Cheesy, gooey and delicious, baked camembert has got to be the best happy hour food. The caramelized pear, toasty almonds and Manuka honey in this simple recipe make it a winner!Ingredients1 round of camembert 2 Tbsp. butter1 Tbsp. MVH Manuka Honey1 pear (we used Beurre Bosc)¼ cup almonds¼ tsp. flaky sea saltMethodPreheat the oven to 160°C and line a baking tray with baking paper. Place the Camembert round onto the baking tray and bake for 10 minutes. While the Camembert is baking, slice the pear in half. Slice one half into 3mm slivers and leave the other half whole. Melt the butter in a frying pan and the pear (with the whole half open side down). Add the almonds then drizzle the honey over them all. Fry for 5 minutes. Remove the Camembert fro
The secret ingredient in our butter chicken recipe gives this Indian favourite a unique twist. The deliciously creamy, tomato gravy with just a hint of honey sweetness is guaranteed to be a hit with the whole family!Ingredients500g chicken thighs, skinless & bonelessMarinade⅓ cup plain unsweetened greek yoghurt1 Tbsp. butter, melted3 tsp. garlic, minced2 tsp. ginger, grated1 tsp. saltSauce½ cup raw cashew nuts, soaked in warm water for 10 minutes50g butter1 tsp. garlic1 tsp. turmeric powder1 cup tomato puree1 tsp. garam masala3 Tbsp. MVH Kānuka HoneySalt to season1 Tbsp. creamMethodCut the chicken into 3cm cubes. Mix in a bowl with the marinade ingredients. Cover and refrigerate for an hour or overnight.Place the chicken (putting aside any
This cafe-style French brioche is just perfect for high tea on a Sunday afternoon. Why not treat yourself to something just a little bit fancy.Ingredients 2½ cups plain flour 4 Tbsp. MVH Bakers HoneyZest and juice of 1 orange 2½ tsp. of dried yeast 1 egg and 1 egg yolk, lightly beaten together ⅓ cup lukewarm milk 125g cubed, softened butterCaramelised Mascarpone & Rhubarb Topping 100g mascarpone 1 tsp. vanilla paste ⅓ cup MVH Bakers Honey 4 stalks of rhubarb, finely sliced MethodIn an electric mixer fitted with a dough hook, combine flour, orange zest, yeast and mix well. In a jug whisk together the milk, orange juice, honey, egg and egg yolk until well combined. With the mixer on medium speed
Is there anything better than fresh homemade bread that’s come straight out of the oven. This recipe is the best thing since… well, you know. Be warned though, it will probably be gobbled up before it’s even had a chance to fully cool – it’s that good!Ingredients3½ cups high grade flour½ tsp. surebake yeast2 tsp. sea salt¾ cup dried cranberries½ cup walnuts, chopped1½ cups water, room temperature3 Tbsp. MVH Kānuka HoneyMethodAdd the flour to a large bowl. Add the yeast to one side of the bowl and salt to the other. Mix in each side with a wooden spoon before mixing together well.Mix the cranberries and walnuts through the mixture.In a medium bowl, whisk together the honey and water. Pour into the flour mixture and stir together until
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.