Recipe shared by Brigid O'Flaherty
for Moore Wilson's 2021 Calendar

Milk Crate
Ghuznee Street, Te Aro
Milkcrate.co.nz

Recipe shared by Frank De Roose
for Moore Wilson's 2021 Calendar

The Lido Cafe
Victoria Street, Te Aro Lido.cafe

Mahi Wines

The Mahi winery is nestled into the escarpment that goes down a decent length of the Wairau Valley in Marlborough, with two caves going back into the earth to keep the barrels and winery cool.

Started in 2001 by Brian and Nicola Bicknell after they had made wine in various countries the idea was to show the diversity and depth of Marlborough by combining traditional hands-off winemaking techniques with some special vineyards.

Using a lot of hand-picking, whole cluster pressing, seasoned French barrels and natural yeast ferments the aim is to mess with the wines as little as possible so that the vineyards are the heroes.

An example would be the Mahi Chardonnay in which all the fruit from three vineyards is hand-picked before going over the sorting table at the winery. The whole bunches are then put into the press so that the juice does not sit with the skins and this juice goes straight to barrel with high solids, they do not let the juice settle. It is then left to sit and after about eight days the natural yeast from the vineyard do the ferment, adding depth, complexity and texture to the wine. After 11 months the wine is carefully blended and as it has been handled so gently no protein finings are used, so all of their whites are suitable for vegans. The wines are held for six months in bottle so that they are integrated and ready to drink on release.

The Sauvignon Blanc is complex with a small amount of Semillon, 39% wild yeast, 20% barrel and it rests for nine months on yeast lees, again adding texture and length. Made with love it is totally dry and vegan friendly, a Sauvignon with character.

Very much a family company with Max, Nicola and Brian’s son, returning soon after Covid hit from a winery in New York to help in the winery and the markets.

Lewis Farms

Lewis Farms strawberries are grown lovingly in the Horowhenua by Cam and Catherine Lewis. Bounded by the mighty Tararua Ranges to the east and the Tasman Sea to the west, the location of Lewis Farms and the corresponding temperate climate is what sets their produce apart from the rest.

They grow their strawberries in poly-tunnels utilising hydroponic technology, this provides an extended growing season from September to  May – with a small amount into the Winter months. They pick their strawberries daily to ensure they are perfectly ripe with superior flavour.

Their strawberries have a very sweet and intense flavour profile. They grow varieties specifically suited for tunnels and use a carefully tailored fertiliser and organic seaweed programme designed to give the plants precisely what they require for fruiting.

Lewis Farms is also the home of Tendertips Asparagus, which is sold in Moore Wilson's Fresh Markets when in season.

You will find Lewis Farms strawberries in all Fresh Markets.

Grater Goods

Grater Goods is a vegan butchery and deli/cafe based in Christchurch, owned by Flip Grater.

They produce vegan meat alternatives such as sausages, mince and pastrami, and vegan dips/spreads, including mushroom pate and faux gras made from a range of beans, wheat proteins and natural products, as well as dairy free cheeses.

Flip, a long time vegan, and her husband Youssef started their business after moving to Christchurch from Paris. Their ethos is to encourage everyone to eat more plant-based food by creating alternatives that everyone will enjoy, especially meat eaters.

Moore Wilson's Fresh Market stock the following:

Chch Chorizo - A delicious, medium spicy chorizo. Great eaten raw on platters and in sandwiches, crispy when fried, great thrown in soups and rice as a spicy protein boost

Plant Pastrami - Sweet, Smokey Pastrami-spiced 'Corned Beef' Seitan. Amazing in sandwiches - makes a great vegan reuben!

Woodhaven Gardens

Since its inception Woodhaven has witnessed many industry based changes from the cessation of the auction system, to the introduction of quality assurance programs such as New Zealand Gap. Their growing practices have also changed dramatically. Many a night in summer was spent hand watering plants from a trailer mounted tank, now they irrigate via automated irrigation systems. Planting was all done by hand but is now done via cell transplanting, there has also been major advances in integrated pest management and how crops are produced allowing us to achieve healthier products and more sustainable production.

One of the keys to the farm’s success has been the ability to adapt and in some cases pre-empt these changes. 42 years on Woodhaven Gardens is still very much a family owned and operated business, with John’s daughter Emma being involved in the day to day running, and son Jay leading special projects. Woodhaven Gardens has a strong sense of its own history, but with an even stronger focus on the future.

You can find various products grown by Woodhaven at Moore Wilson's Fresh Market, including lettuce, spinach, silverbeet, celery and radish.

Elysian Foods

Elysian Foods is a small, family-run business based in Wellington’s Miramar peninsula that produce Mediterranean delights in small, handcrafted batches and source fresh, local ingredients wherever possible!

Elysian Foods was established in 2000 by Basil and Martha Yiannoutsous, working out of their well-known Deli in Miramar. Due to the high demand for Basil’s Taramasalata, he began making it in larger batches and distributing it to supermarkets and delis around the country. The Elysian range of handcrafted products now includes Taramasalata, Elaiasalata, Tzatziki and Marinated Olives.

In 2017 Basil and Martha sold the business to the new owner, Toby Green. Elysian Foods moved up the road (Park Road in Miramar, that is) into a bigger space with a brand new production kitchen and warehouse.

Here at Moore Wilson's we stock their Sugar Almonds, Chilli Marinated Olives, Mixed Marinated Olives, Pitted Green Olives, Taramasalata, Elaiasalata and Tzatziki.

Aoraki Salmon

Their Freshwater King salmon thrive in the fast glacial flows that surround Aoraki, Mt Cook – New Zealand’s highest mountain. This environment creates a fish with a light, clean taste and a delicate texture.

The remote and wild place in which they work challenges them to find new ways, solving problems to enhance the outcome.  From the breeding programmes at their hatcheries, to their farms and smokehouse, they patiently attend to every stage.  This allows them to provide traceability and ensure full health and welfare throughout.

At their smokehouse, they take their time to bring out the natural flavour of their salmon and not overpower it. Crafting a smoked salmon that is lighter, purer; a taste truly connected to our place.

Their farms meet the highest level of industry Best Practice standards. Their fish are fed a wholesome diet essentially made up of proteins, oils, grains and minerals. Their feed supplier has reduced reliance on wild caught fish to ensure they are not taking fish from our oceans to provide aquaculture feed.

They operate a hatchery located within the Issac Conservation Area, near Christchurch. The hatchery is spring fed from the Selwyn River flowing deep in the Canterbury alluvial aquifers. Our salmon are then grown in the glacier-fed waters of the hydro-canals in the Mackenzie Country, not far from Twizel.

You can find a range of Aoraki Salmon products from Moore Wilson's in the Fresh Market and Food Service department.

Recipe shared by Bronwyn Kelly & Katie Richardson
for Moore Wilson's 2021 Calendar

Queen Sally's Diamond Deli
Queens Drive, Lyall Bay
www.queens.co.nz/

We love cherry season; to us it’s the herald of Christmas and all its culinary
overabundance. This dish is visually beautiful, heaped with fresh cherries, their juice running over the delicate and light cheesecake. Cheesecake takes a few hours to set so it’s a good idea to prepare it the day before so you can focus on your festive meal knowing that dessert is ready to go. Serve it with an overkill of fresh cream and a glass of chilled Muscat de Beaumes de Venise.

Recipe shared by Tom and Kate Hutchison for Moore Wilson's 2020 Calendar.

Capitol Restaurant 
10 Kent Terrace 
capitolrestaurant.co.nz