Kāmahi Honey

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.

A sweet spin on a Kiwi classic and a yummy weekend treat to share with the family. Using Kāmahi Honey, this recipe is great for both pancakes and pikelets.Kāmahi honey has an intense full-bodied flavour, like molasses or burnt toffee, which makes for a perfect caramel sauce.Preparation time: 15 minutesCooking time: 20 minutesMakes about 8 pancakesApple Pancake Ingredients:1 ½ cups standard white flour1 tsp. baking powder1 ¼ cups milk½ cup yoghurt2 eggs1 cooking apple, gratedGhee or butter for cookingCinnamon Honey Caramel Sauce Ingredients:50g butter2 Tbsp. MVH Kāmahi Honey1 tsp. cinnamonPinch of salt1 Tbsp. lemon juiceMethodPlace the flour and baking powder into a bowl and use a whisk to combine and aerate. Pour in the milk and yoghurt a

A soul warming weekend breakfast for those cold winter mornings… and a welcome change from the usual pancakes.  Plus – making the most of the short but sweet Fig Season!INGREDIENTS:8 mission figs 4 Slices of sourdough bread 2 Tbsp. MVH Kāmahi Honey plus some for drizzling125gm mascarpone 2cm of ginger, grated 2 Tbsp. roughly chopped walnutsMETHOD:Preheat the oven to 200°C, fan bake.Slice the figs in half and arrange on a lined baking tray. Drizzle the honey over the top and pop in the oven for 15-20 minutes until the figs look caramelised.While the figs are cooking, combine the mascarpone with the fresh ginger and mix to combine.  Toast your sourdough and spread a good dollop of the mascarpone over each slice. Top with the caramel

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.

Ingredients:4 Tbsp. olive oil3 Tbsp. MVH Kāmahi Honey6 large parsnips, chopped into long strips5 cloves garlic, peeled1 onion, diced750ml vegetable stock1 can coconut milkSalt + pepper to seasonParsley, finely choppedMethod:Pre-heat oven to 180°C.In a small saucepan, mix olive oil and honey in a pot and heat slowly until runny. Place parsnips and garlic in large mixing bowl and coat with the honey mixture and salt and pepper. Place on a lined baking tray and cook for 45 minutes or until golden.In a large sauce pan, add a dash of olive oil and add onions. Cook until soft and fragment. Add Vegetable stock and coconut. Add roasted Parsnips and garlic and bring to boil. Turn off the heat. Using a stick blender, blend into a smooth consistency. Season with salt and pepper to