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  • Supplier Profile: Kitchen Six

    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.

  • Supplier Profile: Canter Valley Turkeys

    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.

     

  • Coastal Spring Lamb

    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!

  • Miss Fortune's Warm Apple & Cinnamon Donuts

    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

    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.

  • Aperol Spritz

    This month we're taking you to Italy in summer with a classic Aperol Spritz! Aperol aromatic aperitif has a unique flavour and colour achieved through a subtle blend of bitter orange, gentian, rhubarb and an array of herbs and roots - an unchanged secret recipe since 1919.

  • Sweet Vanilla Kitchen's Ginger Custard Creams

    Recipe shared by Cheryl McIvor for Moore Wilson's 2020 Calendar.

    Sweet Vanilla Kitchen
    49 Pretoria Street
    Lower Hutt

     

  • Pandoro's Tiramisu Cake

    Recipe shared by Tony Beazley for Moore Wilson's 2020 Calendar.

    Pandoro Panetteria 
    3 Wellington locations: Allen St, Woodward St, and Willis St. A range of Pandoro bread, cakes, and baked goods available from Moore Wilson's Fresh.
    pandoro.co.nz

     

  • Wedding Essentials

    Wedding Gifts and Exchanges

    They say the kitchen is the heart of the home and in our Kitchen & Homeware Departments you’ll find premium cookware, small appliances, crockery, glassware, cutlery, kitchenware, cookbooks, and more. We’ve also got a great range of manchester, bathroom accessories, luggage and giftware.

    Our philosophy is to stock quality brands and products and offer them to our customers at everyday low prices. This means you and your guests can be sure you’re getting the very best value.

    Cheese Wedding Cakes

    Cheese Cakes (cakes made with rounds of cheese) have become extremely popular and the cheese experts in our Tory Street Fresh Market can help you plan a beautiful cake using rounds of quality New Zealand and imported cheese. Cheese cakes can be an alternative to the classic wedding cake or enjoyed after the meal – either way they make a unique feature for your celebration!

    Wine, Beer & Spirits

    For all those toasts on and around your special day! Our Tory Street, Porirua and Masterton Wine, Beer & Spirits Departments stock a wide range from Champagnes to great value wines and beers to suit any budget. Our staff will also be happy to help with recommendations and advise on what quantities you'd need for your special event. You can also ask our staff about our sale or return policy for functions.

    To find out more about any of the above services please visit us in-store.

  • Zenkuro New Zealand Sake

    Zenkuro

    New Zealand’s first and only sake brewery, Zenkuro Sake is based in Queenstown. They produce a ginjo and junmai style of sake using only the finest polished sake rice and water sourced from the Southern Alps. The purity of their ingredients creates a fine sake, best enjoyed chilled as an accompaniment to any meal. The Kiwi brand has gone global, you can now get your Zenkuro fix in New Zealand, London and Japan. The character 全 (zen) means ‘entirely’ or ‘completely’ and 黒 (kuro) means ‘black’ - or as we like to think of it ALL BLACK (the perfect reason to enjoy a glass of sake while watching the Japanese World Cup!)

    David Joll, Zenkuro’s head brewer and a certified ‘Sake Professional’, first travelled to Japan as a 17-year old exchange student, many moons ago. He later studied Japanese at Auckland University, Shizuoka University, and completed a post-graduate course in Japanese Studies at Hitotsubashi University. He is also a black belt in Judo. After years of research drinking sake, he is now a master of the brewing process. His wife, Yasuko, is from Fukuoka.

    Zenkuro Original Junmai New Zealand Sake is available from Moore Wilson's Wine, Beer & Spirits and online. For those who have not drunk sake before, or those who have, but drank too much too quickly, we suggest you try this smooth, light, easy drinking style. Zenkuro Original is a great alternative to either white or red wine with your meal, it is a great match with a wide range of Japanese, European or Kiwi dishes.

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