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.

Recipe shared by Simon Pepping for Moore Wilson's 2020 Calendar.

The Catering Studio
thecateringstudio.co.nz

Egmont Street Eatery
11 Egmont Street
www.egmontstreet.co.nz

New Zealand Goat's Milk Cheese

Cranky Goat

Cranky Goat produce hand made goat cheeses using goat milk from their neighbouring farm in Marlborough Sounds. They focus on cheese that is made using traditional methods and recipes with a taste that is enjoyed by everyone, rather than focusing on people with a more discerning palette who prefer a stronger flavoured cheese.

Their varieties of cheese include soft cheeses ranging in flavours, feta and halloumi and are available from September to May.

Recently, the Cranky Goat team team have released a cow's milk cheese range, Moody Cow, made with Oaklands A2 Cows Milk and available from May-September in between the goat's cheese seasons.

The Drunken Nanny

The Drunken Nanny are based just south of Martinborough in the Wairarapa. All their milk comes from their own herd of milking doe and all milking and cheese making is done on site.

Their award-winning cheeses are clean, sweet and mild in flavour and include a smooth chevre style fresh cheese range, soft cheeses and feta.

The cheeses are available from September to around March.

Cranky Goat and The Drunken Nanny goat's cheeses are available from Moore Wilson's Fresh Markets when in season.

Tendertips Asparagus

Husband and wife Geoff and Liz have been growing asparagus and supplying New Zealand food grocers since 1980 and now their son Cam and his wife co-own the business with them.

They grow several varieties of asparagus, including purple asparagus, and all are grown within 20km of their packhouse, in Himitangi, Foxton and Poroutawhao areas. The geographical spread of crops provides some protection against isolated climatic events.

The Tendertips Asparagus season is typically 100 days, from mid September till Christmas and occasionally they will have a small amount of asparagus to sell from January to March.

Tendertips Asparagus is delivered and sold daily to food grocers throughout New Zealand. They also export to Japan. Their Japanese customers enjoy the sweet flavour profile of our asparagus as well as the fresh quality. They have received feedback that their asparagus is the sweetest in the world and they put this down to the temperate growing climate of the Horowhenua.

They have also more recently diversified into strawberry growing in polytunnels under their new brand Lewis Farm.

You can find Tendertips Asparagus and Lewis Farm Strawberries, when in season, in the Moore Wilson's Fresh Markets.

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.

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.

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.

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.

Massimo'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.

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.