High MGO Mānuka Honey in Your Daily Routine: 10 Creative Ways to Use It
A jar of MGO 700+ tends to get treated as too precious to open. That is a shame — it is food, and its resinous, faintly bitter character does things a mild honey cannot. A teaspoon a day makes a 250g jar last six to eight weeks.
Ten ways to use it, from the ten-second version to something worth serving guests.
1. Straight off the spoon
The purest way to taste what you bought. MGO 700+ is thicker and more assertive than supermarket honey, with a bitterness underneath the sweetness that lingers. Do this once before you cook with it — you will use it better afterwards.
2. Warm water and lemon
A teaspoon in warm water with a squeeze of lemon. The rule that matters: let boiling water stand a minute or two first. At full heat the aroma flashes off and the texture thins.
3. Stirred through porridge — off the heat
Cook the oats, take the pan off the stove, let it sit a moment, then stir the honey through. Added to a boiling pot it simply cooks away.
4. On sourdough with good butter
Arguably the best use of all. Thick toast, plenty of salted butter, honey over the top. The salt and fat carry the resinous notes beautifully.
5. With thick yoghurt and toasted nuts
Toast walnuts, almonds or pistachios in a dry pan for three minutes. Spoon over Greek yoghurt, drizzle with honey. Five minutes, and it eats like a dessert.
6. In a house dressing
Whisk 1 teaspoon honey into 3 tablespoons olive oil with 1 tablespoon cider vinegar, a teaspoon of Dijon, salt and pepper. The bitterness gives the dressing backbone — excellent over bitter leaves like radicchio and rocket.
7. As a late glaze on roast vegetables
Mix with soy sauce and grated ginger, then brush over roasting carrots, parsnips or pumpkin for the final eight minutes only. Honey caramelises fast at oven temperatures and will burn if added early.
8. With sharp cheese
Blue cheese and Mānuka is the standout pairing — salt and fat against resin and bitterness. Aged cheddar, pecorino and fresh goat’s cheese all work. On a board with oat crackers and walnuts it needs no explanation.
9. In coffee
Half a teaspoon stirred into the milk of a flat white before pouring. It sounds wrong and tastes excellent — the roast bitterness and the honey’s resinous edge meet in the middle.
10. Over roasted fruit
Halve figs or quarter pears, roast at 190°C for 12–20 minutes, then drizzle with honey straight from the oven while still hot. Serve with ricotta or ice cream.
Two habits worth keeping
Dry spoon, every time. Moisture is the one thing that genuinely shortens honey’s life.
Warm, not hot. Around 40–60°C keeps texture and aroma intact. If the cup is too hot to sip, it is too hot for the honey.
What you are using
Genesis Honey Co MGO 700+ is single-origin New Zealand Mānuka honey — one region, one season, never blended. Every batch is tested by Hill Laboratories, and the code on your jar traces back to that harvest.