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  • Urlar Estate Organic Wines

    With Scottish roots deep in farming and the art of whiskey distilling, Angus and Davina have always had a passion for the land and the beauty of what can be produced when it is nurtured. After falling for New Zealand, they moved their passion to Gladstone, Wairarapa, and here began Urlar.

    The first vines were planted at the estate in 2004, and now with 94,000, Urlar produce over 15,000 cases per year when in full production.

    Urlar began the process of organic certification and started using biodynamic practices in 2007. They became fully BioGro certified in 2010.

    Organic and biodynamic practices are about giving back to the soil and managing the vineyard as a balanced sustainable farming unit. This includes organic practices such as recycling through composts, liquid manures and increasing plant biodiversity. Using the biodynamic farming and gardening calendar, the rhythmic influences of the sun, moon, planets and stars are recognised and worked where possible.

    Angus and Davina sincerely believe in a sense of place. The soil, the climate, the people and their passion. By giving back to the soil, enhancing the environment they occupy and leaving it in better shape, Urlar has become a place for the long term and for future generations.

    Their passion is to produce handcrafted, elegant wines with a purity of flavour that is achieved through integrity. In every glass, Urlar invites you to taste a sense of their place.

    Urlar wines available through

    Urlar Sauvignon Blanc The excellent 2016 vintage delivers subtle aromas of white florals, fresh herbs and stone fruits. The palate is full and rich with varietal flavours of gooseberry, tropical and stone fruits. An elegant and restrained Sauvignon Blanc with subtle richness balanced with a lovely minerality. Wonderfully suited to herb marinated white meat dishes or freshly shucked oysters.

    Urlar Pinot Gris An opulent dry styled wine with aromas of sweet pear, honeysuckle and stonefruit overlaying a generous mouth feel of great weight and depth. The creamy texture on the palate from the lees stirring provides the backbone to a long and lingering finish. An elegant wine with a beautiful balance that will reward cellaring up to five years. Great with pork dishes, especially a slow roasted pork belly or Asian cuisine that is lightly spiced.

    Urlar Riesling In homage to its stony origins, this dry styled riesling has an underlying mineral thread throughout. Aromas include lime zest, granny smith apples and citrus which combine beautifully with a rich palate texture. A tight mineral thread runs the length of the palate making it delicious to drink now although cellaring for five years or more will be richly rewarded. It stands up well to lightly spiced tapas, Asian food and handles strong cheeses well.

    Urlar Pinot Noir An elegant wine of dark red berry fruits, dried herbs, lifted red florals and subtle savoury notes. The fruit is complexed by layers of whole bunch nuances, undergrowth, spices and earthy cedar. Elegantly concentrated with fine tannins and a silky texture. Beautifully suited to a rack of lamb or gamey dishes such as venison or duck.

  • Fix & Fogg

    In 2013 Roman and Andrea Jewell took a chance on leaving their corporate lives behind to dedicate themselves to crafting something both meaningful and delicious. When they set out to become the best peanut butter makers in the world it was a big risk, especially as they were just starting their family together.

    Roman and Andrea see their business as a journey which is why they named it after Detective Fix and Phileas Fogg from Jules Verne’s Around the World in Eighty Days. Fix and Fogg is not built around the notion of selling large amounts of peanut butter, but “first and foremost loving what we do, doing it properly, and giving back to the community that supports us.”

    operating out of a small ‘nut buttery’ in central Wellington, Fix & Fogg produce small batches of peanut butter by hand from freshly roasted peanuts.  Their peanuts are the Runner hi-oleic variety, and they're extra dark roasted to bring out the full nutty flavour.  Hi-oleic means they have a high proportion of omega 9 (monounsaturated fat), which has been linked to reducing cardiovascular disease and lowering cholesterol.

    Fix & Fogg are accredited by Conscious Consumers for their commitment to recycling and reducing food waste and, in central Wellington, peanut butter deliveries are made by cargo bicycle. Each month they donate peanut butter to a number of local charities.


  • Applebly Farms A2 Ice Cream

    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
  • La Boca Loca's Chicken Mole

    This dish is guaranteed to impress your dinner guests and it’s much simpler than it seems. Combining the bitterness of chocolate, the richness of pecans, the savour of spices, and the heat of árbol, pasilla, ancho and negro chillies, Mole con Pollo is a real flavour explosion. Balanced by a simple base — the classic choice is chicken — served with beans and rice on the side, it is the kind of dish your friends will beg you to make over and over.

    Recipe by Lucas Putman and Marianne Elliott from La Boca Loca, as featured in the Moore Wilson's Recipe Collection.

  • Capitol's Banana Frangipane

  • Old-Fashioned Pickled Onions

    Recipe from In a Pickle by Kirsten Day.

    These were always a go-to snack when I was growing up, and were stored in a large pottery crock on the sideboard. They are a delicious extra on a cheeseboard or in a cheese sandwich. They need to be started the day before, as they are salted overnight before making.

    Makes 2 x 1L Jars

  • Elemental Bitters

    Established in 2016, Elemental Distillers is the brainchild of Ben Leggett, a New Zealand born freelance drinks writer and international spirits ambassador with a passion for the unique and boutique.

    After 13 years working in the UK and EU drinks industry representing luxury spirit brands from cognac to scotch to gin, Ben launched his own brand of cocktail bitters in the UK to great success.

    Now back in his home country and inspired by the global craft spirits boom, Ben aims to open Marlborough's first dedicated craft distillery and help establish a global reputation for New Zealand spirits built on naturally grown, local ingredients.

    Elemental’s goal is to produce premium spirits and liqueurs in small batches, from the finest of homegrown ingredients.

    To achieve this they work closely with independent farmers and cooperatives to ensure they get the finest quality ingredients from those who know and grow them best.

    The first products in the Elemental portfolio are a range of aromatic bitters, designed with the cocktail in mind. All are made entirely by hand in batches of less than 250 bottles with no artificial sugar or colouring.

    Grapefruit and Hops

    A refreshing aromatic cocktail bitter macerated with zest from ripe Gisborne grapefruit and organic Motueka hops from Nelson. A compliment to any refreshing cocktail or mixer.

    Blackberry and Balsamic

    An aromatic bitter essence created in the tradition of old English 'shrub' cordials. A perfect marriage of house dried Karaka blackberries and tart pomegranate balsamic vinegar; perfectly balanced to compliment any rich fruit cocktail or mixer.

    Coffee and Pimento

    A slow maceration of medium roasted coffee beans from the highlands of Ethiopia, enhanced with a touch of blackstrap molasses and spicy pimento. An aromatic bitter to perfectly compliment any matured spirit whether neat or in a classic cocktail.

    Available from Moore Wilson's Wine, Beer & Spirits or shop online for delivery nationwide.

  • Jackson Estate

    Jackson Estate are a Marlborough winery with an amazing lineage, history and connection to their land that goes back 160 long years. John and Warren Stichbury, who planted the company’s Home Vineyard in 1988, are great-grandsons of Adam Jackson after whom Jacksons Road, in the heart of Marlborough wine country, was named.

    Today, Jackson Estate can lay claim to nearly 30 years of excellent winemaking and are modern pioneers, combing advanced winemaking techniques with an old-world approach. They have been quietly getting on with hand crafting beautiful wines with elegance, finesse and longevity. With total respect for the land and focusing on low cropping levels, small batch fermentation, single vineyard fruits and minimal winemaking intervention, they continue to make improvements year on year, in a sustainable and environmentally responsible way.

    Jackson Estate make estate-grown wine, with all fruit coming from their three vineyard sites in Marlborough: the Homestead Vineyard in the Wairau Plains, and Eversley and Somerset Vineyards in Waihopai. Head Winemaker Matt Paterson-Green guides the winemaking team and has been at the helm for the last 15 years. They’re certainly doing something right with a trophy cabinet full to the gunnels.

    Continuing in their modern pioneer’s theme - Jackson Estate are very excited about their new state of the art winery and cellar door – both are in action from April 2017. This is Jackson’s first cellar door and will be a wonderful place to visit, taste the wines and meet the people behind the brand.

    Shop Jackson Estate at Moore Wilson’s Wine, Beer and Spirits or, for delivery nationwide!

    Jackson Estate Botrytis Riesling 375ml
    Lusciously sweet, delivering a swathe of honeycomb and apricot marmalade flavour, accompanied by heady aromas of citrus blossom, all supported by a cleansing acidic zip.

    Jackson Estate Stich Sauvignon Blanc
    The nose dominates with notes of citrus, white stone fruits and perfumed floral blossom. This continues through on the pallet which predominates with luscious but crisp white stone fruit flavours, an underlying lees driven textural backbone and a fine grained mineral concentration. A lovely clean acidity gives the wine lift, balance and poise.

    Jackson Estate Homestead Pinot Noir
    From one of Marlborough's most innovative wineries, the Jackson Estate Homestead Pinot Noir boasts floral and fruity notes, with a subtle smoky flavour.

  • Tomboy Mousse Cake

    Tangy sweet berry mousse perfectly paired with a simple sponge base, this cake will go down a treat at any festive celebration.

  • Dragonfly Char Siu Lamb Ribs

    This dish uses a classic Cantonese marinade, char siu. Its simplistic translation means ‘fork/roast’. Char siu typically has a distinctive red glaze and is a combination of sweet, savoury and sticky. Serves 4, generously.

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