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  • Whittaker's Tiramisu Truffles

    Deliciously decadent with a hint of hazelnut, these adults-only truffles make a wonderful homemade Easter gift. Makes 20 truffles.

  • Easter Store Hours

    All stores closed Good Friday and Easter Sunday. Our full hours over the Easter weekend are as follows:

    Tory Street

    Fresh Market and Grocery

    Good Friday 14th April Closed
    Saturday 15th April 7.30am – 6.00pm
    Sunday 16th April Closed
    Easter Monday 17th April 9.00am – 5.00pm

    Variety and Wine, Beer & Spirits

    Good Friday 14th April Closed
    Saturday 15th April 8.00am – 6.00pm
    Sunday 16th April Closed
    Easter Monday 17th April 9.00am – 5.00pm

    Chook Wagon

    Good Friday 14th April Closed
    Saturday 15th April 10.00am – 6.00pm
    Sunday 16th April Closed
    Easter Monday 17th April Closed


    Good Friday 14th April Closed
    Saturday 15th April 8.00am – 6.00pm
    Sunday 16th April Closed
    Easter Monday 17th April 9.00am – 4.00pm


    Good Friday 14th April Closed
    Saturday 15th April 9.00am – 5.00pm
    Sunday 16th April Closed
    Easter Monday 17th April 9.00am – 4.00pm

    Lower Hutt

    Good Friday 14th April Closed
    Saturday 15th April 9.00am – 4.00pm
    Sunday 16th April Closed
    Easter Monday 17th April Closed

    For Anzac day hours, please visit our Public Holidays page. 
  • Old-Fashioned Pickled Onions

    Recipe from In a Pickle by Kirsten Day.

    These were always a go-to snack when I was growing up, and were stored in a large pottery crock on the sideboard. They are a delicious extra on a cheeseboard or in a cheese sandwich. They need to be started the day before, as they are salted overnight before making.

    Makes 2 x 1L Jars

  • Elemental Bitters

    Established in 2016, Elemental Distillers is the brainchild of Ben Leggett, a New Zealand born freelance drinks writer and international spirits ambassador with a passion for the unique and boutique.

    After 13 years working in the UK and EU drinks industry representing luxury spirit brands from cognac to scotch to gin, Ben launched his own brand of cocktail bitters in the UK to great success.

    Now back in his home country and inspired by the global craft spirits boom, Ben aims to open Marlborough's first dedicated craft distillery and help establish a global reputation for New Zealand spirits built on naturally grown, local ingredients.

    Elemental’s goal is to produce premium spirits and liqueurs in small batches, from the finest of homegrown ingredients.

    To achieve this they work closely with independent farmers and cooperatives to ensure they get the finest quality ingredients from those who know and grow them best.

    The first products in the Elemental portfolio are a range of aromatic bitters, designed with the cocktail in mind. All are made entirely by hand in batches of less than 250 bottles with no artificial sugar or colouring.

    Grapefruit and Hops

    A refreshing aromatic cocktail bitter macerated with zest from ripe Gisborne grapefruit and organic Motueka hops from Nelson. A compliment to any refreshing cocktail or mixer.

    Blackberry and Balsamic

    An aromatic bitter essence created in the tradition of old English 'shrub' cordials. A perfect marriage of house dried Karaka blackberries and tart pomegranate balsamic vinegar; perfectly balanced to compliment any rich fruit cocktail or mixer.

    Coffee and Pimento

    A slow maceration of medium roasted coffee beans from the highlands of Ethiopia, enhanced with a touch of blackstrap molasses and spicy pimento. An aromatic bitter to perfectly compliment any matured spirit whether neat or in a classic cocktail.

    Available from Moore Wilson's Wine, Beer & Spirits or shop online for delivery nationwide.

  • Preserving

    Preserving is a great way to enjoy the season’s best flavours at any time of the year. Pick what’s in ample supply (e.g. berries and stonefruit in Summer, pears in Winter) and preserve to enjoy year round.

    The aim of preserving is to slow down the activity of microorganisms and enzymes or destroy them altogether. Here’s a few common methods of preserving:

    Freezing - the colder the food, the slower the rate of deterioration. Freezing only slows down enzyme activity so vegetables must be blanched in boiling water first.

    Heat - boiling or blanching at high temperatures destroys enzyme activity and almost all microorganisms. Boiled preserves must be sealed in airless conditions to prolong their shelf life.

    Strong Concentrations - alcohol, acid, salt and sugar in high concentrations either prevent or destroy microorganisms. The method used will depend on what you’re preserving.

    Essential Equipment
    - Small ladle for potting all types of preserves.
    - Slotted spoon for poaching and skimming
    - Wooden spoon for stirring
    - Tongs for removing items when heat processing
    - Jam/sugar thermometer for accurate temperature taking
    - Hydrometer - useful for brewing to measure the alcohol content
    - Wide mouth funnel for potting up preserves
    - Long spouted funnel for bottling drinks and sauces
    - Cheesecloth for filtering and straining liquids
    - Jelly bag for straining fruit pulp
    - Muslin cloth for straining, wrapping meats or making spice bags
    - Food processor to save time and effort when mixing, blitzing, mashing or pulping
    - Large plastic container with drip tray for brining and curing meats
    - Stainless steel preserving pan— a specialist, non-reactive, heavy based pan for rapid boiling.

    The right container can make all the difference when preserving. Containers must always be in good condition and steralised before use.

    - Clear glass bottle - used with an airtight cork these are perfect for wine, cider and cordials
    (alternatively use a swing stopper bottle)
    - Ice cube box for freezing small portions of herbs
    - Plastic freezer containers for freezing jams, fruit, vegetables, purees and sauces.
    - Jam jars for storing jams, chutneys, jellies etc. A new lid or waxed disc is essential every time.
    - Corks for stopping home brews.
    - Ramekin dish for potting up meat and fish or butter, cheese and jellies.
    - Specialist preserving jars - heat resistant, with non-corrosive lids and replaceable seals.

    - Salt - draws out the moisture in food. Can be used for preserving vegetables, meat and fish.
    - Sugar - just as effective as salt when used in high concentrations (60% +). Mostly used to preserve fruit or used with vinegar to preserve fruit and vegetable mixes such as chutneys.
    - Fats - not a preserving agent but used to protect some preserved foods by forming a protective  seal.
    - Vinegars - prevents the growth of microorganisms. Mostly used to preserve vegetables as  pickles, relishes and sauces.
    - Lemons - used when making jams. Adding lemon draws out the pectin, helping the mixture set.
    - Spices and flavourings - enhances flavour of preserves and can even actively help the  preserving process.

    Check out our selection of preserving books, tools and equipment available online for delivery nationwide or visit our Variety Departments for the full range.

    Featured image: Apricot Tangelo Marmalata from Rowan Bishop 'With Relish'. Photograph by Carolyn Robertson.

  • Robinsons Bay Olive Oil

    Here at Moore Wilson’s Fresh we place a great importance on supporting our talented local producers, which is why you’ll find predominantly Wairarapa olive oils on our shelves. We went slightly further afield when it came to Akaroa’s Robinsons Bay Olive Oil - the newest addition to our range and our only olive oil from Canterbury.

    One of New Zealand’s most awarded olive oil producers, Robinsons Bay Grove Blend Extra Virgin Olive Oil has taken out the prestigious title of Best in Show at the Olives New Zealand EVOO awards in four out of the past five years.

    Robinsons Bay are one of the southernmost olive groves in the world. In terms of New Zealand production, Canterbury are a relatively small player, with the bulk of olive trees being in Hawkes Bay followed, at a distance, by Auckland, Northland and Wairarapa.

    The Robinsons Bay olive trees were planted in 1994 in the unique climate and rich soil of the Banks Peninsula. Owners Chris & Annette Moore took over the grove in 2006 armed with knowledge predominantly from ‘the internet and a few good books’. The semi-retired couple were thrown into their first harvest, a back-breaking 24-day slog that includes manually shaking showers of plump olives from tall trees, collecting them and trucking them to Waipara for processing.

    There are seven different varieties of olive trees in the Robinsons Bay grove. From Tuscany there are the peppery and green Frantoio and Leccino varieties. From the dry hills of Israel, Barnea and Souri as well as Nabali from Palestine, Manzanillo from Spain and Verdale from South Australia.

    Each variety has its own unique character and flavour, and a delicate blending operation is required to ensure their blended olive oil has a perfect balance and taste. Chris and Annette quickly became dab hands, blending the oil themselves, mixing and matching using on their own judgment and feel for the product.

    As well as producing their award winning Robinsons Bay Grove Blend extra virgin olive oil (awarded a Gold medal, Best in Class and Best in Show in The Olives New Zealand Awards 2016, 2015, 2013 and 2012), they also infuse high quality extra virgin oil to produce versatile infused oils. Two flavours, Mandarin/Lemon and Olive/Chilli, are available from Moore Wilson’s Fresh.

    Olives New Zealand 2016 New Zealand Extra Virgin Olive Oil Awards

    Look out for these award winning olive oils at Moore Wilson’s Fresh:

    Robinsons Bay Grove Blend Extra Virgin Olive Oil (Akaroa)
    Best in Show, Best in Class – Commercial Medium Blends, Gold Medal

    Juno Blood Orange Olive Oil (Greytown)
    Best Flavoured Oil, Best in Class, Gold Medal

    Left Field Olives Barnea Blend (Martinborough)
    Best in Class – Boutique Blends, Gold Medal

    Loopline Leccino (Masterton)
    Best in Class – Commercial Intense Single Varietal, Gold Medal

    Weka Frantoio (Nelson)
    Gold Medal

  • Dragonfly Char Siu Lamb Ribs

    This dish uses a classic Cantonese marinade, char siu. Its simplistic translation means ‘fork/roast’. Char siu typically has a distinctive red glaze and is a combination of sweet, savoury and sticky. Serves 4, generously.

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