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Blog / Honey

Australian Pavlova Recipe

Australian Pavlova Recipe

Celebrating Australia Day with a traditional dessert of… possibly...Australian origin. Why do we say possibly? There is much contention between Australia and New Zealand as to which country actually invented this delicious dish!

What is not a contentious fact is that this dessert (& several other dishes) were named after the beloved Russian ballerina Anna Pavlova. She toured both Australia and New Zealand in 1926. Australians insist that the dessert was invented in a Perth hotel and named after a customer declared it “as light as {Anna} Pavlova.” Those in NZ say that a hotel chef in Wellington was inspired by Anna’s billowing tutu!

Either way, this dessert is found at pretty much every Australia Day celebration, so we’re topping it with our Australian Manuka to help combat the effects of the sugar on our oral and digestive systems and make it even more delicious!

Australia is home to 83 of the 86 known Leptospermum species worldwide, including the Leptospermum Scoparium species. Only one species is found in New Zealand, with the NZ species originating in Australia.  

Exceptionally high levels of MGO have been discovered in Manuka honey samples sourced in Australia (Cokcetin et al. 2016). The levels of DHA and MGO found in some Australian honey are comparable to or higher than those observed in New Zealand Manuka honey.  

Typically Australian Manuka is lower in cost due to there not being as many regulations as NZ. However, Since Australia doesn't have mandated testing, buyers should be more cautious when choosing which brand to purchase. Our Australian Manuka goes through the same testing process as our NZ Manuka, and each jar features a QR code that links to the test results for that batch so you can be sure that you are getting only 100% authentic Manuka honey.

Australian Pavlova Recipe
*For best results, use a stand mixer*

Makes 1 Pavlova

Cook Time: About 3.5 Hours

  • 5 egg whites (medium pasture-raised eggs) at room temperature 
  • 1 cup fine sugar (pulse sugar in a food processor to make it finer if you don’t have it)
  • 1 tsp vanilla bean paste or extract 
  • 1 pinch of PRI Microplastic-Free Sea Salt
  • ½ tsp cream of tartar 
  • 1 tsp cornstarch 

Toppings: 

Instructions:

  1. The night before making the recipe or a few hours before, place eggs on the counter to bring them to room temperature. 
  2. Preheat the oven to 300ºF, prepare a baking sheet with parchment paper and draw a 7-8 inch circle on the parchment to guide you in the size of your pavlova.
  3. Separate the egg whites from the yolks and beat on high in a stand mixer with vanilla and cream of tartar. After the egg whites begin to froth up, slowly add one tablespoon of sugar at a time while still beating until a thick marshmallow meringue starts to form. Remove the bowl from the stand mixer and sift in cornstarch with a silicone spatula, be sure to do this gently, so you don’t lose the fluffiness of the meringue. Continue to mix on the highest setting until stiff peaks form. It should start to stick to the whisk attachment.
  4. Pour the mixture onto the prepared baking sheet and use a silicone spatula to create the shape of the pavlova you desire. We used vertical swoops for a nice nested nest texture. Scoop some out of the center, giving you room for fruit and whipped cream.
  5. Next, place it in the preheated oven, immediately lower the temperature to 250ºF and bake for over an hour or until it starts to crack slightly, don’t let it brown too much. Immediately turn the oven off and leave the door closed for an hour to let the meringue set and dry out for that perfect crispy but soft melt-in-your-mouth texture. Next, open the door a crack for another hour to let it dry out to perfection.
  6. Finally, assemble the delicious toppings! Gently place the pavlova on a cake stand, and top it with a generous layer of whipped cream, strawberries, blueberries, and raspberries. Drizzle PRI Australian Manuka Honey over it for the perfect Australia Day dessert! 
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Dairy-Free Jello Custard Christmas Trifle

Dairy-Free Jello Custard Christmas Trifle

What screams the holidays louder than a Trifle? If you live in New Zealand, home of Manuka honey and birthplace of our co-founder Linda, not much! 

Our CMO, Dominic, hails from England, the birthplace of the modern trifle. Since Dom is married to the CFO and founders’ daughter Kristy, that makes this recipe a verified P.R.I. family favorite!  

Now that the Noll family history lesson is over, we have to admit that we did tweak this a bit from your more traditional recipe by making it dairy free. Since an estimated 70% of people are lactose intolerant, it felt necessary. After all, everyone at your table deserves to enjoy all the delicious holiday goodies!

We also made it non-alcoholic by not soaking the sponge cake in sherry. If all of your party members are of drinking age, we recommend soaking; it is delicious! Simply cut the pound cake, lay it in a baking dish and add sherry until it is moist but not wet. Let it sit while you make the rest of the dessert. If boozy desserts are your jam, you might want to check out our Irish Porter Cake recipe too! 

Dairy-Free Christmas Trifle

Jello Layer:

  • 4 envelopes of unflavored gelatin
  • 3 cups raspberry cranberry juice
  • 1 cup pomegranate juice
  • 1-2 tbsp PRI Manuka Honey
  • 6 oz. raspberries (fresh or frozen)
  • ¼ cup pomegranate arils

Custard Layer:

  • 1 cup full-fat coconut milk or heavy coconut cream
  • 1 cup almond milk
  • ½ cup PRI Manuka Honey 
  • 2 tbsp cornstarch
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 large egg
  • 3 large egg yolks
  • pinch of salt

Other Ingredients:

  • pound cake or angel food cake (store-bought or homemade)
  • 2 - 10 oz. dairy-free whipped topping tubs (use Truwhip brand or make your own coconut whipped cream by whisking coconut cream, honey, and vanilla)
  • 12 oz. fresh raspberries 
  • ½ cup pomegranate arils
  • 2 tbsp sliced almonds
  • fresh mint leaves
  • optional: meringue kisses

Custard Instructions:

  1. Fill a large bowl with ice and water and set aside.
  2. Pour coconut milk and almond milk into a saucepan and bring to a simmer over medium/low heat.
  3. In a medium bowl, whisk together Manuka honey, whole egg, egg yolks, cornstarch, and salt. Place the bowl near the stove for easy access to the milk mixture.
  4. Once the milk begins to simmer, stir well to distribute the heat. 
  5. Then turn off the stove and use a ladle to slowly add the hot milk to the egg mixture while whisking simultaneously. Continue to do this until half the mixture has been whisked in, then pour the rest into the bowl and continue to whisk well until incorporated.
  6. Pour the mixture back into the pot and turn the heat to medium-low. Continuously whisk the mixture as it begins to heat. You’ll notice thickening after 5-10 minutes of whisking. Once it starts to thicken, turn the heat to low and stir well until desired consistency. The custard should be thin but not runny. 
  7. Remove the custard from the heat and stir in vanilla bean paste. 
  8. Cool the custard by placing the bowl inside the ice water bowl and stirring until the mixture cools down. Then cover with plastic wrap and poke holes in the film and refrigerate overnight to thicken.

Jello Instructions:

  1. In a large pot, bring 2 cups of raspberry cranberry juice and 1 cup of pomegranate juice to a boil.
  2. In a large bowl, pour 1 cup of raspberry cranberry juice and sprinkle four unflavored gelatin packets into the juice to cover the surface. Let it sit for a minute to bloom.
  3. Pour the boiling juice into the large bowl with bloomed gelatin and stir well until dissolved. Then add the Manuka honey and stir until it is fully incorporated. This should take about 5 minutes.
  4. Pour the jello mixture into a large trifle dish and then place in raspberries and pomegranate arils. Cover with plastic wrap and refrigerate to set overnight.

Assembly Instructions:

  1. When ready to assemble, remove the trifle dish from the fridge and pipe or spoon the custard into an even layer.
  2. Next, slice the poundcake into large or small cubes and fill the next layer with the cake pieces.
  3. After the cake layer, spread whipped cream across the top and create a mound shape.
  4. Finally, top with a large mound of fresh raspberries. Then sprinkle pomegranate arils and sliced almonds. Finish off with a few mint leaves. Top with store-bought or homemade meringue kisses to take it to the next level!
  5. Serve and enjoy!
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Manuka Honey Sweetened Condensed Coconut Milk + Three Delectable Ways to Use it This Holiday Season

Manuka Honey Sweetened Condensed Coconut Milk + Three Delectable Ways to Use it This Holiday Season

We might have buried the lede on this one. Not that we meant to, of course. For the record, we would never purposefully make such a delicious creation so hard to find.

Remember when we made that Dairy-Free Boba Recipe that tastes like store-bought boba? We couldn’t have made it without one key component - dairy-free sweetened condensed milk or, as some might say, “mylk.”

Your standard sweetened condensed milk contains over 160 grams of refined sugar per cup, making it both amazingly delicious & definitely not for regular consumption. Plus, an estimated 70% of people are lactose intolerant, so it’s important to find options everyone can enjoy - especially around the holidays! 

Since honey contains more fructose than glucose, it is naturally sweeter tasting. This means you can use less honey than sugar in your recipes to achieve the same level of sweetness. We typically swap one cup of sugar for ½ a cup of honey.

What makes it even better is the addition of Manuka honey! Manuka honey is unique because it’s the only honey in the world containing high levels of Methylglyoxal, aka MGO. MGO is the main medicinal component and makes Manuka a powerhouse of antibacterial, antimicrobial, and anti-inflammatory benefits. 

Since MGO  is not killed off by heat, it’s a great way to sneak some health benefits into your desserts. Not only will no one complain, but they might even appreciate the deeper, more complex flavor that comes from using this fantastic sugar alternative.

Now, back to the tasty stuff! Read on to learn how to make an upgraded, dairy-free version of Sweetened Condensed Milk AND three new, delectable, effortless recipes you can create using it! Scroll down, or click below to view each one:


1-Base Sweetened Condensed Coconut Milk

2-Manuka Honey Caramel Sauce

3-The Creamiest Hot Chocolate

4-Chocolate Fudge Truffles

Dairy Free Manuka Sweetened Condensed Milk

Ingredients:

Instructions:

  1. Shake your coconut milk. It should be liquid and not solidified. It should take about 5 minutes. Stir often to prevent the milk from burning.
  2. Once it starts to bubble to the top, reduce the heat to a low simmer. 
  3. Pour in the Manuka honey while whisking continuously. Once the honey is well incorporated, ensure the flame is on low and set a timer for 10 minutes.
  4. When the timer goes off, check the mixture and give it a good whisk. It should start to have a golden color on top. Let it cook for another 10 minutes.
  5. It should look like it will caramelize at the 20-25 minute mark. The key here is to remove it once the milk has reduced, but it doesn’t turn to caramel. You must use your best judgment and keep your eye on the stove at the 20-minute mark.
  6. Remove from the stove and carefully pour the condensed milk into a glass jar with a lid. Use an oven mitt, and be careful, as the glass will be scorching. Close the jar and let it sit on the counter to cool, then place it in the fridge to thicken.
  7. Use in coffee, pastries, desserts, and more!
Manuka Honey Caramel Sauce

Ingredients:

Instructions:

  1. To make the caramel sauce, bring the Sweetened Condensed Coconut Milk to a boil and then reduce it to a low simmer. If using the optional ingredients, also add those now. Stir often to prevent it from burning on the bottom. Depending on your stove, it should take about 15-25 minutes. If you’re making the condensed milk to make the caramel sauce, keep the condensed milk on the stove for an extra 20-25 minutes on a low simmer until reduced, and you have a thick golden brown caramel.
  2. Use an oven mitt, and be careful, as the glass will be extremely hot. Top the lid and let it sit on the counter to cool, then place it in the fridge. Use in dessert, ice cream, coffee, rice cakes, and more!
Hot Chocolate

Serves: 2-3

Ingredients:

  • 2 cups milk of choice (we used oat)
  • ½ cup Manuka-sweetened condensed coconut milk
  • ⅓ cup chocolate chips
  • 1 tsp vanilla
  • Toppings: mini marshmallows, whipped cream, cinnamon

Instructions:

  1. In a saucepan, pour in milk, Manuka-sweetened condensed coconut milk, chocolate chips, and vanilla.
  2. Bring to a boil on medium-high heat. Stir often to help the melted chocolate incorporate into the milk. Reduce to a simmer.
  3. To get an extra frothy and well-mixed hot cocoa, carefully use a milk frother in the saucepan or immersion blender.
  4. Transfer the hot cocoa to a mug and top with mini marshmallows, whipped cream, and cinnamon dusting.
Chocolate Fudge Truffles
 

Ingredients:

  • 7 oz Manuka sweetened condensed coconut milk
  • 3/4 cup cacao powder or cocoa powder (plus more for rolling/dusting)

Instructions:

  1. In a saucepan, bring sweetened condensed coconut milk to a slight boil.
  2. Once boiling, remove from heat, sift in 1/4 cup of cocoa powder, and gently stir until well combined.
  3. Once combined, pour in another 1/4 of a cup of cacao powder, and continue to stir.
  4. Add 1 tbsp at a time of the remaining ¼ cup of cacao until you achieve your desired consistency. The batter should be thick but not too dry. Once you have a fudgy dough, place the dough in plastic wrap and freeze until solidified, at least 30 minutes. Then roll into balls and dust or roll in extra cacao powder. Store in the freezer and enjoy fudgy goodness!
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Cold Relief Tip: Ditch the OJ & Reach for Dark Chocolate Instead!

Cold Relief Tip: Ditch the OJ & Reach for Dark Chocolate Instead!

A 2013 review of 29 clinical trials involving more than 11,000 people showed vitamin C supplementation did not consistently affect the duration or severity of the common cold. 

The authors of the study state: "The failure of vitamin C supplementation to reduce the incidence of colds in the general population indicates that routine vitamin C supplementation is not justified."

So what should you reach for when feeling ill? Research says Zinc! There have been many conflicting studies about Zinc over the years until more recently when scientists discovered that the key is to take zinc within 24 hours of experiencing symptoms. Furthermore, the studies showed that supplementation of Zinc for five months reduced the frequency of colds and antibiotic use. 

Zinc can be taken as a supplement, in lozenge or liquid form; however, many report a lasting bad aftertaste and upset stomach with these methods. Additionally, the most bioavailable form of Zinc is in food. Foods high in zinc include meat, legumes, nuts & seeds, and our favorite: dark chocolate.

Of course, eating more fruits and vegetables and ensuring you are getting the vitamins and minerals you need, including vitamin C, are essential to your overall health and will affect how often you get sick. 

Instead of juice, eat the whole fruit. Fruit juice contains high sugar content without fiber and other nutrients needed to process the sugars slowly. Additionally, eating whole fruits and vegetables is the best way for your body to absorb nutrients. 

Based on these factors and the effectiveness of Manuka honey for cold & flu symptoms, our Manuka Honey Dark Chocolate Patties are a great way to supplement some of your DV of zinc and Manuka honey to reduce symptoms and get you well faster! Dark chocolate lovers & vegans will enjoy the delicious dark chocolate bars from  Solomon’s Gold.

You can also incorporate dark chocolate & Manuka into tasty snacks your whole family will love! Here are a couple of our favorite recipes:

#1 - Chocolate & Honey Rice Cakes: top them with seeds & nuts for even more zinc!

#2 - Coffee Sweet Potato Nice Cream: because dessert can be nutrient-dense, delicious, AND decadent.

#3 - Chocolate Caramel Popcorn: perfect for movie night or an afternoon snack!

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Tiny World of Bees; Royal Jelly and Type 2 Diabetes

The tiny world of bees is a place where all kinds of magical things take place. Not only do they create honey, bee pollen and royal jelly not so ceremoniously called “bee spit” they also help maintain our ecosystems through pollination. Royal jelly is made to feed all of the bee larva in the hive… More Tiny World of Bees; Royal Jelly and Type 2 Diabetes
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2015 Flavor of the Year- Honey

Firmenich names Honey 2015 “Flavor of the Year.” Pacific Resources is exited honey has been named flavor of the year. “Beyond taste, honey has a multitude of functional benefits for both cooking and baking. Honey attracts and holds moisture, enhancing freshness and shelf-life, and it acts as a binder and thickener for sauces, dressings and marinades. Honey… More 2015 Flavor of the Year- Honey
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Honey On tap!

Tired of being stung by bees to enjoy their honey? Well Stuart and Cedar Anderson a father and son team have built a new invention! A hive where you simply turn the nozzle on and out comes your Honey! Click the link below and see how their new invention works! Never a dull moment in the… More Honey On tap!
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We have always heard that bacteria can be harmful to our bodies, but did you know that our digestive system is loaded with bacteria? The bacteria break-down food and help regulate our immune system. Gram for gram we are more bacteria than human cells. In this modern age, good bacteria in our gut are under… More Pre and Probiotics
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Flapjacks – Oats and Honey

My kids love this delicious and super easy recipe, its perfect for their lunchboxes. Made with our amazing New Zealand Tawari honey, it has the perfect consistency and adds a subtle taste of honey to the bars. Why not try it for yourself? Ingredients: 3/4 cup of unsalted butter 1 cup of brown sugar 1/2cup… More Flapjacks – Oats and Honey
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New Year’s Healthy Start!

Try this great recipe to start your New Years’ off in the yummiest, healthy way! HONEY GARLIC CHICKEN WINGS PREP TIME: 5 mins COOK TIME: 45 mins TOTAL TIME:50 mins Author: Jo Serves: 4 INGREDIENTS 2 pounds chicken wings, rinsed and pat dry ¼ cup water 1 tbsp molasses 3 tbsp honey (try with our… More New Year’s Healthy Start!
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PRI in 2015

Words from our Director and Founder David Noll….. Clean is the seen in pristine New Zealand. As consumer demand continues to increase for high quality healthy gourmet products, New Zealand continues to answer the call with products found nowhere else in the world. Pacific Resources International after 30 years of importing exclusive New Zealand products… More PRI in 2015
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New Zealand Honey tasting!

You may have been wine tasting, beer tasting or even cheese tasting…but have you ever been Honey tasting? Here we at Pacific Resources, shoppri.com, are going to try and take you on a virtual New Zealand honey tasting journey to help you discover New Zealand’s diverse and unique honey flavors that are available to you… More New Zealand Honey tasting!
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