Gellicious Gelato

The team behind Kaffee Eis make their gelato under the brand Gellicious Gelato (which also wholesales to cafes and restaurants throughout the country).

They make more than 45 flavours, so each of their stores has an ever-changing variety to tempt your taste buds.

They use authentic recipes, that have been developed over the years using only quality ingredients.

Their fruit gelato (with the exception of banana) is all sorbetto – water-based, not milk-based. They are dairy free, vegan, gluten free and contain up to 38% real fruit – hence are 99% fat free.

Their milk based gelato is just that – milk based, in contrast to ice cream which is cream based. This means that Kaffee Eis gelato is lower in fat than traditional ice cream and has a fuller more satisfying flavour.

Kaffee Eis Story:

Established in 2004 Kaffee Eis is the home of Gellicious Gelato their award winning gelato brand.

Their Oriental Bay store opened for the first time in December 2004. The initial plan had been for a coffee shop that “sold a little bit of ice cream” because of its beachside location. This changed when, while holidaying in Noosa, owner Karl was reminded how much he enjoyed gelato and lamented the fact that no one was doing it well in Wellington. From there Italian contacts were made, machinery sourced and Kaffee Eis was born.

The name was chosen to reflect Karl’s Austrian heritage – Kaffee Eis (pronounced - café ice), which means coffee and ice cream in German. Kaffee Eis quickly grew a reputation for both high quality gelato (which was all initially manufactured on site) and great coffee.

It wasn’t long before a production kitchen was set up. This was followed soon after by a second store on the lagoon in Frank Kitts Park (Jan 2005), and two years later a third in Courtenay Place (March 2007) followed by Cuba Street (November 2013) and The Kiosk TSB Arena (June 2017).

Whilst Kaffee Eis, along with its manufacturing and distribution arm Gellicious Gelato, is now one of the biggest manufacturers of gelato in New Zealand, they remain 100% locally owned and operated.

The Edge - Escarpment Martinborough

The Escarpment Vineyard Edge range includes Pinot Noir and Pinot Gris. It has been created to allow more fruit driven easy drinking expressions of these varieties. They are made without the use of oak and usually include small amounts of residual sugar. This means the wines are ideal for current vintage drinking and make great aperitifs. For this reason they are often found sold by the glass in restaurants.

All fruit for the Edge is from Martinborough and is processed in the same meticulous manner Escarpment wines are made.

These wines  age gracefully but make for great drinking in the first one or two years after bottling.

About Escarpment Winery:

Situated just 5 kilometres east of Martinborough village, Escarpment’s 24 hectares of distinctive alluvial gravel, terraced land stretches out along the banks of the Huangarua River.

Overlooking the vineyard are the Aorangi Ranges, the very hills made famous by Kupe the great Polynesian voyager who discovered New Zealand, according to Maori legend. Kupe left his three canoes, Nga Waka, on top of the range, giving rise to the now familiar landmark of the district, the “Nga Waka-o-Kupe” or three flat-topped hills on top of the range, which resemble unturned canoes.

Under Winemaker Larry McKennas leadership since Escarpment’s inception in 1999,  the Escarpment team aims to reward wine lovers with progressive and suggestive wines that encourage them to venture to the edge of wine loving and appreciation.

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:

Mao & Co

Handmade dumplings and noodles.

POP-UP MENU

Mao's Hangry Combo $17

A noodle bowl topped with 4 dumplings of your choice

Vegan on request

Noodles $13

• Tofu & lotus root with sichuan spice or sesame (V)
• Chilli prawns with black beans and shallots
• Poached chicken with soy and sesame
• Ground beef with sichuan pepper and bok choy

GF noodles on request

Dumplings

6 for $10

8 for $12

12 for $17

• Pork, cabbage and fennel
• Beef, celery and cumin

Vegan available on request

OPENING HOURS

11.30am - 3pm Monday-Sunday

Here until Sunday 27 September

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

Originally from South America, the tamarillo has thrived in New Zealand and we’ve almost adopted it as our own, even to the point of renaming it. The peak of availability in New Zealand is in July and August. Tamarillos are a relative of the potato, tomato and eggplant and are still called “tree tomatoes” in some other countries.

In NZ, tamarillos come in three varieties, red (the most common), amber and gold. Red tamarillos are great to eat raw, cooked or for decorating other food for your table - they look striking when sliced or cut in half. The amber and gold varieties are sweeter. Amber tamarillos are great as dessert  toppings, while gold tamarillos make tasty chutneys and pickles.

Tamarillos rate very highly as a source of
vitamins, minerals and  antioxidants when compared with other common fruits and vegetables. They are low in fat, high in potassium and are a source of Vitamin A, B6 and C.

Look for fruit with full colouration. A slight yellowing of the stalk and softness of the fruit are signs of ripeness. Tamarillos will keep in the fridge for about two weeks, or one week in your fruit bowl - they can also be easily frozen. The full exotic flavour of the traditional fruit makes a great drink, snack, main course or dessert.

Uses for Tamarillos:

• Use as an ingredient in a stuffing for roast lamb
• Combine with apple in a variety of desserts such as crumble
• Serve on crackers with a sprinkling of salt
• Make a salsa with avocado, chilli and onion
• Add to casserole as you would tomatoes
• Halve tamarillos, top with garlic butter and grill
• Slice raw, peeled tamarillos and decorate flans, cakes, cheesecakes
• Pureed tamarillo makes an excellent marinade, adding flavour and tenderising meat
• Add to smoothies for a sweet and tangy breakfast or snack

RECIPES

Ginger Pork with Tamarillos and Kumara, courtesy of Lucy Corry

• 2 tbs olive oil
• 2 onions, peeled and finely chopped
• 4 cloves garlic, peeled and sliced
• 4cm piece of ginger, finely grated
• 500g diced pork
• 1/2 cup dry white wine
• 1 large kumara
• 1/4 cup water
• 4 tamarillos
• 3 handfuls of spinach leaves, roughly chopped

1. Heat the oven to 150 degrees Celsius. Heat the olive oil in a large, heavy, ovenproof pot. Add the onions, garlic and ginger, along with a pinch of salt, and cook over medium heat for 5-10 minutes, until soft but not browned.
2. Remove from the pot, add a drizzle more oil and raise the heat. Add the pork and brown on all sides.
3. Return the onions to the pot, along with the wine. Let it bubble up, then add the kumara and water. Cover tightly and transfer to the oven. Cook for 30 minutes.
4. While you're waiting, put the tamarillos in a heatproof bowl and cover with boiling water. Let stand for two minutes, then drain and peel off the skins. Slice thickly.
5. When the pork has cooked for 30 minutes, add the tamarillos and spinach. Stir well and return to the oven for another 15-20 minutes. Serve with rice.

Tamarillo Dressing, courtesy of Nadia Lim

The tamarillos give that fruity tartness, like lemon, that all good dressings need. This dressing goes well with lots of different salads.

• 2 tamarillos, peeled and flesh diced
• 1/2 tsp Dijon or wholegrain mustard
• 1 1/2 tsp runny honey
• 1 1/2tbs extra-virgin olive oil

Place all ingredients into a small jar, screw on the lid and shake well to mix all ingredients together.

Recipe shared by Simon Pepping for Moore Wilson's 2020 Calendar.

The Catering Studio
thecateringstudio.co.nz

Egmont Street Eatery
11 Egmont Street
www.egmontstreet.co.nz

New Zealand Goat's Milk Cheese

Cranky Goat

Cranky Goat produce hand made goat cheeses using goat milk from their neighbouring farm in Marlborough Sounds. They focus on cheese that is made using traditional methods and recipes with a taste that is enjoyed by everyone, rather than focusing on people with a more discerning palette who prefer a stronger flavoured cheese.

Their varieties of cheese include soft cheeses ranging in flavours, feta and halloumi and are available from September to May.

Recently, the Cranky Goat team team have released a cow's milk cheese range, Moody Cow, made with Oaklands A2 Cows Milk and available from May-September in between the goat's cheese seasons.

The Drunken Nanny

The Drunken Nanny are based just south of Martinborough in the Wairarapa. All their milk comes from their own herd of milking doe and all milking and cheese making is done on site.

Their award-winning cheeses are clean, sweet and mild in flavour and include a smooth chevre style fresh cheese range, soft cheeses and feta.

The cheeses are available from September to around March.

Cranky Goat and The Drunken Nanny goat's cheeses are available from Moore Wilson's Fresh Markets when in season.

Tendertips Asparagus

Husband and wife Geoff and Liz have been growing asparagus and supplying New Zealand food grocers since 1980 and now their son Cam and his wife co-own the business with them.

They grow several varieties of asparagus, including purple asparagus, and all are grown within 20km of their packhouse, in Himitangi, Foxton and Poroutawhao areas. The geographical spread of crops provides some protection against isolated climatic events.

The Tendertips Asparagus season is typically 100 days, from mid September till Christmas and occasionally they will have a small amount of asparagus to sell from January to March.

Tendertips Asparagus is delivered and sold daily to food grocers throughout New Zealand. They also export to Japan. Their Japanese customers enjoy the sweet flavour profile of our asparagus as well as the fresh quality. They have received feedback that their asparagus is the sweetest in the world and they put this down to the temperate growing climate of the Horowhenua.

They have also more recently diversified into strawberry growing in polytunnels under their new brand Lewis Farm.

You can find Tendertips Asparagus and Lewis Farm Strawberries, when in season, in the Moore Wilson's Fresh Markets.

Scapegrace

Scapegrace was founded in 2012 by brothers-in-law Daniel McLaughlin and Mark Neal who both had a passion for premium gin and spirits and is now sold in almost 40 countries around the world. Scapegrace’s spirits are made at a distillery in Canterbury, using a 19th century copper pot still.

Now the fifth-highest selling gin in New Zealand, they have also branched out into making vodka after realising that the majority of the vodka available in New Zealand produced overseas.

Scapegrace vodka is distilled once, rather than four times as is common in some other brands. It takes about three or four days to make a bottle. The vodka has a velvety texture, super clean and balanced, with a slightly creamy and sweet finish.

Find Scapegrace gin and vodka online here and in store.