Sweet ideas
Let’s start with
what you’ve got
We’ve curated 48 ways to use Hot Honey, centred around your protein or main ingredient on hand. Each one features our original Hot Honey. Like we said, that green bottle is pretty versatile.
Seafood
Honey and chilli matched with the ocean's bounty; a combination that Aotearoa does better than anywhere else in the world.
Oysters10 min
Bluff Oysters with Hot Honey Mignonette
Three months a year, and worth waiting for. A mignonette with hot honey in it cuts the brine without burying the oyster.
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Scallops15 min
Scallops with Brown Butter & Hot Honey
Ninety seconds a side and a pan sauce made from what's already in the pan. The most expensive thing you can cook in under ten minutes.
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Prawns20 min
Hot Honey Prawn Skewers
Barbecue prawns that don't dry out, because the glaze goes on at the end rather than the start. Ten minutes, start to plate.
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Salmon20 min
Hot Honey Glazed Salmon
Ten minutes in a hot pan, glazed at the end so the honey caramelises without burning. The weeknight dinner that looks like a Saturday.
Read the recipe →Cheese
The best way to win over a Hot Honey sceptic is to drizzle some on melted cheese and wait for their reaction. The balance of creamy cheese and sweet heat is simply sublime.
Camembert25 min
Baked Camembert with Hot Honey
Twenty-five minutes, four ingredients, and the single most reliable way to convert someone who thinks they don't like chilli.
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Blue cheese20 min
Roasted Fig, Prosciutto & Blue Cheese Tartines
Salt, funk, sweetness and heat on one piece of toast. Looks like it took an hour; takes twenty minutes.
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Haloumi25 min
Hot Honey Haloumi Tacos
Squeaky, salty haloumi hit with hot honey the second it leaves the pan, so it glazes rather than slides off.
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Mozzarella15 min
Sweet Stingy Naan Bread Pizza
Fifteen-minute pizza on a naan base. The hot honey goes on after the oven, never before — that's the whole trick.
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Cheddar12 min
Cheesy Sweet Heat Quesadillas
Crisp on the outside, molten in the middle, with hot honey through the cheese rather than on the side.
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Halloumi12 min
Grilled Halloumi with Hot Honey & Balsamic Berries
Twelve minutes and it looks like you tried much harder than you did. Salty, squeaky, sweet, sharp and hot in the same mouthful.
Read the recipe →Cocktails
Honey with heat brings a spicy flair to mixed drinks of every taste and tradition. Here's a few of our favourites, there's plenty more where these came from.
Gin5 min
Spicy Cucumber & Lime Gin Fizz
A five-minute gin fizz built on muddled cucumber, lime and loosened hot honey, long over ice with soda. Cold, sharp and faintly dangerous.
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Tequila5 min
Hot Honey Margarita
The spicy marg, done properly. Hot honey replaces the agave, so the heat is in the drink rather than smeared round the rim.
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Gin5 min
Sweet Sting Bramble
Dark, tart and a bit menacing. Blackberry and chilli turn out to be old friends nobody thought to introduce.
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Whisky5 min
Hot Honey Old Fashioned
An old fashioned built on hot honey rather than syrup. Three ingredients, five minutes of stirring, and a slow warmth underneath the whisky.
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Vodka5 min
Hot Honey Espresso Martini
The heat arrives after the coffee does, which is far more interesting than it sounds. Best late, and only one.
Read the recipe →Vegetables
Hot Honey is a vegetable's secret best friend. If it's roasted, baked or stir fried, a dash of sweet heat will help dial the flavour up a few notches.
Kūmara40 min
Roast Kūmara with Feta & Hot Honey
Kūmara caramelises harder than any other roast vegetable, and hot honey meets it exactly where it lands. The side dish people ask about.
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Cauliflower35 min
Hot Honey Cauliflower Wings
Battered, baked and tossed in the same glaze as the chicken version. The one vegetarian dish that gets eaten by everyone at the table.
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Kūmara30 min
Kūmara & Potato Salad, Hot Honey Mustard
The barbecue side that gets finished first: kūmara and waxy potatoes dressed warm in hot honey and wholegrain mustard. Thirty minutes, serves six.
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Tofu35 min
Tofu & Cashew Hot Honey Stir Fry
Thirty-five minutes, one wok. Getting the tofu properly dry is 90% of whether this works.
Read the recipe →Chicken
Not just fried chicken, any type of poultry is fair game for Hot Honey. Ideal as a finishing glaze on wings and drums and stirred through your favourite chicken noodles.
Chicken30 min
Hot Honey Chicken Schnitzel Sandwich
Crunchy schnitzel, quick pickled onion and a hard drizzle of hot honey that soaks halfway into the crumb. The one people make twice in a week.
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Chicken45 min
Sticky Asian-Style Chicken Nibbles
Baked, not fried, then tossed through a hot honey and soy glaze until they're properly lacquered. The tray disappears first, every time.
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Chicken45 min
Hot Honey Chicken Wings
The benchmark. Crisp skin, no deep fryer, and a glaze that sets rather than pools at the bottom of the bowl.
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Egg & broth25 min
Hot Honey Ramen
A spoonful stirred through at the end rounds out a sharp broth and gives it a slow, sweet burn. Works with any ramen you already make.
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Chicken45 min
Coconut Chicken Laksa
One pot, 45 minutes: chicken thighs simmered in coconut milk and laksa paste, with hot honey stirred through at the end to round the broth out.
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Chicken50 min
Honey Soy Chicken Drumsticks
Honey soy drumsticks baked in under an hour, glazed only in the last twelve minutes so they come out sticky rather than burnt. Cheap, easy, serves four.
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Chicken55 min
Hot Honey Chicken Thigh Traybake
One tray, under an hour: chicken thighs, baby potatoes and red onion, with the hot honey going on in the last ten minutes so nothing catches. Serves four.
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Chicken1 hr 45
Hot Honey Roast Chicken
A whole roast chicken glazed with hot honey in the last fifteen minutes, so the skin goes dark and sticky without catching. Under two hours, serves four.
Read the recipe →Pork
The mild semi-sweetness of pork suits big, spicy flavours. Add some heat to a classic Xmas honey ham glaze, experiment with sticky pulled pork sliders, and let's not get started on bacon…
Ham90 min
Sweet Sting Christmas Ham Glaze
The glaze that ruins every other ham. Hot honey and mustard lacquered on in three coats, so it goes glassy and dark at the edges without catching.
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Pork6 hr
Hot Honey Pulled Pork Sliders
Six hours of doing nothing, then ten minutes of assembly. The hot honey goes through the pork after shredding, not before.
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Sausage45 min
Sausage & Apple Traybake
One tray, forty-five minutes, and the glaze goes on with fifteen to go so nothing burns. A genuinely good weeknight dinner.
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Pork2 hr 30
Caribbean Hot Honey Pork Ribs
Allspice-rubbed pork ribs, two hours in foil, then a rum and hot honey glaze blasted on at the end. Two and a half hours, almost all of it unattended.
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Pork15 min
Wholegrain Mustard Pork Chops
Fifteen minutes, one pan, and the pan sauce made from what is already in it. A weeknight chop that eats like a Saturday.
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Pork3 hr
Hot Honey Pork Belly
Slow-roast pork belly with proper crackling, glazed with hot honey in the last fifteen minutes so it lacquers instead of burning. Three hours, serves four.
Read the recipe →Beef & lamb
If red meat is on the menu, Hot Honey is ideal for slow cook stir throughs, sticky glazes and adding flavour to finishing sauces.
Beef4 hr 30
Sticky Hot Honey Beef Short Ribs
Beef short ribs braised four hours until they slide off the bone, then glazed with hot honey and soy for the last ten. Serves four, mostly unattended.
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Lamb20 min
Hot Honey Glazed Lamb Chops
Lamb chops seared four minutes a side, then finished with a hot honey, rosemary and lemon pan glaze made off the heat. Twenty minutes, serves two.
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Beef & pork40 min
Hot Honey Meatballs
Beef and pork meatballs baked for eighteen minutes, then rolled through a hot honey and soy glaze. Forty minutes, makes twenty-four, freezes raw.
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Beef15 min
Steak with Hot Honey Butter
Sirloin seared hard and rested under a coin of hot honey butter that melts over it. Fifteen minutes, serves two, and the butter keeps a fortnight.
Read the recipe →Pasta & tomato
Hot Honey rounds off the sharpness of cooked tomatoes, cutting through acidity with the chilli heat adding depth and flavour.
Gnocchi15 min
Simple Sweet Sting Gnocchi
Pan-fried gnocchi with brown butter and hot honey. Four ingredients, one pan, on the table in fifteen minutes.
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Ricotta70 min
Spinach & Ricotta Pasta Bake
A 70-minute Sunday bake: rigatoni layered with spinach ricotta under a hot honey tomato sauce. The ricotta stays mild, the sauce underneath has an edge.
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Lamb70 min
Lamb Meatballs in Hot Honey Tomato
Pine nuts and raisins in the meatball, hot honey in the sauce. Sweet, sharp and savoury all at once, which is very much the point.
Read the recipe →Sauces
Hot Honey is the perfect stable base for homemade sauces and pickles. Make a batch, stock up and get into that weekend bottling life.
Peanut5 min
Sublime Sweet Sting Thai Peanut Sauce
A five-minute peanut sauce that keeps a week and improves everything it touches — satay, noodles, roast vegetables, cold chicken.
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Tomato2 hr
The Slow Tomato Sauce
Two hours of barely any work for 1.5 litres of deep tomato sauce, finished off the heat with hot honey so the sharpness goes. Freezes for three months.
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Sesame5 min
Sesame Soy Hot Honey Dressing
Five minutes and one jar: sesame oil, soy, rice vinegar and hot honey whisked into a dressing that keeps a fortnight and fixes anything green.
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Red onion15 min
Hot Honey Red Onion Pickle
Fifteen minutes of work for a jar of sharp, faintly hot pickled red onion that makes every sandwich better for a month. Edible within the hour.
Read the recipe →Sweet things
Honey is nature's original sweet treat. Hot Honey in sweet treats brings extra pizazz to cut through creamy finishes and add zest to fruity bakes.
Oats & dates15 min
Hot Honey Bliss Balls
No-bake oat, date and almond balls with cocoa and hot honey. Fifteen minutes, makes sixteen, and a warmth at the back that keeps them interesting.
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Vanilla ice cream5 min
Hot Honey over Vanilla Ice Cream
Thirty seconds of work, and the shortest argument anyone has ever needed for the whole product. Cold, sweet, salty, and then a heat that turns up after you have swallowed.
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Stone fruit35 min
Honey-Roasted Stone Fruit with Mascarpone
Peaches or apricots roasted until they slump, in a syrup made from nothing but their own juices and hot honey. Twenty-five minutes in the oven, and the mascarpone does the rest.
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Feijoa55 min
Feijoa Crumble with Hot Honey
Feijoa season runs about six weeks from late March, and this is the best thing to do with a bucket of them. The hot honey goes into the topping as well as the fruit, so the crumb bakes into craggy, almost-granola clumps.
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