Maxwell Wines

A premium boutique producer of wines and meads

  • Recipes & Serving Ideas

    Recipes & Serving Ideas

    Maxwell Mead Recipes


    Spicy Chicken Wings

    Place 8 chicken wings in an oven proof dish.

    In a basin combine
    2 large table spoons of soy sauce,
    1 (rounded) table spoon of brown sugar,
    3/4 cup Honey Mead,
    2 large table spoons of coarsely grated ginger,
    2 large cloves of garlic crushed
    1 heaped table spoon of chopped coriander.
    Mix and pour on the chicken wings.

    Bake in a moderate oven for 45 minutes, turning occasionally to brown evenly. Delicious finger food. Can be barbecued.

    Mighty Mead Glazed Pork

    1/2 cup tomato sauce,
    1/4 tspn five spices powder,
    2 tspn soy sauce,
    1 large clove garlic crushed and
    1/2 cup Spiced Mead.

    Marinate 4 pork fillets or loin chops for 2 hours. Barbecue, basting with marinade or bake in marinade.

    Maxwell’s Medieval Mead Moods

    Pour 1/4 cup Liqueur Mead over your favourite prepared fruits. Delicious over rockmelon, honeydew, strawberries or oranges.

    Use 1/2 cup of Honey or Spiced Mead in place of water when making Apple Crumble.

    Mix equal quantities of plain yoghurt and whipped cream, add 1 tblspn Liqueur Mead (or to taste) and use as a dip on a fresh fruit platter.

    Mead and Date Cake with Syrup

    Cook, drain and puree a good 1/2 cup of pumpkin, let cool.
    Cream 90g of butter, 1/4 cup of brown sugar and a 1/2 tea spoon of vanilla essence until fluffy.
    Add 2 eggs beaten well, then stir in pumpkin.
    Chop 125g dates and 125g walnuts
    Sift 125g SR flour with 1/2 tea spoon of cinnamon and 1/4 tea spoon of baking powder.
    Toss dates and nuts with a little flour mixture and fold into the pumpkin etc.
    Fold in the remaining flour alternately with 1 table spoon of spiced Mead.
    Pour into a buttered and floured 18cm ring tin and bake at 170c for 35 minutes.

    Double quantity will make a 22cm ring tin (serves 12)

    Cook for 65-70 minutes.

    Stand hot cake for 10 minutes. Then turn out onto a wire rack (over a tray) and pour over hot syrup.


    Combine 5 table spoons of sugar with 2 table spoons of water in a saucepan and stir over medium heat until sugar dissolves.
    Bring to a boil and cook without stirring until pale golden (approx. 5 minutes).
    Remove from heat and stir in 1/4 cup of boiling water, then 1/4 cup Spiced Mead, then pour gently over cake.

    Any remaining syrup can be served warm over slices with whipped cream.

    Liqueur Mead can be substituted in the syrup.