Method:
1. Gently heat the honey and Riesling in a small saucepan as it starts to incorporate add the cloves, lemon rind and lemon juice.
2. Allow the syrup to come to a boil and remove from the heat.
3. Strain the cloves and lemon rind from the liquid and if you wish to preserve the ginger from the honey for your fruit, once it has cooled slice it finely and add to the bowl.
4. Pour the liquid over the fruit after it has cooled and refrigerate for several hours before serving. Serve just as it is or with a dollop of cream or ice cream.
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Method:
1. Peel the potatoes and cut into bite sized cubes. Soak in a bowl of water for half an hour to remove the starch. Drain and pat dry.
If you wish to use our delicious Eucalyptus honey for this recipe you can find it here. or alternatively our MGO 30 Manuka table honey is available here.
]]>Method:
*A loaf tin makes a great way to serve for your Christmas dessert. Remove from the tin and slice into individual portions. Serve with a sprig of mint, some extra cherries and slivered almonds.
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Pastry – shortcrust
1 - 9 inch frozen shortcrust pie case or make your own with:
260 g plain flour (all purpose)
75 g self raising flour
75 g caster sugar
185g cold unsalted butter, chopped
2 eggs
1 tbsp chilled water
1 tbsp milk
method:
Mix both flours in a large mixing bowl with a pinch of salt. Rub the butter into the mixture until it resembles fine breadcrumbs.
Add the egg yolks and cold water until the mixture holds together, then add the sugar.
Lightly beat 1 of the eggs with the cold water. Bring the dough together with a blunt knife and start to form the dough into a ball. Add a few more drops of water if needed to bring the together.
Divide the dough into 2 pieces and wrap in cling film and refrigerate for at least 30 mins. Once chilled, roll the larger ball of pastry onto a floured workbench to a 30cm circle (about 2mm thick). Roll the pastry over a pie dish. Gently press into corners and allow the excess to hang over the sides. (If you wish to blind bake it, line the pastry with some baking paper and fill with your baking beans. Blind bake for 25 mins in a preheated oven.
Filling:
7-9 cooking apples
¾ cup water
1 tsp mixed spice
2 tbsp brown sugar
1 tbsp Manuka honey MGO 30
Method:
1. Peel the apples, remove the cores and cut into slices. Place the apples in a large frypan with the water on high heat until it starts to boil, then reduce the heat.
Shop for the honey in this recipe HERE
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Ingredients:
2/3 cup Peanut Butter
1 cup rolled oats
4 Tbsp Sesame Seeds
½ cup Chocolate chips
2 Tbsp Manuka Honey (any strength is fine in this recipe as the honey is not heated)
To decorate:
200 g white chocolate
candy eyeballs
Method:
1. Add the peanut butter, oats, sesame seeds, honey and chocolate chips into a bowl and mix until fully combined.
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Sauce
¼ cup Brown Sugar
2 Tbsp Minced garlic
1/2 cup Ketchup
¼ cup Manuka Honey MGO 30
2 Tbsp Soy Sauce
Meatballs
1 kg bag frozen beef meatballs (precooked variety)
To Garnish
Sliced spring onion a sprinkle of sesame seeds or some fresh parsley make a lovely garnish
Method
Shop the Manuka Honey for this recipe HERE
]]>½ cup Manuka honey MGO 30
½ Cup water
½ medium lemon
60 ml Gin
Lemon peel for garnish
A saucer/ small plate of sugar
Method:
Method:
Place all of the ingredients into a shaker and shake until it is well combined.
Perfect to use as a dipping sauce or pour over your favourite salad ingredients.
]]>Cake:
125 g dark chocolate chopped
140 g butter cut into cubes
4 extra large eggs
1/3 cup Manuka Honey MGO 30
¾ Cup Milk
1 cup Sugar
½ Cup Cocoa Powder
1 ½ Cups Plain flour
1 Tbsp baking powder
½ tsp bicarb soda
Whipped Ganache:
250 g dark chocolate
1/3 cup cream
Method:
1 cup Granita biscuits – crushed
¼ cup Chopped Walnuts
70 g melted Butter
3 x 250 g blocks cream cheese
½ cup Sugar
¼ Cup Manuka Honey with Yuzu
Rind of 1 lemon
2 eggs
FOR TOP
Rind of a lemon or ¾ cup lemon curd.
Method:
Method:
Method:
1. Preheat the oven to 180C. Lightly grease and flour a 20 cm square baking tin.
2. Melt the butter, cocoa and chocolate in a saucepan over a low heat. Once all of the ingredients have melted and combined remove the pan from the heat.
3. Whisk in the honey, vanilla extract and eggs.
4. Add the pinch of salt to the flour, and stir the wet mixture into the flour until totally combined.
5. Add the mixture to the lined tin and bake for 15 mins. Cool on a wire rack.
6. If you like, add some sifted icing sugar to decorate. Or add some Easter eggs as we have. Cut into squares to serve.
1 kg chicken thighs – fat removed cut into strips
Cornflour 2 Tbsp
3 Tbsp Nature’s Gold Eucalyptus honey
2 Tbsp Ketjap Manis or Soy Sauce
1 Tbsp Rice wine vinegar
1 tsp minced garlic
2 tsp sesame oil
½ yellow capsicum chopped
½ red capsicum chopped
2 spring onions chopped
1 ½ Cups broccoli cut into small florets
½ cup roasted cashews
Method
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For the sides
3 large potatoes peeled & cut into cubes
1/4 cup olive oil
1/2 tsp smoked paprika
1/2 tsp garlic salt
20g butter
1 large zucchini, sliced
1/2 red onion
Flat leaf parsley or rocket to garnish
For the Meat
1 Chorizo, finely chopped
100g grated 4 cheese melt (or whatever cheese you prefer)
2 large pork fillets
For the Sauce
1 tsp Sesame oil
1 Tbsp minced garlic
1 Tbsp minced ginger
2 cups chicken stock
3 Tbsp Nature's Gold "A Sweeter You" Manuka Honey with Chilli
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 Tbsp tomato paste
2 Tbsp cold water
2 Tbsp cornflour
Method
1. Over a medium heat combine sesame oil, garlic & ginger, stir with a wooden spoon and whisk for 1 minute. Add chicken stock, Manuka Honey with Chilli, rice wine vinegar, soy sauce and tomato paste. Turn the heat up and bring to the boil. Combine cold water with cornflour and make a paste. Add to the boiling sauce, stir and let it bubble until it becomes thick and sticky.
2. Preheat oven to 220 C. Line a large tray with baking paper. Place potatoes in a microwave safe bowl with 1 cup water, cover loosely and cook on high for 4-5 minutes. When ready, drain and rinse under cold water. Combine potatoes, olive oil, garlic salt and paprika. Arrange in a single layer on the tray. Roast for 35 minutes.
3. Combine Chorizo and cheese in a bowl. Cut the pork fillets in half, and then down the centre to make a pocket, ensuring not to cut all the way through. Spoon filling mixture into the fillets and secure with kitchen twine.
4. Heat oil in a fry pan, seal all sides of the pork for a few minutes on each side. Approx 8 minutes in total. Transfer the fillets to a baking tray and cook in the oven with the potatoes for a further 10-15 minutes or until cooked through and golden.
5. Heat butter in a fry pan over medium heat. Add zucchini and onion and saute until tender. Introduce the sauce to heat again to warm through. Arrange the meat and vegetables onto a platter and garnish. Serve with the sticky sauce.
]]>Method:
1. Preheat the oven to 180C and line a muffin pan with paper cupcake liners.
2. In a large bowl whisk together the manuka honey with salt, eggs and vanilla bean paste.
3. Slowly whisk in the almond flour and then the cocoa powder and bicarb soda.
4. Evenly distribute the batter into the cupcake liners and cook for 20 minutes or until a toothpick comes out clean when inserted.
5. Allow to cool on a rack and ice with Strawberry frosting*. Add a strawberry to the top of each cake.
*To make the frosting the perfect piping consistency, beat it with an electric mixer on high for 2 minutes before adding to your piping bag.
Method:
1. Place the pork into the slow cooker and season with the salt and pepper. Then rub in the Hamburger Seasoning.
2. Add all the sauces and the honey into a jug and stir until combined.
3. Pour the sauce over the pork ad turn the slow cooker onto low and cook for 8 hrs – occasionally basting with the sauce that surrounds the pork.
4. To check to see if it is done run a fork along the pork and if it shreds easily with a fork and is extremely tender it is ready.
5. Shred the meat with two forks and serve on the buns with your choice of salad.
Method
1. In a small saucepan heat the milk, turmeric cinnamon, ginger pieces and vanilla extract and pepper until it comes to a boil.
2. Reduce the heat and simmer for 5 minutes.
3. Pour into a mug and add the honey, stir until combined. Add an extra pinch of cinnamon if desired
Method
1. Make the popcorn according to the movie time popcorn instructions.
2. Assemble all of the ingredients into a bowl and place the eyeballs on last to make them look like they are staring at you
3. Place out at Halloween and see just how long it lasts.
3/4 Cup Lemon Juice
3/4 Cup Manuka Honey MGO 30
1 cup Water
500 ml Carbonated Water
Ice
Method:
1. In a saucepan, add the 3/4 cup honey to the 1 cup water. Heat gently and stir until the honey has dissolved and it makes a syrup.
2. Take off the heat and add the lemon juice. As it starts to cool taste it. Should you wish to add more honey you can do so, or even some orange juice at this stage can make it sweeter.
3. If you wish to use it as a cordial, decant into a bottle and keep it refrigerated. To make into lemonade add it to a jug with lots of ice and lemon slices and top up with the carbonated water.
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4. Now fold the top right over to the left, you should be left with a semi circle. Then fold once again to make a triangle.
5. Place in a toasted sandwich maker and cook until brown, or alternatively lightly butter a frypan and turn once to ensure both sides are browned. (This would also work in an air fryer.)
Method:
1. Arrange the rocket on a platter. Place on top the sliced pear and wedges of cheese.
2. In a small saucepan add the nuts, butter and honey and stir until the mixture is bubbling and the nuts are well coated.
3. Pour the candied nuts over the salad and drizzle with balsamic glaze.
For the Filling
The rind of 1 lemon
1 Tbsp Manuka Honey MGO 30
100g each of hazelnuts and walnuts lightly toasted
50 g pine nuts toasted
½ cup port wine
1 cup Sultanas
80 g Savoiardi sponge finger biscuits
2Tbsp Cocoa Powder
1 tsp Cinnamon
Method:
1. Combine the flour, yeast, salt and sugar in a large bowl, making a well in the centre. Whisk the whole egg with the extra egg yolk, vanilla essence and orange rind and add to the well in the flour.
2. In a small saucepan slowly heat the butter until melted and add the milk stir until combined and just warmed. Take off the heat and add to the flour and egg mixture.
3. Mix, starting with a wooden spoon and then with the hands to incorporate all the ingredients into a soft dough. Turn onto a floured surface and knead for 10-15 minutes by hand or place in an electric mixer with a dough hook (my preferred method) for around 8 minutes.
4. Lightly grease a large bowl with the oil or melted butter and grease the dough. Place in the bowl, cover and put in a warm spot to proof for 1-2 hours or until doubled in size.
5. Finely chop the toasted nuts and chop the sponge fingers until they are a similar size to the nuts. In a saucepan place the port and sultanas and heat until just under a simmer, then set aside to cool.
6. Add the Cocoa, cinnamon, lemon rind, cooled sultanas and honey to the nuts and mix until you have a paste like consistency.
7. When the dough has almost finished proofing, preheat the oven to 180 C and grease a 20cm cake pan with melted butter.
8. Turn out the dough, again onto a floured surface and knead for a couple of minutes. Roll the dough into a rectangle approximately 40-50cm long and 30 cm wide. This might take a while as it is very elastic. Be persistent.
9. Spread the filling evenly over the dough, leaving a border of 2cm all the way around. Roll the long side of the dough inwards and once rolled all the way up, pinch each end to seal.
10. Gently place it like a snail shaped coil into the greased pan. Cover again with glad wrap and let it sit in a warm place for at least another hour or until it is about 1/3 bigger in size.
11. After the 2nd proof, brush with the extra beaten egg and bake in the preheated oven for around 20 minutes. Reduce the temperature by 20 C TO 160 and cook for another 35 minutes or until browned.
12. Allow to cool in the pan for about ten minutes before turning out onto a wire rack to cool.
3 Tbsp Manuka Honey MGO 30
6 Tbsp Barbeque Sauce
1.5 Tbsp BBQ or Hamburger Seasoning
Sesame Seeds
1 x Rack of meaty Pork Ribs
Method:
570 g plain flour
1 tsp ground cloves
½ tsp cinnamon
1 tsp ginger
1 tsp bicarb soda
225 g Manuka Honey MGO 30
225 g butter
½ cup water
225 g sugar
Method:
1. Melt the honey, sugar butter and water in a saucepan. Stir until combined and set aside to cool.
2. Sift the flour into a large mixing bowl, add the baking soda and spices. Stir.
3. Add the honey mixture to the flour mixture. Stir well until combined through. Loosely cover and leave for 10-12 hours or overnight.
4. Once the mixture has set a little roll into a ball and roll out. Cut out shapes with cookie cutters and using a spatula, place on a lined baking tray.
5. Place into a preheated oven at 180C and bake for 15 minutes.
6. Biscuits will still be soft allow them to firm up for about 15 minutes before placing them on a wire rack to cool totally before icing
]]>Dry Rub:
1 tsp Salt
½ tsp Pepper
½ tsp Baking Powder
½ tsp Garlic powder
To Coat:
½ Cup Cornflour
To Fry:
6 cups Vegetable oil
For Sauce:
3 Tbsp Butter
½ tsp dried chilli flakes
2 tsp minced garlic
2 Tbsp Ketchup
1 Tbsp Soy Sauce
1 Tbsp Rice vinegar or Apple Cider Vinegar
¼ Cup Manuka Honey with Chilli
2 Tbsp Brown Sugar
To Garnish
2 Tbsp chopped peanuts
1-2 spring onions, sliced
Sesame Seeds
Method:
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Method:
1. Pour the warm water into a large mixing bowl (the water should be approx. 38-40 C) Sprinkle the dried yeast over the water and give a light stir, set aside for 5 minutes.
2. Add the Honey, salt and egg to the water and yeast, mix thoroughly. Add the 3 cups of flour and mix with a wooden spoon until it becomes a dough.
3. Add the dough to an electric mixer and knead with the dough hook attachment for about 5 minutes or knead by hand for about 10 minutes or until dough is an elastic consistency.
4. Lightly grease a large bowl and place the dough into the bowl. Cover and set aside in a warm place for 2 hours to rise.
5. Once risen, remove the dough and place onto a floured surface. Knead for 1 minute and divide the dough into 12 equal size portions. Roll each portion into balls. Allow the balls to rest for another 15 minutes. Preheat the oven to 200 C and line a baking tray with baking paper.
6. Take a good length of string find the middle of it and lay it over a roll, turn the roll over and tie the string, continue laying the string on different angles and flipping the roll until you have eight sections. See attached photo. Make a hole in the top with a skewer and insert a clove.
7. Place the rolls on the lined tray and add the red and yellow food colouring, stir until it becomes orange. Brush the rolls with the coloured milk mixture and bake in the oven for 11-15 minutes.
8. Cool on a wire rack. Once cooled carefully remove the string.
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Ingredients:
480 g Plain Flour
4 tsp Baking Powder
125g Slivered almonds
4 large Eggs
½ Cup Sugar
1 tsp Vanilla Essence
¼ Cup Manuka Honey with Salt
¼ Cup Vegetable oil
Method:
1. Preheat the oven to 180C and line a tray with baking paper.
2. Combine the Flour and Baking Powder and mix through the Almonds.
3. In a bowl, whisk the egg, add the Sugar, Oil, Vanilla and Honey, until smooth.
4. Incorporate the wet ingredients into the dry, and fold together until just combined. Do not overmix.
5. Turn the dough onto a floured surface and form the dough into a ball. Split the dough into 4 equal balls and shape into log shapes and place onto the lined tray.
6. Bake for 20-30 minutes or until golden.
7. Allow to cool on a wire rack, and when cool enough to handle, slice into biscuits with a serrated knife.
8. Place back onto a lined tray and bake the biscuits for a further 10-15 minutes.
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Method:
Puree:
Place the chopped apple, apricots, cinnamon and water in a small saucepan and heat until soft, you may need to add more water if it evaporates. Remove from heat and blend in a food processor until it becomes a puree. Set aside.
Slice:
1. Heat the butter and honey in a small saucepan until melted. Remove from the heat and whisk in the egg and the vanilla essence.
2. In a large bowl, combine the Flour, Coconut, Oats, chopped apple and apricot, and add the puree.
3. Add the butter and honey mixture and stir with a wooden spoon until thoroughly combined. Place into a 20cm slice tin which has been greased and lined and cook in a preheated oven at 180C for 20-25 mins.
5. Remove from the tin when cool and cut into squares to serve.