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What's Hot

  • Tory Street Fresh Market turns 25!


  • What's Hot - Langoustines!

    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.

     

     

  • Queen Sally's Salads!

    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!

     

     

  • What's Hot - EV Chargers

  • What's Hot - Bostock Brother x Garage Project

    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!

     

  • What's Hot - Royalburn

    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!!
  • Deer Milk Ice Cream from Wooden Spoon Boutique Freezery

    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.

  • What's Hot - New Designs by Pippa Keel

    Pippa Keel is an Illustrator, 2D Animator and Designer. Currently she works at ZHŪ Creative, a studio based in Wellington, New Zealand.

    We have worked with Pippa throughout the year to put together some beautiful designs for a new Moore Wilson's reusable bag, new tea towels, Christmas cards and more to come!

    You can purchase our new bag here.

    You can purchase our new leafy greens tea towel here. Our summer tea towel is coming soon!

  • What's Hot - Organic Wines

    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!

     

  • What's Hot - Ramen

    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.

     

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