Select Your Currency
  • Cardholder Draw - Black Barn Vineyards Weekend Getaway

    Win a trip for two to Black Barn Vineyards in Hawkes Bay with
    Moore Wilson's wine, beer & spirits!

    Purchase any Black Barn wine during September, using your
    Moore Wilson's Card, and be in to win a weekend stay for two at the Black Barn Retreat in the heart of the vineyard!

    Prize includes: flights from Wellington and a hire car, two nights accommodation for two people at the Black Barn Retreat and a tasting at Black Barn cellar door.

    Remember to use your Moore Wilson’s card when you make your purchase
    and you’ll be automatically entered into the draw.

    T's and C's:  One entry for every Black Barn wine purchased during September 2017, using a Moore Wilson's Card. Winner will be drawn in early October and contacted by email or phone - so make sure your details are up to date. Dates of stay are subject to availability and are to be arranged direct with Black Barn Vineyards.

    new 2017 vintage rosé now available!

    Black Barn Rosé 2017  normally $16.95 special $15.95
    Summer just wouldn't be Summer without a glass of Black Barn Rosé! Cool fermentation has captured crisp berry fruit and clean acidity. Dry, bursting with strawberry, cherry and fresh quince. Made from premium Merlot grapes in front of Rush Cottage.

  • Havana Bar White Chocolate Cream with Lime Curd & Caramelized Oats

    Sweet white chocolate cream, tart lime curd and crunchy caramelized oats - combine them all in one mouthful and your taste buds will sing. A perfectly balanced dessert from the Havana Bar team. Serves 4, generously.

    Recipe featured in the Moore Wilson's Recipe Collection Tin and 2017 Recipe Calendar.

  • Book Signing with Sarah Tuck

    Coming Un Stuck
    Sarah Tuck

    Recipes to get you back on track from Auckland-based food lover and 'From The Kitchen' blogger Sarah Tuck.

    When Sarah's kids flew the coop and her husband also left, she rightfully enough, came unstuck. Along with friends and family, food and a few too many whiskys, Sarah found solace in fulfilling her dream to putting together a cookbook. Chapters include 'start the day right', 'sad arse dinners for one', 'share the love', 'the sweet stuff' and more. Basically the idea is there are dinners that you can make just for yourself (easy, quick and tasty), family-style meals, dinner party fare that isn't a mission to prepare as well as breakfasts, nibbly bits, fridge/cupboard stuff, desserts and baking.

    You don't have to be going through crap to enjoy the recipes - they are also perfect for people who already feel on top of the world!

    Meet Sarah Tuck at Moore Wilson's
    Tory St. Fresh Market

    Friday 6th October, 12.00pm-1.00pm 

  • Paneton's Spiced Cauliflower Parcels

    Paneton Bakery owner, Dominique Colombie set up his first patisserie, La Tarterie, in Auckland's Kyber Pass in 1986. French-born Dominique learned the art of making pastry from his father, whose Patisserie Colombie was an institution in the village of Montesquieu-Volvestre in South-west France.

    Today, Paneton enjoys success as NZ's leading French Bakery combining the best traditional French baking with the best New Zealand ingredients.

    They have built on their range of traditional French bread and patisseries by now offering Ready to Rise (frozen) pastries and Ready to Bake (parbaked) breads for the convenience of customers anywhere in New Zealand, including Moore Wilson's Fresh in Wellington.

    At Paneton, Dominique is always looking to the future, to improve systems and technology in baking but managing to keep the business simple and concentrating on core products using the best ingredients and simple recipes that taste great.

    Enjoy this tasty recipe featuring Paneton's ready-to-use pastry!

  • 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:

    Pod 1: The Dukes of Sandwich

    Ex-Christchurch food truck favourite, The Dukes of Sandwich are now Waikanae based, traveling around the lower North Island with their mobile sandwich trailer.

    Run by Chefs Laura Sisson and Rob Gilbert, Dukes offer a seasonal menu of tasty sandwiches featuring free range meats, homegrown organic veges and bread from Waikanae’s Olde Beach Bakery. Dukes support local growers and businesses where they can and are also gluten-free and vegan friendly!


    SANDWICHES $13 (gluten free available)

    Free farmed pork shoulder slow cooked and pulled in Dukes made gunpowder seasoning with apple slaw and bourbon BBQ sauce.

    tender slices of corned silverside with swiss cheese, Dukes made saurkraut and russian dressing on a light German rye.

    FOREST & FIELD (vegan)
    A mushroom, olive walnut and grains burger with vegan aioli, slaw and Dukes made organic beetroot chutney.


    Freshly cooked to order doughnuts filled with Whittaker’s caramel chocolate and generously sprinkled with cinnamon sugar!


    Monday to Sunday 11.00am to 2.00pm

    Here until Sunday 1st October 2017. Menu and hours subject to availability.


    Pod 2: Mr Circle

    Located on the left of the Willis St Capital Market entrance, Mr Circle specialize in traditional Chinese cuisine. Owner Dong and his team will be serving up Jian Bing (Chinese Crepe) from the Pop-Up Food Pods. The Mr Circle name and logo reflect the method of making Jian Bing on a spinning hot plate.

    Jian Bing is the most popular street food in the North of China and has a rich and long history. Thought to have originated in the Shandong Province during the Three Kingdoms Period (220-280BC), it is said that military strategist Zhuge Liang had his soldiers cook the batter for Jian Bing on their shields.

    Like Dong says: Never try it... never know!


    Jian Bing (Chinese Crepe) with mixed flours, free range egg, black sesame seeds, Chinese sauces, mixed vege, deep fried wheat flours, optional chillies and meats

    Traditional (two crisps and no vege) - $8
    + Vege - $8
    + Bacon - $10
    + Pork belly-$11
    + Pork belly and bacon - $13
    + Chicken - $12


    Monday to Friday 11am – 3pm
    Saturday and Sunday 11am – 4pm

    Here until Sunday 1st October 2017. Menu and hours subject to availability. 

  • 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.

  • 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.

  • 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).

1-10 of 134

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. ...
  7. 14