Kitchen Six

Kitchen Six Christmas puddings are made with a traditional family recipe that has been tweaked a little to get as much of the Hawkes Bay in there as they can. Living next to an orange farm on the coast has influenced the recipe and there is a heavy element of citrus in there – this lifts the pudding and makes it super moist. It also makes it quite unique without taking it very far from the traditional.

They’re made batch by batch in a small commercial kitchen in Onekawa, Napier.

The puddings are vine-fruit rich and steeped in brandy and stout made in the Hawkes Bay.

They amazingly moist and light but somehow dense at the same time, not overly sweet and simply bursting with the flavour from just the right mix of spices and  the perfect amount of ‘booziness’ to it.

Moore Wilson's stock various sizes of Kitchen Six Christmas puddings.

Canter Valley Turkeys

Canter Valley began back in 1987, and is located near Sefton in beautiful North Canterbury. We are a family owned business, striving to be environmentally conscious. Sustainable poultry welfare management practices, with care and consideration for the highest level of animal welfare are paramount. We focus on the best quality product at every stage of production. The quality focus, consistent portion control, product presentation, and customer service are what set Canter Valley apart.

Canter Valley breeds, hatches, grows and processes its Turkeys in North Canterbury.

The big breasted large white Turkey consistently produces up to 35% breast meat and having absolutely no additives gives the consumer exceptional value for money. Canter Valley makes the welfare of its Turkeys a priority and maintains the highest level of farming practices.

Canter Valley grows free-range Turkeys, and hold a certification for its animal welfare practices around free-range practices. We are certified by FREPNZ. (Free Range Egg and Poultry New Zealand). Free-range Turkeys have access to paddocks outside during the day (weather permitting) and are free to roam, scratch and peck around. At night Turkeys are moved back into the sheds to prevent exposure to adverse weather conditions and protection from predators.

Fed a grain formula to supplement their natural diet, free-range Turkeys are not given any hormones or steroids and all feed is formulated to meet strict FREPNZ standards.

Moore Wilson's stock Canter Valley frozen turkey year round and fresh whole turkeys for Christmas only. We also stock fresh turkey breast throughout the year.

This year our scheduled delivery days for fresh turkeys are Friday 18th December and Monday 21st December, subject to freight!

Fresh turkeys arrive with a 10 day chilled shelf life if kept at 4 degrees C or less.

Turkey will be available in sizes 4-10kg. No orders taken, first in first served.

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’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.

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! 

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.

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.

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.

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 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 washed the floors in a neighbour’s restaurant. Moving to California saw him switching to a bakery which 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.

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.