Native Bush Honey

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 18 Ingredients  6 pack frozen petit croissants MVH Native Bush HoneyBlue cheese½ pear, thinly sliced 1 egg, lightly beaten  Method Preheat 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

This quick and easy chicken and vege stir fry makes for a delicious mid-week dinner that the whole family will love. Substitute the veggies for anything you’ve got in the fridge that needs eating and get dinner on the table in a jiffy. Serves 4 Ingredients  Chicken  ¾ cup plain flour ¾ cup cornflour1 tsp. salt 500g diced chicken2 eggs1 Tbsp. soy sauceOil for frying  Sauce ½ cup soy sauce3 Tbsp. MVH Native Bush Honey3 tsp. garlic, minced1 Tbsp. rice vinegar2½ tsp. cornflour  Noodles  3 cakes of egg noodles 1 carrot, julienned ½ red pepper, sliced½ cup edamame beans  Method Place the flour, cornflour and salt in a large bowl and whisk together. In a smaller bowl whisk together the eggs and soy s

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 4 Ingredients 6 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 Honey Method  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.

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 Syrup 1/4 cup water1/4 cup MVH Native Bush Honey Paloma 2 oz grapefruit juice1 Tbsp. fresh lime juice2 tsp. honey syrup2 oz soda water2 oz tequilaIceGrapefruit or lime slices, to garnish1 Tbsp. salt Method  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

Serves 4. Ingredients ½ cup almond meal4 eggs1 Tbsp. potato starch5 Tbsp. MVH Native Bush Honey2 Tbsp. butter / sunflower oil2 bananas, sliced in half½ cup good quality ricotta¼ good quality dark chocolate (we use Hogarths)1 tsp. chilli flakes Method Place almond meal, eggs, potato starch and 2 Tbsp. of Honey into a blender. Blend until the batter has a smooth consistency. Coat sliced bananas with the 2 Tbsp. of Native Bush Honey and set aside. Heat a medium pan and add ½ Tbsp. butter. Pour ¼ cup of batter into the pan, swirling around the mixture, and cook for 1 minute each side, or until slightly golden. Repeat with entire mixture. Keep the pan over a low heat and add bananas. Cook until golden on each side. Add dark chocolate and chilli flakes to a

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! Ingredients 2 Tbsp. butter½ cup brown sugar¼ cup MVH Native Bush Honey1 Tbsp. dijon mustard2 Tbsp. pineapple juice2-3kg cooked ham (bone-in)Cloves Method Preheat 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