Honey Recipes

Chocolate Bark


  • 175g Forage and Gold Kamahi honey
  • 250ml coconut oil (melted)
  • 125g nut butter (eg almond or peanut butter)
  • 55g cocoa powder



1/ Line a slice tray with baking paper
2/ Melt the honey, coconut oil and nut butter in a saucepan over a low heat.
3/ Add a pinch of sea salt, and the cocoa. whisk until smooth
4/ Pour into tin and leave to cool for 10 minutes, sprinkle with edible flowers such as calendula, nuts, coconut or freeze dried fruit.
5/ Place in the freezer to set for 2 hours. Remove and snap into shards. Keep in the freezer or fridge and serve with hot coffee.
Edible flowers, freeze dried raspberries, flakey almonds, coconut chips (all optional)

Honey Garlic Dijon Salmon

  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp kamahi honey
  • 1 clove minced garlic
  • 1 tbsp chopped parsley
  • Zest of 1 lemon
  • 1 tsp chopped thyme


1/Mix all ingredients in a small bowl or jar
2/Pour over the fresh salmon side
3/Grill for 8 minutes at 220 degrees- serve with grilled asparagus and honey butter.

Green Smoothie

  • Large handful of spinach leaves
  • Small handful of fresh mint
  • 2 cups of frozen mango
  • 1.5 cups of cold water
  • 1 tbsp manuka honey


Combine all ingredients in a blender or food processor and blitz until smooth.

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