New Zealand honeys are as wonderfully diverse and unique as the native trees and flowers they are made from. Our hard-working honeybees forage amongst the flowers of kāmahi, mānuka, pōhutukawa, rewarewa and rātā to produce high-quality, monofloral honeys with distinctive flavour profiles. Not only do flavours differ across honey types, but there are also regional varieties caused by differences in climate, soil types and the natural diversity of floral types across New Zealand.
Honey is a wonderfully versatile food, equally at home in sweet treats and BBQ marinades, drizzled over roast vegetables, or spread on toast. It can be sold in liquid form or creamed, and comes in a wide array of golden tones. Generally, the paler the honey, the milder the flavour profile. Honey can be monofloral – predominantly made from one type of nectar, or multifloral – made from a variety of nectar sources.