A new destination bottle store, waiting to be explored.

Our Porirua Wine, Beer & Spirits store has undergone an exciting nautical makeover. The regions sea-side setting is celebrated in store with replicas of the iconic Mana Boatsheds, stunning imagery of the inlet, a custom built boat counter, historic photographs, and more!

The nautical overhaul of the Porirua Wine, Beer & Spirits store, located opposite the main store, was carried out by Miramar’s Human Dynamo Workshop. Human Dynamo were also the creative force behind The Chook Wagon and Miki’s Sushi Kiosk at our Tory Street store.

Moore Wilson’s Wine, Beer & Spirits is home to a top range of quality wines from New Zealand and abroad. NZ craft and imported spirits also feature, as do specialty liqueurs. Craft beer fans will be excited to find a great selection of craft beer along with a regularly changing line-up of fresh craft beer, available by the rigger.

We hope you will enjoy the experience of visiting our new Wine, Beer & Spirits store as much as we’ve enjoyed creating it.

More exciting developments are planned for our Porirua store so be sure to keep an eye out next time you visit us!

Moore Wilson's Porirua is located at 65-69 Kenepuru Drive. Open 7 Days. Click here for store hours.

Sitting just at the end of Italy’s boot, Sicily is the largest island in the Mediterranean, and is one of Europe’s oldest viticultural regions. The island has more vineyards, and more indigenous grape varieties than any other region of Italy.

With its volcanic soils and warm climate, Sicily has long been renowned for its red wines especially. Sicilians have an amazing number of local grape varieties to work with, including the famed Nero d’Avola, Nerelo Mascalese, Frappato, and Nerello Cappuccio, to name but a few, though common international varieties such as Cabernet Sauvignon, Syrah/Shiraz and even Chardonnay are increasingly being planted in Sicily.

NERO D’AVOLA – SICILY’S ICONIC RED GRAPE

If this grape isn't on your radar, it should be! Named after the city of Avola in the far South of Sicily, this grape excels in the warm conditions, with the ability to soak up plenty of sunshine and produce powerful fruit-lead wines with added complexity of pepper and spice character. As a result, it is often called Sicily’s Shiraz, and with the influx of international grape varieties, many Nero d’Avola/Shiraz blends can be found on the market, the two grapes complimenting each other well.

Mont'Albano Nero D'Avola 'Terre Siciliane'
Full bodied, rich wine with smooth tannins. Delicious plum and earthy blackberry flavours.

There are very few plantings of Nero d’Avola overseas, but with its ability to cope so well with hot dry conditions, there are experimental plantings in South Africa, and Australia. We have an excellent example from up-and-coming South Australian winery Unico Zelo who specialise in producing wines from
Italian varieties.

Unico Zelo ‘The River’ Nero d’Avola 
Proudly from some of the most ancient soils on this earth - The Riverland, a complete underdog region that epitomizes what it is to craft fine wine on the edge. Rich red earth, sandy soils covering limestone. A succulent, juicy, aromatic and supremely refreshing wine.

Don’t just take our word for it, the ancient winemaking traditions of Sicily are back on-trend! NZ Chef Ben Bayly and Auckland Restaurateur Michael Dearth (The Grove, Baduzzi) visited the island last year and selected a number of wines for their tables, including the estate of Tasca in Regaleali…

Tasca "Guanaccio" Perricone 
Perricone (or Guanaccio) is one of Sicily's lesser-known indigenous grapes, and we're delighted to have this powerful example on our shelves. Ripe and fruit-forward with thick extraction and rich spiced texture. Perfect with steak or lamb.

SICILIAN NATURAL WINES

Sicily has been instrumental in the resurgence of ‘traditional’ winemaking techniques in recent years, with Natural wines made in Roman era clay amphorae becoming found as far afield as New Zealand –Pyramid Valley winemaker Mike Weersing ferments some of his in these large clay vessels “wines from the clay have more umami character and complex aromatics."

COS Frappato 
This now-legendary natural wine producer was formed in 1980 when three school friends Giambattista Cilia, Giusto Occhipinti and Pinuccia Strano started experimenting with grapes from their families’ vineyards. The entry to their range, this straight Frappato is light and plush but with so much intensity, complexity and style it is full of cherry and raspberry fruit, herbal and floral notes, and sappy tannins.

Occhipinti SP68 Terre Siciliane Nero d’Avola Frappato
Arianna Occhipinti says that her love for wine was sparked when at the age of 16 she went with her uncle (Giusto Occhipinti of COS) to huge wine trade fair Vinitaly. Probably the most well-known of her wines, the SP68 red is purple/red in the glass showing aromas of wild cherries, plum and mulberry with just a touch of raspberry lift. There are hints of flowers, leather, smoke, spice and herbs with wafts of liquorice, earth and mandarin rind. In the mouth the initial attack of fruit is awash with wild cherry sheathed in tobacco leaf with supporting fruit flavours of dark plum and blackberry.

Shop online for delivery nationwide, or visit us in store to see our full range of Sicilian wines!

Appleby Farms is a small collective of farmers who love ice cream and keeping it local. The farmers teamed up with an ice cream alchemist with the goal of creating the most taste-bombing ice cream the world has ever licked.

These days, Appleby Farms creates luxurious experiences for Kiwi of ice cream lovers. Friends down the road help by supplying wonderful ingredients like ripe, plump boysenberries, freshly roasted coffee and craft chocolate.

But more than that, they vowed to take the utmost care of the land, the cows and their people, by planting native trees, using water wisely, and supporting their neighbours.

The A2 Difference

• Whether a particular cow produces A1 or A2 is significant because certain amino acids influence the breakdown of food. When A1 beta-casein is broken down in the body, a protein fragment called 'beta-casomorphin-7' (BCM7) is created. BCM7 is thought to lead to a number of human ailments. It has, for example, been linked to Type 1 diabetes, heart disease, Sudden Infant Death Syndrome and autism. While the link between BCM7 and these diseases is still controversial, it has been suggested that people with a susceptibility to certain diseases should avoid milk containing the Histidine amino acid (A1 or normal milk).
• In A2 milk products, the troublesome amino acid Histidine in the protein is replaced by the amino acid Proline, and is broken down by the body differently so that no BCM7 is produced.
• Milk intolerance is a different issue and caused by the inability to digest lactose leading to symptoms such as bloating and cramps. Consumers with milk intolerance have reported an increased ability to tolerate A2 milk products. This could be because of the absence of BCM7 which specifically causes intolerance in some people.
• Appleby Farms herds are 100% A2 and that is not that common (there is a long conversion lead time to develop an A2 herd ~10+ years).

Appleby Farms is a classic NZ pasture to plate story. No other ice cream manufacturer in this Category can say they own the paddocks, the cows, drive our milk to the creamery, craft it with care, and deliver this direct to market.

Appleby Farms have produced some of the creamiest, most delicious ice creams we’ve had the pleasure of tasting with the added bonus of being more stomach-friendly for a lot of people than regular A1 cow milk ice cream.

The first three flavours available in our Tory Street and Porirua Fresh Markets:

• Bedford Vanilla Bean Vanilla Ice Cream
• Doubleshot Ipanema Coffee Ice Cream
• Bad Boys and Berries Boysenberry Ice Cream

Coming soon:

• Brown Eyed Girl Chocolate Brownie Ice Cream

Non-Alcoholic Drinks with style and sophistication.

Ārahi is a unique new range of non-alcoholic drinks made to satisfy adult tastes and suit their social needs.

The idea came about when David Wilson, who describes himself as a 'bit of a foodie' and lover of good wine, met and began spending time with Jo-Anne Short, a non-drinker who didn’t enjoy or need alcohol to socialise.

David began to notice that Jo-Anne was often offered an inferior experience than his when they visited restaurants or bars. David would have numerous options for wine, all served in fine stemware, while Jo-Anne would end up with fizzy drink or juice in a tumbler.

Jo-Anne became the inspiration for Ārahi when David decided to right what was wrong in the market. He drew on his many years of culinary experience to create a multitude of drinks they could share over dinner and when friends came to visit. The most challenging aspect was length of palate, a flavour journey from the nose to a lingering finish, just like a good wine.

With the help of a winemaker or two (including Hawkes Bay’s Rod McDonald), David crafted the Ārahi range using the cold-pressed juice of super-premium wine grapes. Only the finest parcels of grapes were used which is one of the critical things that elevates Ārahi from the group of low-priced grape juices that are made from reconstituted table grapes. Also important was the blending process used to turn the super-sweet juice into a refreshing and multi-dimensional experience.

David, along with the winemakers and a food technologist, worked tirelessly to create a sophisticated and balanced drink. “It took months and many failed methodologies until I finally began to produce drinks that were worthy for us to enjoy together” says David, “I’ll never forget the first night Jo-Anne and I had dinner together like two grown-ups, sharing a bottle of Sparkling Karera from an ice-bucket at the table”.

Jo-Anne, who cofounded Ārahi with David, was influential in the naming, look and feel of the finished product – all of which reflects her Māori heritage.

Two Ārahi non-alcoholic beverages are available online and in store at Moore Wilson’s Wine, Beer & Spirits:

Ārahi Sparkling Karera: When served chilled in an elegant flute this Sparkling Sauvignon Blanc delivers a premium experience that is bursting with flavour. This is a lively and special celebratory beverage that makes alcohol-free drinking a pleasure.

Light straw in colour with a fine and vibrant bead. The palate is long and racy with kiwifruit and apple. An off-dry style with a lingering finish.

Food pairing: shellfish, cheese, berries, pasta and seafood.

Ārahi Kuratea: Named after the Māori word for red, the colour of the rich Merlot grapes from which this gourmet beverage is made.

Floral on the nose with blackcurrant and vanilla on the palate. A beverage with nicely balanced sweetness and a dry, slightly tannic finish.

Food pairing: game meats, blue cheese, Asian dishes, beef, beetroot salad.

Purewei and Half Baked Catering Co join the already impressive range of locally baked cakes and patisserie at Moore Wilson's Fresh!

Purewei

Available exclusively from Moore Wilson's Tory Street Fresh.

Wei Chen has a unique understanding and mastery of traditional and modern patisserie, introducing Wellington to new and inventive flavours inspired by different cultures.

More than just cakes, Purewei produce 'sweet fashion'. Handcrafted with passion, using only top ingredients, these sweet treats will ensure you have an unforgettable tasting experience.

Sold by the whole cake only. Current flavours include:

Fraisier Strawberry compote, mousseline cream, strawberry mousse with strawberry glaze and Swiss meringue

Rum Banana & Milk Chocolate Rum banana, milk couverture mousse with cocoa sponge and hazelnut sablé

Opera Coffee buttercream layer with chocolate ganache and almond sponge

Matcha Island Green tea mousse, adzuki bean créme with matcha biscuit joconde

Peanut Chocolate Peanut creme legere, peanut chocolate mousse with almond & peanut dacquoise and honey financier

Caramel Breton Caramel mousse, salted caramel, dark chocolate cremeux with caramelized walnut and sable breton

Orders welcome. Phone our Fresh Market on 04 384 9906.

Half Baked Catering Co.

Available from Moore Wilson's Tory Street and Porirua Fresh.

Wellington sister Zara and Shinee credit growing up in Cuba Street cafe Midnight Espresso for providing them with the expertise to invent their own recipes, and instilling a lifelong passion for creating food with love.

They believe that healthy and joyful lives should be nourished by incredible food. Taking inspiration from the Real Food movement, all of Half Baked’s food is made from scratch using as many local, raw and organic ingredients as possible. Their delicious 'un-baking' is vegan, gluten free, and refined sugar free.

Sold by the slice. Current flavours include:

Snickers Slice Cashew coconut base, chocolate mousse layer, crunchy peanut butter, coconut & date caramel, creamy chocolate ganache

Raspberry & Chocolate Mousse Slice Cashew & coconut base, Chocolate mousse with whole raspberries, Raspberry cream layer, Creamy chocolate ganache

Individual Carrot Cakes A mix of almonds, cashew nuts, walnuts, mixed spices, carrot and sultanas, layered with lemon cashew cream icing.

Bliss Balls Lemon, Raspberry and Coconut or Apricot, Almond and Coconut

Whole cakes available to order.

New in store, Gladstone Extra Virgin Olive Oil from Michelin star chef Adam Newell’s Wairarapa olive grove! Once you've finished your oil, bring the bottle back in store to our Tory Street Fresh Market and we can refill it for you at a discounted price.

Two varieties available:

Leccino

Characteristics: Fruity, Grassy, Peppery, Highly Aromatic
Use with bold flavours in dishes containing garlic, citrus or chilli. Ideal in pesto.

Reserve Blend

Characteristics: Complex flavour, smooth velvet texture, grassy notes
Use in vinaigrettes, dressings, pasta sauces

Save up to $5 per bottle when you bring along a bottle to be refilled.

Refilled bottles must be either 250ml or 1L.

Traditional Argentinian alfajores handmade in Wellington.

Alfajores are sweet treats that have been present since colonial times all over Latin America. Each country has a different way of preparing them, but the concept is the same: two cookies filled with some kind of caramel.

A twist on the ancient Arab dessert, alajú, Alfajores became popular in the mid-19th century in Argentina. Alfajores are considered somewhat of a national treasure in Argentina with over 900 million units being consumed each year.

Dulce de leche is the most popular filling for alfajores in Argentina.  It is a confection prepared by boiling large quantities of vanilla-flavoured milk and sugar until they almost disappear. In Argentina this thick caramel is eaten with a spoon, spread on bread or biscuits, used to fill cakes, biscuits and fritters or dolloped onto other desserts.

People eat them walking down the street and waiting for the bus. You might get a mini-alfajor,
the size of a golf ball, served with your coffee. Pastry shops display their alfajores in front
windows.

New to Moore Wilson's Fresh are La Casa Handcrafted Alfajores, made in Wellington in small batches with love and dedication. All the ingredients used except for the chocolate sourced locally. No additives and/or preservatives are used. Two flavours are available:

ALFAJORES DE CHOCOLATE (Marplatense style) These alfajores consist in two delicate cocoa biscuits (cake-like cookies) sandwiched together by a thick layer of dulce de leche, a creamy caramel confection made from milk and sugar and hand dipped entirely in dark or white chocolate. The dough is made with European style butter, fresh eggs with hints of fresh orange and a touch of rum as a background flavor. They also contain wheat and flavored with honey.

ALFAJORES DE MAIZENA “Maizena” is a traditional brand of cornstarch and a household name in Argentina. Maizena--corn starch--is used along with flour to give the biscuits a texture that is lighter than a typical shortbread cookie. Two of these biscuits are sandwiched with dulce de leche filling and rolled in coconut.That lightness still captures the cookie's buttery flavor, and together with dulce de leche, they will melt in your mouth. The dough is made with European style butter, fresh eggs with hints of fresh lemon zest and a touch of Cognac as a background flavor.

3 pack boxes of Maizena, Dark Chocolate and Mixed White & Dark Chocolate La Casa Alfajores are in store now at Moore Wilson's Fresh Market.

The tea craze has well and truly taken off with the classic ‘gumboot tea’ being replaced by teas carefully blended with fruits, flowers, herbs or spices—or all of the above!

Try something new today and brew up a big pot from one of these local tea blenders:

RITUAL TEA founder Katie Smith started drinking tea at the age of six. Out of her own teacup and saucer, the tea was sweet and only used for dunking wine biscuits. While at university, Katie’s tea drinking horizon expanded and after completing a business degree, Katie couldn’t get the idea of tea out of her mind. Like most start-ups, Ritual Tea Company has had a modest beginning. Katie started Ritual Tea Company while working full time. Based in Petone, Katie has spent many late nights blending, tasting and packaging. Each batch is hand-blended using single estate, hand-picked, Fairtrade and organic tea from the Idulgashinna plantation in Sri Lanka, the world’s oldest organic tea plantation.

Kitchen Table: Black tea prized for its full-body and malty flavour.
Ruby Red:  Tangy hibiscus flowers paired with ruby red rosehips. A touch of strawberry gives a fruity finish.
Smell the Roses: Green tea with pink rose petals.
Shot in the Arm: The citrus flavour of lemongrass is combined with fragrant ginger and lemon.

t LEAF T produce one of NZ’s largest range of teas and infusions from around the world. Owners John and Amanda Van Gorp travelled all over, visiting exotic tea gardens and creating relationships within the global tea trade to bring the world of tea to New Zealanders.

With over 5 million cups of t Leaf T brewed every year, and more than 160 teas and infusions packaged and blended in their Petone HQ, t Leaf Tremain devoted to the increasing demand for a good cuppa, and the significant value of tea moments.  A range of t Leaf T teas are available from Moore Wilson’s Fresh including:

Kawakawa Fire: native New Zealand kawakawa leaf blended with lemongrass and ginger.
Earl Grey Blue Flower: classic bergamot tea decorated with cornflower blossoms.
Chai: A spicy black tea with the tastes of cinnamon, cardamom, cloves, ginger and a hint of pepper.
Japanese Matcha Powder: produced by grinding tea leaves into powder. It can be used as a tea and is also popular in baking and homemade ice cream.

LIBERTINE BLENDS teas are edgy, organic, and blended with love in small batches in Berhampore.

The blends are created from native and traditional herbs, and sold at Moore Wilson’s Fresh pre-bagged in compostable tea filters for fuss-free infusing.

Kapow: a bold, warming blend of kawakawa, lemongrass, cardamon and chilli.
Rock Ohm: a grounding and cooling blend of manuka, mint, lemon balm and rosemary.
Runaway Rose: a delicate and soothing blend of elderflower, rose, lavender and vanilla (pictured above).

RECIPE: Libertine Blends Runaway Rose Iced Tea
Iced tea is a great way to add nourishing herbs to your diet and keep hydrated during hot summer days. It’s simple to make, with lots of scope for creative flourishes.

First the ice - to make the day before: Scan your garden or fridge for all types of garnish - herbs, edible flowers, lemons, overripe berries. Slice fruit and lemons, portion flowers and herbs into a muffin tray, this will allow for large ice chunks. The next step is to add just boiled water. Yes, this means you’ll need to wait for the tray to cool right down before popping in the freezer, but it will draw more flavour from the herbs, fruits and flowers.

To prepare the tea: Infuse the tea at double strength, so there’s a lot of flavour to pass on once it’s diluted by ice. Infuse Runway Rose between 30 mins and an hour.

To serve: Add the garnishes to the glasses, ice to the jug, and pour over your strong tea. If you fancy spicing things up, add a splash of gin and you’re ready to sip and watch the sunset.

A new concept in meat retailing has been launched this February that will see lamb lovers in the Wellington region guaranteed of buying some of the very best lamb available from the Wairarapa.

The arrival of Gate to Plate branded lamb will hit selected stores following the success of the prestigious Gate to Plate lamb competition that began two years ago as a feature of the Masterton A&P Show.

Gate to Plate assesses the quality of lamb rearing and production ‘on the hoof, on the hook and on the plate’. It takes meat traceability to a whole new level by assessing the farming practice, production process and final product, and rating it every step of the way.

Instigated to reflect consumers’ increasing interest in the origins of their food, concern for sustainable and ethical food production, the competition was also driven by farmers wanting to constantly improve their product and connect with their customers.

Chair of Masterton A&P Show, Alan Williams says the competition has been such a success that they decided to make the entrants’ meat available for retail, by branding the lamb.

‘The response to Gate to Plate has been really positive,’ says Mr Williams. ‘Both farmers and the public have embraced the concept and we realised that people were genuinely interested in the ethics of where their meat came from.

‘Through the competition, consumers can find out almost to the paddock, where their lamb was raised, who the farmer who nurtured the lamb was, and be assured of its journey from the lovely Wairarapa paddock to a carefully selected retailer. The Wairarapa is increasingly becoming renowned for the quality food it produces, and this is yet more evidence that we’re committed to that.

‘Gate to Plate is now not just a badge of honour for the farmer, it’s a product they can proudly see hitting kitchens and barbeques around the region. This is very heartening for the farmer.’

2015 winner and farmer Lynley Wyeth of Spring Valley Farm says she agrees the competition and now the branded lamb, meets an important need for farmers as well as consumers.

‘People probably don’t realise how much heart and soul goes into producing great lamb. It is actually a privilege to produce food for families, and to see it appreciated and recognised is fantastic,’ she says. ‘Any farmer can grow a great lamb, but to do it year on year to the same, if not better, standard, is the challenge.

‘The Gate to Plate process gives farmers the tools to constantly improve, by working on the data they get at each stage. You get a baseline and go from there. And now there is real reward in seeing it available on the shop shelves. It’s a very exciting next step.’

Gate to Plate Lamb is available from Moore Wilson's Fresh Masterton, Wellington and Porirua.

This quintessential curry spice is one of the healthiest ways to add flavour and colour to home-cooked dishes, and is also great in drinks. Not only is it delicious, this tasty seasoning packs a medicinal punch.

BACKGROUND
Turmeric has been used in traditional Ayurvedic medicine throughout history. It is considered a cleansing herb for the entire body, especially the liver, where toxins are held. It is often used to support digestion and to treat infection, headaches, inflammation and fever. With a slightly bitter taste, it blends very well with other spices and even sweet dishes.

The turmeric plant, which grows five to six feet tall, is found in the tropical regions throughout Southern Asia. Its finger-like stalks contain the spice's healing agents, although the root is also used in traditional Indian recipes. Curcumin, the active compound in turmeric, is responsible for its bright colour and is behind a whole host of the health benefits that can be attributed to the spice. Unfortunately, curcumin is poorly absorbed into the bloodstream. When paired with black pepper, however, the bioavailability of curcumin is significantly increased, with some studies reporting that it is more than a thousand times more potent.

BENEFITS
Turmeric acts as a natural anti-inflammatory. It has been found to be so potent that it matches the effectiveness of some anti-inflammatory drugs. As such, several studies have demonstrated its assistance in those suffering from arthritis.

Curcumin happens to be a powerful antioxidant that neutralises free radicals that exist in the body. It also works to stimulate the body's own antioxidant enzymes. Studies show that curcumin has an incredible impact on depression. A study in 60 depressed patients showed that curcumin was as effective as Prozac in alleviating the symptoms of depression. Adding turmeric to the diet can also help support a healthy liver function. The University of Maryland Medical Center found that curcumin stimulates production of bile by the gallbladder, which in turn is used to eliminate toxins. The bile also rejuvenates liver cells that break down harmful compounds.

Turmeric can improve and ease digestive issues. In a 1989 study, supplements made from the turmeric plant were found to be more effective at curbing heartburn and indigestion symptoms than a placebo, most likely related to the plants known powers to fight inflammation. Studies have shown that the curcumin in turmeric can assist in cancer prevention and treatment, and can reduce the growth of new blood vessels in tumours. It has also shown to inhibit the spread of cancer (metastasis), as well as contributing to the death of cancerous cells.

HOW TO EAT IT
The simplest way to add turmeric into your diet is to use it raw, grated into salads and salad dressing, or steeped with a little hot water and honey for a refreshing tea. You can also use it in its powdered form in stir-fries, rice dishes, curries or soups. You can even blend it into your next veggie juice or smoothie.

You’ll find powdered and fresh (when available) Turmeric at Moore Wilson’s Fresh.