These are the best cinnamon scrolls you’ll ever eat. Satisfy your sweet tooth with this delicious recipe that uses our Baker’s Honey. Yum!IngredientsDough⅓ cup milk⅓ cup butter¾ cup warm water2 Tbsp. MVH Baker’s Honey3½ tsp. Surebake yeast3 cups plain flour½ tsp. saltFilling¼ cup butter, room temperature¼ cup sugar¼ cup brown sugar1 tsp. cinnamonIcing1 cup icing sugar1 Tbsp. MVH Baker’s Honey1 Tbsp. butter, meltedPinch of saltMethodGrease and line a 33cm x 23cm baking pan. Add the milk and butter to a small saucepan and heat over a low heat until butter is melted. Transfer to a stand mixer bowl.Add the water, honey and yeast and stir.Add 2 cups of the flour and salt to the mixture. Mix on low for 2 minutes.With the mix

This recipe uses just five ingredients and is perfect for creating an easy and delicious, crowd-pleasing appetiser. Our Native Bush Honey pairs perfectly with the blue cheese and these tasty morsels are great to get the party started.Makes 18Ingredients 6 pack frozen petit croissants MVH Native Bush HoneyBlue cheese½ pear, thinly sliced 1 egg, lightly beaten MethodPreheat the oven to the temperature suggested in the croissant packet instructions. Line a baking tray with baking paper. Remove the croissants from the freezer and allow to thaw for 10 minutes. Very gently unravel the croissants and cut in half across the length of the pastry. Cut another line through the middle of the length of the larger pastry half, so you are left with 3 pieces. Re

Granola makes for a delicious and healthy breakfast and making it yourself is so much better than buying it from the supermarket. This recipe is naturally sweetened with manuka honey which means you can get your daily health kick. Elevate your breakfast game and mix it up by adding your favourite nuts, fruit and seeds.Ingredients2 cups rolled oats ½ cup raw almonds½ cup walnuts, chopped½ cup sunflower seeds¼ cup MVH Mānuka Honey1 tsp. vanilla bean extract½ tsp. cinnamon2 Tbsp. coconut oil, melted2 Tbsp. chia seeds2 Tbsp. hemps seedsMethodPreheat the oven to 160°C and line a baking tray with baking paper.Mix the oats, almonds, walnuts and sunflower seeds, vanilla and cinnamon together in a bowl.Mix the honey and coconut oil together then stir through the gra

Pear, honey and ginger make for a perfect combination of flavours in this easy-to-make dessert. With subtle spices of ginger and cinnamon, this beautiful cake is sure to impress. Our Kāmahi Honey lends its unique character and a lovely complexity of flavour to this delightful treat. Ingredients200g butter, room temperature¾ cup caster sugar⅓ cup MVH Kāmahi Honey3 eggs250g plain flour2 tsp. baking powder3 tsp. ginger, minced1 tsp. ground cinnamon1 pear, peeled & cut into 1cm cubesTopping1 pear, cored & thinly sliced2 Tbsp. MVH Kāmahi Honey gently warmed in the microwaveMethod1. Preheat the oven to 180°C. Grease and line a 20cm round cake tin with baking paper.2. Beat the butter and sugar with an electric beater until pale and fluffy. Add

The Paloma is a  classic cocktail that combines tequila with grapefruit soda for a light and refreshing summer drink – just add honey for a unique and delicious twist on this Mexican favourite.Ingredients Honey Syrup1/4 cup water1/4 cup MVH Native Bush HoneyPaloma2 oz grapefruit juice1 Tbsp. fresh lime juice2 tsp. honey syrup2 oz soda water2 oz tequilaIceGrapefruit or lime slices, to garnish1 Tbsp. saltMethod In a small saucepan combine the water and honey over a medium heat. Stir until honey dissolves into water. Remove from the heat and allow to cool to completely. Moisten the rim of your glass with a lime wedge or a little bit of water. Turn the glass upside down into the salt. Twist glass around to coat the rim.Fill your glass

This Asian inspired recipe is sweet, salty, super easy to put together and ready in no time. It’s perfect for a summer BBQ. Serve as a side dish or entree or make it a meal by serving it on rice or noodles. Ingredients 1 Tbsp. olive oil 500g frozen prawns, defrostedToasted sesame seeds to serveSauce½ cup MVH Beech Honeydew Honey2 Tbsp. soy sauce 2 Tbsp. water1 Tbsp. corn flour 1 Tbsp. rice vinegar 1 tsp. sesame oil Method Mix the sauce ingredients in a bowl and set aside. Heat the olive oil in a large fry pan over a medium heat. Add the prawns and cook for 4-5 minutes or until the prawns become pink all over. Add the sauce to the pan and cook until the sauce has thickened and becomes sticky. Serve on ric

Make the most of the berry season and whip up this easy summer fruit trifle in no time at all. Adding honey to the cream makes it extra special. This dessert looks amazing and tastes even better – sure to be a hit with the kids (and the big kids too for that matter)!Serves 4Ingredients6 sponge finger biscuits1 cup store-bought custard400g tinned peaches in juice, 4-5 slices per glassPunnet of fresh raspberries ½ cup cream2 Tbsp. MVH Native Bush HoneyMethod Break the biscuits into chunks and distribute between 4 large glasses. Add the custard, followed by the fruit. Whip the cream until soft peaks form. Add the honey and whisk into the cream until it is well combined. Spoon on top of the fruit. Serve immediately.

Sweet and tangy – was there ever a more perfect match than lemon and honey? These soft, lemony cupcakes are everything you love about a lemon meringue tart in a cupcake. Perfect for afternoon tea, parties or any time you feel like a treat. It’s hard to resist having just one more – you might want to double this recipe!Ingredients ¼ cup butter, softened½ cup sugar1 egg Zest of 1 lemon2 Tbsp. lemon juice ½ Tbsp. vanilla extract 1 cup flour 1 ½ tsp. baking powder6 Tbsp. unsweetened greek yoghurtIcing200g MVH Mānuka Honey 2 egg whites¾ tsp. salt3ml vanilla extract MethodPreheat the oven to 180°C and line a cupcake pan with 8 liners. Cream the butter and sugar in a stand mixer until light and fluffy. A