1. Gold Martini

30ml Manuka Gold

15ml Tequilla

15ml Fresh lime juice

6 Mint leaves

2 Strawberries

How to make:

Muddle mint then shake all other ingredients vigorously over ice. Double strain and

serve in a martini glass.

2. Jager-honey bliss

30ml Jagermeister

30ml Manuka Gold

How to make:

Mix both the ingredients with crushed ice and

garnish with mint leaves. Serve chilled.

3. Summer Breeze

30ml Manuka Gold

15ml Vodka

10ml Fresh lime juice

How to make:

Fill the glass with ice and add in Manuka Gold and vodka. Add a splash of lime juice and

serve. Rim glass with sugar and serve with a slice of lemon.

Click below to download the extended cocktail recipes pdf.


1. Gold Cream Whip

2 cups cream, all-purpose or whipping

1 package instant vanilla pudding mix

3-1/2 Tbsps Manuka Gold

How to make:

Whip cream until it begins to hold its shape. Turn off beater and

quickly sprinkle pudding mix over cream. Add Manuka Gold. Continue beating until mixture mounds or holds soft peaks. Spoon into stemmed dessert dishes and top with honey sweetened strawberries.

2. Manuka Gold balls

1 can evaporated milk

1 cup semisweet chocolate chips

1/2 cup Manuka Gold

1 package vanilla wafers, crushed very fine

2 cups finely chopped walnuts

1 cup confectioners' sugar for rolling

How to make:

In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and Manuka Gold until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

3. Manuka Honey ice-cream

4 eggs

3/4 cup sugar

1/4 cup Manuka Gold

400 ml milk

How to make:

Beat eggs at medium speed, gradually add sugar. Add Manuka Gold and milk. Mix well. Pour mixture into freezer can for a 1 gallon ice cream freezer. Freeze according to directions. Let ripen at least one hour. Serve with mint sprigs.

Click below to download the extended dessert recipes pdf.


1. Honey liqueur Clove-Glazed Ham

3/4 cup honey

1-1/2 Tbsps Manuka Gold

1/2 tsp ground cloves

1 (5-lb.) bone-in fully cooked ham, spiral sliced

How to make:

Blend together honey, Manuka Gold and cloves in small bowl. Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275°F about 1 hour or until heated through. Remove foil from ham and increase oven temperature to 425°F. Brush again with honey mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour extra juice over ham.

2. Manuka Chicken Flambé

Wooden skewers, soaked in water for 30 minutes

4 pressed garlic cloves

2 tbsp fresh lemon juice

2/3 cup plus 1/4 cup Manuka Gold, divided use

1 tbsp fresh thyme leaves

1 cup dijon mustard

2 tbsp honey

2 pounds boneless chicken or lamb cut into 1-1/2-inch cubes

Salt and freshly ground pepper to taste

How to make:

In a small, heavy saucepan, bring garlic, lemon juice, 2/3 cup of Manuka Gold, and thyme to a boil. Reduce heat and simmer about 10 minutes until reduced and slightly thickened. Whisk in Dijon mustard and honey. Simmer an additional 3 minutes. Remove from heat and let cool.

Place the chicken or lamb in a large bowl. Sprinkle generously with salt and pepper. Cover with the Dijon sauce and toss to coat. Thread meat on to soaked skewers. Grill or broil over medium heat until browned and cooked through, about 10 minutes. Place on a heat-proof platter. In a small saucepan, heat remaining 1/4 cup of Manuka Gold until very warm, but do not boil. Ignite the liqueur with a long match and pour over the brochettes at the table. Let rest for 5 minutes after the flames go out before serving.

3. Grilled Gold Honey Chicken Blitz

6 slices of uncooked bacon,

2 cups of chopped onion,

4 cloves of chopped garlic,

2 tsps salt

1 tsp ground pepper

1 tsp white pepper

2 tsps garlic powder

1-1/2 cups Manuka Gold

1/2 cup water

2 cups tomato sauce

1 lemon juice and peel

4 tbsps butter

1 tbsp minced chipotle pepper in adobo sauce, plus 1 tsp

3-4 lbs. chicken wings

How to make:

First, sauté bacon in large pot until it is crispy. Set bacon aside. Next, in same pot, add the chopped onions, chipotle pepper with adobo sauce, garlic, salt, peppers and garlic powder to bacon drippings. Sauté on low for about 5 minutes or until onions are cooked golden. Add Manuka Gold and cook for 2 minutes on low heat. Stir in water, tomato sauce, lemon juice and lemon peel. Cook on low heat for 10 minutes. Remove lemon peel. Add in cold butter and stir until it is well blended. Simmer on low heat for 15 minutes more, stirring occasionally. Let sauce cool and put mixture into blender or food processor. Puree until smooth. Wash and dry chicken wings. Sprinkle with salt and pepper. Preheat grill to medium heat. Cook wings for about 30 minutes turning twice, until they are almost cooked through. Brush wings with sauce and cook for about 5 minutes. Turn wings and brush with more sauce. Cook 5 minutes more. Take off the grill when wings are cooked through. Serve with additional sauce on the side for dipping.

Click below to download the extended Mains recipes pdf.

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