Nopera Whitley

The sun is out, the spring winds have dropped, and our bees are happy. It’s time to give a huge sigh of relief and reflect on the crazy year that was.We New Zealanders are so privileged to be able to enjoy a Christmas spent with family and friends. As we buzz about looking for festive treats, our bees are foraging for goodies too. At this time of year, they are continuing to work the Kāmahi and are just beginning to discover the early flowering Mānuka. The busy little creatures are so intent on their honey collection that they pay no attention to us at all. So, we will pretty much leave them to it over the Christmas break — just checking in once or twice, to make sure they are happily working and have strong hives.  As our team takes time to reflect on

Sustainability is close to our hearts at Mountain Valley Honey. In fact, it is at the heart of everything we do, and we are always on the lookout for new ways to reduce waste and help the environment. Our attitude to sustainability is reflected in the way we manage our hives. Our bees need a nice clear entry to their hives, but we never use sprays to keep the grass and weeds at bay. We much prefer to get stuck in with a scrub cutter and good old-fashioned manual labour.It’s harder work, especially in a bee suit on a hot day, but the less chemicals we can use in our practices, the happier we are — and bees everywhere appreciate that too.The wilderness location of our hives does pose significant challenges for being environmentally aware since long drives into the

Even after so many years working with bees, we still think there is something quite miraculous about honey – it truly is a gift from nature.Since ancient times, people have revered honey. The Greeks called honey ‘the nectar of the gods,’ and made special honey cakes as offerings to keep the gods on-side.Some scholars even think that ambrosia, the legendary food of the gods, might have been a type of honey. But it was not just the Greeks — honey has associations across many ancient cultures. One of our favourite examples comes from Egypt, where it was believed that bees were the tears of the sun god Ra. Isn’t that a fantastic image? The bee is the symbol of the Hindu gods, Vishnu and Krishna, as well as many other deities.Beehives in ancient Rome were lar

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

The journey of our honey, from the hive to the pot, and finally to our customers, is made up of a series of very special moments. Whether it is a single healthy bee landing on a wildflower or the careful smoothing of a label, we believe each and every moment contributes to making our honey so special. That’s why we love being hands-on at every stage, taking pride in all the little things that really make a difference.Our philosophy of being as gentle as we can, so as to ensure our honey retains all of its natural goodness, is reflected in our decanting process.  It takes 5-7 days to slowly bring a batch of honey up to the same temperature it would be in the hive — around 35 degrees Celsius. Honey at this temperature flows beautifully into the packing ta

A well-loved staple in every New Zealand household, honey is proven to have a wide range of uses. Whether it’s eaten on toast, used as an alternative to sugar, applied topically for faster wound healing or used to treat coughs and colds, raw honey is a true natural wonder.The variety of honey depends on the source of its collection, with each raw honey offering its own unique taste due to naturally occurring differences in the nectar and pollen. New Zealand is lucky to have a diverse native flora that produces a wide range of delicious honeys unique to our country. Each honey has its own distinctive characteristics, providing a range of unique tastes and beneficial properties. Here are the most common types of honey you can purchase in New Zealand.Mānuka Honey

With winter well upon us, now is a good time to focus on our health and making sure our immune system is in good shape to protect us from winter colds and flu.Research shows that raw honey is full of antioxidants and nutrients that largely come from pollen in the honey. Raw honey also has antibacterial properties and other enzymes that are highly beneficial for the immune system.Mānuka, Kānuka and Beech Honeydew, in particular, are reported to each have unique properties that could be beneficial to our health.That is why, we’re discounting these special honeys, along with bee pollen, by 15% for members of The Honey Pot from now until the end of June.We all need a little extra care this winter and the natural goodness of raw honey is just the thing to give your body

Manuka honey has been the subject of research into treatments for gastrointestinal issues like IBS. However, research supporting the use of Manuka Honey for IBS is inconclusive. Some research suggests that Manuka could help ease the symptoms of IBS. However, other research suggests the opposite.Chronic abdominal pain, constipation or diarrhoea and irregular bowel movements are all symptoms of IBS or Irritable Bowel Syndrome. People can develop IBS because of infections or simply through stressful life events. Research also indicates there is a hereditary component to IBS as well.In this article, we take a look at what the research says in regards to treating IBS with Manuka Honey.Manuka Honey for the UninitiatedLeptospermum scoparium, more commonly known as Manuka, is a

Best known as the world’s most natural, healthy, and beneficial sweetener, honey has established itself as a staple for households all over the world, especially in New Zealand. From its promotion of heart health to its ability to soothe a persistent cough, this sweet, gold-coloured ingredient holds a proprietary role in many treatments and underlying needs for top-notch health. Beyond being an all-natural sugar substitute, however, it’s a commodity that maintains a higher level of significance as time goes on and more citizens seek healthier alternatives and lifestyles.Benefits aside, however, there’s one problem that continues to affect the honey history that continues to affect beekeepers and manufacturers: the myths that surround it. A few common myths,

Honey is a natural sweetener and alternative to sugar that is an ideal supplement for tea, coffee, smoothies, pancakes, and toast. Aside from having a rich, delightful taste, this superfood is packed with vitamins, minerals, proteins, enzymes, and more that can potentially boost your health.Manuka honey is perhaps the most famous honey in the World, and it is popular for its unique antibacterial properties. If you like this honey, you can also explore the wide array of options available for raw honey that caters to your taste, and you will fall in love with. Age, texture, and the location it was grown all affect the overall taste and experience that honey offers. Read the list below to discover more about the different varieties of raw honey in New Zealand:1. Clover Honey

There’s nothing sweeter than having access to fresh, raw honey, which is why it has always been a staple ingredient in many kitchens. To put a cherry on top of its delicious addition in dishes and drinks, honey also never goes bad, but that doesn’t mean you can disregard its storage needs. While there are ways to restore your honey to its original lustre once it starts to crystallize or get cloudy, proper storage can prevent both scenarios in the first place and ensure you can maintain its quality for years to come. With that in mind, the tips below should help you store raw honey properly: Tip #1: Store Honey in a Tightly Sealed Container Bacteria often has a hard time growing in honey since it has little water, but leaving your honey out in the ope