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Supplier Profiles

  • Supplier Profile: Dicey Wines

    Dicey Wines

    Dicey Wines was started by two brothers in Bannockburn, Central Otago. Bannockburn is not an easy place to grow vines, with the winds, frost, bitter cold & dry heat. The land is unforgiving, and the wines express that struggle.

    The two brothers, James and Matt Dicey, have made sure the wines tell a story of the region at the time it was made, the colours on the bottles representing the seasons. The elements needed to craft a Dicey wine are the vineyards plus the heat, rain and wind. The amounts of these vary from year to year, so each year the wines tell a different story of the region. The grapes endure the fury of nature and then are harvested by hand.

    Each vineyard is unique. They have three: Swansong, Black Rabbit and Inlet. Swansong is steep - the vines 'clawing their way along the terraces of eroded gravel and clay'. Black Rabbit sits on ancient bedrock with vines nestled into windblown soil. Inlet's vines drape over a terrace of deep river gravel.

    The Dicey Pinot Noir has aromas of dark berry, savoury & floral. The Dicey Chenin Blanc has aromas of kumquat, stone fruit and floral. You can find both of these wines in our Wine Beer & Spirits stores and online.

  • Supplier Profile: Mahi Wines

    Mahi Wines

    The Mahi winery is nestled into the escarpment that goes down a decent length of the Wairau Valley in Marlborough, with two caves going back into the earth to keep the barrels and winery cool.

    Started in 2001 by Brian and Nicola Bicknell after they had made wine in various countries the idea was to show the diversity and depth of Marlborough by combining traditional hands-off winemaking techniques with some special vineyards.

    Using a lot of hand-picking, whole cluster pressing, seasoned French barrels and natural yeast ferments the aim is to mess with the wines as little as possible so that the vineyards are the heroes.

    An example would be the Mahi Chardonnay in which all the fruit from three vineyards is hand-picked before going over the sorting table at the winery. The whole bunches are then put into the press so that the juice does not sit with the skins and this juice goes straight to barrel with high solids, they do not let the juice settle. It is then left to sit and after about eight days the natural yeast from the vineyard do the ferment, adding depth, complexity and texture to the wine. After 11 months the wine is carefully blended and as it has been handled so gently no protein finings are used, so all of their whites are suitable for vegans. The wines are held for six months in bottle so that they are integrated and ready to drink on release.

    The Sauvignon Blanc is complex with a small amount of Semillon, 39% wild yeast, 20% barrel and it rests for nine months on yeast lees, again adding texture and length. Made with love it is totally dry and vegan friendly, a Sauvignon with character.

    Very much a family company with Max, Nicola and Brian’s son, returning soon after Covid hit from a winery in New York to help in the winery and the markets.

  • Supplier Profile: Lewis Farms

    Lewis Farms

    Lewis Farms strawberries are grown lovingly in the Horowhenua by Cam and Catherine Lewis. Bounded by the mighty Tararua Ranges to the east and the Tasman Sea to the west, the location of Lewis Farms and the corresponding temperate climate is what sets their produce apart from the rest.

    They grow their strawberries in poly-tunnels utilising hydroponic technology, this provides an extended growing season from September to  May – with a small amount into the Winter months. They pick their strawberries daily to ensure they are perfectly ripe with superior flavour.

    Their strawberries have a very sweet and intense flavour profile. They grow varieties specifically suited for tunnels and use a carefully tailored fertiliser and organic seaweed programme designed to give the plants precisely what they require for fruiting.

    Lewis Farms is also the home of Tendertips Asparagus, which is sold in Moore Wilson's Fresh Markets when in season.

    You will find Lewis Farms strawberries in all Fresh Markets.

  • Supplier Profile: Grater Goods

    Grater Goods

    Grater Goods is a vegan butchery and deli/cafe based in Christchurch, owned by Flip Grater.

    They produce vegan meat alternatives such as sausages, mince and pastrami, and vegan dips/spreads, including mushroom pate and faux gras made from a range of beans, wheat proteins and natural products, as well as dairy free cheeses.

    Flip, a long time vegan, and her husband Youssef started their business after moving to Christchurch from Paris. Their ethos is to encourage everyone to eat more plant-based food by creating alternatives that everyone will enjoy, especially meat eaters.

    Moore Wilson's Fresh Market stock the following:

    Chch Chorizo - A delicious, medium spicy chorizo. Great eaten raw on platters and in sandwiches, crispy when fried, great thrown in soups and rice as a spicy protein boost

    Plant Pastrami - Sweet, Smokey Pastrami-spiced 'Corned Beef' Seitan. Amazing in sandwiches - makes a great vegan reuben!

  • Supplier Profile: Woodhaven Gardens

    Woodhaven Gardens

    Woodhaven Gardens is a family run commercial growing operation located on the fertile plains of the Horowhenua Region in New Zealand. We have production in excess of 1800 acres, producing and distributing both nationally and internationally. Woodhaven is recognised as one of the leaders in the industry.

    In 1978 father and son, Eric & John Clarke, established Woodhaven Gardens in an attempt to create a lifestyle that would derive a small income while allowing them the freedom to care for John’s mother who had Multiple Sclerosis. This lifestyle choice soon became an unquestionable passion for producing the best produce possible.

    Since its inception Woodhaven has witnessed many industry based changes from the cessation of the auction system, to the introduction of quality assurance programs such as New Zealand Gap. Their growing practices have also changed dramatically. Many a night in summer was spent hand watering plants from a trailer mounted tank, now they irrigate via automated irrigation systems. Planting was all done by hand but is now done via cell transplanting, there has also been major advances in integrated pest management and how crops are produced allowing us to achieve healthier products and more sustainable production.

    One of the keys to the farm’s success has been the ability to adapt and in some cases pre-empt these changes. 42 years on Woodhaven Gardens is still very much a family owned and operated business, with John’s daughter Emma being involved in the day to day running, and son Jay leading special projects. Woodhaven Gardens has a strong sense of its own history, but with an even stronger focus on the future.

    You can find various products grown by Woodhaven at Moore Wilson's Fresh Market, including lettuce, spinach, silverbeet, celery and radish.

  • Supplier Profile: Elysian Foods

    Elysian Foods

    Elysian Foods is a small, family-run business based in Wellington’s Miramar peninsula that produce Mediterranean delights in small, handcrafted batches and source fresh, local ingredients wherever possible!

    Elysian Foods was established in 2000 by Basil and Martha Yiannoutsous, working out of their well-known Deli in Miramar. Due to the high demand for Basil’s Taramasalata, he began making it in larger batches and distributing it to supermarkets and delis around the country. The Elysian range of handcrafted products now includes Taramasalata, Elaiasalata, Tzatziki and Marinated Olives.

    In 2017 Basil and Martha sold the business to the new owner, Toby Green. Elysian Foods moved up the road (Park Road in Miramar, that is) into a bigger space with a brand new production kitchen and warehouse.

    Here at Moore Wilson's we stock their Sugar Almonds, Chilli Marinated Olives, Mixed Marinated Olives, Pitted Green Olives, Taramasalata, Elaiasalata and Tzatziki.

  • Supplier Profile: Aoraki Salmon

    Aoraki Salmon

    Their Freshwater King salmon thrive in the fast glacial flows that surround Aoraki, Mt Cook – New Zealand’s highest mountain. This environment creates a fish with a light, clean taste and a delicate texture.

    The remote and wild place in which they work challenges them to find new ways, solving problems to enhance the outcome.  From the breeding programmes at their hatcheries, to their farms and smokehouse, they patiently attend to every stage.  This allows them to provide traceability and ensure full health and welfare throughout.

    At their smokehouse, they take their time to bring out the natural flavour of their salmon and not overpower it. Crafting a smoked salmon that is lighter, purer; a taste truly connected to our place.

    Their farms meet the highest level of industry Best Practice standards. Their fish are fed a wholesome diet essentially made up of proteins, oils, grains and minerals. Their feed supplier has reduced reliance on wild caught fish to ensure they are not taking fish from our oceans to provide aquaculture feed.

    They operate a hatchery located within the Issac Conservation Area, near Christchurch. The hatchery is spring fed from the Selwyn River flowing deep in the Canterbury alluvial aquifers. Our salmon are then grown in the glacier-fed waters of the hydro-canals in the Mackenzie Country, not far from Twizel.

    You can find a range of Aoraki Salmon products from Moore Wilson's in the Fresh Market and Food Service department.

  • Supplier Profile: Tony Bish Wines

    Tony Bish Wines

    Located in the art deco icon The National Tobacco Company Building is The Urban Winery, the home of Tony Bish Wines. Tony produces premium wines made exclusively from the King of White Grapes, Chardonnay. As such, Tony is Australasia’s only Chardonnay specialist.

    Tony has had a long career in the NZ Wine industry, spanning 38 vintages and counting. He was Senior Winemaker and Founder of Sacred Hill Vineyards Ltd, a highly awarded winery with significant exports.

    Innovation is at the heart of all Tony does. He has built NZ’s first concrete egg fermenters and produces two wine styles made with this unique methodology. Tony also imported the first French Oak Ovum egg fermenter to the Southern Hemisphere, and the resulting wine Zen is a masterpiece of style and innovation. Tony produces 6 different Chardonnay styles, that have all received wide acclaim in NZ and in key overseas markets.

    The Urban Winery is a very stylish and modern fit out of an old tobacco building. There are a wide range of Hawke’s Bays finest wines showcased alongside Tony’s own Chardonnays. Daily wine and craft beer tastings occur, along with a Tapas menu, live music, and many interesting events and activities.

  • Supplier Profile: The Alchemists Table

    The Alchemists Table

    The Alchemist’s Table is a locally designed tableware brand, made to hospitality industry standards. Each piece is individually formed and hand finished by artisan potters in their New Zealand studio.

    The Alchemist's Table is a celebration of the magic of colour, form and natural organic beauty. They wanted to take the natural raw simplicity of clay dug out of the ground and turn it into something magical yet classic. To take the rustic authenticity of handcrafted shapes and combine them with the unexpected magic of glaze. A unique canvas that chefs around the world can use to present their culinary art.

    They think that the definition of Alchemy, a seemingly magical process of creation and transformation, is a remarkably accurate description for what we do. We’ve associated our pursuit of magical outcomes with the traditional alchemists.

    Their products are individually hand modelled by artisan potters in New Zealand before being reproduced with simple machinery to ensure strength and consistency. All pottery is made and finished in our Palmerston North studio.

  • Supplier Profile: Gellicious Gelato

    Gellicious Gelato

    The team behind Kaffee Eis make their gelato under the brand Gellicious Gelato (which also wholesales to cafes and restaurants throughout the country).

    They make more than 45 flavours, so each of their stores has an ever-changing variety to tempt your taste buds.

    They use authentic recipes, that have been developed over the years using only quality ingredients.

    Their fruit gelato (with the exception of banana) is all sorbetto – water-based, not milk-based. They are dairy free, vegan, gluten free and contain up to 38% real fruit – hence are 99% fat free.

    Their milk based gelato is just that – milk based, in contrast to ice cream which is cream based. This means that Kaffee Eis gelato is lower in fat than traditional ice cream and has a fuller more satisfying flavour.

    Kaffee Eis Story:

    Established in 2004 Kaffee Eis is the home of Gellicious Gelato their award winning gelato brand.

    Their Oriental Bay store opened for the first time in December 2004. The initial plan had been for a coffee shop that “sold a little bit of ice cream” because of its beachside location. This changed when, while holidaying in Noosa, owner Karl was reminded how much he enjoyed gelato and lamented the fact that no one was doing it well in Wellington. From there Italian contacts were made, machinery sourced and Kaffee Eis was born.

    The name was chosen to reflect Karl’s Austrian heritage – Kaffee Eis (pronounced - café ice), which means coffee and ice cream in German. Kaffee Eis quickly grew a reputation for both high quality gelato (which was all initially manufactured on site) and great coffee.

    It wasn’t long before a production kitchen was set up. This was followed soon after by a second store on the lagoon in Frank Kitts Park (Jan 2005), and two years later a third in Courtenay Place (March 2007) followed by Cuba Street (November 2013) and The Kiosk TSB Arena (June 2017).

    Whilst Kaffee Eis, along with its manufacturing and distribution arm Gellicious Gelato, is now one of the biggest manufacturers of gelato in New Zealand, they remain 100% locally owned and operated.

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