Create this British dish from Laura Greenfield at Field & Green.

Founder Scotty Baragwanath has always shared a fascination with food. From the tender age of 5 when Scotty unwrapped his first fry-pan, to over 20 years of experience as food technologist. Scotty has now applied his passion for extraordinarily delicious tasting food that is good for you, to the most important meal of the day with his breakfast range.

Scotty Baragwanath adopted the nickname 'frog' from a fairly young age, thanks to being naturally tall with long limbs. When he decided to leave his job as a high-profile research and development manager at one of the world's largest confectionary companies, he did so with the goal of bringing the tastiest muesli possible with the finest ingredients to market. He's given himself entirely to the project, including his nickname, prefaced by blue because "it's a bold, strong colour".

Blue Frog Breakfast is a premium breakfast business with big ambitions. Their mission is to liven up people’s breakfast experience with wholesome, innovative and nourishing choices. Why eat boring when breakfast can be Cerealsy Good?

Most recently we have added their Apricot Hemp cereal to the market showing they are truly on trend.

You can find a range of Blue Frog’s delicious cereals and syrups in Moore Wilson’s Tory St, Porirua and Masterton.

Recipe by Yotam Ottalenghi 

What is Burrata?

The name “burrata” means “buttered” in Italian.

Generally sold in balls of different sizes throughout southern Italy where Burrata took birth. Burrata has a moisture content of 75% and is soft, mild and tastes of fresh milk and delightful cream. Shreds of Stracciatella & cream seep out when you slice into delicate walls of pasta filata (being mozzarella) and when broken in half the centre will ooze.

The outside is firm mozzarella, the inside an oozy combination of stracciatella and cream. The combination of the three is unsurprisingly good. Burrata can be paired with all sorts of flavors—citrus fruit or juice, sweet balsamic, peppery arugula, or toasted spices. It can be served as a starter or as a creamy rich component of a salad or pasta dish.

At Moore Wilson’s we receive fresh burrata each week from Massimo’s in Auckland.

Recipe by Paul McGee, Lost Lake, Chicago

Their house cocktail, the Lost Lake, is a delicious balance of rum, tropical juices, and a couple of perfectly balanced modifiers to transform this drink into a modern tiki hit. Enjoy!

Try this Greek dish from Theo Papouis from Oiko's!

Wedding cakes made with whole cheese and sometimes called cheese towers, are suitable for use at birthdays, anniversaries or any other special event or party.

WHAT IS A CHEESE CELEBRATION CAKE?
It is not a cheesecake, rather it  consists of several cheese rounds arranged one on top of the  other in much the same way as the tiers of a traditional wedding cake. To make it look like a traditional cake, rounds of cheese with different diameters are used. The stacked rounds of cheese can then be decorated as you like. Fruits and berries are very popular decorations. Ribbons and flowers can also be used. It is simply a matter of deciding on the style of cake your event  requires.

WHY A CHEESE CELEBRATION CAKE?
A cheese cake is suitable for anyone who would prefer a savoury cake or who would like to have a cheese course included at a special dinner. Of course you can serve a traditional cheese board if you prefer, but celebration cheese cake is certainly a great centre piece that is also useful and practical.

HOW MUCH CHEESE?
A rule of thumb in creating a cake is to allow around 100 grams of cheese per person -  or 10kg of cheese for 100 people. With a little imagination you can easily create the cheese celebration cake yourself.

HOW TO ASSEMBLE A CHEESE CELEBRATION CAKE
The first and easiest way to assemble a cheese celebration cake is known as the American style. You simply find a number of cheese rounds of differing diameters and stack them one on top of the other - using the smaller rounds as you near the top. As you can see in our Fromagerie there is a wide range of cheese rounds available of differing sizes. Don’t use too many different sizes -keep it as simple as you can.

The second style of cheese cake involves using stands and pillars much like a traditional fruit cake. You can use rustic bases cut from clean and polyurethane rounds of native timber.

WHAT IS THE BEST WAY TO DECORATE THE CAKE?
Foliage, dried fruit, flowers, berries  and fruit all seem to work well. In reality it depends on the style of the celebration. Find someone artistic to decorate it and you can organise it all yourself.

While we try to maintain good levels of wheels a minimum of 2-4 weeks is recommended for order.

At Moore Wilson Fresh we happily supply the cheese  and accompaniments but we do not supply finished decorated cakes.

To select your cheese rounds, ask to talk to our cheese specialists at Moore Wilson Fresh.

Just outside of Renwick, in Marlborough, John and Brigid Forrest have been crafting wines since the late 1980’s.

A pair of dedicated Doctors with a yearning to find something new, they kept asking “what’s next?” And their curiosity led them to the traditions of winemaking and the idea that wine’s future lay in mixing the old ways with something new. The creative seed that would grow to be The Doctors’ range was planted when they decided to lower the alcohol content to up the enjoyment factor.

Returning to family roots and generations of farming in the Marlborough region seemed a natural progression for the couple after successful careers in scientific research and medicine. The young family returned from living and working overseas amongst the burgeoning wine industries of California and South Australia to get a start on a fairly green New Zealand wine industry.

The first vintage for Forrest Wines came in 1990, when an over-filled red wine fermenter “accident” resulted in a trophy winner Merlot Rosé.

Fast forward 30 years; many awards and accolades, various labels and vineyards across the country. Forrest is set for generations.

Find the Forrest Wine and Doctor's Range in store or online for nationwide delivery here.

So we are all in love with Gin right now – and following our passion for ‘G’ is an increased interest in ‘T’ – with a vast array of Tonics arriving on our shelves in the last year or so.

But what if you’re after a long drink with a little less punch than a Gin & Tonic – well you’re in luck! The Spanish and Portuguese (who are both big consumers of G&Ts) have been experimenting for generations…

P&T
White Port – yes, it’s a thing – made from white grapes, but otherwise made in the same way as other Ports, fortified part way through the fermentation, so there is always a nice amount of residual sweetness from the grapes. Add Tonic, and you have a long refreshing drink at around half the alcohol of a G&T, enjoyed in the North or Portugal for years, and increasingly in Gin bars all over the world

How to make a thirst-quenching P&T:
-    Fill the glass ¾ full with ice
-    Add 50ml white port (we have Dow’s Fine White Port and Quinta de la Rosa)
-    Add 100ml good quality tonic (Fever Tree Indian Tonic is a classic, or try Fever Tree Elderflower for a lifted style)
-    Gently stir to ensure a good mix in the glass
-    Add a twist of lemon, orange or grapefruit as a garnish

V&T
Vermouth has followed the rise of Gin, with the similarities being clear – Gin is a spirit infused with Botanicals (always with Juniper at the fore) – and Vermouth is an aromatised wine – that is, wine infused with Botanicals (traditionally lead by wormwood). There are even a number of craft gin producers who have turned their hand to making vermouth – locally, Reid & Reid from Martinborough have done extremely well with their red Vermouth, and their dry white Vermouth. Dry Vermouth makes a delicious and again, lighter alternative to a G&T, with more herbaceous botanical character than an P&T.

Here’s a Dry Vermouth and Tonic Recipe from Laura MacFehin’s recent article in the Dom Post:

“Last summer, some hip young things were proclaiming the death of the G&T in favour of this drink. This is a ridiculous suggestion. The gin and tonic will never die because it is a superlative drink that brooks no rival when you're in the mood for it.

However, you can tire of even great things and I urge you to give dry vermouth and tonic a go. It is lighter in alcohol and therefore easier on your head, and is one of my favourite summertime drinks.”

Dry vermouth and tonic:
60ml dry vermouth
30ml tonic
Fill a tumbler with ice, add the dry vermouth and top up with the tonic.

Have fun, experiment with different vermouths, different tonics, and let us know how you get on!

Cheers!

In the Moore Wilson's Calendar this month you'll find Vicky from House of Dumplings' recipe for mouth watering handmade dumplings filled with red gurnard, karengo and shiitake mushrooms. They are delicious, easy to make and can either be steamed or fried.

The recipe makes 30 dumplings. 

Whether you are looking to start a vegan diet, or start enjoying more plant-based food, you can be sure to find a lot of vegan and dairy substitutes at Moore Wilson's.

Vegan Dairy Substitutes:

Replacing dairy products in your recipes is easy. A plethora of plant-based non-dairy milks are available, such as soy, oat, almond and rice. If you need a non-dairy milk to curdle in a baking recipe, go with soy. If you need the most neutral flavour possible, such as when making a sauce, unsweetened almond milk is a good choice. And don’t overlook plant-based cheeses: there are some wonderful options out there, particularly those made from nuts.

As dairy products usually provide a significant amount of calcium to the diet, it is a good idea to choose a non-dairy milk fortified with calcium, which is advertised on the label and included in the nutritional information panel.

Commercial Vegan Cheeses:
Usually made from soy protein and/or coconut oil, with the addition of colours and flavours. Available in many different varieties, such as cheddar and gouda. Uses: Use to make vegan cheese sauces, in sandwiches, and on pizza and pasta dishes.

Nut Cheeses:
Nut cheeses are generally soft cheeses made by blending nuts with water, and adding a non-dairy probiotic to ferment the cheese. Uses: Spread on sandwiches and bagels, stir through pasta, and add to cooked dishes such as lasagne.

Nut Milk:
Made by blending soaked nuts (such as almonds, hazelnuts or cashews) with water and straining through muslin to remove the pulp. The flavour and nutrition varies depending on the nut used. Uses: Drinking, cooking and baking.

Oat Milk:
Made by blending oats and water: it has a slightly sweet and nutty flavour.
Uses: Drinking, cooking and baking.

Rice Milk:
Made by blending brown rice with water: it is a thin milk with a sweet nutty flavour. Uses: Drinking and cooking.

Soy Milk:
Made from whole soy beans or soy protein that is blended with water, and usually sweetened with added sugar. It has a slightly sweet and beany flavour. Uses: Drinking, cooking and baking. Curdles when acid is added.

Vegan Baking Substitutes:

Replace Egg With:
Chia or Flax Seeds Ground
1 egg = 1 Tbsp flax meal plus 3 Tbsp warm water.
Whisk together flax meal and warm water, and let it stand 15 minutes before using.

Banana
1 egg = 1 medium, ripe mashed banana.
Use in chewy recipes, such as cookies.

Apple Sauce
1 egg = 4 Tbsp apple sauce.
Use in quick breads and cakes, for reduced fat baking.

Replace Egg Whites With:
Agar Flakes
1 egg white = 1 Tbsp agar flakes plus 1 Tbsp water.
Whisk together agar flakes and water, refrigerate for 5 minutes, and use immediately.

Aquafaba (Chickpea Brine)
1 egg white = 2 Tbsp Aquafaba.
Add to baked goods, or whipped to make chocolate mousse, pavlova or meringue.

Replace Butter With:
Plant-based Butter
Use same amount as butter.
Use the same as butter. Do not attempt to brown in a
recipe that calls for browned butter.

Non-hydrogenated Shortening
115g butter = 6 Tbsp  shortening plus 1 Tbsp water.
Use sparingly. Provides structure to recipes where butter is creamed with sugar, as well as frosting recipes.

Coconut Oil
225g butter = 240ml coconut oil plus 1 Tbsp water.
Coconut oil is soft-solid at room temperature and firm solid when chilled. Use solid to cream with sugar.

Grapeseed, Olive Oil
225g butter = 6 Tbsp oil.
Use in cake, cookie and quick bread recipes.

Replace Light Cream, Evaporated Milk & Double Cream With:
Drinking coconut milk, canned coconut milk and full fat coconut milk or cream.
The same volume.
Shake cans well to combine before use. If substituting double cream, refrigerate coconut milk or cream overnight . Remove thick, solid ‘cream’ at the top of the can, and use as a substitute.

Replace Honey With:
Agave, Nectar, Maple syrup, Rice Malt Syrup.
The same volume.
Substitute in any recipe.

Replace Gelatin With:
Agar
The same volume.
Agar needs to be heated to dissolve properly, and will set in about an hour at room temperature. Use to create firm jelly.

Find everything you need to start a vegan diet or alternatives suited for plant-based dishes at Moore Wilson's.

Need more inspiration?
Check out our new range of vegan cookbooks online:

Jackfruit & Blue Ginger