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  • Zenkuro New Zealand Sake

    New Zealand’s first and only sake brewery, Zenkuro Sake is based in Queenstown. They produce a ginjo and junmai style of sake using only the finest polished sake rice and water sourced from the Southern Alps. The purity of their ingredients creates a fine sake, best enjoyed chilled as an accompaniment to any meal. The Kiwi brand has gone global, you can now get your Zenkuro fix in New Zealand, London and Japan. The character 全 (zen) means ‘entirely’ or ‘completely’ and 黒 (kuro) means ‘black’ - or as we like to think of it ALL BLACK (the perfect reason to enjoy a glass of sake while watching the Japanese World Cup!)

    David Joll, Zenkuro’s head brewer and a certified ‘Sake Professional’, first travelled to Japan as a 17-year old exchange student, many moons ago. He later studied Japanese at Auckland University, Shizuoka University, and completed a post-graduate course in Japanese Studies at Hitotsubashi University. He is also a black belt in Judo. After years of research drinking sake, he is now a master of the brewing process. His wife, Yasuko, is from Fukuoka.

    Zenkuro Original Junmai New Zealand Sake is available from Moore Wilson's Wine, Beer & Spirits and online. For those who have not drunk sake before, or those who have, but drank too much too quickly, we suggest you try this smooth, light, easy drinking style. Zenkuro Original is a great alternative to either white or red wine with your meal, it is a great match with a wide range of Japanese, European or Kiwi dishes.

  • Millton Organic Wines

    In 1984 James and Annie Millton established The Millton Vineyard on the banks of the Te Arai River near Manutuke, Gisborne, where the early settlers first planted grapevines in 1871.

    Originally Annie’s father, Mr John Clark, had developed vineyards on his estate at ‘Opou’ in Manutuke during the late 1960's. James and Annie returned to Gisborne after experience gained in the famous wine regions of France and Germany including Champagne Bollinger, Maison Sichel in Bordeaux and Weingut Kurstner in Rheinhessen. By 1983 they had extensively researched and replanted major parts of the families’ grape growing business, before establishing The Millton Vineyard.

    Even Millton's earliest releases were of high quality, not only winning favour with foundation customers, but pleasing the wine judges as well. Recognition was rapidly achieved winning numerous trophies and gold medals for the traditionally styled Riesling and Chenin Blanc. Internationally, gold medals were awarded for the 1992 Gisborne Chardonnay at the International Wine Challenge in London. This wine then went on to win the trophy at the International Organic Wine Challenge Fair, while two other Millton wines entered came second and third.

    A similar result was achieved at the 2004 San Francisco Wine Fair with Gold medals for the Riesling and Chenin Blanc. The Chenin Blanc also won the trophy, moving it into the position of its current prestige as being a new-world wine classic gaining inclusion in Neil Beckett's, "1001 wines to drink before you die" (Published by Penguin in 2008).

    Millton was the first producer in New Zealand to gain Bio-Gro certification for organic wine production in 1989. Having practiced traditional methods of cultivation and production centred on biodynamic principles since inception, Millton were the first winegrowers in the Southern Hemisphere to gain the biodynamic certification Demeter in 2009. This involves growing the grapes without the use of herbicide, insecticide, systemic fungicides or soluble fertilisers, as well as adherence to the rhythms of nature; the earth, sun, moon and beyond!

    Today, Milltons’ Gisborne wines consistently appear in fine dining rooms worldwide and continue to receive numerous national and international accolades. Millton Vineyards & Winery are exclusive members of international group "La Renaissance des Appellations" and New Zealand collaboration "The Family of Twelve".

  • A Taste of Japan

    While sushi may be what initially comes to mind, there is a lot more to Japanese cuisine than this popular dish. Did you know, as of 2019 Tokyo is the  city with the most Michelin star restaurants, with a total of 230 restaurants!

    Traditional Japanese cooking, or washoku, is based on “rules of five,” which emphasizes variety and balance. This is achieved through the use of five colours (black, white, red, yellow, and green), five cooking techniques (raw food, grilling, steaming, boiling, and frying), and five flavours (sweet, spicy, salty, sour, and bitter).

    Along with all your sushi-making essentials, Moore Wilson’s Fresh is home to a great range of Japanese pantry basics so you can bring the wonderful flavours of Japan to life in your own home.

    Kewpie Mayonnnaise: Regarded as the best mayonnaise in the world. Made from egg yolks only rather the whole eggs plus rice vinegar, soy based vegetable oil and a touch of the flavour enhancer MSG.

    Bonito Fish Flakes: Bonito flakes, also known as katsuobushi, are little wisps of dried, fermented bonito, used in Japanese cooking to for their smoky, intensely savoury, slightly fishy flavour. The flavour is somewhere in between anchovies and bacon, but much more delicate than either one.  Bonito flakes, along with kombu, are one of the primary ingredients in dashi - a savoury stock that is
    ubiquitous in Japanese cooking - but they can be thrown in or on any dish that needs a boost in the savoury department.

    Nori Sea Salt: Made by Wellington’s Asian Food Republic, this seasoning can be sprinkled over cooked chicken, pork or seafood as a vibrant garnish and extra flavour. Also great on cooked rice and Asian soups.

    Soba, Ramen and Udon: Although not made in Japan, our range of Japaenese noodles are an essential base for many dishes including soups, salads, stir-fries and ramen broths.

    Yuzu Extract: Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu has an aroma and flavour that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime.  This rare fruit is used in authentic Japanese cooking, common in seasoning meat, seafood dishes, sweets and beverages.

    Tamari Soy Sauce: A thicker, less salty, fermented soy sauce that contains less wheat than regular soy sauce (or look out for San-J Organic Tamari for a completely gluten-free option). Tamari adds a full, savoury, umami flavour to your dishes. 

    Miso: A traditional Japanese paste made from fermented soy beans. These are numerous types and textures available. Provides an intense almost meaty savoury flavour. As a general rule, the lighter the Miso colour the more mild the flavour. You’ll find a great range of imported miso as well as a New Zealand-made Miso from Nelson’s Urban Hippie. Urban Hippie have also produced a Misomite which can be enjoyed on toast or as part of a dip, dressing, or marinade.

    Nanami Togarashi: Nanami literally means seven flavours’ in Japanese. This tasty spice blend is made up of chilli pepper, orange peel, black and white sesame seeds, Japanese Pepper, Ginger and Seaweed. A NZ Togarashi is also available from Kaituna Farms which includes NZ horopito and kawakawa. Sprinkle or rub on meat, fish and vegetables or add to pasta and rice dishes.

    Rice Wine Vinegar: Made by fermenting the sugars in rice first into alcohol, and then into acid. Compared to white distilled vinegar, rice vinegar is less acidic with a delicate, mild, and somewhat sweet flavour. A pale yellow colour it is used as sushi vinegar and in making pickles.

    Wasabi: This Japanese horseradish tastes very peppery and pungent. Moore Wilson's stocks fresh wasabi, along with the more common paste and powdered form.

    Sencha Japanese Green Tea: The most popular green tea in Japan, favoured for it’s smooth taste and refreshing finish. Available in a convenient box of teabags.

    Matcha: T Leaf T’s Matcha is produced by grinding tea leaves into powder. Produced in Uji-shi Kyoto prefecture Japan, this matcha not only tastes delicious it is said to be high in antioxidants and vitamins.

  • Restaurant 88's Bo Luc Lac

    This Vietnamese Shaking Beef is favourite of 88's customers! Recipe kindly supplied by owners Luke and Linh Duong for Moore Wilson's 2019 calendar.

  • Zaza Spritz Cocktail

  • O'Sushi at Moore Wilson's Wellington and Porirua

    Located at both Moore Wilson's Wellington and Porirua, the unique O'Sushi kiosks have been designed by Miramar's Human Dynamo Workshop. Human Dymano were also the creative force behind Moore Wilson's Tory Street Chook Wagon, a replica of the iconic 1947 Citroen H series light truck, and Porirua's nautical Wine, Beer & Spirits Store.

    O'Sushi opened in 2013 in Tory Street and is housed in a bright red replica of an early 1900’s Te Aro villa, a nod to the rich history of the area. At Porirua, a painting of Mana Island provides a stunning façade for the hole-in-the-wall food kiosk, which was added to the store in November 2017.

    O'Sushi is run by Miki Wee, owner of Newtown’s popular O’Sushi. Miki is an experienced sushi maker and uses only the best, freshest ingredients in her sushi, made onsite daily.

    Some O'Sushi favourites include Japanese-Style Sashimi, Maki, Vegetarian Tempura, California Rolls, and Teriyaki Salmon over Rice. Miki also offers pork buns, dumplings, and miso soup.

    O'Sushi at Moore Wilson's Opening Hours

    TORY STREET

    Monday to Saturday: 9am to 4pm
    Sunday: 9.30am to 3.30pm

    PORIRUA

    Monday to Friday: 8.30am to 4.00pm
    Saturday: 9.30am to 2.30pm
    Sunday: Closed

    Closing times subject to availability.

    Other 'Food on the Go' offerings at Moore Wilson's Tory Street include the Chook Wagon and Pop-Up Food Pods.

  • Little Penang's Nyonya Chicken Curry

    Recipe by Little Penang from the Moore Wilson's 2019 Calendar

  • Moore Wilson's Pop-Up Food Pods

    Joining the Chook Wagon and Miki Sushi, Pop-up Food Pods are the latest addition to our takeaway food offering! 

    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:

    Garuda Food Truck

    A Wellington Night Market favourite, Garuda Food Truck is owned and managed by Indonesian-born WelTec Hospitality graduate, Burhan Bitju. The Garuda team will be bringing one of their most popular dishes to the pop-up food pods – Mie Goreng, a flavourful and spicy fried noodle dish common in Indonesia, Malaysia, and Singapore.

    POP UP MENU

    Mie Goreng Chicken $12
    Mild or Spicy. Fried fresh noodles, kaffir lime chicken, vegetables, spices, sweet soya sauce and crunchy shallot.

    Mie Goreng Beef $12
    Mild or Spicy. Stir fried fresh noodles, beef rending, green vegetables, spices, sweet soya sauce and crunchy shallot.

    Mie Goreng Vegetarian $12
    Mild or Spicy. Stir fried fresh noodles, tempeh and tofu, green vegetables, spices, sweet soya sauce and crunchy shallot.

    Monday to Sunday 11.00am to 3.00pm, here until Sunday 6th October.

    Rock Yard 

     Rock Yard is a Vietnamese Restaurant on Allen street. Our inspirations draw from the three main culinary regions of Vietnam: the hearty food of the North, the imperial cuisine from the Centre, and the sweeter and spicier from the tropical South. Every dishes in our menu is the harmony of all five tastes - sour, bitter, sweet, spicy and salty.

    POP UP MENU

    Pork & Prawn Shumai Dumpling. 3 pieces for $8 or $3/each (Dairy free, nut free)

    Crispy Pillows Pumpkin Dumpling. Stuffed with roasted buttercup squash with Vietnamese five spices & pumpkin seeds. 3 pieces for $8 or $3/each (Dairy free, nut free, vegan)

    Ha Noi Style Fried Vegetable Spring Rolls. Wrapped with potato, kumara, taro, and carrot. 3 pieces for $9 or $3.5/each (Nut free, gluten free, vegan)

     Vietnamese salad – with cabbages, orange, carrots, coriander, a lot of fresh herbs, crushed peanut, shallots, and rice cracker. $12.5 (Gluten free, dairy free, contains nut)

    Choose:

    • Grilled Chicken
    • Soy glazed tofu (Vegan) 

    Grilled Lemongrass Chicken in Vietnamese Style Burger – with Asian slaws, fresh coriander & kimchi chilli mayo. $11 (Dairy free, nut free)

    Monday to Sunday 11.00am to 2.30pm, here until Sunday 29th September.

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