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  • Capitol's Vanilla Cheesecake with Berries

    We love cherry season; to us it’s the herald of Christmas and all its culinary
    overabundance. This dish is visually beautiful, heaped with fresh cherries, their juice running over the delicate and light cheesecake. Cheesecake takes a few hours to set so it’s a good idea to prepare it the day before so you can focus on your festive meal knowing that dessert is ready to go. Serve it with an overkill of fresh cream and a glass of chilled Muscat de Beaumes de Venise.


    Recipe shared by Tom and Kate Hutchison for Moore Wilson's 2020 Calendar.

    Capitol Restaurant 
    10 Kent Terrace 
    capitolrestaurant.co.nz

     

     

  • Moore Wilson's Pop-Up Food Pods Monday 30th November to Sunday 6th December

    Located in the Piazza at Moore Wilson's College Street, Food Pods provide a chance for local artisans to 'pop-up' for a limited time and share their take on street food direct to the Wellington public. Here's what's on right now:

    Fix & Fogg

    A small peanut butter maker in Wellington, New Zealand. They source only the best ingredients for their peanut butter - they use Argentinian hi-oleic peanuts and a sparing amount of Marlborough sea salt to create the most delicious peanut butter.

    POP-UP MENU

    Choc Berry Smoothie Bowl (vegan)

    Dark chocolate peanut butter, The Oatery Cacao Granola, fresh banana slices, fresh strawberries

    PB&J Smoothie Bowl (vegan)

    Granola Butter, The Oatery Spiced Granola, fresh banana slices, raspberry chia jam

    Base (v/gf)

    Coconut cream, banana, peanut butter, frozen strawberries

    • Regular $10
    • Kids size $6

    OPENING HOURS

    9:00am - 4pm Monday - Sunday

    Here until Sunday 6th December

    The Greek Food Truck

    The Greek Food Truck is here to stay and serving their popular souvlaki, Greek salads, spanikopita and baklava Monday to Sunday.

    MENU

    Pita Souvlaki

    Warm Pita Bread served with tzatziki, red onions, tomatoes, fries and your choice of grilled meats/ grilled cheese

    - Chicken $12

    - Lamb $14

    - Mixed  $14

    - Mititie $14

    - Halloumi $14

    - Bacon/Halloumi $14

    - Feta $14

    Greek Salads

    Traditional Greek Salad served with your choice of grilled meats/grilled cheese

    - Chicken $12

    - Lamb $14

    - Mixed $14

    - Mititie $14

    - Halloumi $14

    - Feta $14

    Spinach Pie $7

    Baklava $4

    OPENING HOURS

    11am-3pm Monday to Sunday

  • Supplier Profile: Canter Valley Turkeys

    Canter Valley Turkeys

    Canter Valley began back in 1987, and is located near Sefton in beautiful North Canterbury. We are a family owned business, striving to be environmentally conscious. Sustainable poultry welfare management practices, with care and consideration for the highest level of animal welfare are paramount. We focus on the best quality product at every stage of production. The quality focus, consistent portion control, product presentation, and customer service are what set Canter Valley apart.

    Canter Valley breeds, hatches, grows and processes its Turkeys in North Canterbury.

    The big breasted large white Turkey consistently produces up to 35% breast meat and having absolutely no additives gives the consumer exceptional value for money. Canter Valley makes the welfare of its Turkeys a priority and maintains the highest level of farming practices.

    Canter Valley grows free-range Turkeys, and hold a certification for its animal welfare practices around free-range practices. We are certified by FREPNZ. (Free Range Egg and Poultry New Zealand). Free-range Turkeys have access to paddocks outside during the day (weather permitting) and are free to roam, scratch and peck around. At night Turkeys are moved back into the sheds to prevent exposure to adverse weather conditions and protection from predators.

    Fed a grain formula to supplement their natural diet, free-range Turkeys are not given any hormones or steroids and all feed is formulated to meet strict FREPNZ standards.

    Moore Wilson's stock Canter Valley frozen turkey year round and fresh whole turkeys for Christmas only. We also stock fresh turkey breast throughout the year.

    This year our scheduled delivery days for fresh turkeys are Friday 18th December and Monday 21st December, subject to freight!

    Fresh turkeys arrive with a 10 day chilled shelf life if kept at 4 degrees C or less.

    Turkey will be available in sizes 4-10kg. No orders taken, first in first served.

     

  • Supplier Profile: Tony Bish Wines

    Tony Bish Wines

    Located in the art deco icon The National Tobacco Company Building is The Urban Winery, the home of Tony Bish Wines. Tony produces premium wines made exclusively from the King of White Grapes, Chardonnay. As such, Tony is Australasia’s only Chardonnay specialist.

    Tony has had a long career in the NZ Wine industry, spanning 38 vintages and counting. He was Senior Winemaker and Founder of Sacred Hill Vineyards Ltd, a highly awarded winery with significant exports.

    Innovation is at the heart of all Tony does. He has built NZ’s first concrete egg fermenters and produces two wine styles made with this unique methodology. Tony also imported the first French Oak Ovum egg fermenter to the Southern Hemisphere, and the resulting wine Zen is a masterpiece of style and innovation. Tony produces 6 different Chardonnay styles, that have all received wide acclaim in NZ and in key overseas markets.

    The Urban Winery is a very stylish and modern fit out of an old tobacco building. There are a wide range of Hawke’s Bays finest wines showcased alongside Tony’s own Chardonnays. Daily wine and craft beer tastings occur, along with a Tapas menu, live music, and many interesting events and activities.

  • Floriditas Strawberry Basil Sorbet with Strawberry Marshmallow & Macerated Strawberries


    Recipe shared by Julie Clark
    for Moore Wilson's 2020 Calendar.

    Floriditas Cafe and Restaurant 
    161 Cuba Street
    floriditas.co.nz

     

     

  • What's Hot - Chaat Masala

    Chaat masala is a spice powder mix or masala, originating from the Indian subcontinent, used in the cuisines of the Indian subcontinent, primarily in Indian, Bangladeshi and Pakistani cuisine. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (hing) and chili powder.

    The flavour is tangy, salty, spicy and sour and it's is all you need to transform anything into a chaat (a type of street snack popular throughout South Asia) such as traditional Indian chaat recipes like papri chaat, bhel puri and panipuri.

    Ways to eat chaat masala:

    • Sprinkled over roast vegetables
    • Sprinkled over grain salads before serving
    • Sprinkled over toast toppings such as avocado and eggs on toast
    • Sprinkled over fried chicken before serving
    • Sprinkled over curries and daals
    • Sprinkled over rice dishes such as pilaf or spiced rice

    Moore Wilson's stock Shan Chaat Masala

  • Half Baked's Raspberry & Chocolate Mousse Tart


    Recipe shared by Zara and Shinee McIntyre for Moore Wilson's 2020 Calendar.

    Half Baked Catering Co
    Made in Tawa. Sold in Moore Wilson's Fresh and select cafes.
    Find them on Facebook

    Wellington sisters Zara and Shinee McIntyre have a passion for creating vegan, gluten and refined sugar free sweet treats! Here is one of their favourite recipes.

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