Manuka honey is the New Zealand monofloral honey from the manuka tree (Leptospermum scoparium). Dark, caramel-thick, with high methylglyoxal content; sold as both food and medicine.

Manuka has been used by Maori for medicine and antiseptic purposes for centuries. The honey itself was largely a byproduct of commercial beekeeping until the 1980s, when University of Waikato research identified its uniquely high methylglyoxal (MGO) content as the source of antibacterial activity. By the 2000s manuka honey became a global commodity; counterfeit production from Australian L. polygalifolium became a trade-dispute issue. Today certified manuka must meet New Zealand government UMF (Unique Manuka Factor) standards, with the highest grades selling at NZD $200+ per 250g jar. Northland, Coromandel and East Cape are the production hotspots.

Where to eat Manuka Honey in Auckland

2 editor picks for Manuka Honey in Auckland, ranked by editorial score. All Auckland signature dishes · Manuka Honey across every city.

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Make it at home

Serves Makes 1 jar of infused honey5 minEasy

Ingredients

  • 250g certified manuka honey (UMF 10+ ideal)
  • Optional: 1 cinnamon stick
  • Optional: 1 strip lemon peel
  • Sterilised glass jar with lid

Method

  1. Sterilise the jar by boiling in water for 5 minutes; air dry.
  2. If using cinnamon or lemon peel, place in the jar first.
  3. Pour manuka honey into the jar slowly to avoid air bubbles.
  4. Seal and store at room temperature out of direct sunlight.
  5. Honey will keep indefinitely at room temperature.
  6. Use a small spoonful on toast, in tea, or for sore throats; high-UMF honey has medicinal use.

Editor tip. Buy UMF certified, not just MGO numbers. UMF is the New Zealand government quality mark; foreign 'manuka' honey often isn't.