Overview

Mānuka (Leptospermum scoparium) is NZʻs most commercially valuable native plant. Mānuka honey (with its unique methylglyoxal antibacterial properties) is NZʻs premium food export. But mānuka is also the smoking wood of choice for NZ chefs (like kiawe in Hawaiʻi), and its leaves and bark have been used in Māori rongoā (medicine) for centuries. The smoke, the honey, and the medicine are three expressions of one plant. Mānuka honey is rated by UMF (Unique Mānuka Factor) — the higher the rating, the more potent the antibacterial properties and the more complex the flavour.

Key Principles

1. Mānuka-smoked fish: fresh kahawai or salmon cold-smoked over mānuka chips. The smoke is distinctive — warmer and more resinous than European hardwood smoke.

Pro Tips

Mānuka-smoked fish: fresh kahawai or salmon cold-smoked over mānuka chips. The smoke is distinctive — warmer and more resinous than European hardwood smoke.

Source

Pacific Migration Trail

Cross-Cuisine Parallels

{'technique': 'HI-8', 'connection': 'Mānuka smoke is to NZ what kiawe smoke is to Hawaiʻi — the native smoking wood that defines the regional character of smoked food. → HI-8 Pipikaula / TW-8 Smoked Boar'} {'technique': 'TW-8', 'connection': 'Mānuka smoke is to NZ what kiawe smoke is to Hawaiʻi — the native smoking wood that defines the regional character of smoked food. → HI-8 Pipikaula / TW-8 Smoked Boar'}

Related Techniques

Mānuka — Honey, Smoke, and Medicine