1 tablespoon linseeds
¼ cup sunflower seeds
250g wholemeal flour
½ teaspoon baking powder
1 tablespoon very finely chopped rosemary
3 tablespoons sunflower oil
5-6 tablespoons milk or plant milk
The Taipa Salt Pig Natural Sea Salt
Honey by the Sea Mānuka-smoked Honeycomb, to serve
Mercer Vintage Waikato cheese, to serve

Mānuka-smoked Honeycomb from Honey by the Sea will create a real wow factor on your cheeseboard. The smoky honey pairs very well with hard, sweet and nutty cheeses or milder soft cheeses such as havarti or even soft blues. I have served it with the Mercer Vintage Waikato, a rich, sweet gouda-style cheese, and a crunchy cracker that shows off the organic quality of sea salt from The Taipa Salt Pig.

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1.Put the linseeds and sunflower seeds in a small bowl and pour over ¼ cup warm water to cover. Set aside for at least 1 hour.
2.Put the seeds in a small food processor and blend to a paste.
3.Heat the oven to 170°C.
4.Sift the flour into a mixing bowl with the baking powder then add the seeds, rosemary, oil and milk.
5.Mix to a soft dough, adding a little extra milk if needed.
6.Roll the dough between two large pieces of baking paper, to a thin rectangle about 40cm x 28cm.
7.Peel off the top layer of paper, sprinkle with sea salt and use the rolling pin to press it into the dough.
8.Transfer to a baking tray and score the dough into large cracker shapes.
9.Bake for 25 minutes until golden, turning the tray halfway through cooking.
10.Cool on a rack then break into pieces and store in an airtight container.
11.Serve with Honey by the Sea Mānuka-smoked Honeycomb and Mercer Vintage Waikato cheese.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles