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!

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

1. 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.

2. 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.

3. Strain out the rhubarb and hibiscus leaves through a fine mesh strainer so that only the syrup remains (discard the solids).

4. Let the syrup cool completely and store it in an airtight container in the fridge.

5. 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.

 RECIPE

Cauliflower & Blue Cheese Soup, courtesy of The Essential Broth Co.

Ingredients

1 cauliflower, cut into florets

1L Organic chicken broth

1 brown onion, diced

15g butter

2tbsp olive oil

125g blue cheese

150ml fresh cream

1/2tsp paprika (optional)

Fresh chives, finely chopped

Salt and pepper

Method

1. Place olive olive oil, butter, onion and cauliflower in a saucepan over a medium heat and cook until soft, about 10 minutes..
2. Add bone broth and paprika. Simmer for 15 minutes. Season to taste.
3. Take off heat and blend until smooth.
4. Place back on heat and add cream and 100g of the blue cheese. Cook, stirring continuously until heated through.
5. Serve and garnish with chives and crumble over the remainder of the blue cheese

Yuzu are a type of citrus fruit originally from China and then bought to Japan where it was grown for culinary, bathing  and medicinal purposes.

In New Zealand the fruit is harvested from mid May to July and has limited availability. Yuzu are a hybrid between satsuma and Ichang papeda and are large and bumpy and look like mandarins or lemons. They are very fragrant and smell similar to a combination of grapefruit, mandarin and lemon. They are made up of a thick skin, juice and some pulp and seeds and very little flesh.

In Japan, yuzu is used for both sweet and savoury dishes. The thick, oily skin can be grated or shredded and goes well in dishes such as noodles, salads, soups, hot and cold drinks, fish and meat dishes and baking. The juice is also highly fragrant and used to marinate fish and meat and to flavour sauces, such as Ponzu sauce.

Traditionally, hot baths with yuzu skin are taken on winter solstice to ward off any illness and it is also thought to increase good fortune.

Yuzu are also very nutritious and include high amounts of vitamin C, as well as vitamins A, B6 and thiamine. In Japan hot drinks are often consumed to alleviate cold, aches and flu symptoms. The seeds are also used to treat skin irritations and can be found in natural cosmetics.

Moore Wilson’s stock fresh yuzu from NZ Yuzu, as well as a number of yuzu products including, All Natural yuzu extract, Lot Eight yuzu cold pressed olive oil and Obento ponzu sauce.

Recipe Ideas:

• Marmalade
• Salad dressings
• Cold and hot drinks
• Dipping sauces
• Marinades and meat rubs
• Condiments such as mayonnaise
• In place of other citrus in baked goods

Recipes

Yuzu Kosho, courtesy of NZ Yuzu

Ingredients

Chillies, preferably green as they are more tender than red but use either

Salt, 25% of the weight of chillies

Yuzu skin, same weight or a little less as the chillies

Method

1. Put the chillies and salt into a food processor and pulse until finely chopped or turned into a paste (depends on personal preference). Put into mixture into a jar.
2. Chop up the yuzu skin in a food processor until fine. Alternatively you can grate the zest. Add to the jar with chillies and salt.
3. Leave for at least three months and up to a year in the fridge before using.

Add to soups, dipping sauces and as a rub or marinade

Yuzu, honey and ginger drink

Ingredients

Yuzu, skin and juice

Honey, to taste

Fresh grated ginger, to taste

Boiled water

Method

Mix all the ingredients together and serve.

With the cooler temperature setting in, warm yourself up with this deliciously spiced mulled wine.