Recipe shared by Brigid O'Flaherty
for Moore Wilson's 2021 Calendar
Ghuznee Street, Te Aro
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.
Recipe shared by Zara and Shinee McIntyre for Moore Wilson's 2020 Calendar.
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.
Recipe shared by Jiri Havlik for Moore Wilson's 2020 Calendar.
A selection of Bohemein chocolates avialable from
Moore Wilson's Fresh.
Time to make 1.5 hours + overnight (start the Bavorois and Compote the day prior). This dessert is based on our filled chocolate we currently make - Pineapple and Black Pepper Ganache.
With the cooler temperature setting in, warm yourself up with this deliciously spiced mulled wine.