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Supplier Profiles

  • Supplier Profile: Denzien Gin

    Mark and Eamon are fiercely parochial Wellingtonians who recently took out a gold medal in the heavily contested Gin Category at NZ Spirits Awards 2019!

    They met in the mid-nineties working as colleagues in a design agency. Over the years their careers diverged into different countries, sectors and business ventures, however they have remained close friends.

    For nearly a decade they have explored ideas for an opportunity to build a business based on their shared capabilities as creative, innovative, makers. The Third Renaissance of Gin presented the perfect landscape in which to create a genuine artisan product and thus their passion project was born – Denzien Urban Distillery.

    Denzien Urban Distillery is a Wellington artisan distillery of authenticity, craftsmanship and imagination. Denzien makes world class New Zealand terroir gin, and it’s distillery is unashamedly based in the urban heart of New Zealand’s capital city. 

    Buy Denzien Gin in store or online for nationwide delivery! 

  • Supplier Profile - Very Good Dumplings

    Sarah Neale and Michael Easton are huge fans of the delicious collision between easy, convenient meals and healthy, organic food.

    Three years ago they decided to ditch their careers and use their combined skills to develop Very Good Dumplings. This brand brought together premium quality, local ingredients and diverse dumpling varieties from around the world including, China, Japan, Korea, Russia, Turkey and Nepal.

    They ran a popular dumpling food truck for two years before deciding to focus entirely on selling frozen products and set up a commercial kitchen.

    They have recently launched a range of instant, fresh ramen noodles which puts a healthy, organic twist on one of the world’s most popular convenience meals. Eat them grilled or try poaching the dumplings in the new ramen!

    You can find a range of their frozen dumplings and instant ramen noodle kits in our Tory Street Fresh Market.

  • Supplier profile: Blue Frog Cereal

    Founder Scotty Baragwanath has always shared a fascination with food. From the tender age of 5 when Scotty unwrapped his first fry-pan, to over 20 years of experience as food technologist. Scotty has now applied his passion for extraordinarily delicious tasting food that is good for you, to the most important meal of the day with his breakfast range.

    Scotty Baragwanath adopted the nickname 'frog' from a fairly young age, thanks to being naturally tall with long limbs. When he decided to leave his job as a high-profile research and development manager at one of the world's largest confectionary companies, he did so with the goal of bringing the tastiest muesli possible with the finest ingredients to market. He's given himself entirely to the project, including his nickname, prefaced by blue because "it's a bold, strong colour".

    Blue Frog Breakfast is a premium breakfast business with big ambitions. Their mission is to liven up people’s breakfast experience with wholesome, innovative and nourishing choices. Why eat boring when breakfast can be Cerealsy Good?

    Most recently we have added their Apricot Hemp cereal to the market showing they are truly on trend.

    You can find a range of Blue Frog’s delicious cereals and syrups in Moore Wilson’s Tory St, Porirua and Masterton.

  • Supplier Profile: Forrest Estate Wine

    Just outside of Renwick, in Marlborough, John and Brigid Forrest have been crafting wines since the late 1980’s.

    A pair of dedicated Doctors with a yearning to find something new, they kept asking “what’s next?” And their curiosity led them to the traditions of winemaking and the idea that wine’s future lay in mixing the old ways with something new. The creative seed that would grow to be The Doctors’ range was planted when they decided to lower the alcohol content to up the enjoyment factor.

    Returning to family roots and generations of farming in the Marlborough region seemed a natural progression for the couple after successful careers in scientific research and medicine. The young family returned from living and working overseas amongst the burgeoning wine industries of California and South Australia to get a start on a fairly green New Zealand wine industry.

    The first vintage for Forrest Wines came in 1990, when an over-filled red wine fermenter “accident” resulted in a trophy winner Merlot Rosé.

    Fast forward almost 30 years; many awards and accolades, 5 labels and vineyards across the country. Forrest is set for generations.

    Find the Forrest Wine and Doctor's Range in store or online for nationwide delivery here.

  • Supplier Profile: Bostock Organic Chicken

    Bostock's Organic Free Range Chicken was started in 2014 by Ben Bostock.

    Ben and George Bostock grew up on their family’s organic apple orchard in sunny Hawke’s Bay and share a family passion for healthy, safe growing practices where there is control from the farm to plate. This means no chemicals, no antibiotics, no hormones and no genetic modification.

    Ben began raising the chickens on pasture in open paddocks near the family apple orchard where he grew up in Hawke's Bay, and when his brother George joined the business last year they moved their chickens on to an apple orchard and built uniquely designed French chalets, which are clean and spacious and enable the chickens to roam freely outside once they are fully feathered.

    The brothers are determined to give their organic chickens the best life. Their apple orchard provides the perfect environment to farm organic chickens. The birds enjoy a happy life roaming freely among the apple trees and are housed in uniquely designed french chalets, which are clean and spacious and enable the chickens to roam freely outside once they are fully feathered.

    Find a range of Bostock Free-Range Organic Chicken at Moore Wilson's Fresh.

  • Supplier Profile: Indulgenz

    John and Barbara Thomas love ice cream. So much so, they’ve perfected the recipe for a distinctly luxurious, refreshingly smooth ice cream made with all natural ingredients, including premium Jersey Girl Organics cow’s milk containing A2 protein and a whole lot of love and care.

    From humble beginnings in their home kitchen back in the eighties, the duo passionately set out to create something truly unique for New Zealand’s many ice cream lovers. And after decades of experimentation, they did. Thomas’ ice cream was launched in 2010 and they’ve been scooping up fans ever since.

    With John’s extensive background in food technology and some good
    old-fashioned hard work, together the couple have dreamed up the Thomas’ range of ice creams, sorbets and desserts. A big hit in restaurants, cafes, shops and homes all over the country, Barbara puts much of their award-winning success down to John’s exceptional taste buds.

    "He's got a knack, a palate that can develop gorgeous tastes and textures that are just right. I loved the ice cream that he created so, as the salesperson for Thomas', it was completely natural for me to say to people "this really is the best ice cream in the world!" says Barbara.

    John, at 71 years young, insists it's the combination of exceptional flavour, silky texture and the delectable taste of perfectly combining real, home grown ingredients in just the right way that wins over everyone.

    John and Barbara have retired to a beautiful, green valley in the small New Zealand town of Waihi. Nearby, their ice creams are still hand crafted with the same love, care and attention - an essential element of the Thomas’ heritage.

    Now known as Indulgenz, the couple’s hand crafted, luxurious ice cream continues to win hearts in New Zealand and around the world.

    Find your new favourite Indulgenz Ice Creams and Desserts at Moore Wilson's.

  • Supplier Profile: Havana Brothers BakeHouse

    Havana cold Press Juice

    Owners Roger Young and Potti Wagstaff arrived in the coldpress juice business a little by accident. Their busy Fidel’s café was pumping out juices using an old school centrifugal juicer but it just wasn’t keeping up with demand. With no other options they decided to make batches of juice each morning using Roger’s Hurom press. They couldn’t believe the difference. A far superior juice that wasn’t half liquid, half fluff. Just pure organic goodness.

    They decided right then that ‘coldpress is best’ and have never looked back.

    After a road trip around the west coast of America sampling juices and nut mylks, the boys were convinced that Wellington was ready for the good stuff. And so Havana Brothers Coldpress was born.

    The Coldpress Method explained
    First they wash the freshest organic and locally sourced produce they can find in a mixture of filtered water and organic apple cider vinegar to remove any contaminants from its journey from the field to our fridge.  It's then chopped and pressed under 12 tonnes of hydraulic pressure to extract every last drop of juicey goodness along with all the precious nutrients that usually get lost in the process of 'juicing'.

    What’s the difference between cold pressed and other freshly squeezed juice?
    The spinning blade of a centrifugal juicer generates heat and exposes the fruit and vegetables to lots of oxygen which damages the enzymes and makes them deteriorate faster.  By pressing the produce instead, the delicate enzymes and vitamins remain intact resulting in a nutritionally superior beverage.  Fresh juice tastes great regardless – cold pressed is just better for you.

    Why does it separate?
    Because they don't use any stabilisers and fruit and vegetables contain a lot of water.  The sediment is the nutrients, vitamins, minerals and a little bit of fibre and they are naturally heavier, so sink to the bottom when the juice sits for a while. Just give it a good shake before you drink it.

    Havana Bros Fresh Juices are delivered daily to Moore Wilson’s Fresh Tory St.

  • Supplier Profile: Woodhaven Gardens

    Woodhaven is a local Horowhenua business that was established in 1978. It is a family orientated business and its objective has always been to produce the best fresh produce possible. Started by John Clarke, he is now working together with his daughter Emma and son Jay leading special projects.

    What this objective means is that Woodhaven quickly embrace advances that are proven to add freshness and quality to the products they grow. They grow as many as 12 different fresh veggies, the majority of which you will find at Moore Wilson Fresh. The veggies range from spring onions to fennel, as well as all the major green veggies such as spinach, cabbages,
    cauliflowers and leeks.

    From Moore Wilson’s perspective, Woodhaven’s proximity to Wellington is hugely important. Everything they grow for us travels only a minimal distance to reach our stores. Woodhaven have adopted the advanced principles of cool chain management so we know that all their produce is chilled immediately it is picked. Because we have  daily pick ups from Woodhaven in most cases the produce arrives at our stores within hours of being picked. As a result we believe we offer a level of freshness that is hard for anyone to beat.

    It is John’s packhouse and team that feature in the fresh market produce area.

     

  • Supplier Profile: Proper Crisps

     

    Founded in 2007, owners Ned and Mina became the Head Potatoes in 2010.  They have worked with a dedicated team of potato professionals, to cultivate Proper Crisps from seed to success.

    The Proper Crisps story started 10 years ago when English couple Stuart and Kathryn Franklin decided New Zealand was being short-changed in the crisp market. They set up a fledgling business in a small food factory at Upper Moutere and Kiwis quickly fell in love with this hand crafted product, so much so they soon outgrew the premises.

    However, for a couple who had poured all of their resources into starting a small business the success was a double edged sword. The business simply got too big too quickly for them so in 2011 they sold Proper Crisps to Mina Wilke-Smith and Ned Smith, who became the Head Potatoes.

    Born in South Africa to an English father and a French mother, Mina’s love of food is driven by the European influences. From an early age she developed a love for different foods and travel.

    Ned is a trained chef who started in the food business as a kid, where he started washing the floors in a neighbour’s restaurant. Moving to California saw him switching to a bakery where he developed into a commercial cheesecake business.

    After many successful years in the bakery industry, Ned and Mina decided to sell their business and travel the world for two years before buying a home in Nelson in 2010.

    Ned said they were looking for investment opportunities rather than buying a business to run.

    They discovered Proper Crisps, later found the business was on the market and were eventually tempted into looking at it "because I am a foodie, not because we wanted to buy it and we found a nice little setup in Upper Moutere".

    Having had a very successful food business in the United States that was based on similar philosophies Mina and Ned quickly saw the potential in this crisp producer.

    Stuart and Kathryn set out to make the best crisps on the planet and Ned and Mina thought they had the perfect product.

    At Proper Crisps they only use natural ingredients, their flavourings aren't a list of "e" numbers and artificial additives, just real Marlborough garlic with smoked, sweet paprika or maybe Marlborough sea salt with pure cider vinegar, and it goes without saying they use natural fresh, whole potatoes too.

    They have developed the business into the fastest growing snack food business in New Zealand, but most importantly it is a family established and owned business.

    "Building a company is like making a family of its own, we want to create an environment where we all work hard, have fun and we all make money, no one is clock watching, if it means staying an extra 15 minutes to complete a job they will, and be happy to do it because they feel they are part of the business," Mina says.

     

  • Supplier Profile: Palliser Estate

    As one of New Zealand’s iconic wine companies Palliser Estate has a prestigious heritage and exciting future. It is an unlisted public company, proudly owned by a small number of loyal and passionate New Zealanders, who believe in investing in super premium producers.

    “We are old school and we are proud of it, acting with honour, choosing to be strong leaders and practicing exceptional craftsmanship is par for the course at Palliser. We are avid pursuers of excellence. That’s never going to change. It’s who we are.”

    The most important part of any vineyard (besides the people) is the land.

    The Martinborough Terrace, where they grow their grapes, is a small but very special area of land located at the southern end of the North Island. Framed by the Ruamahanga and Huangarua Rivers which helped carve out the Terrace centuries ago. The land is a stony silt loam overlaying varying depths of ancient free draining river gravels. The climate is dry with frosts and strong winds challenging them at every turn but when the harvest comes all the hard work is more than worth it.

    Palliser Estate own seven vineyards on the Terrace. Although they are within walking distance of each other they are all producing quite distinctive wine styles reflecting the differences in soils and micro climates. It’s a perfect combination that, for them, creates perfect wines.

    Palliser isn’t just about their past, they are also planning ahead for their future history.
    After completing the process of converting the Winery and Wharekauhau vineyards to organic management, other vineyards will follow in due course (OmSanti vineyard has begun conversion).They feel this will provide the truest representation of sense of place as well as improving the soil for future generations.

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