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

Tony Bish Wines

Located in the art deco icon The National Tobacco Company Building is The Urban Winery, the home of Tony Bish Wines. Tony produces premium wines made exclusively from the King of White Grapes, Chardonnay. As such, Tony is Australasia’s only Chardonnay specialist.

Tony has had a long career in the NZ Wine industry, spanning 38 vintages and counting. He was Senior Winemaker and Founder of Sacred Hill Vineyards Ltd, a highly awarded winery with significant exports.

Innovation is at the heart of all Tony does. He has built NZ’s first concrete egg fermenters and produces two wine styles made with this unique methodology. Tony also imported the first French Oak Ovum egg fermenter to the Southern Hemisphere, and the resulting wine Zen is a masterpiece of style and innovation. Tony produces 6 different Chardonnay styles, that have all received wide acclaim in NZ and in key overseas markets.

The Urban Winery is a very stylish and modern fit out of an old tobacco building. There are a wide range of Hawke’s Bays finest wines showcased alongside Tony’s own Chardonnays. Daily wine and craft beer tastings occur, along with a Tapas menu, live music, and many interesting events and activities.

Recipe shared by Julie Clark
for Moore Wilson's 2020 Calendar.

Floriditas Cafe and Restaurant 
161 Cuba Street
floriditas.co.nz

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

Recipe shared by Zara and Shinee McIntyre for Moore Wilson's 2020 Calendar.

Half Baked Catering Co
Made in Tawa. Sold in Moore Wilson's Fresh and select cafes.
Find them on Facebook

Wellington sisters Zara and Shinee McIntyre have a passion for creating vegan, gluten and refined sugar free sweet treats! Here is one of their favourite recipes.

The Alchemists Table

The Alchemist’s Table is a locally designed tableware brand, made to hospitality industry standards. Each piece is individually formed and hand finished by artisan potters in their New Zealand studio.

The Alchemist's Table is a celebration of the magic of colour, form and natural organic beauty. They wanted to take the natural raw simplicity of clay dug out of the ground and turn it into something magical yet classic. To take the rustic authenticity of handcrafted shapes and combine them with the unexpected magic of glaze. A unique canvas that chefs around the world can use to present their culinary art.
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They think that the definition of Alchemy, a seemingly magical process of creation and transformation, is a remarkably accurate description for what we do. We’ve associated our pursuit of magical outcomes with the traditional alchemists.

Their products are individually hand modelled by artisan potters in New Zealand before being reproduced with simple machinery to ensure strength and consistency. All pottery is made and finished in our Palmerston North studio.

Gellicious Gelato

The team behind Kaffee Eis make their gelato under the brand Gellicious Gelato (which also wholesales to cafes and restaurants throughout the country).

They make more than 45 flavours, so each of their stores has an ever-changing variety to tempt your taste buds.

They use authentic recipes, that have been developed over the years using only quality ingredients.

Their fruit gelato (with the exception of banana) is all sorbetto – water-based, not milk-based. They are dairy free, vegan, gluten free and contain up to 38% real fruit – hence are 99% fat free.

Their milk based gelato is just that – milk based, in contrast to ice cream which is cream based. This means that Kaffee Eis gelato is lower in fat than traditional ice cream and has a fuller more satisfying flavour.

Kaffee Eis Story:

Established in 2004 Kaffee Eis is the home of Gellicious Gelato their award winning gelato brand.

Their Oriental Bay store opened for the first time in December 2004. The initial plan had been for a coffee shop that “sold a little bit of ice cream” because of its beachside location. This changed when, while holidaying in Noosa, owner Karl was reminded how much he enjoyed gelato and lamented the fact that no one was doing it well in Wellington. From there Italian contacts were made, machinery sourced and Kaffee Eis was born.

The name was chosen to reflect Karl’s Austrian heritage – Kaffee Eis (pronounced - café ice), which means coffee and ice cream in German. Kaffee Eis quickly grew a reputation for both high quality gelato (which was all initially manufactured on site) and great coffee.

It wasn’t long before a production kitchen was set up. This was followed soon after by a second store on the lagoon in Frank Kitts Park (Jan 2005), and two years later a third in Courtenay Place (March 2007) followed by Cuba Street (November 2013) and The Kiosk TSB Arena (June 2017).

Whilst Kaffee Eis, along with its manufacturing and distribution arm Gellicious Gelato, is now one of the biggest manufacturers of gelato in New Zealand, they remain 100% locally owned and operated.

The Edge - Escarpment Martinborough

The Escarpment Vineyard Edge range includes Pinot Noir and Pinot Gris. It has been created to allow more fruit driven easy drinking expressions of these varieties. They are made without the use of oak and usually include small amounts of residual sugar. This means the wines are ideal for current vintage drinking and make great aperitifs. For this reason they are often found sold by the glass in restaurants.

All fruit for the Edge is from Martinborough and is processed in the same meticulous manner Escarpment wines are made.

These wines  age gracefully but make for great drinking in the first one or two years after bottling.

About Escarpment Winery:

Situated just 5 kilometres east of Martinborough village, Escarpment’s 24 hectares of distinctive alluvial gravel, terraced land stretches out along the banks of the Huangarua River.

Overlooking the vineyard are the Aorangi Ranges, the very hills made famous by Kupe the great Polynesian voyager who discovered New Zealand, according to Maori legend. Kupe left his three canoes, Nga Waka, on top of the range, giving rise to the now familiar landmark of the district, the “Nga Waka-o-Kupe” or three flat-topped hills on top of the range, which resemble unturned canoes.

Under Winemaker Larry McKennas leadership since Escarpment’s inception in 1999,  the Escarpment team aims to reward wine lovers with progressive and suggestive wines that encourage them to venture to the edge of wine loving and appreciation.