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Honey Roasted Sweet Potato

  We found this great recipe and thought we’d share it as it is the perfect time of year to enjoy roasted sweet potatoes. Tastes great when made with our delicious manuka blend honey and all natural pacific sea salt. Or for something completely different why not try out Mesquite Smoked Pacific Sea Salt. Ingredients… More Honey Roasted Sweet Potato
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Grilled Peach Crisp Sundae with Cinnamon-Honey Drizzle

Grilled Peach Crisp Sundae with Cinnamon-Honey Drizzle

Memorial Day Weekend is the start of summer grilling! Try the Grilled Peach Crisp Sundae with Cinnamon-Honey Drizzle topped with New Zealand’s sweet Tawari Honey. Brushing the caramelized peaches with olive oil and a pinch of sea salt highlights the fruit’s natural sweetness. This warm weather dessert is a tasty way to conclude your evening of… More Grilled Peach Crisp Sundae with Cinnamon-Honey Drizzle
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Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce

Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce

Sea Salt can be used in many different ways in the kitchen. Try this tasty recipe for soft homemade pretzels with fresh rosemary and Pacific Sea Salt. Dip them into a rosemary cheese sauce for a delicious snack! Ingredients: -For the pretzels: 1 1/2 cups warm water 2 tablespoons light brown sugar 1 package active dry… More Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce
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Honey-Raisin Bran Muffins 

By http://www.williams-sonoma.com/recipe/honey-raisin-bran-muffins.html Ingredients: • 2 cups all-purpose flour • 2 cups unprocessed bran flakes • 1 1/2 cups mixed dark and golden raisins • 1/3 cup toasted wheat germ • 2 tsp. baking soda • 1 tsp. baking powder • 1 tsp. Salt (Try with our New Zealand Regular or Organic Sea Salt Fine) • 8… More Honey-Raisin Bran Muffins 
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Manuka Honey & Raw Milk Ice Cream

By our very own Whitney Farmer Ingredients: 4 Cups – Raw Milk (or Cream of your choice) 2 Eggs – Farm Fresh is the Best! 2 Tbls – Vanilla Extract 2 Tbls – Manuka honey 20+ 1/3 Cup – Organic Maple Syrup Directions: – Whisk all ingredients together until well mixed and velvety. – Pour… More Manuka Honey & Raw Milk Ice Cream
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Air Fryer Honey Sticky Buns

Air Fryer Honey Sticky Buns

Is there anything tastier and better smelling than a fresh baked sticky bun? We think not. 

These sticky buns are gluten and dairy free too, but you can always use regular butter and such. The real star is the  Manuka Honey because who says you can’t have your sticky bun and get your daily dose of immune support too? 

These sticky buns are made healthier with spelt flour, and are sweetened with honey instead of refined-sugar. Instead of baking in the oven, we pop them in the air fryer for the perfect bake! Yum! 



  • 3 Cups spelt flour 
  • 3 Tsp baking powder
  • 1 Cup almond milk
  • 2 Tsp apple cider vinegar
  • 2 Tsp pure vanilla extract
  • 2 Tbsp PRI Manuka Honey 5+
  • 6 Tbsp coconut oil (Melted)


  • 1 Tbsp vegan butter
  • 2 Tbsp PRI Manuka Honey 5+
  • 1.5 Tbsp cinnamon 
  • 1/4 Cup pecans (Chopped)

Honey Caramel

  • 1 Can coconut milk (We used @edwardandsons Native Forest)
  • 1/3 Cup + 1 tbsp PRI Manuka Honey 5+
  • 2 Tsp vanilla extract 
  • 1 Tablespoon coconut oil
  • 1 Cup pecans (Chopped)


  1. In a small bowl, whisk almond milk and apple cider vinegar to create a dairy-free “buttermilk”. Let it sit for 8-10 minutes and then whisk in vanilla, coconut oil, and manuka honey.
  2. In a large bowl, whisk spelt four with baking powder. Then combine the dry ingredients with the wet ingredients aka the dairy-free “buttermilk”. Use a spatula and stir until you have a dough ball that is well incorporated. 
  3. Place the dough on a parchment paper surface and spread some spelt flour on the parchment so the dough doesn’t stick. Roll out the dough into a rectangle with parchment paper between the rolling pin so it doesn’t stick. 
  4. Next spread vegan slightly melted or room temperature butter across the rectangle, leaving a border at the edges. After the butter, spread honey. Next, sift 1.5-2 tablespoons of cinnamon over the butter/honey mixture. Finally top with crushed pecans. 
  5. The next step is to roll the dough into a log. Use the parchment paper to help you roll the dough, make sure you press tightly to create a beautiful cinnamon roll texture and those drool-worthy layers. 
  6. Use a thread or sharp knife to slice the sticky buns.
  7. The next step is to create the honey caramel. Bring coconut milk, manuka honey, coconut oil and vanilla to a boil in a saucepan. Give it a good sturn and let it boil on high for about 15 minutes until the mixture is reduced by half. Turn the heat down if you think it will boil over. Remove from heat, give it a good stir and let cool. 
  8. Then in an air-fryer friendly baking pan (that will fit in your air fryer) place a round piece of parchment paper on the bottom. Pour the caramel on the bottom, then top with chopped pecans. Next, add your sticky bun dough. Bake at 400F for 10-12 minutes. Each air-fryer may vary so check periodically until cooked through. Remove from the air fryer, let cool and enjoy!

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Air Fryer Honey Oat Flour Bagels

Air Fryer Honey Oat Flour Bagels

National Bagel Day bold statement alert! You will never buy bagels at the grocery store again after you make these! 6 ingredients, gluten free, yeast free and made in the air fryer...the texture is *insert chefs’ kiss here*  

Our Honey Oat Flour bagels are great plain or you could also top them with Everything Bagel seasoning, sesame seeds or really anything else you want! 

There is no waiting for the dough to rise which means your bagel craving can be satiated in under 30 minutes aka less time than that trip to the store for those other “bagels” 😉 You could even make the dough the night before and then pop em in the air fryer for that just baked bagel experience.  Since the MGO in the manuka will not be killed off by the heat, these are also a tasty way to add a little natural boost to your morning!

Air Fryer Honey Oat Flour Bagels

These delicious honey oat bagels are gluten-free, yeast-free refined sugar-free, and are made in the air fryer! 

Yields: 2 large bagels or 4-5 mini bagels (Double the recipe for 4 large bagels)


  • 1 ¼ Cup Oat Flour (Sifted)
  • 150G Dairy-free Unsweetened Yogurt (We used Oatly)
  • 2 Tbsp PRI Manuka Honey
  • 1 Tsp Baking Powder
  • ¼ Tsp PRI Fine Sea Salt
  • ⅛ Cup Unsweetened Almond Milk  


  1. If you’re making your own oat flour. Place oats in a high speed blender until no clumps remain. Sift the flour and then measure it again.
  2. In a large bowl, add oat flour, baking powder, and sea salt. Whisk well. Then add in the yogurt and honey. Stir the batter well until a dough ball begins to form. If it’s too sticky add 1 tbsp of oat flour at a time until it’s not too wet.
  3. Cover a surface with parchment paper and cover your hands in oat flour, spread some on the parchment and then place your dough on the parchment paper. 
  4. Section it into equal parts and then roll a ball of dough in your hand, flatten it out and then use your index finger to form the hole of the bagel. Repeat until done. 
  5. Next, cut out a round sheet of parchment paper to fit your air fryer.
  6. Place the bagels in the air fryer, usually two at a time depending on size.
  7. Brush the top lightly with almond milk and air fry at 350F for 7-10 mins, depending on size and air fryer. 
  8. Remove and let cool on a cooling rack before slicing. Enjoy!


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Air Fryer Honey Apple Pie Bombs

Air Fryer Honey Apple Pie Bombs

Our recent poll indicated you wanted to see two things: more air fryer recipes and more healthy dessert recipes… we figured why not give you both at the same time!

Thus, our Air Fryer Honey Apple Pie Bombs have arrived! These channel all the holiday feels without all the holiday effort. Only five ingredients and the hardest part is...wait, there is no hard part! 

Serve these to round out our holiday sheet pan meal (Part 1, Part 2) plan, or bring to your office potluck or holiday parties and share just how delicious the benefits of Manuka Honey can be. 


  • 1 Can of premade biscuits (We used Immaculate Baking)
  • 5-6 Large apples (We used honeycrisp)
  • ⅔ Cup PRI Manuka Honey 5+
  • 1 Lemon (Juiced) 
  • 2-3 Tsp Cinnamon             



  1. Peel, core and slice your apples into small pieces. Place them in a large pot and add the juice of one lemon. Add ⅓ cup manuka honey into the pot and stir until well combined throughout. Let it sit for 10 minutes. 
  2. While the apples are sitting, open your biscuits. You should have 8 biscuits. Separate each biscuit into two layers, it should be easy to spread apart. Roll the biscuit out with a rolling pin to 3-4 inch circle in diameter, use parchment paper between the rolling pin so it doesn't stick if needed.
  3. Place the pot on medium heat, add ⅓ cup more manuka honey and the cinnamon. Stir often for 20 minutes. The liquid should absorb mostly until the apples form a beautiful golden and thick apple filling. 
  4. Once the  biscuit dough is rolled out place 1 tbsp of filling in the dough and pinch the edges up like a bao bun to form a circle. Pinch in the corners well so no filling comes out when cooked.
  5. Preheat your air fryer to 350F. Spray the air fryer with cooking spray or oil and then place in your batch. Cook for 7-9 minutes, check until golden. Repeat until all the biscuits are made, this should yield at least 15-16 apple pie bombs.
  6. Roll in cinnamon and/or sugar and top with more honey!
  7. Enjoy!

We love to use Manuka Honey in (almost) everything. The options are endless when it comes to adding Manuka Honey to your healthy baking or cooking inspiration and ideas. This is a great natural sweetener and the flavor can elevate any recipe. Additionally, it has many impressive proven health benefits. This mouth-watering healthy recipe calls for few ingredients and is so easy to make perfect for impromptu gatherings. 

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Apple Pecan And Feta Salad With Honey Apple Dressing

Apple Pecan And Feta Salad With Honey Apple Dressing


It’s apple season! That means we have a delicious Apple Pecan and Feta Salad with Honey Apple Dressing. This tasty recipe is filled with fall flavors plus it’s sweet, crunchy and good for you!



  • 3 cups kale, de-stemmed, washed and torn
  • 1 apple, sliced thinly
  • 2 tablespoons cranberries
  • 2 tablespoons pecans
  • 3 tablespoons feta cheese, crumbled

Honey-Apple Vinaigrette Dressing

  • 2 tablespoons Manuka honey 
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon Pacific Sea Salt
  • 1/2 teaspoon ground black pepper



  1. In a bowl, place the kale. Add the apples, cranberries, pecans and feta cheese on top – if you’d like, toss them in a bowl first them sprinkle on top.

Honey-Apple Vinaigrette Dressing

  1. Whisk the ingredients together and pour over the salad.

Recipe Notes

  1. This recipe is gluten free.
  2. TO STORE You can store this salad in an airtight Tupperware container in the fridge without the dressing. You can store the dressing in a mason jar. The salad lasts about 3 days in the fridge. The dressing can last up to two weeks if stored properly.

Based on a recipe from: Jessica in the Kitchen

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banana honey cake

Banana and Honey Cake


This delicious Banana and Honey Cake is made with the tasty New Zealand Multiflora Honey.


  • 4 oz butter (room temperature)
  • 1 cup caster sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 large ripe bananas, mashed (about 1½ cups)
  • 2 eggs
  • ½ cup Multiflora Honey
  • ½ cup natural unsweetened yogurt
  • 2 ½ cups of high grade flour


  1. Preheat the oven to 356 F.
  2. Butter the bottom and sides of a cake tin.
  3. Beat the butter, sugar and honey until white and creamy, and add the eggs, one at a time. Fold the mashed bananas into the mixture gently, with a spoon, until only just incorporated. Set aside.
  4. In another bowl, sift together the flour, salt, baking powder and baking soda.
  5. Fold the flour mixture gently into the banana mixture, and stir in the yogurt until just combined.
  6. Pour the batter into the cake tin. Bake for 50 minutes to one hour. Cool the cake in the tin for 15 minutes before turning onto a cooling rack.
  7. Serve at room temperature with some mascarpone cream.

Based on a recipe from: Arataki Honey

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Baby Bacon Potatoes With Dark Ale & Garlic Mustard Sauce

Baby Bacon Potatoes With Dark Ale & Garlic Mustard Sauce


Summer is approaching and not a moment too soon! Every year we wonder what to serve to a crowd of a hungry crowd of summer guests. Here is an excellent idea and guaranteed to go fast and delight your friends! 😋 😋



Boil the baby potatoes in their skins until cooked but not soft.

Spread each strip of bacon with the Wild Appetite Dark Ale & Garlic Mustard Sauce.
Wrap a piece of bacon around each potato using a cocktail stick to secure.

Roast the potatoes at 180°C for 10 – 15 minutes or until the bacon is nice and crispy.

Serve hot with a bowl of Wild Appetite Dark Ale & Garlic Mustard Sauce for dipping. Enjoy!

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asparagus in hollandaise sauce

Asparagus In Hot Hollandaise Sauce


An all-time favorite! So many versatile ways to prepare! Top with a poached egg and you have a whole different meal. Try it with white, green and purple asparagus for an artsy look. You can also add a few extra drops of Fiji Fire for an even hotter taste! 

For the Asparagus


  • 1 pound of asparagus
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon Flakey New Zealand Sea Salt
  • Freshly ground black pepper


Preheat oven to 450 degrees F. Trim the hard ends of the asparagus. Lay the spears on a baking sheet in a single layer. Drizzle with olive oil, sprinkle with New Zealand Sea Salt, coating each spear. Roast the asparagus until lightly browned and tender for about 10 minutes. Shake the pan about halfway through the cooking process to cook evenly.

For the HOT Sauce




Heat water in the bottom half of a double boiler pot (you can get one at Amazon) until simmering. In a steel mixing bowl, combine the egg yolks and lemon juice. Whisk them together until mixture is thickened. Place mixture in the top boiler and continue whisking. drizzling in the melted butter. The sauce should thicken during the process. Remove the sauce the simmering water and add in the Fiji Fire and a pinch of New Zealand Sea Salt. Whisk again until combined. Use immediately or cover until needed for your meal, stir it before using.

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