Are you a space nut? To celebrate being in space with Nasa, Fix & Fogg have crafted a limited edition silver Super Crunchy jar to spread the love with PB pals here on earth ?‍? ? The Space Hunt has begun... be quick... get in your rocket ship & raise your spoon to the moon

Tahini is a Middle-Eastern condiment made from ground sesame. Tahini is a very versatile product that is great as a marinade on meat or as a salad dressing.

Tahini Marinade 

½ cup tahini (make sure it's nice and runny
⅓ cup red wine vinegar
2 tablespoons olive oil
¼ cup lemon juice (about the juice of one large lemon)
1 tablespoon za'atar
¼ teaspoon dried mint
⅓ cup fresh chopped parsley
¼ cup fresh chopped mint
1 teaspoon Aleppo pepper
1 teaspoon sea salt
½ teaspoon pepper
5 cloves garlic, chopped

Add the tahini, red wine vinegar, olive oil, lemon juice, herbs, spices, and chopped garlic into the bowl. Use a whisk to combine the ingredients. (Tip: If your marinade is too thick because of the tahini, add a couple of tablespoons of water until the marinade is nice and runny.) Enjoy on Chicken or Tofu.

Tahini Yoghurt Dressing 

¼ coconut or greek yoghurt
2 Tbsp tahini
1 tsp ground cumin
1 lemon, zest and juice
Pinch of salt
2-3 Tbsp water, to loosen 

Place all the ingredients in a cup and mix to combine. Enjoy on any salad recipe. Particularly pairs well with cauliflower.

Clearwater frozen Langoustines available instore now. Wild-caught from the cold, clear waters surrounding United Kingdom, Clearwater Langoustines (Nephrops norvegicus) are prized for their delicate flesh and sweet, succulent taste. Slim, with vibrant orange-pink shells, Langoustines uniquely retain their original colour when cooked.

How to cook Langoustines: 

Known for their culinary diversity, Langoustines are ideal in a variety of Asian and Western applications.

Thaw: To defrost, place sealed tray in the refrigerator for 4-24 hours

Cook: The most basic method for cooking langoustines is to simply boil them up and peel at the table. Steam whole for approximately 3 minutes, boil whole for 2 minutes, make sure you salt the water. You can tell if they’re ready, by checking the underside of the tail; when cooked the flesh will have turned white as opposed to translucent.

Serve with some mayonnaise for dipping, lemon wedges and some salt - YUM!

To grill or sauté: Simply split in half length-wise and grill on an extremely hot grill for approximately 2 minutes or sauté in wok or pan for approximately 2 minutes. Finish with a bit of garlic or lemon butter.
Cook until meat is firm, white and opaque.

Introducing Queen Sally's Salads in the City at Moore Wilson's !!??⚓??

We are very excited to start a new adventure with Queen Sally's Diamond Deli!

Our Citroen wagon, level one Tory St will be serving delicious fresh seasonal vegetarian salads delivered fresh direct from Queen Sally's daily as well as other yummy goodies!

Open 7 days. 10:30am-5:30pm or whilst salads last!

Bostock Brothers and Garage Project have teamed up to create the perfect pairing this summer: chicken and pickle! A juicy new organic marinated chicken perfectly matched to Garage Project's Pickle Beer.

We were delighted to host Bostock Brothers and Garage Project to launch their collaboration with "It's a Pickle Party" at our Chook Wagon. We cooked many pickle chickens in our Citroen H-Van to enjoy throughout the night with some pickle beer! The perfect combo!

Royalburn Station is owned and operated by Nadia Lim and her husband Carlos Bagrie. Founded in 1887, Royalburn covers 1,200 acres, positioned on the flat to rolling area known as the Crown Terrace on the Crown Range Road that winds between Arrowtown and Wanaka.

Royalburn lamb is specifically bred to have the best meat-eating qualities. Moore Wilson's receives a delivery direct from Otago every Thursday.

Follow this step-by-step recipe by Nadia Lim to create a succulent, tender roast Royalburn lamb cooked on the bone.

Serves 8-10
Prep time 15 minutes  
Cook time 3-4 hours + 20-30 minutes
DF | GF

Ingredients 

Royalburn lamb leg or shoulder 1 (about 2-2.5kg), brought up to room temperature
Rosemary leaves, finely chopped, 3 tablespoons
Garlic 3-4 cloves, minced
Anchovies 2-3, finely chopped (optional, but recommended)
Lemon zest of 1
Olive oil 2 tablespoons
Salt 1 teaspoon
Freshly ground black pepper 1 teaspoon

Salsa Verde
Mint leaves 1 cup
Thyme leaves 2 tablespoons
Flat-leaf parsley, roughly chopped, ½ cup
Anchovies 2-3 (optional, but recommended)
Capers 2½ tablespoons
Garlic 1 small clove, finely chopped
Dijon mustard 1-1½ teaspoons
Lemon zest and juice of 1
Extra-virgin olive oil ¼ cup

1. Preheat oven to 220°C. Pat lamb dry with paper towels. Use a small, sharp knife to make lots of 1-2cm wide cuts all over the lamb (about 30-40 cuts in total). Mix rosemary, garlic, anchovies, lemon zest, olive oil, salt and pepper together. Rub this mixture all over the lamb, making sure you push some deeply into the cuts (to infuse the flavour).
2. Place lamb in a large roasting dish, on a rack, and roast for 15 minutes at 220°C, then reduce heat to 150°C and continue to cook for a further 3-4 hours or until the meat is very tender. Set aside to rest, covered with tinfoil and a few tea towels, for at least 20-30 minutes before serving.
3. To make the Secret Salsa Verde, place mint, thyme, parsley, anchovies, capers and garlic in a pile on a big, steady chopping board. Use a large knife to chop all the ingredients up finely together, mixing everything as you go. This method of making the sauce gives a much nicer texture and flavour than blending it. Transfer to a bowl and mix in mustard, lemon zest and juice, and olive oil. Season to taste with salt, freshly ground black pepper, and more lemon juice if required.
4.  Slice lamb against the grain and serve with the Secret Salsa Verde on the side.\
5. Serve and enjoy!!

Making wine from organically grown grapes is all about looking after your patch. Leaving it in a better state than you found it in. Sustainability as a cornerstone, not a buzzword.

Organic wine is a significant feature of the New Zealand wine scene these days, and growing all the time.  An estimated 25% of New Zealand wineries are certified organic, up from 10% just a few years ago, and projected to rise to 50% over the next decade, with many currently part way through the 3 year audit it takes to become fully certified. This charge has been led by some of the most respected names in New Zealand wine, such as Millton, Seresin and Rippon, to name just a few. Managing an organic vineyard can be a risky business, requiring a great deal of diligence and dedication to produce high quality fruit in commercially viable volumes. No synthetic chemical fertilisers, pesticides, or herbicides are employed. Instead, organic wine producers are careful cocreators with nature. They build healthy vines by building healthy soils, and by nurturing a diverse, rich community of plants, soil, insects and microorganisms. Vineyard and winery workers have a much healthier environment to operate in (James and Annie Millton were at least partly inspired by the fact that they were raising a family amongst the vines), and cleaner waterways also have a positive impact beyond the vineyard.

When you are searching for organic wine, keep an eye out for these symbols on the labels of certified wines:

We have a huge range of organic wines in store - here is a snapshot of some key producers to watch out for.

Millton Winery

Millton Winery was New Zealand’s first organic & biodynamic wine estate. Traditional viticulture is practiced in all vineyards and they all are dry-farmed, with no insecticide, herbicide, systemic fungicide or soluble fertilisers used.  Not just a leading light in Gisborne, as a member of ‘The Family of Twelve’ they  join other big name wineries in flying the flag for top notch Kiwi wine on the export markets.

Seresin Estate

Already a successful cinematographer, in the 90s Michael Seresin set out to create a winery founded on organic principles to create the highest quality wines in the most natural way possible. A superb range of wines is the result, all authentic expressions of the Marlborough land on which they are grown.

Zephyr

A titan of the Marlborough wine scene, Ben Glover has a quarter of a century’s experience crafting wines for some of the biggest names out there. And now he’s running the family winery, crafting sensitively-made wines of great delicacy.

Mount Edward

Farming grapes across 5 organically certified sites around Central Otago, Mt Edward aim to create wines of ‘provenance and pleasure alike… via minimal intervention such as no fining, filtration, aids or additives’. The evidence is in the glass!

Yes you heard right, deer milk ice cream! Wooden Spoon have teamed up with Pāmu to offer Moore Wilson’s customers an exclusive chance to taste deer milk ice cream for the very first time.

The very vanilla, very limited edition ice cream contains Pāmu Deer Milk which offers an ultra creamy taste sensation, with a silky smooth mouth feel. Until now, Pāmu Deer Milk has only been made available to the best chefs around the country but together with Wooden Spoon we are bringing it to the people of Wellington.

Wooden Spoon Freezery is an award-winning ice cream producer based in Wellington known for their innovative flavours and creations, including traditional ice cream, ice cream sandwiches, and vegan (oat milk) frozen dessert. Pāmu Foods is a specialty milks business offering differentiated ingredients to both domestic and offshore markets. Together with Peter and Sharon McIntyre, they have pioneered deer milking in New Zealand and are excited about it’s future.

This single-run, limited edition offering wont be around long so get in quick! A sure way to impress at your next gathering.