For afternoon tea, spread scones with Manaaki Kawakawa Jelly and a dollop of freshly whipped cream.
For an antipasto platter, team Manaaki Kamokamo Pickle with cured meats, kawakawa jelly with a favourite cheese or two, and Manaaki Horopito & Lemon Sauce with kaimoana.
Layer finely sliced rare roast beef, smoked cheddar and the kamokamo pickle on warm toasted ciabatta with peppery rocket.
Take a favourite cracker and add kawakawa jelly with blue cheese, semidried figs and candied walnuts.
For a meal, serve oven-roasted brown-sugar and sea-salt salmon fillet with watercress, sticky balsamic glaze and the horopito and lemon sauce.
Serve slow- cooked rare roast beef with watercress and horseradish, finished with horopito and lemon sauce.
Slow- cook a shoulder of pork in a braise of kawakawa jelly, hoisin sauce, balsamic vinegar, chopped garlic and sliced onion until the meat is falling apart. Serve in slider buns with Asian coleslaw.