The Blackball Salami Company was started as a family run butchery in 1992 by Pat Kennedy, in Blackball on New Zealand’s rugged West Coast.

The knowledge and skills Pat learned while travelling to Europe were brought home to the kitchen of the 'Stonehouse' (featured in the Blackball logo), and Blackball Salami Company was created. Over the years, recipes have been tested, tasted, adapted and improved upon to produce a unique and comprehensive range of wonderful products available today.

The business is now owned and operated by West Coast couple Phil & Debbie Russ. Blackball sausages use 100% New Zealand meat and are MSG and gluten free. Pork, Beef and Venison sausages are delivered fresh twice weekly.

Blackball also have an extensive salami range – all made the old fashioned way, by natural curing and wood smoking.

Their black puddings were a Gold Medal Winner in the 2014 Devro NZ Sausage Competition and continue to be in high demand. Made in a unique horse shoe shape as well in a chubb form, each one a work of art. They also produce a tasty white pudding made with pork and leeks.

Find me at... Moore Wilson's Fresh Tory St, Porirua and Masterton. 

Peckham’s are one of the few New Zealand cider producers who grow apples
specifically for cider making.

Alex and Caroline Peckham planted their first cider apples in New Zealand in 2004. Since then, they have amassed a great deal of experience on growing cider trees and making cider under New Zealand conditions. Clay soils combined with Nelson’s exceptional sunlight hours, are famed for producing fantastic, full flavoured fruit.

Peckham’s moved on to their current orchard in the Moutere Valley near Nelson in 2006 and have been planting and grafting ever since. They quickly outgrew their first apple press and cidery, and in 2012 built a new cider barn and imported an apple juicing line from Europe. A second tank room followed the year after, and every inch is now full.

Peckham’s ciders are made from 100% fresh juice, and are made only in autumn with tree ripened fruit. Fruit is hand harvested before being milled and pressed into rich, intensely aromatic, cider juice. Each type of apple has specific characteristics, and varieties are carefully blended to yield the appropriate acidity levels and balanced tannins. Key to their complex, full bodied ciders is slow fermenting and ageing the ciders for at least six months.

Subject to availability Peckham’s Ciders are available at Moore Wilson’s Wine, Beer & Spirits.

When it comes to cider making and their hard work is certainly paying off. At the 2019 NZ Cider Awards Peckham’s won six out of seven categories, including Fruit, Modern, Traditional, Spice Botanicals or Honey, Specialty and overall NZ Cider Champion for their Brown's Apple Cider.

Alex & Caroline aren’t planning of expanding their operations in the near future instead they will focus on making their ciders ever better and experimenting with new cider making techniques.

Cider fans make no mistake; this small but dedicated team of hands-on cider makers are one to watch!

Leading New Zealand chef, caterer, teacher and food writer, Ruth Pretty is known for fresh, delicious, imaginative New Zealand Cuisine, whether it's for an event in New Zealand or in an international setting.

Ruth and husband Paul started Ruth Pretty Catering in 1988 and today you will find Ruth and her team at most of Wellington's biggest and most prestigious events, ranging from movie premiers to the Air New Zealand Wine Awards where she provides dinner for 750 discerning wine and food specialists.

Internationally Ruth managed the New Zealand Pavilion's VIP hospitality lounge at the World Expo in Japan, presenting exquisite New Zealand tastes to visiting dignitaries. She did the same at the New Zealand Pavilion at the next World Expo in Shanghai as well as providing catering services for Emirate's Team New Zealand VIP Centre during the Americas Cup in Valencia.

All this is organised from her home and cooking school venue at Springfield in Horowhenua where Ruth's cooking school participants say she delivers an exceptional culinary experience in a relaxed, generous and good humoured style. Springfield is a wonderful place and a beautiful setting featuring well- established trees and immaculate lawns.

As well as being a customer and friend of Moore Wilson's, Ruth's range of delicious condiments are also available from Moore Wilson's Fresh. Look out for the top-selling Tomato Chilli Jam and a range of sweet conserves like Raspberry, Black Doris and Feijoa Ginger Jams.

Christmas wouldn't be the same without Ruth Pretty's Christmas Cake. Rich, moist and delicious, Ruth's beautifully boxed cakes are perfect for mailing to friends and family overseas. When you serve it at home, try with a glass of sherry - a perfect festive match!

Chris Cullen, or “Culley”, has always had a passion for food, and in particular the odd chilli here and there!

Chris was a successful Chef in both Auckland and Melbourne for over 10 years, focusing primarily on corporate catering and private dining. During this time he was using only the highest quality ingredients, a mantra he has maintained to this day.

He began selling his products at the Clevedon Farmers’ Market and business has boomed from there. “A lot of chilli sauces on the market are quite vinegary and I wanted to move away from that. I also wanted to use onion and garlic – I think you need them to smooth the chilli out.”
Culley sources his chillies from two New Zealand growers, The Chilli & Capsicum Co and The Curious Croppers.

Culley’s been recognised both locally and internationally for their range of hot sauces including by the Cuisine Artisan Awards, NZ Food Awards, Cajun Hot Sauce Awards and the Westpac Business Awards.

Arobake was established in October 1989 by Max Fuhrer as a small bakery in Wellington’s iconic Aro Valley.

The son of a Swiss cheese maker, Kiwi-born Max has ample quantities of the attributes the Swiss are famous for - honesty, accuracy, precision and quality. He served his bakery apprenticeship in Wellington under the late Barend de Bes and, on becoming a fully-fledged baker, took himself off to Lucerne and Zurich in Switzerland to hone his skills for the next three years.

Arobake has been baking since 1989 and are well known in Wellington for their quality product range which includes authentic traditional European breads, cakes, patisserie and a packaged biscuit range. At Easter you’ll find their Hot Cross Buns at Moore Wilson’s and they produce a mean Christmas Mince Pie during the festive season.

It’s not only their customers who think Arobake’s products are tops, they’ve also won a number of awards over the years including.

If you’re in Aro Valley be sure to visit their shop for café style food and fresh baked goodies. Arobake delivers a range of breads, cakes and patisserie fresh daily to Moore Wilson’s Fresh Tory Street and Porirua.

Find out more about Arobake here.

Co-owned by Gabe Davidson and Rochelle Harrison, the Wellington Chocolate Factory produce organic, ethically traded, bean to bar chocolate of the highest quality. Their chocolate story starts with meeting the farmers and bringing the best single-origin beans into their Te Aro factory from across the globe.

They then roast, crack, winnow, conch and temper – using artisan methods reaching back to the 18th century – producing batches of strong, luscious organic chocolate. Legendary New Zealand artists add their own dash of inspiration, infusing each bars wrapper with original designs. Every bar has a story to tell. WCF is known for their unique flavours, Kiwi connection, and commitment to fair trade principles.

Wellington Chocolate Factory have won multiple awards and most recently won three awards at the 2020 NZ Chocolate Awards - Joint Category Winner & Gold (Chocolate Bar with Flavours and/or Inclusions), Gold (chocolate Bar, Plain) and Silver (Chocolate Bar with Flavours and/or Inclusions).

Beautiful and practical - with the right care and regular oil treatment, these boards can last a lifetime!

John Conway makes wooden chopping and serving boards by hand in Seatoun, Wellington from the finest quality new timbers, including Oak, Rimu, Rosewood, Pine, Mahogany and more.
Conway Woodcraft use only new timbers as recycled timbers could be impregnated with lead (from past paint treatments) or other fumigations. Oils used in recycled timber could, in time, bring poisons to the surface – a risk John isn’t willing to take with his boards.

Our full Conway Woodcraft selection is available from Moore Wilson’s Tory St Variety Department.

Olivo is the oldest commercial olive grove in the Wairarapa. It was planted by Robin and Ian Lockie in 1991 and reluctantly sold by them in 1998 to Tim Day and Rose Percival. The Lockies were pioneers of the olive industry in the Wairarapa and New Zealand. Olivo first started producing awarding winning extra virgin olive oil in 2001.

Tim and Rose sold the grove to the current owners - Helen and John Meehan – in May 2003. Helen worked in the information/IT industry for 20 years and wanted a complete career change while John provides financial and business acumen to Olivo Ltd with his PricewaterhouseCoopers background.

Olivo produce quality Extra Virgin Olive Oil, sold plain or infused with a range of flavours including Lemon, Smoked Chilli, Fennel and Cumin.

Helen is passionate about olive oil and you’ll regularly find her tasting her oils at Moore Wilson’s Fresh.

The Boggiss and Ross family started Heilala Vanilla in 2002 and still own and operate the business today.

Before 2002, John was a retired dairy farmer, Jennifer was an accountant and Garth worked in IT. They worked a dormant piece of land in Utungake, Tonga gifted to them by the local village. Little did they know at the time that the piece of land was destined to lead to something much bigger.

John and Garth put to practice their horticultural know how to kick start the plantation by researching countries around the world that grew vanilla in the narrow band 20 degrees on each side of the equator. The plan was to help to provide the locals with employment and hope that the demand for vanilla blossomed.

It then took three years to develop and nurture the vines through the on-going art of careful training, weeding and looping, all while ensuring organic sustainable farming was being practiced.

John who was once a frequent holiday maker to Tonga is now virtually a local spending up to six months a year at the Tongan plantation.

In 2005 the first 40kg harvest of vanilla beans were ready. Time passed, the plantation went from strength to strength harvesting a healthy two tonnes in 2010.

An annual crop is brought back from Tonga to the company’s base in Tauranga, New Zealand. Heilala Vanilla is then packaged for each order; the Pure Extract and Vanilla Paste, Syrup and vanilla bean sugar are manufactured, and dispatched to chefs, gourmet food manufacturers and a selection of specialty retail outlets, including Moore Wilson’s.

The practice of true sustainability with the local villages and growers is very important to Heilala and has enabled resources for education and infrastructure, which the communities otherwise may not have had.

Heilala Vanilla is grown using organic principles in organic virgin soil, on coconut husk frames, hand pollinated and dried under the Pacific Sun, then stored at optimum conditions to ensure full flavour develops. This is what gives 100% Pure Heilala Vanilla (of the Bourban variety) its distinctive aroma, shine and plumpness!

Find me in... Moore Wilson's Fresh Tory St, Porirua and Masterton. 

Chris Martin knows a good egg when he sees it. Once head baker at Wairarapa’s award-winning Ten O’clock Cookie café, Chris is now the region’s largest farmer of Free Range eggs, Chris Martin and his wife Alexandra bought Wairarapa Eggs from Alexandra’s father in 2011. He in turn had owned the business for close to 30 years.

Wairarapa Eggs provide their hens with the best of care and their Free Range birds have access to the outdoors 24 hours a day.

Wairarapa Eggs received a ‘Good Egg Award’ in 2011, one of only 7 recipients within the Farmer/producer section. The awards, presented for the first time in NZ by the SPCA and Compassion in World Farming, recognise food industry businesses that support animal welfare.

A family business, located just out of Masterton, Chris and the team take great pride in their product and in providing fantastic customer service. Despite being the region largest producer, you’ll still see Chris out doing daily deliveries to keep up to date with customers’ feedback, and to make sure they are providing the best in service and product

Chris and Alexandra have three children – 2 boys and a daughter and, you guessed it, eggs one way or the other feature in family meals most days.