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.
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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 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.
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.
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 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
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.
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 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 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:
Moore Wilson's stock halloumi from Food Snob, Whitestone Cheese, Zany Zeus and more.
Tenderstem broccoli and green harissa stove-top frittata
Warm Roasted Vegetable Couscous Salad
Radicchio, Persimmon and Shaved Fennel Salad
Bostock's Organic Roast Chicken
Rick Stein's Classic Fish Pie
Moore Wilson’s began life in Wellington as a general wholesale merchant. From the day the doors opened, it’s been a family business, managed day-to-day by the Moore family. You will find the family has a very hands-on approach, and this is reflected in the friendly personality and character of the stores.
