You can now charge your Electric Vehicle while you shop and both our Tory Street and our Porirua stores!
To support our customers who choose lower emission Electric Vehicles, we have installed an Eco Geek Co Thundergrid rapid charger in the carpark at our Porirua and Tory Street stores.To use the service simply use your smartphone to create an account with Thundergrid, top up your credit, plugin and hit start on the web app. Head to Thundergrid.net to find out more.Find our EV Chargers:Tory Street - Level 1 carpark on the wall near the Chook WagonPorirua - In the carpark on your left as you drive in
Moore Wilson's and Wellington Chocolate Factory have been working on something exciting this year and we are now pleased to share with you our collaboration chocolate bar: a dark orange chocolate bar made with our very own orange peel!
At Moore Wilson's Fresh, we are known for our iconic 100% freshly squeezed orange juice. Wellington Chocolate Factory teamed up with us to make something just as deliciously tangy with the rind, a byproduct from our juicing process.
This Orange Dark Chocolate bar is a single-run, limited edition for 2021 so make sure you get your hands on some while you can!
Wellington Chocolate Factory have shared their production process with us, so keep reading to find out how this delicious new chocolate bar was made!
"Firstly we start by walking over to our favourite neighbours Moore Wilsons to pick up the rinds, and try not to get side tracked ourselves by all their deliciousness!
We bring them back to the factory where we boil them to ensure that they are sterilized and soft, ready for the drying process.
Now they are ready to go into a large oven, where we dry them low and slow for a very long time to ensure the flavours concentrate, and they can be ground down into a powder. We want this chocolate to be smooth, with an integrated zesty flavour.
For this particular batch we only add Fair Trade Organic nibs from the Dominican Republic and Fair Trade Organic Turbinado Sugar from Paraguay Manduvira Co-operative and grind it with our authentic stone grinders for 3 days. This process releases the natural flavours in the Cacao, and really lets the bean’s unique taste come through.
Once the chocolate is as smooth as liquid in the grinders we put it through our tempering machines, and then wrap in our bespoke designed packaging."
Head into stores now to pick up your very own orange chocolate bar! Or you can purchase online here for delivery!
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 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.
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.
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.
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!
Ramen is a Japanese noodle soup. It consists of some sort of noodles in a broth, soy or miso to flavour and topping such as meat, bokchoy, seaweed or spring onions. It is a delicious meal and perfect for these cold winter evenings.
Follow this step by step ramen guide to create your own ramen.
STEP ONE: BASE
The base flavour starts before you add your broth, noodles or toppings.
Shio –It can be made with water, salt and sake. Add more flavour with shitake mushrooms, anchovies and bonito flakes.
Shoyu –A soy sauce base, shoyu can be simply made with soy, or you can add mirin, kombu and chilli.
Miso –Miso, a fermented soybean paste, can be combines with mirin, ginger, sesame paste and soy sauce.
Spicy –A twist of the traditional bases, a spicy base can be made with miso, chilli paste or even Korean gochujang.
STEP TWO: BROTH
The soup part of the ramen, broth ranges from light and clear to dark heavy and cloudy.
Chicken –Flavour you chicken broth with garlic, ginger and mushrooms for a tasty soup.
Pork Bone –The traditional tonkotsu broth is made from pork trotters, is cloudy and has a rich flavour.
Vegetarian –Add an umami element to your broth with shiitake mushrooms and caramelised onions.
Beef Broth –A beef broth is a wonderful choice for a richer, meatier, ramen soup.
STEP THREE: NOODLES
Thick or think, egg, wheat or rice, noodles are the comforting centerpiece of the dish.
Soba –A thin noodle made from buckwheat. Pure soba noodles are naturally gluten free.
Somen –Wheat-based somen noodles are similar in texture to udon but are thinner.
Rice –Rice noodles come in a variety of sizes with a soft, translucent texture that’s delicious.
Udon –Thick, chewy and delicious, udon noodles are versatile and pair perfectly with ramen soup.
STEP FOUR: PROTEIN
Delicious umami flavours create depth of flavour to winter—warming ramen soups.
Chashu –Fatty slices of braised or roasted ‘chashu’ pork are packed with flavour.
Tamago –A popular ramen protein, eggs can be soft or hard boiled, raw marinated in soy sauce.
Chicken –Marinate chicken breast or thigh in soy sauce and grill until caramelised.
Kamaboko –You can find this type of steamed fish cake made from white fish in Asian markets.
Tofu - Soy-based vegetarian protein. Marinate and fry or just cut into small cubes and put straight in to ramen.
STEP FIVE: TOPPINGS
Get creative with your ramen toppings to add crunch, colour and taste.
Menma –Salty with a slight tang, these preserved bamboo shoots add a wonderful texture to delicious ramen soups.
Negi –A ramen staple, negi is shredded or chopped spring onions which can be substituted with leeks.
Seaweed –There are many types of seaweed around, including crunchy and thin nori and noodle like wakame.
Vegetables -Add texture, flavour and variety with fresh vegetables including corn, mushrooms and Asian greens.
A cocktail shrub, a.k.a a vinegar cordial, drinking vinegar or acidulated beverage, is a non-alcoholic syrup made of a combination of concentrated fruits, sugar, vinegar, and occasionally spices. This sweet, yet acidic mixer can be enjoyed on its own, with soda or tonic water, or as part of a cocktail.
The word shrub is derived from the Arabic word sharab, which means “to drink.” These syrups, common in colonial America, were used to make delightful drinks. Home shrub makers would combine fruit or juice with sugar and vinegar, let that mixture steep for a week or so, then mix the resulting syrup with cool water to create a refreshingly tart beverage.
The syrups were a common method of preserving fruit, but when industrially produced foods and at-home refrigeration became the norm, shrubs dropped off.
Now they’re back, trailing the cocktail revolution and adding a whole new world of flavor to cocktails and non-alcoholic drinks across the country. They have a dominant fruit flavor which brings a perfect balance of sweet and tart to drinks. The bright flavor of the fruit is balanced by the acidity of the vinegar, which works much like citrus in cocktails.
Don't be put off by the vinegar component though. The vinegar provides a distinct tangy bite that works wonderfully with the sweetness of fresh fruit. It cleanses the palate, quenches thirst, and is very refreshing. There are so many different flavors you can put into it, so it opens up a ton of possibilities.
Rhubarb and Hibiscus Shrub Recipe
1 cup Braggs Apple Cider Vinegar
1 cup granulated sugar
2 stalks of fresh rhubarb, cut into 1cm pieces
2 tbsp Tio Pablo dried hibiscus leaves
In a small saucepan, combine the vinegar and sugar and come to a boil over medium heat. Once boiling, turn heat down to low and add in the rhubarb.
Let simmer for 10 minutes or until the rhubarb has softened and is starting to break down. Turn off heat, add in the hibiscus leaves, cover, and let steep for 10 minutes.
Strain out the rhubarb and hibiscus leaves through a fine mesh strainer so that only the syrup remains (discard the solids).
Let the syrup cool completely and store it in an airtight container in the fridge.
When ready to drink, enjoy straight or add a few tablespoons to sparkling water or cocktails.
Chaat masala is a spice powder mix or masala, originating from the Indian subcontinent, used in the cuisines of the Indian subcontinent, primarily in Indian, Bangladeshi and Pakistani cuisine. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (hing) and chili powder.
The flavour is tangy, salty, spicy and sour and it's is all you need to transform anything into a chaat (a type of street snack popular throughout South Asia) such as traditional Indian chaat recipes like papri chaat, bhel puri and panipuri.
Ways to eat chaat masala:
- Sprinkled over roast vegetables
- Sprinkled over grain salads before serving
- Sprinkled over toast toppings such as avocado and eggs on toast
- Sprinkled over fried chicken before serving
- Sprinkled over curries and daals
- Sprinkled over rice dishes such as pilaf or spiced rice
Moore Wilson's stock Shan Chaat Masala
Originally from Cyprus, halloumi is a semi-hard, unripened cheese traditionally made from sheep or goat's cheese or a mixture of both and is now often made from cow's milk too. It is firm with a rubbery/squeaky texture and has a salty, slightly tangy flavour. It has a high melting point so is excellent for cooking and can also be eaten raw.
Halloumi is a traditional cheese in Cyprus and was relied on by farmers as a source of protein. It was originally made from sheep and goat's milk because there weren't many cows on the island until the 20th century. However, due to high demand halloumi is now produced using cow's milk too because it is easier and cheaper to buy. Cypriots traditionally eat halloumi for breakfast, as part of a light meal or a side dish. They would often eat halloumi with watermelon in summer.
It is very high in protein and calcium and contains zinc, selenium, magnesium, vitamin A and many of the B vitamins. It is also quite high in fat and salt.
Sometimes halloumi is packed with mint because it is believed that mint helps it to stay fresh and flavourful.
Halloumi can be eaten sliced or cubed then grilled, fried, baked or barbecued. It can also be sliced or grated and eaten raw.
Ways to eat halloumi:
- cubed or sliced, grilled or fried and added to a curry
- cubed, put on a skewer for kebabs and then grilled or barbecued
- sliced and used as a pizza topping
- sliced, grilled and added to salads
- sliced, grilled and put into a sandwich or burger
- sliced and added to a tomato and vegetable bake
- grated and added to fritter mixture
- cut into sticks and deep fried
- sliced, grilled or fried and eaten as a side to meals as a meat alternative
Moore Wilson's stock halloumi from Food Snob, Whitestone Cheese, Zany Zeus and more.
Mozzarella originates from Italy where it was first made using buffalo milk using the pasta filata method. It is a stretched curd cheese that can be eaten raw and cooked.
The name mozzarella comes from the Italian verb 'mozzare' which means to separate. This refers to the way the curd is hand stretched in strips and then cut and shaped into balls.
Mozzarella is a semi-soft fresh curd cheese stored in brine. It has has a smooth, shiny surface, a very thin skin and is white in colour. It is mild with a milky flavour and a tender, soft, creamy texture. It is typically eaten within hours to a few days of production.
Originally made with buffalo milk, it is now more commonly made with cows milk and is sometimes made with sheep and goats milk too. Because buffalo produce less milk than cows and less buffalo are farmed than cows, cows milk mozzarella is easier to produce in large quantities and can keep up with the high demand.
Mozzarella is also available in blocks and can also come pre-grated. This type is low-moisture, containing part skim milk and is often used in the food service industry for cooking and melting properties.
Ways to use mozzarella:
- Sliced and eaten with fresh tomatoes and basil in a caprese salad
- Sliced and served on toast with tomatoes and pesto
- Torn and mixed through pasta
- Torn and added to pizza toppings
- Torn and scattered over bakes - pasta, vegetables, meatballs, parmigiana
- Sliced and melted over toast toppings - mushrooms, tomatoes, sliced deli meats
- Sliced and put into a sandwich with salad leaves, sliced tomatoes, olives and roasted capsicum
- Torn and scattered over frittata and quiche
Moore Wilson's stock mozzarella from Massimo's, Alpine and more.
Buffalo milk has been consumed for centuries. India, Pakistan, China and Italy produce the majority of the worlds buffalo milk and it is used to produce dairy products, including cheese, yoghurt, butter and ice cream.
Buffalo milk cheeses are often used in Italian and Asian cuisine, including mozzarella, burrata and stracciatella in Italy, paneer and khoa in India, dali ni horbo and dangke in Indonesia and nguri in China.
Buffalo milk is higher in calcium, protein and phosphate, and is lower in cholesterol than cows milk. It is high in vitamin A and is A2. Some people find it easier to digest than cows milk and can be a good alternative. It also has a higher fat content than cows milk so it is very creamy in texture and flavourful with a sweeter and cleaner taste than cows milk.
Some cheese makers have delved into making other cheeses with buffalo milk that traditionally use cows, sheeps and goats milk, such as gouda, feta and ricotta.
New Zealand has two main buffalo milk producers making cheese, Clevedon Buffalo and Wairiri Buffalo. Moore Wilson's stock a wide range from Clevedon Buffalo, including their milk, mozzarella, bocconcini, marinated cheese, ricotta, oaxa, tartinade and yoghurt.
You can use these buffalo cheeses to make delicious meals such as salads, toast toppings, on pizza, in pasta and in dips.
Bone broth is nourishing and flavoursome. It is packed full of vitamins, minerals, collagen and keratin, which are beneficial for skin, bone and gut health.
Bone broth is used in nourishing traditions all over the world to help heal and restore. It is also used in many different cuisines, including Vietnamese pho, Japanese ramen, Jewish chicken soup, Polish rosol, Russian borscht, and many Chinese soups.
It is made by slow cooking bones and connective tissue in water. Broth needs to be cooked for 12 to 24 hours to extract all the health benefits.
Although bone broth and meat/vegetable/fish stock are often used interchangeably, there are differences between them. Stock isn’t cooked for as long as bone broth and sometimes contains other ingredients such as preservatives. Stock is made for flavour purposes and can be vegetarian, whereas bone broth always contains bones.
Bone broth can be used in any cooking or baking that requires a liquid component. You can use broth as you would a stock. It is a perfect base for soups, stews and casseroles and you can make dips and dressings with it.
As the weather cools down now is the perfect time to make some comforting meals. Moore Wilson’s Fresh stores have a great range of bone broth available for a delicious addition to any meal.
We stock frozen broth from The Essential Broth Co., chilled broth from Little Bone Broth Company, chilled and powdered broth from Best Bones Broth and powdered broth from Nutra Organics.
Cauliflower & Blue Cheese Soup, courtesy of The Essential Broth Co.
1 cauliflower, cut into florets
1L Organic chicken broth
1 brown onion, diced
2tbsp olive oil
125g blue cheese
150ml fresh cream
1/2tsp paprika (optional)
Fresh chives, finely chopped
Salt and pepper
- Place olive olive oil, butter, onion and cauliflower in a saucepan over a medium heat and cook until soft, about 10 minutes..
- Add bone broth and paprika. Simmer for 15 minutes. Season to taste.
- Take off heat and blend until smooth.
- Place back on heat and add cream and 100g of the blue cheese. Cook, stirring continuously until heated through.
- Serve and garnish with chives and crumble over the remainder of the blue cheese