Recipe from the 2018 Moore Wilson's Calendar. Thank you to Queen Sally's Diamond Deli for creating this beautiful celebration cake for our Centenary month!

A member of the Brassica family, Brussels Sprouts are, of course, named after the city of Brussels where they are thought to have originated. There are two main growing areas in New Zealand. The first is Ohakune in the central North Island. It tends to produce smaller sprouts with compact heads These become available early in the season (autumn). The second major growing area is Oamaru in North Otago where they  produce slightly larger sprouts  using a different sprout variety. Oamaru sprouts arrive later in the season and have a sweeter flavour.

Brussels Sprouts are very good for you because they are a rich source of phytochemicals including glucosinolates, carotenoids and phenolic compounds. They are an excellent source of vitamin C, folate and also a good source of B group vitamins. Brussels Sprouts also contain sulforaphane, a chemical believed to have anti-cancer properties. (Note that boiling reduces the amount of anticancer compounds but steaming and sautéing do not result in significant loss.)

Traditionally Brussels Sprouts are usually boiled or steamed but whatever cooking method you use, they do need to carefully cooked. Overcooking has been responsible for sometimes giving  sprouts a bad reputation because overcooking results in the release of high amounts of sulfur that badly affects the smell and taste. So, however you cook your sprouts, avoid overcooking at all costs.

With the addition of butter and bacon, this simple recipe from Annabel Langbein is sure to convert even those who would normally turn up their nose at Brussels sprouts!

Shed 5 occupies one of the oldest wharf stores in Lambton Harbour. A water’s edge position and in-house fishmonger contribute to its standing as Wellington’s premier seafood restaurant.

A Wellington institution, Shed 5 is celebrating its 25th anniversary this year.

This recipe was provided by Head Chef, Geoff Ngan. Inspired by his wife, fresh tuna is the hero of this dish with flavours of classic Thai green curry providing a unique twist.

Serves 2 as an entree.

Vegan and gluten free. Recipes makes 6 medium sized pancakes.

Recipe from Cuba Street - A Cookbook.

Light and fluffy gnocchi parcels with a decadent blue cheese sauce from the talented culinary team at Ti Kouka Cafe. Serves 4.

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.

Fresh, colourful, and full of flavour! This stunning salad from Regal Marlborough Salmon is perfect for summers entertaining. Serves 2.

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!

Ruth Pretty's famous Tomato Chilli Jam is the perfect accompaniment to these summer sweetcorn fritters. Makes 10 fritters.