsp. potato starch5 Tbsp. MVH Native Bush Honey2 Tbsp. butter / sunflower oil2 bananas, sliced in half½ cup good quality ricotta¼ good quality dark chocolate (we use Hogarths)1 tsp. chilli flakesMethodPlace almond meal, eggs, potato starch and 2 Tbsp. of Honey into a blender.Blend until the batter has a smooth consistency. Coat sliced bananas with the 2 Tbsp. of Native Bush Honey and set aside.Heat a medium pan and add ½ Tbsp. butter.Pour ¼ cup of batter into the pan, swirling around the mixture, and cook for 1 minute each side, or until slightly golden. Repeat with entire mixture.Keep the pan over a low heat and add bananas. Cook until golden on each side.Add dark chocolate and chilli flakes to a

This lovely warming slice is just what you need as the days begin to get cooler. If you are feeling a little naughty, a drizzle of good quality melted dark chocolate over the cooled slice is a nice addition.Time: 30 minutesServes: 8-10Ingredients:100g butter ⅓ cup MVH Mānuka Honey ¼ cup brown sugar 1 tsp. baking soda 1 cup desiccated coconut 2 cups rolled oats ½ cup plain flourMethod:Preheat oven to 180°C and line a small 21 cm slice tin with baking paper.In a medium-size saucepan over medium to low heat, melt the butter, honey and brown sugar together. Stirring well to combine.Add the baking soda. Stir to combine and the mixture will foam up.Fold through the coconut, rolled oats and flour and mix well to combine.Transfer the mixture to the slice tin and push

The tropical taste of Summer, perfect as an early morning pick me up.Prep Time: 15 minutesServes: 2Ingredients2 cups fresh pineapple, skin removed and cored 1 cup coconut milk 1 kafir lime leaf, stalk removed 1 tbsp. MVH Kamahi Honey 1⁄2 cup ice Juice of 1 lime Fresh Mint, Granola and Edible Flowers for servingIn a high-speed blender, combine the pineapple, coconut milk, kafir lime, honey, ice and lime juice. Blitz until smooth and thick adding more ice if necessary.To serve, divide the smoothie between two bowls, scatter over the granola and arrange the mint and edible flowers. You can also warm a little extra honey and drizzle over the top. Enjoy immediately.A special thanks to Chelsea at Madame Lu’s Kitchen for collaborating with us on this recipe.