Award-winning craft chocolate from Nelson!

When Nelson fisherman Karl Hogarth left for his OE to Southern and Central America he never imagined he’d be coming back with a career-changing passion for chocolate (and a new wife but that's a different story!)

It was tasting ‘real’ chocolate in Guatemala that spurred said change in career for Karl from catching fish to crafting fine chocolate.

Once back in Nelson, hard graft ensued as Karl studied and practiced his new art until his dream of producing his own quality bean-to-bar chocolate was realised.

Karl, along with wife Marina, source the highest quality cacao beans from around the world to create small batches of chocolate using traditional techniques. Their small factory in Nelson, New Zealand is where they sort, roast, crush and classify, winnow, grind and conche, age, melt, temper, mold, and wrap by hand.

The Hogarth’s search for exceptional cacao has lead them to the jungles of South America, the tropical islands of the Caribbean and sun drenched valleys of Northern Madagascar.

Each origin is carefully evaluated to see which combination of roast, conch and sweetness will bring to life the bean’s true nature, to create a chocolate that is a reflection of its origin.

Hogarth’s dark chocolate is made using only three ingredients: Cacao, Pure Cane Sugar and Pure Cocoa Butter.

The Chalmers family manufacture organic plant based products under two brands – Tonzu and Zenzo. Chalmers Organics Ltd are New Zealand’s only certified organic tofu manufacturer and have been manufacturing organic wholefood products for three generations. They were also the first Auckland employer to endorse the Living Wage campaign.

The Chalmers story began in the 1970s after the illness of a young family member (now an owner of Chalmers Organics) lead the family to investigate alternative nutritional methods and develop a passion for healthy lifestyles and organic sustainable food sources.

Chalmers Organics specialise in the manufacture of traditional and sustainable 100% certified organic food products that are both good for you, and good for the environment you live in. Their products contain no preservatives or artificial additives of any kind.

As a business, their number one guiding principal is that people and the environment are prioritised ahead of profits. This means they only manufacture food products where the integrity of their nutritional value can be maintained throughout the manufacturing process, and the manufacturing process has minimal or no negative impact on our environment.

The Chalmers believe organic food is more sustainable economically, environmentally and personally for all people across all walks of life. In New Zealand products can be labelled as ‘organic’ without having to prove this claim through certification. Buying Tonzu products with the BioGro certification gives you as a consumer an independent validation that a product is truly organic. You don’t have to read the fine print, the stamp says it all.

Tonzu and Zenzo products available from Moore Wilson’s:

Tonzu Organic Tofu
An organic protein source that is very versatile and great value for money. Blend into smoothies or scramble on toast for breakfast. Add to vegetable curries and salads for lunch. Cook up in soups or casseroles, stir-frys and lasagnes for dinner, and make popular desserts like cheesecake, custard or whipped cream!

Tonzu Organic Tempeh
Tempeh (pronounced TEM-pay) originally came from Indonesia where it was an ancient delicacy, and remains a time-honoured favourite today. Tonzu Tempeh is traditionally made by tenderly cooking whole organic soya beans, and adding a rhyzopus culture to them. This culture grows through the beans, binding them together to form a dense, tasty Tempeh. Slice into thin strips and fry in vegetable oil with a sprinkling with organic tamari.

Tonzu Organic Vegetarian Sausages
A tasty, healthy alternative to meat sausages - whether you are a vegetarian, or simply looking for ways to reduce your weekly meat consumption. A labour of love – the Chalmers family spent two years searching for the right organic ingredients, bringing these together in a recipe that serves you the best textured and flavoured sausage, without compromising nutritional integrity.

Zenzo are a new range of plant-based, dairy free products launched by the Chalmers family.

Zenzo Coconut Yoghurt
100% true certified vegan culture, contains ONLY coconut and culture – nothing else. Naturally dairy free, no added sugar, cholesterol free, trans fat free, additive free.

Zenzo Vegan Aioli, Mayo and Sourcream
All seriously tasty these products are suitable for vegans and the dairy-intolerant – egg free, soy free, nut free, GMO free, and gluten free.

Zenzo Dairy Free Vegan Cheddar
100% dairy free, no added sugar, lactose free, soy free, vegan, gluten free, and nut free. Enjoy as you would conventional cheddar cheese - slice or grate, melt and enjoy!

With Scottish roots deep in farming and the art of whiskey distilling, Angus and Davina have always had a passion for the land and the beauty of what can be produced when it is nurtured. After falling for New Zealand, they moved their passion to Gladstone, Wairarapa, and here began Urlar.

The first vines were planted at the estate in 2004, and now with 94,000, Urlar produce over 15,000 cases per year when in full production.

Urlar began the process of organic certification and started using biodynamic practices in 2007. They became fully BioGro certified in 2010.

Organic and biodynamic practices are about giving back to the soil and managing the vineyard as a balanced sustainable farming unit. This includes organic practices such as recycling through composts, liquid manures and increasing plant biodiversity. Using the biodynamic farming and gardening calendar, the rhythmic influences of the sun, moon, planets and stars are recognised and worked where possible.

Angus and Davina sincerely believe in a sense of place. The soil, the climate, the people and their passion. By giving back to the soil, enhancing the environment they occupy and leaving it in better shape, Urlar has become a place for the long term and for future generations.

Their passion is to produce handcrafted, elegant wines with a purity of flavour that is achieved through integrity. In every glass, Urlar invites you to taste a sense of their place.

Urlar wines available through moorewilsons.online:

Urlar Sauvignon Blanc The excellent 2016 vintage delivers subtle aromas of white florals, fresh herbs and stone fruits. The palate is full and rich with varietal flavours of gooseberry, tropical and stone fruits. An elegant and restrained Sauvignon Blanc with subtle richness balanced with a lovely minerality. Wonderfully suited to herb marinated white meat dishes or freshly shucked oysters.

Urlar Pinot Gris An opulent dry styled wine with aromas of sweet pear, honeysuckle and stonefruit overlaying a generous mouth feel of great weight and depth. The creamy texture on the palate from the lees stirring provides the backbone to a long and lingering finish. An elegant wine with a beautiful balance that will reward cellaring up to five years. Great with pork dishes, especially a slow roasted pork belly or Asian cuisine that is lightly spiced.

Urlar Riesling In homage to its stony origins, this dry styled riesling has an underlying mineral thread throughout. Aromas include lime zest, granny smith apples and citrus which combine beautifully with a rich palate texture. A tight mineral thread runs the length of the palate making it delicious to drink now although cellaring for five years or more will be richly rewarded. It stands up well to lightly spiced tapas, Asian food and handles strong cheeses well.

Urlar Pinot Noir An elegant wine of dark red berry fruits, dried herbs, lifted red florals and subtle savoury notes. The fruit is complexed by layers of whole bunch nuances, undergrowth, spices and earthy cedar. Elegantly concentrated with fine tannins and a silky texture. Beautifully suited to a rack of lamb or gamey dishes such as venison or duck.

Established in 2016, Elemental Distillers is the brainchild of Ben Leggett, a New Zealand born freelance drinks writer and international spirits ambassador with a passion for the unique and boutique.

After 13 years working in the UK and EU drinks industry representing luxury spirit brands from cognac to scotch to gin, Ben launched his own brand of cocktail bitters in the UK to great success.

Now back in his home country and inspired by the global craft spirits boom, Ben aims to open Marlborough's first dedicated craft distillery and help establish a global reputation for New Zealand spirits built on naturally grown, local ingredients.

Elemental’s goal is to produce premium spirits and liqueurs in small batches, from the finest of homegrown ingredients.

To achieve this they work closely with independent farmers and cooperatives to ensure they get the finest quality ingredients from those who know and grow them best.

The first products in the Elemental portfolio are a range of aromatic bitters, designed with the cocktail in mind. All are made entirely by hand in batches of less than 250 bottles with no artificial sugar or colouring.

Grapefruit and Hops

A refreshing aromatic cocktail bitter macerated with zest from ripe Gisborne grapefruit and organic Motueka hops from Nelson. A compliment to any refreshing cocktail or mixer.

Blackberry and Balsamic

An aromatic bitter essence created in the tradition of old English 'shrub' cordials. A perfect marriage of house dried Karaka blackberries and tart pomegranate balsamic vinegar; perfectly balanced to compliment any rich fruit cocktail or mixer.

Coffee and Pimento

A slow maceration of medium roasted coffee beans from the highlands of Ethiopia, enhanced with a touch of blackstrap molasses and spicy pimento. An aromatic bitter to perfectly compliment any matured spirit whether neat or in a classic cocktail.

Available from Moore Wilson's Wine, Beer & Spirits or shop online for delivery nationwide.

Jackson Estate are a Marlborough winery with an amazing lineage, history and connection to their land that goes back 160 long years. John and Warren Stichbury, who planted the company’s Home Vineyard in 1988, are great-grandsons of Adam Jackson after whom Jacksons Road, in the heart of Marlborough wine country, was named.

Today, Jackson Estate can lay claim to nearly 30 years of excellent winemaking and are modern pioneers, combing advanced winemaking techniques with an old-world approach. They have been quietly getting on with hand crafting beautiful wines with elegance, finesse and longevity. With total respect for the land and focusing on low cropping levels, small batch fermentation, single vineyard fruits and minimal winemaking intervention, they continue to make improvements year on year, in a sustainable and environmentally responsible way.

Jackson Estate make estate-grown wine, with all fruit coming from their three vineyard sites in Marlborough: the Homestead Vineyard in the Wairau Plains, and Eversley and Somerset Vineyards in Waihopai. Head Winemaker Matt Paterson-Green guides the winemaking team and has been at the helm for the last 15 years. They’re certainly doing something right with a trophy cabinet full to the gunnels.

Continuing in their modern pioneer’s theme - Jackson Estate are very excited about their new state of the art winery and cellar door – both are in action from April 2017. This is Jackson’s first cellar door and will be a wonderful place to visit, taste the wines and meet the people behind the brand.

Shop Jackson Estate at Moore Wilson’s Wine, Beer and Spirits or moorewilsons.online, for delivery nationwide!

Celebrating 100 years in business.

J. Bush & Sons is a family owned and operated business of Apiarists (Beekeepers) based in Blenheim.

Third generation Peter and Murray Bush are currently at the helm and manage 2000 beehives spread all over Marlborough.

It all started in 1916, when Horace Bush (Peter and Murray’s Grandfather) needed bees to pollinate an apple orchard he was involved in. Horace soon discovered he enjoyed bees more than apples, so established enough beehives to earn a full time income.

One of Horace’s sons, John, started working with the bees as a young child, eventually running the business in his own right alongside his wife of sixty years, Joy Bush. He is now 84 years young, and still enjoys being around the bees when time allows.

J. Bush and Sons specialise in small scale production that targets and harnesses the special flavours found in honey collected from different trees and pastures in the South Island.

Every flower or plant produces a different type of nectar that determines the flavour, texture, and colour, and the J. Bush & Sons team work hard to ensure the hives are at their best when each flower is ready each summer.

From light delicate Molesworth Blue Borage collected in the mountains of inland Marlborough, to the robust flavoursome Manuka and Alpine Beech Honey Dew, there is a flavour for everyone.

None of Bush’s honeys are heat treated during processing and packing, meaning all the wonderful nutritional properties of honey are retained.

There are many wide and varied uses for honey including sweetening drinks or baking, as a remedy for sore throats, soothing scrapes and burns or even as part of your daily beauty regime. You can’t beat a classic though - toast remains the number one destination for honey!

For an extra special treat Murray Bush recommends trying Bush’s Comb Honey on a cracker with a soft white cheese, (or blue if you prefer), and a glass of wine to really cap it off.

J. Bush & Sons Honey is available from all Moore Wilson’s stores. The Bush family have been a valued supplier of Moore Wilson’s for many years and we are thrilled to see them reach the milestone of 100 years in business.

Pictured: Murray Bush presents Moore Wilson’s Director Julie Moore with a delicious fruit cake to celebrate J. Bush & Sons centenary.

The Meyer Gouda Cheese story begins in the 1970’s in a tiny village in the South of the Netherlands. After visiting a monastery in Postel where monks were producing handmade cheese, Ben and Fieke Meyer were inspired to try cheese making themselves.

Independence, working close to nature and producing a good honest product appealed to the young couple who at the time were working as a teacher (Fieke) and an electrical engineer (Ben). Ben enrolled for a cheese course in Gouda run by Dutch cheese master, Mr G Elings.

In the evenings they worked together, to build a little cheese factory in the hay shed on Ben’s parents’ farm near Bladel. Many years of hard work saw their cheese become very popular within the community. In 1983 they immigrated to New Zealand with their three small children, Geert (4), Fieke (2) and baby Miel.

As the heart of the New Zealand dairy industry, the Meyers chose Waikato as their new home. Initially they struggled with the New Zealand milk as Kiwi dairy cows milk composition differed dramatically from milk in The Netherlands. The first year was challenging, however, trial and error and advice from a Dutch cheese maker in Mercer helped Ben and Fieke begin producing the quality cheese they were so widely known for in Bladel.

After five years, the Meyers decided to purchase their very own farm to control milk supply, a decision paramount to the quality of their cheese production today.

Nowadays, Meyer Gouda Cheese is one of the most significantly awarded companies in New Zealand, picking up Supreme Champion at the first New Zealand Cheese Awards in 1994 and a string of awards since. In 2011, their youngest son Miel was awarded the Cheesemaker of the Year Award – the youngest cheesemaker in the history of the competition to scoop the prize.

Meyer did extremely well at the 2015 Cheese Awards with Miel once again taking out top Cheesemaker award and a number of their cheeses earning Champion status or gold medals.

Meyer Gouda Cheese is now a fully-fledged family affair with the next generation at the helm. Miel took over as general manager of Meyer Gouda Cheese after Ben and Fieke retired in 2007. In August 2011, eldest son Geert came back from The Netherlands as head cheese maker for Meyer Gouda Cheese.

Meyer Gouda cheese is available in wedges or whole rounds from Moore Wilson’s Fresh.

Wellington based Peoples Coffee is a small-scale roasting, wholesale and retail business specialising in fairtrade organic coffee.

Started in 2004 by Matt Lamason in a 20m² store in Newtown, Peoples aim as coffee roasters was connect with the farmers who grew the coffee and to control the quality of as much of the process as possible.

The farmers who supply Peoples Coffee are part of a Cooperative. These are farmers that would otherwise not produce enough beans to access the export market but they pool their resources with each other, meaning they can cut out the middle man (the broker) and share the profits as a group. Peoples Coffee regularly visit the cooperatives they work with in Nicaragua, Ethiopia, Mexico, Guatemala and Colombia.

In mid-2005 they went entirely certified organic as well as fair trade and in 2008 a second Peoples Coffee espresso bar was opened in a converted printer’s dockway, on Garrett Street, just off Cuba Street.

Now, over 10 years on, Peoples Coffee have stood true to their philosophy and are one of Wellington’s best known coffee brands. They are also the only coffee brand at Moore Wilson's Fresh that is entirely fairtrade and organic.

Peoples Coffee is one of the five brands at Moore Wilson’s Fresh Tory Street that you can choose to have in your espresso – just let our barista know your preference.

We also have a range of fresh Peoples Coffee Beans which can be ground to your liking to take home.

Six Barrel Soda Co. is a Wellington based specialty soda company making bottled sodas and soda syrups from their central Te Aro HQ.

They make their sodas and soda syrups the old fashioned way, the colours and flavours come from the natural ingredients.

Established in 2012 by Joseph Slater and Mike Stewart, Six Barrel Soda’s syrups and bottled sodas are now being enjoyed around New Zealand and overseas in Australia, the United States and Hong Kong by top cafes, restaurants, bars and home soda fans looking for something different. All over the place people that care about good drinks are serving natural, creative and seasonal sodas.

Keep an eye out for their latest seasonal and limited release sodas popping up in-store throughout the year.

Since 2002, Pacific Harvest owners Doug and Louise Fawcett have had a goal of making sea vegetables (edible seaweed) a more integral and accessible part of everyday cooking.

Nowadays Pacific Harvest offers a range of sea vegetable products which have become increasingly popular with the health conscious and gourmets alike.

They harvest sea vegetables from New Zealand where ever possible, however the restrictions imposed on the harvest of local seaweeds, and the desire to provide seaweeds that are indigenous to different oceans, require that some of their seaweeds are imported from other countries.

Why seaweed?

Seaweeds are vegetables growing in the sea. In Asia, they easily represent 15% of the diet; in the West they have become better accepted (mainly thanks to sushi), but they still represent an untapped culinary potential as their range and variety far surpasses that of land vegetables. They offer a new world of colours, flavours and textures for the foodie to discover and create.

Seaweeds are a functional food that have the combined nutrients of fish, meat and vegetables, are vegan, raw and gluten free. Seaweeds are also far more concentrated in nutrients than their land counterpart so a little bit goes a long way.

Pacific Harvest carries 12 varieties of seaweed, half of them from New Zealand. To ensure they’re safe to consume, their seaweeds are tested for contaminants. All of their seaweeds are harvested sustainably, dried naturally and unprocessed so they keep all their original nutrients.

Most of Pacific Harvest’s seaweeds are packed dried as it is the natural way to extend their shelf-life; unlike land vegetables, seaweeds recover their original texture upon rehydration. Remember, they won’t keep long after rehydration - so just reconstitute what you need.

How to use seaweed in everyday life

Despite their common association with Asian cuisine, seaweeds have strong historical roots in various parts of the world, spanning many continents and cultures, from the Vikings to the Native Indians of America. In the West, however, the art of seaweed cookery has been somewhat forgotten, with only small pockets of tradition remaining. Nowadays, our exposure to seaweed is mostly through Asian fare although there are many simple ways to include seaweed in everyday meal, whatever diet you choose:

- Use seaweed seasonings instead of salt or other seasonings and garnishes. A great alternative to regular salt, seaweed is salty with less sodium and more of the other minerals we need.

- Add seaweed powders to smoothies

- Use Kombu in stocks, stews or to cook grains; it will tenderize, add flavour and increase digestibility

- Use seaweed leaves as wraps to cook food; it will add flavour, impart nutritional value and preserve moisture during cooking

- Add pieces of seaweed to soups and salads, a small amount is all you need

- Make salsas and pestos

Many New Zealand chefs and cafes have seaweed on the menu including Al Brown @ Depot, French Café, Little Bird Organics and O’Connell St. Bistro.

Visit Pacific Harvest online for more seaweed facts and recipe inspiration.