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  • Porirua Wine, Beer & Spirits

    A new destination bottle store, waiting to be explored.

    Our Porirua Wine, Beer & Spirits store has undergone an exciting nautical makeover. The regions sea-side setting is celebrated in store with replicas of the iconic Mana Boatsheds, stunning imagery of the inlet, a custom built boat counter, historic photographs, and more!

    The nautical overhaul of the Porirua Wine, Beer & Spirits store, located opposite the main store, was carried out by Miramar’s Human Dynamo Workshop. Human Dynamo were also the creative force behind The Chook Wagon and Miki’s Sushi Kiosk at our Tory Street store.

    Moore Wilson’s Wine, Beer & Spirits is home to a top range of quality wines from New Zealand and abroad. NZ craft and imported spirits also feature, as do specialty liqueurs. Craft beer fans will be excited to find a great selection of craft beer along with a regularly changing line-up of fresh craft beer, available by the rigger.

    We hope you will enjoy the experience of visiting our new Wine, Beer & Spirits store as much as we’ve enjoyed creating it.

    More exciting developments are planned for our Porirua store so be sure to keep an eye out next time you visit us!

    Moore Wilson's Porirua is located at 65-69 Kenepuru Drive. Open 7 Days. Click here for store hours.

  • VWOAP Hutt Food Lab

    Moore Wilson's are proud to support the Hutt Valley Council in bringing you the Visa Wellington On A Plate Hutt Food Lab!

    Kids, team up with a parent and join Lower Hutt’s top food makers and GNS Science for a loud, messy, delicious feast. Think The Amazing Race™ meets food science. Join the region’s top producers and restauranteurs for some mind-bending culinary education. Get hands-on with Blue Carrot Catering, The Butcher and Brewer, Hardieboys Beverages, Kaibosh, My French Larder, Oli & Mi Kitchen, Ripe Coffee, Station Gardens, WelTec School of Hospitality, Hutt Science and GNS Science. Learn about the science of food, where it has come from, how to use it and what to do with it when you head home. Sure to be loud, messy, delicious and fun!

    PRICE:

    Adult & Child pair (Minimum age 7 years) $55

    WHEN:

    Sun 20 Aug: 11am–1pm & 2pm–4pm

    Book your tickets online.

    Spaces are limited, so book early to avoid missing out.

  • Hogarth Craft Chocolate

    Award-winning craft chocolate from Nelson!

    When Nelson fisherman Karl Hogarth left for his OE to Southern and Central America he never imagined he’d be coming back with a career-changing passion for chocolate (and a new wife but that's a different story!)

    It was tasting ‘real’ chocolate in Guatemala that spurred said change in career for Karl from catching fish to crafting fine chocolate.

    Once back in Nelson, hard graft ensued as Karl studied and practiced his new art until his dream of producing his own quality bean-to-bar chocolate was realised.

    Karl, along with wife Marina, source the highest quality cacao beans from around the world to create small batches of chocolate using traditional techniques. Their small factory in Nelson, New Zealand is where they sort, roast, crush and classify, winnow, grind and conche, age, melt, temper, mold, and wrap by hand.

    The Hogarth’s search for exceptional cacao has lead them to the jungles of South America, the tropical islands of the Caribbean and sun drenched valleys of Northern Madagascar.

    Each origin is carefully evaluated to see which combination of roast, conch and sweetness will bring to life the bean’s true nature, to create a chocolate that is a reflection of its origin.

    Hogarth’s dark chocolate is made using only three ingredients: Cacao, Pure Cane Sugar and Pure Cocoa Butter.

    2017 Awards

    Acadamy of Chocolate, London: 
    Gold -  Gianduia Hazelnut
    Silver - Gran Blanco and Acul du Nord

    Chocolate Awards, Asia-Pacific Region:
    Gold - Gianduia, Peru, Milk Hazelnut Logs
    Plus a special Chocolate Maker award.

    Hogarth products available from Moore Wilson’s Fresh:

    Gianduia, Dark Hazelnut Chocolate
    Combining 30% locally grown hazelnuts with cacao from Puerto Cabello – Venezuela. Gianduia is a soft hazelnut chocolate, smooth and velvety due to the hazelnut oil lowering the melting temperature of the chocolate. The resulting experience is a silken mouth feel and lingering roasted hazelnut flavour.

    Peru, Gran Blanco 66%
    Made with organic and Fairtrade Criollo cacao from the Norandino Cooperative of Piura, Peru. This chocolate exhibits stone fruit (apricot) notes and honey/caramel sweetness. A perfect pairing for sweet dessert wine.

    Madagascar, Akesson Estate 70%
    Organic 70% Madagascar cacao is sourced directly from the Akesson Estate in the Sambirano Valley. This chocolate has starts with bright berry acidity which melts into warm raisin notes.

    Dominican Republic, Conacado 75%
    Made with organic and Fairtrade beans sourced from the Conacado cooperative, a democratically-run co-operative organisation. The darkest of the range, with a strong chocolate flavour enhanced by citrus and dark toffee notes. Rich, strong and dark, a perfect accompaniment for Pinot Noir.

    Fiji, Matasawalevu 73%
    Made from Amelonado cacao grown on Vanua Levu, Fiji. The beautiful Matasawlevu farm is nestled on the foothills overlooking the Dreketi river. Cacao is bought directly from the grower to make a 73% dark chocolate using only cacao, sugar and cocoa butter. The bar has a strong chocolate base with notes of dried tropical fruit.

    Drinking Chocolate
    A powdered version of delicious Hogarth Chocolate. Simply add it to hot milk and whisk for a smooth and creamy hot chocolate drink. For variation add a little chili, or vanilla or honey. This is pure chocolate, not a mixture of powders like supermarket “chocolate” drinks, it can be melted down again and used in recipes which call for good quality chocolate.

  • Nana Kui's Beetroot Chutney

    This recipe features in Unna Burch's new cookbook The Forest Cantina HOME. It is originally from her Nana Kui's handwritten cookbook, and at her tangi (funeral) it was one of the things her grandchildren talked about her making.

    Unna has samples of this chutney at her recent book signing at Moore Wilson's Fresh and it is simply delicious! A wonderful addition to eat with cold meats and cheese. Would also make a great homemade gift.

  • Boulcott St Bistro's Saffron Arancini

    Golden and crispy on the outside, gooey mozzarella on the inside - what’s not to love! Boulcott St. Bistro Head Chef, Rex Morgan, transforms his arancini balls from a street side snack to fine dining experience by pairing with minted yoghurt dressing and mushroom duxelle (recipes for these accompaniments included in the Moore Wilson’s Recipe Collection).

  • Try Something Different: The Wines of Sicily

    Sitting just at the end of Italy’s boot, Sicily is the largest island in the Mediterranean, and is one of Europe’s oldest viticultural regions. The island has more vineyards, and more indigenous grape varieties than any other region of Italy.

    With its volcanic soils and warm climate, Sicily has long been renowned for its red wines especially. Sicilians have an amazing number of local grape varieties to work with, including the famed Nero d’Avola, Nerelo Mascalese, Frappato, and Nerello Cappuccio, to name but a few, though common international varieties such as Cabernet Sauvignon, Syrah/Shiraz and even Chardonnay are increasingly being planted in Sicily.

    NERO D’AVOLA – SICILY’S ICONIC RED GRAPE

    If this grape isn't on your radar, it should be! Named after the city of Avola in the far South of Sicily, this grape excels in the warm conditions, with the ability to soak up plenty of sunshine and produce powerful fruit-lead wines with added complexity of pepper and spice character. As a result, it is often called Sicily’s Shiraz, and with the influx of international grape varieties, many Nero d’Avola/Shiraz blends can be found on the market, the two grapes complimenting each other well.

    Mont'Albano Nero D'Avola 'Terre Siciliane'
    Full bodied, rich wine with smooth tannins. Delicious plum and earthy blackberry flavours.

    There are very few plantings of Nero d’Avola overseas, but with its ability to cope so well with hot dry conditions, there are experimental plantings in South Africa, and Australia. We have an excellent example from up-and-coming South Australian winery Unico Zelo who specialise in producing wines from
    Italian varieties.

    Unico Zelo ‘The River’ Nero d’Avola 
    Proudly from some of the most ancient soils on this earth - The Riverland, a complete underdog region that epitomizes what it is to craft fine wine on the edge. Rich red earth, sandy soils covering limestone. A succulent, juicy, aromatic and supremely refreshing wine.

    Don’t just take our word for it, the ancient winemaking traditions of Sicily are back on-trend! NZ Chef Ben Bayly and Auckland Restaurateur Michael Dearth (The Grove, Baduzzi) visited the island last year and selected a number of wines for their tables, including the estate of Tasca in Regaleali…

    Tasca "Guanaccio" Perricone 
    Perricone (or Guanaccio) is one of Sicily's lesser-known indigenous grapes, and we're delighted to have this powerful example on our shelves. Ripe and fruit-forward with thick extraction and rich spiced texture. Perfect with steak or lamb.

    SICILIAN NATURAL WINES

    Sicily has been instrumental in the resurgence of ‘traditional’ winemaking techniques in recent years, with Natural wines made in Roman era clay amphorae becoming found as far afield as New Zealand –Pyramid Valley winemaker Mike Weersing ferments some of his in these large clay vessels “wines from the clay have more umami character and complex aromatics."

    COS Frappato 
    This now-legendary natural wine producer was formed in 1980 when three school friends Giambattista Cilia, Giusto Occhipinti and Pinuccia Strano started experimenting with grapes from their families’ vineyards. The entry to their range, this straight Frappato is light and plush but with so much intensity, complexity and style it is full of cherry and raspberry fruit, herbal and floral notes, and sappy tannins.

    Occhipinti SP68 Terre Siciliane Nero d’Avola Frappato
    Arianna Occhipinti says that her love for wine was sparked when at the age of 16 she went with her uncle (Giusto Occhipinti of COS) to huge wine trade fair Vinitaly. Probably the most well-known of her wines, the SP68 red is purple/red in the glass showing aromas of wild cherries, plum and mulberry with just a touch of raspberry lift. There are hints of flowers, leather, smoke, spice and herbs with wafts of liquorice, earth and mandarin rind. In the mouth the initial attack of fruit is awash with wild cherry sheathed in tobacco leaf with supporting fruit flavours of dark plum and blackberry.

    Shop online for delivery nationwide, or visit us in store to see our full range of Sicilian wines!

  • Fix & Fogg

    In 2013 Roman and Andrea Jewell took a chance on leaving their corporate lives behind to dedicate themselves to crafting something both meaningful and delicious. When they set out to become the best peanut butter makers in the world it was a big risk, especially as they were just starting their family together.

    Roman and Andrea see their business as a journey which is why they named it after Detective Fix and Phileas Fogg from Jules Verne’s Around the World in Eighty Days. Fix and Fogg is not built around the notion of selling large amounts of peanut butter, but “first and foremost loving what we do, doing it properly, and giving back to the community that supports us.”

    operating out of a small ‘nut buttery’ in central Wellington, Fix & Fogg produce small batches of peanut butter by hand from freshly roasted peanuts.  Their peanuts are the Runner hi-oleic variety, and they're extra dark roasted to bring out the full nutty flavour.  Hi-oleic means they have a high proportion of omega 9 (monounsaturated fat), which has been linked to reducing cardiovascular disease and lowering cholesterol.

    Fix & Fogg are accredited by Conscious Consumers for their commitment to recycling and reducing food waste and, in central Wellington, peanut butter deliveries are made by cargo bicycle. Each month they donate peanut butter to a number of local charities

    Four delicious varieties of Fix & Fogg peanut butter are available from Moore Wilson’s:

    Super Crunchy - The crunchiest of crunchy of peanut butters.  This peanut butter is a true labour of love - crunchy pieces are milled separately then hand sieved to achieve the perfect bite. Also available in a double-size 750g jar for super PB fans!

    Smooth – F&F worked hard to calibrate their grinding plates so that their Smooth peanut butter retains a particular viscosity.  The end result is a beautifully smooth peanut butter that retains the essence of its core nutty ingredient.

    Dark Chocolate - Batch roasted Super Crunchy peanut butter has been carefully blended with single origin Ghanaian dark chocolate to create something very special. Try spreading this peanut butter on toasted brioche, dolloped on pancakes or ice cream, or eat it straight off the spoon for a quick fix.

    Smoke and Fire - A journey of flavours… smoky start with a lingering hot finish. Smoke and Fire combines Super Crunchy peanut butter with New Zealand grown organic cayenne chillies, natural Manuka smoke from Central Otago and Spanish smoked paprika.  Try it on sourdough with avocado and tomato, with a soft goat's cheese or add it to your satay sauce, burger or roasted veggies.

    You may also see delicious limited release flavours in store from time to time so be sure to keep an eye out!

    2017 Awards

    Fix & Fogg took home two awards from the Life & Leisure Outstanding NZ Food Producer Awards:

    - L'affare Outstanding People's Choice Producer
    - Outstanding Producer Earth Crafted for F&F Dark Chocolate Peanut Butter

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