Win a Comvita UMF™ Mānuka Honey pack worth $318

Take care of your wellness this winter with Comvita Mānuka Honey, a perfect everyday natural sweetener.
Year round, Mānuka Honey gives you a much needed boost, naturally, promoting general wellbeing - all you need is one teaspoon a day. Sourced from some of New Zealand's more pure and remote locations where bees forage in the delicate Mānuka flowers, Comvita Mānuka Honey is nature's gift to us.
Since 1974, Comvita has led the way in unlocking nature’s healing power found within Mānuka honey. Using science to understand, but never alter, Comvita tests and verifies every pot of Mānuka honey to ensure the highest quality.
Make an Apple Cinnamon & Mānuka Honey Drink using Comvita Mānuka Honey:

SERVES: 1
PREP TIME: 15 mins
INGREDIENTS
1 tablespoon Comvita UMF™ 10+ Mānuka Honey
Juice of 1 lemon
1 teaspoon softened butter (optional)
¼ teaspoon ground cinnamon
1 cup apple juice (about 150mls)
INSTRUCTIONS
1. Put the Mānuka honey, lemon juice, butter and cinnamon into a pan and heat gently until the honey has dissolved and the butter has melted.
2. Add the apple juice and heat until very warm, but not boiling.
3. Pour into a heat-proof mug and drink straight away.
4. Enjoy!
And to be in to WIN a Mānuka Honey pack, simply enter your details below!
Mānuka Honey pack contents (valued $318):
- Comvita UMF™ 5+ Mānuka Honey 250g (RRP $43)
- Comvita UMF™ 10+ Mānuka Honey 250g (RRP $68)
- Comvita UMF™ 18+ Mānuka Honey 250g (RRP $207)
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

