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  • Bohemein's White Chocolate Bavarois with Pineapple Black Pepper Compote and Cookies

    Recipe shared by Jiri Havlik for Moore Wilson's 2020 Calendar.

    Bohemein Fresh Chocolates
    109 Featherston Street
    bohemein.co.nz

    A selection of Bohemein chocolates avialable from
    Moore Wilson's Fresh.

     

    Time to make 1.5 hours + overnight (start the Bavorois and Compote the day prior). This dessert is based on our filled chocolate we currently make - Pineapple and Black Pepper Ganache.

  • Moore Wilson's Pop-Up Food Pods Monday 3rd August - 9th August

    Located in the Piazza at Moore Wilson's College Street, Food Pods provide a chance for local artisans to 'pop-up' for a limited time and share their take on street food direct to the Wellington public. Here's what's on right now:

    Rogue Burger

    Rogue Burger is Wellington's cheekiest little burger bar. We believe in the basics - the meat, the cheese, the sauce, the bun. Bloody good food, fresh as, from the best suppliers. We’re about the lip-smacking, mouth-watering, thick and juicy eats.  We love to play with our food and encourage you to do the same. We're a little messy, a little fun, and an all round good time. Keen to have a taste? Go Rogue.

    POP-UP MENU

    Cheeseburger  $14 - Grass-fed beef patty, American style cheese, lettuce, pickles, onion, tomato, burger sauce

    gf on request - add $2

    Vege Burger $16 – Crumbed mushroom, grated halloumi, herb salsa, pickled onion, rocket, tzatziki, sriracha

    gf /vegan on request - add $2

    Rogue Burger $17 – Grass-fed beef patty, Old Bay crispy onions, bacon, American Cheddar, grilled onions, aioli, BBQ sauce

    gf on request - add $2

    Fries & Sauce $4 - Shoestring fries, aioli

    vegan on request

    Kitchen Sink Cookie $5

    OPENING HOURS

    11.00am-2pm Monday to Sunday

    Here until Sunday 9th August

    The Greek Food Truck

    The Greek Food Truck is here to stay and serving their popular souvlaki, Greek salads, spanikopita and baklava Monday to Sunday.

    MENU

    Pita Souvlaki

    Warm Pita Bread served with tzatziki, red onions, tomatoes, fries and your choice of grilled meats/ grilled cheese

    - Chicken $12

    - Lamb $14

    - Mixed  $14

    - Mititie $14

    - Halloumi $14

    - Bacon/Halloumi $14

    - Feta $14

    Greek Salads

    Traditional Greek Salad served with your choice of grilled meats/grilled cheese

    - Chicken $12

    - Lamb $14

    - Mixed $14

    - Mititie $14

    - Halloumi $14

    - Feta $14

    Spinach Pie $7

    Baklava $4

    OPENING HOURS

    11am-3pm Monday to Sunday

  • Supplier Profile: Scapegrace Gin & Vodka

    Scapegrace

    Scapegrace was founded in 2012 by brothers-in-law Daniel McLaughlin and Mark Neal who both had a passion for premium gin and spirits and is now sold in almost 40 countries around the world. Scapegrace’s spirits are made at a distillery in Canterbury, using a 19th century copper pot still.

    Now the fifth-highest selling gin in New Zealand, they have also branched out into making vodka after realising that the majority of the vodka available in New Zealand produced overseas.

    Scapegrace vodka is distilled once, rather than four times as is common in some other brands. It takes about three or four days to make a bottle. The vodka has a velvety texture, super clean and balanced, with a slightly creamy and sweet finish.

     

    Find Scapegrace gin and vodka online here and in store.

  • Supplier Profile: Siggy's Pies

    Siggy's Pies

    Siggy Woolloff's pies started during her time as head chef at Plimmerton Boating Club. After she decided to put pies on the menu they gained contracts from the Plimmerton Rugby Club, and then at the Waikanae Golf Club. From there word spread and she was approached by food retailers and cafes wanting to sell her pies and in 2014 she opened her own shop making and selling pies.

    Siggy never planned on becoming a pie maker nor opening up her own pie shop but now she boasts that they make the heartiest, tastiest and just downright bestest pies in the known universe...in Waikanae on the gorgeous Kāpiti Coast.

    Siggy's make both meat and vegetarian pies, as well as continuously creating new a delicious flavour combinations.

    Find a range of Siggy's Pies in store at Moore Wilson's.

  • What's Hot - Halloumi

    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.

     

  • What's Hot - Mozzarella

    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.

  • Supplier Profile: Massimo's Italian Cheeses

    Masimo's Italian Cheeses

    Massimo and his wife started Massimo's Italian Cheeses in 2010 after moving here from Puglia and they realised there was a gap in the New Zealand market for fresh Italian cheese. They started selling their cheese at La Cigale market in Auckland and have since grown to sell their products in supermarkets and grocers nationwide.

    They have won multiple awards for their hand crafted cheeses. Their range includes buffalo mozzarella, cows milk mozzarella, bocconcini, cherry bocconcini, burrata, stracciatella, ricotta, tvorog and some rare varieties such as caciocavallo.

    Find a wide range of these cheeses in store at Moore Wilson's.

  • Supplier Profile: Whitestone Cheese

    Whitestone Cheese

    Whitestone Cheese was founded in 1987 as a diversification during the 1980’s rural downturn and a series of crippling droughts. Bob’s experience in livestock trading was quickly applied to cheese trading. The original factory was set up in Oamaru in a converted garage with milk sourced from local farms and one variety, Whitestone Farmhouse was launched. The business slowly grew as an extension of the farming operation until todays purpose built factory was commissioned in 1998. Son Simon joined the business bringing a new set of skills and the farm was sold to concentrate on growing the exciting family enterprise.

    Whitestone Cheese source their milk locally where possible. The fresh cow’s milk comes from North Otago Fonterra dairy farms and goat’s milk is sourced directly from a single Washdyke farm just north of Oamaru. All of their milk is delivered fresh and raw to be pasteurised at the factory to produce export certified cheese.

    They utilise traditional cheese making methods which is true to the heritage of cheese, the process is natural as are all ingredients. Their range of award winning cheese includes, blue, soft, semi soft, feta and vintage cheese.

    Moore Wilson's stocks a wide range of all types of White Stone Cheese.

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