Sourdough is a type of bread made without commercial yeast, and instead uses a natural culture from flour and water called a ‘starter’. When flour and water are mixed lactobacilli bacteria combine with the wild, airborne yeast in the surrounding environment and that mixture ferments and produces gas. When added to bread dough, this mixture is what makes the bread rise and offers the bread a complex flavour and smell – tangy and acidic.

Sourdough bread can be traced back to Ancient Egyptian civilisations from where it gradually spread throughout Europe and the Middle East and it wasn’t until the 1800’s when it was introduced to America. Current day, many artisan bakers are experimenting with textures and flavours and producing delicious and nutritious sourdough bread.

The fermentation process of sourdough bread makes it easier to digest that standard, yeasted loaves of bread. The phytic acid in the wheat inhibits enzymes which are needed for our bodies to breakdown the proteins and starch in bread. The lactobacilli and wild yeast found in sourdough neutralise the phytic acid while the dough slowly ferments which enables us to more easily digest sourdough bread. This process also makes other nutrients available to us including calcium, magnesium, iron and zinc.

You can easily make sourdough bread at home with only a few simple ingredients – flour, water, salt and sourdough starter. Sourdough starters can be made from scratch and takes around 7-10 days. Some bakeries also offer people some of their own starter which can be used to make bread straight away.

There are many sourdough bread recipes found online as well as many recipe books. Some recommended books are:

The Tivoli Road Baker, by Michael James with Pippa James – available here

Tartine Bread, By Chad Robertson

The Sourdough School, by Vanessa Kimbell

Moore Wilson’s Fresh also stock a range of sourdough bread from local bakeries including:

• Acme
• Wellington Sourdough
• Pandoro
• Arobake
• Bordeaux Bakery

Quince is a fruit native to Iran and Turkey and now commonly found in Europe. It is particularly popular in Middle Eastern, Spanish and French cuisine. Its appearance is similar to a pear and apple in both size and shape but a little lumpy. The colour of the skin is yellow and can sometimes have fuzz over it, while the flesh is white when raw and goes pink once cooked. Quince have a delicate vanilla, citrus, floral fragrance. They can be eaten raw but are very hard and astringent, however once cooked they soften and become delicate and sweet in flavour.

Quince are a good source of vitamins and minerals including Vitamin C, fibre, zinc, copper, iron, phosphorus and potassium.

Choose hard fruit that are green/yellow in colour and firm with no soft spots or bruises. You can store them on the bench top until their fragrance becomes quite strong or in the fridge for up to two weeks. Quince can be eaten both peeled and unpeeled. If unpeeled, rub off the fuzz and wash before cooking.

Quince can be used in a number of ways including roasting, stewed, baked and poached. They are very high in pectin which makes them great for making jelly, marmalade and jam. They are a delicious addition to sweet pies and crumbles and go well with meats such as lamb and pork. Quince are also delicious on their own as a simple dessert or with porridge or muesli.

RecipE - Poached Quince

7 cups (1.75l) water

1 cup (200g) sugar

1/2 cup (150g) honey

1 lemon, cut in half

1 vanilla bean, split lengthwise

6 large or 8 medium quince

1. Mix the water, sugar, honey, lemon and vanilla bean in a large non-reactive pot and turn it on to medium-high heat. You can add any additional spices or seasonings if you wish.
2. While the liquid is heating, quarter, peel, and remove the cores of the quince.
3. Put the quince into the pot and cover with a lid
4. Simmer the quince (do not boil) for at least an hour, until the quince are cooked through.

Cooking time will vary, depending on the quince. They’re done when they are cooked through, which you can verify by piercing one with the tip of a sharp paring knife. It’s not unusual for them to take up to 2 hours, or more.

Serve warm, or at room temperature. To store, pour the quince and their liquid into a storage container and refrigerate for up to one week. If you wish to eat only the fruit, you can save the liquid and drizzle it over ice cream or yoghurt or to flavour drinks.

Before we opened, Sarah Mackenzie worked with me to envisage our desserts at Rita. We wanted to focus on old fashioned desserts. With thoughtful research and recipe testing, Sarah unearthed a recipe published by Lois Daish in 1996. I assume Lois in turn updated this old fashioned dessert using feijoas. Their flavour shines through, unobstructed by dairy or eggs.

We used it in a layer cake with coconut sponge and bay leaf-passionfruit caramel, but as Lois says, serving with plenty of runny cream is a fine idea. I prefer to use under-ripe feijoa for this recipe, both for a better colour and more acidic flavour.

Recipe shared by Kelda Hains & Sarah Mackenzie for Moore Wilson's 2020 Calendar.

Rita
89 Aro Street
rita.co.nz

Pohutukawa Pantry

Pōhutukawa Pantry is an artisan baking company founded on the belief that Christmas is a special holiday to be savoured, when family and friends come together to share delicious cuisine, enjoy timeless traditions and wish good health and fortune for each other.

Their vision is for Christmas to be how it was, when life was less complicated. When enjoying a Kiwi family Christmas was simple and fun – a festive feast followed by games of cricket on the beach or a snooze in the sun.

Pōhutukawa Pantry Christmas baked goods reflect those same values of tradition and quality.

Their products are made with time and care, using high quality and mainly local ingredients. Drawn from recipes shared over four generations, their products can’t be rushed. They use a careful process of slow maturing that holds in moisture, enhances spices and aromas and delivers the rich intense flavours that sing of Christmas. Pōhutukawa Pantry Christmas baked goods are made for sharing and giving.

Here at Moore Wilson's we have a range of cakes available, including Traditional, Gluten Free, Vegan, Mini Cakes and Cathedral cake.

Originally from South America, the tamarillo has thrived in New Zealand and we’ve almost adopted it as our own, even to the point of renaming it. The peak of availability in New Zealand is in July and August. Tamarillos are a relative of the potato, tomato and eggplant and are still called “tree tomatoes” in some other countries.

In NZ, tamarillos come in three varieties, red (the most common), amber and gold. Red tamarillos are great to eat raw, cooked or for decorating other food for your table - they look striking when sliced or cut in half. The amber and gold varieties are sweeter. Amber tamarillos are great as dessert  toppings, while gold tamarillos make tasty chutneys and pickles.

Tamarillos rate very highly as a source of
vitamins, minerals and  antioxidants when compared with other common fruits and vegetables. They are low in fat, high in potassium and are a source of Vitamin A, B6 and C.

Look for fruit with full colouration. A slight yellowing of the stalk and softness of the fruit are signs of ripeness. Tamarillos will keep in the fridge for about two weeks, or one week in your fruit bowl - they can also be easily frozen. The full exotic flavour of the traditional fruit makes a great drink, snack, main course or dessert.

Uses for Tamarillos:

• Use as an ingredient in a stuffing for roast lamb
• Combine with apple in a variety of desserts such as crumble
• Serve on crackers with a sprinkling of salt
• Make a salsa with avocado, chilli and onion
• Add to casserole as you would tomatoes
• Halve tamarillos, top with garlic butter and grill
• Slice raw, peeled tamarillos and decorate flans, cakes, cheesecakes
• Pureed tamarillo makes an excellent marinade, adding flavour and tenderising meat
• Add to smoothies for a sweet and tangy breakfast or snack

RECIPES

Ginger Pork with Tamarillos and Kumara, courtesy of Lucy Corry

• 2 tbs olive oil
• 2 onions, peeled and finely chopped
• 4 cloves garlic, peeled and sliced
• 4cm piece of ginger, finely grated
• 500g diced pork
• 1/2 cup dry white wine
• 1 large kumara
• 1/4 cup water
• 4 tamarillos
• 3 handfuls of spinach leaves, roughly chopped

1. Heat the oven to 150 degrees Celsius. Heat the olive oil in a large, heavy, ovenproof pot. Add the onions, garlic and ginger, along with a pinch of salt, and cook over medium heat for 5-10 minutes, until soft but not browned.
2. Remove from the pot, add a drizzle more oil and raise the heat. Add the pork and brown on all sides.
3. Return the onions to the pot, along with the wine. Let it bubble up, then add the kumara and water. Cover tightly and transfer to the oven. Cook for 30 minutes.
4. While you're waiting, put the tamarillos in a heatproof bowl and cover with boiling water. Let stand for two minutes, then drain and peel off the skins. Slice thickly.
5. When the pork has cooked for 30 minutes, add the tamarillos and spinach. Stir well and return to the oven for another 15-20 minutes. Serve with rice.

Tamarillo Dressing, courtesy of Nadia Lim

The tamarillos give that fruity tartness, like lemon, that all good dressings need. This dressing goes well with lots of different salads.

• 2 tamarillos, peeled and flesh diced
• 1/2 tsp Dijon or wholegrain mustard
• 1 1/2 tsp runny honey
• 1 1/2tbs extra-virgin olive oil

Place all ingredients into a small jar, screw on the lid and shake well to mix all ingredients together.

Kitchen Six

Kitchen Six Christmas puddings are made with a traditional family recipe that has been tweaked a little to get as much of the Hawkes Bay in there as they can. Living next to an orange farm on the coast has influenced the recipe and there is a heavy element of citrus in there – this lifts the pudding and makes it super moist. It also makes it quite unique without taking it very far from the traditional.

They’re made batch by batch in a small commercial kitchen in Onekawa, Napier.

The puddings are vine-fruit rich and steeped in brandy and stout made in the Hawkes Bay.

They amazingly moist and light but somehow dense at the same time, not overly sweet and simply bursting with the flavour from just the right mix of spices and  the perfect amount of ‘booziness’ to it.

Moore Wilson's stock various sizes of Kitchen Six Christmas puddings.

Canter Valley Turkeys

Canter Valley began back in 1987, and is located near Sefton in beautiful North Canterbury. We are a family owned business, striving to be environmentally conscious. Sustainable poultry welfare management practices, with care and consideration for the highest level of animal welfare are paramount. We focus on the best quality product at every stage of production. The quality focus, consistent portion control, product presentation, and customer service are what set Canter Valley apart.

Canter Valley breeds, hatches, grows and processes its Turkeys in North Canterbury.

The big breasted large white Turkey consistently produces up to 35% breast meat and having absolutely no additives gives the consumer exceptional value for money. Canter Valley makes the welfare of its Turkeys a priority and maintains the highest level of farming practices.

Canter Valley grows free-range Turkeys, and hold a certification for its animal welfare practices around free-range practices. We are certified by FREPNZ. (Free Range Egg and Poultry New Zealand). Free-range Turkeys have access to paddocks outside during the day (weather permitting) and are free to roam, scratch and peck around. At night Turkeys are moved back into the sheds to prevent exposure to adverse weather conditions and protection from predators.

Fed a grain formula to supplement their natural diet, free-range Turkeys are not given any hormones or steroids and all feed is formulated to meet strict FREPNZ standards.

Moore Wilson's stock Canter Valley frozen turkey year round and fresh whole turkeys for Christmas only. We also stock fresh turkey breast throughout the year.

This year our scheduled delivery days for fresh turkeys are Friday 18th December and Monday 21st December, subject to freight!

Fresh turkeys arrive with a 10 day chilled shelf life if kept at 4 degrees C or less.

Turkey will be available in sizes 4-10kg. No orders taken, first in first served.

Richard and Suze Redmayne founded Coastal Spring Lamb in 2010.

Coastal Spring Lamb’s unique point of difference is its coastal provenance, which produces succulent and tender lamb that is ‘naturally seasoned by the sea’.

Since 2010, 17 inter-generational farming families have joined the Coastal Spring Lamb family and together they now supply their lambs to specialist food stores, supermarkets and restaurants throughout New Zealand and Asia.

The lambs are all raised on family farms located on the East and West coasts of the North Island, where the salt-laden coastal winds from the Tasman Sea and Pacific Ocean continually dust their herb-filled pastures.

All of the Coastal Spring lamb farming families share a passion for their environment and for raising happy and healthy lambs - with no chemicals, no antibiotics and no hormones.

You can meet the Coastal Spring Lamb families and learn more about them and their farms by visiting the Coastal Spring lamb website at coastallamb.com

The website also provides some helpful cooking tips and great recipes.

The business prides itself on their genuine paddock to plate offering and the relationships they have developed with their customers.

Richard is always keen to answer any questions you may have so feel free to get in touch – his details are on the website.

Coastal Spring Lamb - Naturally seasoned by the sea.  Taste the difference!

Recipe shared by Freya Atkinson & Becky Guppy for Moore Wilson's 2020 Calendar.

Miss Fortune's 
105 Hutt Park Road, Seaview
Find them on Facebook

Preserving is a great way to enjoy the season’s best flavours at any time of the year. Pick what’s in ample supply (e.g. berries and stonefruit in Summer, pears in Winter) and preserve to enjoy year round.

The aim of preserving is to slow down the activity of microorganisms and enzymes or destroy them altogether. Here’s a few common methods of preserving:

Freezing - the colder the food, the slower the rate of deterioration. Freezing only slows down enzyme activity so vegetables must be blanched in boiling water first.

Heat - boiling or blanching at high temperatures destroys enzyme activity and almost all microorganisms. Boiled preserves must be sealed in airless conditions to prolong their shelf life.

Strong Concentrations - alcohol, acid, salt and sugar in high concentrations either prevent or destroy microorganisms. The method used will depend on what you’re preserving.

Essential Equipment
- Small ladle for potting all types of preserves.
- Slotted spoon for poaching and skimming
- Wooden spoon for stirring
- Tongs for removing items when heat processing
- Jam/sugar thermometer for accurate temperature taking
- Hydrometer - useful for brewing to measure the alcohol content
- Wide mouth funnel for potting up preserves
- Long spouted funnel for bottling drinks and sauces
- Cheesecloth for filtering and straining liquids
- Jelly bag for straining fruit pulp
- Muslin cloth for straining, wrapping meats or making spice bags
- Food processor to save time and effort when mixing, blitzing, mashing or pulping
- Large plastic container with drip tray for brining and curing meats
- Stainless steel preserving pan— a specialist, non-reactive, heavy based pan for rapid boiling.

Containers
The right container can make all the difference when preserving. Containers must always be in good condition and steralised before use.

- Clear glass bottle - used with an airtight cork these are perfect for wine, cider and cordials
(alternatively use a swing stopper bottle)
- Ice cube box for freezing small portions of herbs
- Plastic freezer containers for freezing jams, fruit, vegetables, purees and sauces.
- Jam jars for storing jams, chutneys, jellies etc. A new lid or waxed disc is essential every time.
- Corks for stopping home brews.
- Ramekin dish for potting up meat and fish or butter, cheese and jellies.
- Specialist preserving jars - heat resistant, with non-corrosive lids and replaceable seals.

Ingredients
- Salt - draws out the moisture in food. Can be used for preserving vegetables, meat and fish.
- Sugar - just as effective as salt when used in high concentrations (60% +). Mostly used to preserve fruit or used with vinegar to preserve fruit and vegetable mixes such as chutneys.
- Fats - not a preserving agent but used to protect some preserved foods by forming a protective  seal.
- Vinegars - prevents the growth of microorganisms. Mostly used to preserve vegetables as  pickles, relishes and sauces.
- Lemons - used when making jams. Adding lemon draws out the pectin, helping the mixture set.
- Spices and flavourings - enhances flavour of preserves and can even actively help the  preserving process.

Check out our selection of preserving books, tools and equipment available online for delivery nationwide or visit our Variety Departments for the full range.

Featured image: Apricot Tangelo Marmalata from Rowan Bishop 'With Relish'. Photograph by Carolyn Robertson.