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Supplier Profiles

  • Supplier Profile: Over The Moon

    Over The Moon

    Based in Putaruru, South Waikato, Over The Moon is a boutique cheese factory making a wide range of specialty cheeses from locally sourced goat, cow, sheep and buffalo milk. They have been producing cheese since 2007 and have since won many awards world-wide. They make around 24,000 kilograms of cheese each year and are committed to developing and promoting New Zealand dairy using international research, development and innovation.

    Their cheese making is done using traditional processes, paying homage to the great time-honoured methods of cheesemaking internationally. Their cheese range includes traditional hard cheeses like Cheshire and Romano through to the soft cheeses, blues, halloumi and washed rind.

    Here at Moore Wilson's we stock a range of Over The Moon cheese:

    • Aroha Camembert
    • Black Truffle Brie
    • Camembert Goats Milk
    • Creamy Blue
    • Double Delight Brie
    • Galactic Gold
    • Goat Camembert
    • OMG Triple Cream Brie
    • Ricotta
  • Supplier Profile: Clevedon Buffalo

    Clevedon Buffalo

    Just south of Auckland on the shores of the Hauraki Gulf is where Richard and Helen Dorresteyn run their family business, owning and operating 200 head of Riverine water buffalo. They produce multiple award-winning fresh buffalo mozzarella, bocconcini, ricotta, yoghurt and marinated buffalo cheese from their fresh buffalo milk.

    Clevedon Buffalo started when Richard and Helen decided they needed a cheese producer to sell fresh cheese at their weekly farmers market so in 2007 they started the first New Zealand buffalo farm. They are involved in the whole process from farming to making, testing and tasting each product to ensure their cheese is of high standard.

    Buffalo milk has a sweeter, cleaner taste than cows milk. It is A2 and contains significantly more protein and calcium than cow’s milk. It has roughly half the cholesterol of cow’s milk. Those who are intolerant to other dairy products often find buffalo milk readily digestible.

    Here at Moore Wilson's we stock a range of their products, including:

    • mozzarella and bocconcini
    • marinated cheese
    • ricotta
    • oaxaca (Mexican style string cheese)
    • tartinade (cheese spreads)
    • yoghurt

    Recipe - Savoury French Toast with Tartinade and Mushrooms

    Serves 4

    • Olive oil
    • 200g brown button mushrooms, sliced
    • Salt and ground black pepper
    • 4 free-range eggs
    • ¾ cup milk
    • 2 tablespoons shredded fresh basil, plus extra leaves to garnish
    • 2 teaspoons thyme leaves, plus extra to garnish
    • thickly sliced sourdough bread
    • Clevedon Buffalo Co. Truffled Porcini & Pepper Tartinade

    Heat 3 tablespoons oil in a frying pan set over medium-high heat. Add the mushrooms, season with salt and pepper and stir-fryfor 4-5minutes, until browned. Set aside and keep warm.

    Place eggs and milk into a bowl; add herbs, season with salt and pepper and lightly whisk to combine. Working in batches, dip a few slices of bread into the egg mixture to soak for a minute. Heat a little oil in the same frying pan set over medium heat. Pan-fry the eggy bread for 2-3 minutes on each side or until golden brown. Repeat with remaining bread, adding more oil to the pan, as needed.

    Spread some Tartinade generously over each slice of French toast, then top with some mushrooms. Garnish with herbs and serve immediately.

    Find more recipes using Clevedon Buffalo fresh cheese on their website here.

  • Supplier Profile: Bostock Organic Chicken

    Bostock's Organic Free Range Chicken was recently named as the 2020 Supreme Champion of the Outstanding Food Producer awards for their organic whole chicken as well as winning the Paddock Champion award and received two gold medals for their Organic Chicken Thighs, Chicken Breasts and Whole Chicken and received a bronze medal for their sausages.

    The company was started by two brothers, Ben and George, in 2015 when they saw a gap in the market for quality organic free range chicken.

    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 and rotisserie cooked whole chickens from The Chook Wagon.

  • Bohemein Fresh Chocolates

    Like most children, Jiri (George) Havlik, developed a love of chocolate at a young age. Originally from the Czech Republic, he took his passion a step further, training and working as a pastry chef in his homeland. George moved to New Zealand and fulfilled a lifelong dream, opening Bohemein Fresh Chocolates in Wellington in 2005.

    In 2015 Bohemein opened a store in central Auckland, their first outside of the Wellington region.

    Head Chocolatier George’s aim is to bring the high standard of European chocolate craftsmanship and quality to New Zealand. His vision being that tasting his chocolate will evoke memories of strolling off the boulevards of Brussels, Paris or Prague for his Kiwi customers.

    At Bohemein’s Miramar workshop, only fresh, high-quality ingredients are used to craft world class chocolates. When you taste strawberries in Bohemein chocolates, you’re tasting real fresh strawberries. When you taste hazelnuts, they are real hazelnuts.

    A wide range of Bohemein chocolates are sold at Moore Wilson's, including the popular Vanilla Marshmallow Dark Chocolate Fish – a real gourmet treat available year round.

    Bohemein also supply Moore Wilson’s Fresh with a selection of novelty chocolates for special occasions throughout the year including Valentine's Day, Easter, Mother’s Day and Christmas. Find a range of Bohemein Easter chocolate in store now.

  • Coastal Spring Lamb

    Richard and Suze Redmayne founded Coastal Spring Lamb in 2010.

    Coastal Spring Lamb’s unique point of difference is its coastal provenance, which produces succulent and tender lamb that is ‘naturally seasoned by the sea’.

    Since 2010, 17 inter-generational farming families have joined the Coastal Spring Lamb family and together they now supply their lambs to specialist food stores, supermarkets and restaurants throughout New Zealand and Asia.

    The lambs are all raised on family farms located on the East and West coasts of the North Island, where the salt-laden coastal winds from the Tasman Sea and Pacific Ocean continually dust their herb-filled pastures.

    All of the Coastal Spring lamb farming families share a passion for their environment and for raising happy and healthy lambs - with no chemicals, no antibiotics and no hormones.

    You can meet the Coastal Spring Lamb families and learn more about them and their farms by visiting the Coastal Spring lamb website at coastallamb.com

    The website also provides some helpful cooking tips and great recipes.

    The business prides itself on their genuine paddock to plate offering and the relationships they have developed with their customers.

    Richard is always keen to answer any questions you may have so feel free to get in touch – his details are on the website.

    Coastal Spring Lamb - Naturally seasoned by the sea.  Taste the difference!

  • Zenkuro New Zealand Sake

    New Zealand’s first and only sake brewery, Zenkuro Sake is based in Queenstown. They produce a ginjo and junmai style of sake using only the finest polished sake rice and water sourced from the Southern Alps. The purity of their ingredients creates a fine sake, best enjoyed chilled as an accompaniment to any meal. The Kiwi brand has gone global, you can now get your Zenkuro fix in New Zealand, London and Japan. The character 全 (zen) means ‘entirely’ or ‘completely’ and 黒 (kuro) means ‘black’ - or as we like to think of it ALL BLACK (the perfect reason to enjoy a glass of sake while watching the Japanese World Cup!)

    David Joll, Zenkuro’s head brewer and a certified ‘Sake Professional’, first travelled to Japan as a 17-year old exchange student, many moons ago. He later studied Japanese at Auckland University, Shizuoka University, and completed a post-graduate course in Japanese Studies at Hitotsubashi University. He is also a black belt in Judo. After years of research drinking sake, he is now a master of the brewing process. His wife, Yasuko, is from Fukuoka.

    Zenkuro Original Junmai New Zealand Sake is available from Moore Wilson's Wine, Beer & Spirits and online. For those who have not drunk sake before, or those who have, but drank too much too quickly, we suggest you try this smooth, light, easy drinking style. Zenkuro Original is a great alternative to either white or red wine with your meal, it is a great match with a wide range of Japanese, European or Kiwi dishes.

  • 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: 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 30 years; many awards and accolades, various 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: The Brothers Coldpress

    The Brothers Coldpress 

    Owners Roger Young and Potti Wagstaff arrived in the cold press 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, the boys were convinced that Wellington was ready for the good stuff.

    And so The 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.

    The Brothers Coldpress fresh juices are delivered daily to Moore Wilson’s Fresh Tory St.

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