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.
Autumn Gold Honey
Honey Pot price: from $10.76
Autumn Gold Honey has a light texture that is well balanced from entry to finish, rich and sticky. A mellow taste with slightly toasty notes coming through.
Our very own ‘Ode to Autumn,’ this unique honey is full of mellow fruitfulness and ripe intensity with hints of apricot and oranges.
Autumn Gold’s strong, toasty flavours make it a versatile honey for cooking. Fantastic for dressings, marinades and glazes, it is also a popular choice with bakers, contributing complex flavours to biscuits and fruit loaves.
The presence of pollen sources means this golden honey will eventually crystallize into a rich, semi-solid state however the large percentage of beech honeydew means this honey takes longer to solidify than most.
Rich with the aroma of butterscotch and hints of cherry blossom mixed with honeycomb.
Sourced from the bush-clad regions of the Buller, and the Mt. Richmond Forest Park.
Autumn Gold Honey Reviews
Nelson always looks so beautiful in the autumn. The leaves are really turning now, adding rich colours to the landscape. Everything seems to have a golden glow about it, especially on sunny days. This time of the year finds us harvesting the last of this season’s honey: Beech Honeydew and our Autumn Gold. While both of these are gorgeous honeys, it is Autumn Gold that has a particularly special place in our hearts. When we first started harvesting honey, we had a different batch that we were undecided about what to call it, since our bees gather this honey from a range of different sources. Then a friend of ours, Michael Wraight, suggested, ‘why not call it Autumn Gold? It’s the time of year and look at that colour in the honey!’ We instantly loved the
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
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
A yummy twist on a classic winter warmer.Ingredients:1/3 cup MVH Autumn Gold Honey 1/3 cup olive oil or coconut oil (melted) 3 large bananas, mashed ½ tsp. vanilla paste 2 large free range eggs P.inch of salt 1 tsp baking soda 100gm dark chocolate (70%), roughly chopped ¾ cup coconut thread ¾ cup ground almonds ½ cup gluten free flour ½ cup frozen raspberriesMethod:Preheat oven to 170°C and line a loaf tin with baking paper. In a medium size bowl, whisk together the oil, honey and vanilla until emulsified. Add the eggs and whisk again to combine. Stir through the mashed banana then add the baking soda and salt. Stir again. Now carefully fold through the chocolate, coconut thread, ground almonds and flour. Do not over mix. Pour the batter
Everybody loves a bit of honey on toast, or hot lemon honey and ginger. But why not treat yourself to some Honey and Coconut Biscuits, made with our Autumn Gold Honey. It’s mellow and toasty, just what you need to get you through the last of the winter chills!Check out the recipe below:Honey Coconut BiscuitsIngredients:100g butter2 Tbsp. MVH Autumn Gold Honey1 egg1 Tbsp. milk1½ cups self-raising flour¾ cup sugar½ cup coconutBaking instructions:Preheat the oven to 180°CMelt the butter and honey together, leave to coolPlace flour, sugar and coconut into a bowlMix the egg and milk into the cooled honey mixtureAdd the liquid mixture to the dry ingredients and mix wellRoll into balls and place on a cold trayPress with a fork to flattenBake in the oven for 10-1
Why Mountain Valley Honey
Pure, wild and beautiful. Our honey is raw, unpasteurized and uncreamed - just like nature intended.
Our bees forage in remote forests, stunning mountains, pristine valleys and the hidden waterways of New Zealand.
Our team prides itself on delivering the best service possible - every time. Give us a call at 03 541 8930.
To honour the bees we do everything we can to ensure they are safe and happy. They are an important part of our family.