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A recipe created by NMIT cookery students, using honey produced by bees foraging trees and plants in Marlborough, has made it on to a Wellington boutique food store’s annual calendar.
Each year Moore Wilson curate chef’s recipes into a calendar which is sent out to their gold level customers, shared across their social media sites and sold instore.
The theme for the 2022 calendar is a showcase of Moore Wilson’s key suppliers, one of which is the Marlborough honey producer J Bush and Sons(external link), a family beekeeping company which has processing honey for the past 100 years.
When Moore Wilson approached them for a recipe using their honey, Managing Director Murray Bush thought asking the NMIT cookery students to come up with some recipe ideas would allow a more organic approach to the project.
NMIT Chef tutor, Chris Fortune says the students made four different dishes and Murray tasted them all. He chose the Honey Olive Oil muffins for inclusion in the calendar because of the great taste, the recipe’s versatility, and it met Moore Wilson’s high standards. The students also adapted the recipe to suit egg free and diary free dietary needs.
Chris says in addition to creating the recipe the project also gave the students an opportunity to look at food styling and what is required to prepare a dish for photography.
“This is our second co-lab with photography students, and for this project Eva Vogt took the photos,” says Chris.
A Moore Wilson spokesperson said the photography made the recipe look very appetising. She said olive oil cakes are currently popular and this recipe ‘seemed like an accessible recipe for people to reproduce’.
The 2022 Moore Wilson calendar will be available in store later this year in the lead up to Christmas.
Honey Olive Oil Muffins
(Dairy, gluten and egg free)
INGREDIENTS
125ml extra virgin olive oil, plus extra to grease
100g almond meal, plus extra to dust
140g buckwheat flour
1 tsp bicarbonate of soda
Finely grated zest of 1 orange
120g raw honey
(Bush Port Underwood and Blue Borage Molesworth)
200g Apple grated
4 T Flaxseed powder + 4 T Water
2 tsp vanilla extract
METHOD
1. Preheat oven to 180°C. Grease 12 small (1/3-cup-capacity) friend or muffin moulds pans with a little oil and lightly dust with almond meal.
2. Combine almond meal, buckwheat flour and bicarb in a bowl. Add oil, orange zest, honey, apple puree, Flaxseed Powder and water with vanilla. Whisk until well combined, then pour batter into prepared pans.
3. Bake for 35-45 minutes or until a skewer inserted in the centre comes out clean. Cool, then turn out of pans.
