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  • The Larder's Spring Lamb Rack with Minted Labne & Stuffed Vine Leaves

    Recreate this beautiful spring dish from Jacob Brown and Sarah Bullock from The Larder in Miramar.

  • Festive Poinsettia Cocktail

    This elegant cranberry and bubbly cocktail is perfect for holiday parties!

    Ingredients sold individually in store or the Moore Wilson's Festive Poinsettia Cocktail Pack is available for delivery nationwide - a great gift for a cocktail lover!

  • Supplier Profile: Proper Crisps

     

    Founded in 2007, owners Ned and Mina became the Head Potatoes in 2010.  They have worked with a dedicated team of potato professionals, to cultivate Proper Crisps from seed to success.

    The Proper Crisps story started when English couple Stuart and Kathryn Franklin decided New Zealand was being short-changed in the crisp market. They set up a fledgling business in a small food factory at Upper Moutere and Kiwis quickly fell in love with this hand crafted product, so much so they soon outgrew the premises.

    However, for a couple who had poured all of their resources into starting a small business the success was a double edged sword. The business simply got too big too quickly for them so in 2011 they sold Proper Crisps to Mina Wilke-Smith and Ned Smith, who became the Head Potatoes.

    Born in South Africa to an English father and a French mother, Mina’s love of food is driven by the European influences. From an early age she developed a love for different foods and travel.

    Ned is a trained chef who started in the food business as a kid, where he washed the floors in a neighbour’s restaurant. Moving to California saw him switching to a bakery which he developed into a commercial cheesecake business.

    After many successful years in the bakery industry, Ned and Mina decided to sell their business and travel the world for two years before buying a home in Nelson in 2010.

    Ned said they were looking for investment opportunities rather than buying a business to run.

    They discovered Proper Crisps, later found the business was on the market and were eventually tempted into looking at it "because I am a foodie, not because we wanted to buy it and we found a nice little setup in Upper Moutere".

    Having had a very successful food business in the United States that was based on similar philosophies Mina and Ned quickly saw the potential in this crisp producer.

    Stuart and Kathryn set out to make the best crisps on the planet and Ned and Mina thought they had the perfect product.

    At Proper Crisps they only use natural ingredients, their flavourings aren't a list of "e" numbers and artificial additives, just real Marlborough garlic with smoked, sweet paprika or maybe Marlborough sea salt with pure cider vinegar, and it goes without saying they use natural fresh, whole potatoes too.

    They have developed the business into the fastest growing snack food business in New Zealand, but most importantly it is a family established and owned business.

    "Building a company is like making a family of its own, we want to create an environment where we all work hard, have fun and we all make money, no one is clock watching, if it means staying an extra 15 minutes to complete a job they will, and be happy to do it because they feel they are part of the business," Mina says.

     

  • Supplier Profile: Palliser Estate

    As one of New Zealand’s iconic wine companies Palliser Estate has a prestigious heritage and exciting future. It is an unlisted public company, proudly owned by a small number of loyal and passionate New Zealanders, who believe in investing in super premium producers.

    “We are old school and we are proud of it, acting with honour, choosing to be strong leaders and practicing exceptional craftsmanship is par for the course at Palliser. We are avid pursuers of excellence. That’s never going to change. It’s who we are.”

    The most important part of any vineyard (besides the people) is the land.

    The Martinborough Terrace, where they grow their grapes, is a small but very special area of land located at the southern end of the North Island. Framed by the Ruamahanga and Huangarua Rivers which helped carve out the Terrace centuries ago. The land is a stony silt loam overlaying varying depths of ancient free draining river gravels. The climate is dry with frosts and strong winds challenging them at every turn but when the harvest comes all the hard work is more than worth it.

    Palliser Estate own seven vineyards on the Terrace. Although they are within walking distance of each other they are all producing quite distinctive wine styles reflecting the differences in soils and micro climates. It’s a perfect combination that, for them, creates perfect wines.

    Palliser isn’t just about their past, they are also planning ahead for their future history.
    After completing the process of converting the Winery and Wharekauhau vineyards to organic management, other vineyards will follow in due course (OmSanti vineyard has begun conversion).They feel this will provide the truest representation of sense of place as well as improving the soil for future generations.

  • Salty Pidgin's Coconut Semifreddo with Lime Jelly & Peanut Crumble

    Create Amy Gillies' Coconut Semifreddo at home.
    Recipe serves 4

  • Fresh Asparagus and Scallop Linguine

    Welcome spring with new season Tendertips asparagus and fresh scallops in a delicious white wine sauce.

    Makes 4

  • Chocolate Fish Cafe's Spiced Chickpea Salad with Fillet of Terakihi & Homemade Vinegarette

    Try this fresh spiced chickpea salad by John and Penny Pennington from Chocolate Fish Cafe.

  • Millton Organic Wines

    In 1984 James and Annie Millton established The Millton Vineyard on the banks of the Te Arai River near Manutuke, Gisborne, where the early settlers first planted grapevines in 1871.

    Originally Annie’s father, Mr John Clark, had developed vineyards on his estate at ‘Opou’ in Manutuke during the late 1960's. James and Annie returned to Gisborne after experience gained in the famous wine regions of France and Germany including Champagne Bollinger, Maison Sichel in Bordeaux and Weingut Kurstner in Rheinhessen. By 1983 they had extensively researched and replanted major parts of the families’ grape growing business, before establishing The Millton Vineyard.

    Even Millton's earliest releases were of high quality, not only winning favour with foundation customers, but pleasing the wine judges as well. Recognition was rapidly achieved winning numerous trophies and gold medals for the traditionally styled Riesling and Chenin Blanc. Internationally, gold medals were awarded for the 1992 Gisborne Chardonnay at the International Wine Challenge in London. This wine then went on to win the trophy at the International Organic Wine Challenge Fair, while two other Millton wines entered came second and third.

    A similar result was achieved at the 2004 San Francisco Wine Fair with Gold medals for the Riesling and Chenin Blanc. The Chenin Blanc also won the trophy, moving it into the position of its current prestige as being a new-world wine classic gaining inclusion in Neil Beckett's, "1001 wines to drink before you die" (Published by Penguin in 2008).

    Millton was the first producer in New Zealand to gain Bio-Gro certification for organic wine production in 1989. Having practiced traditional methods of cultivation and production centred on biodynamic principles since inception, Millton were the first winegrowers in the Southern Hemisphere to gain the biodynamic certification Demeter in 2009. This involves growing the grapes without the use of herbicide, insecticide, systemic fungicides or soluble fertilisers, as well as adherence to the rhythms of nature; the earth, sun, moon and beyond!

    Today, Milltons’ Gisborne wines consistently appear in fine dining rooms worldwide and continue to receive numerous national and international accolades. Millton Vineyards & Winery are exclusive members of international group "La Renaissance des Appellations" and New Zealand collaboration "The Family of Twelve".

  • Cassels Brewing Co

    Cassels Brewing Co is a family owned brewery in Christchurch, New Zealand, who have been brewing on a commercial scale since 2009. At The heart of the brand and the business is a belief in heritage and craftsmanship.

    With a lifetime of brewing, Alasdair Cassels along with son Zak and son-in-law, Joe Shanks built a wood fired brewery in the Old Tannery Buildings in June 2009 to serve the local community. In February 2011 the earthquake destroyed the original plant. However, not to be beaten, within 100 days, the family opened a brewpub, 'The Brewery', a place for the community to gather while the city dusted itself of.

    On the back of this Alasdair wasted no time in developing "The Tannery', a heritage focused Victorian retail arcade specialising in boutique fashion stores with a current registered value of NZ$31 million.

    Through the appreciation of traditional methods mixed with modern technical practices and a will to create the best beer experience possible, Cassels Milk Stout was awarded a trophy at the 2011 NZ Brewers Guild Awards and has, along with other beer styles, won medals since.

    In 2012 Simon Bretherton was hired as Executive Brewer (from Boddingtons Brewery in the UK and Little Creatures Brewery in Australia). Bringing Simon on demonstrated the passion and commitment Cassels has, to become the number one craft beer producer in New Zealand (and the World!).

    Casselshave recently invested in a Kosme labeller and a Moravek bottling machine and commissioned additional capacity. Their focus remains on quality and craftsmanship, using local resources with a 'no shortcuts' mentality.

    You can find Cassels Beers at online and in store at Moore Wilson’s

  • Sistema

    Starting his business in a garage in New Zealand 30 years ago, Brendan Lindsay has built a product line being exported to 82 countries around the world and counts its customers in the millions.

    Sistema’s Kiwi-made design, the paragon of plastic food storage, has been keeping food fresh in school bags, pantries and lunchroom fridges for the past 30 years, and now employ over 300 people and has a new manufacturing plant in Auckland, which uses the latest robotic technology in their art 200,000 square foot factory in New Zealand.

    Taking the simple premise that customers would want a well-made, beautifully designed, food safe storage container that would be stackable, the Sistema range was born.

    The Klip It collection with its distinctive blue clips launched the company into the Australian and New Zealand markets. That range has now been added to with the release of the Microwave and To Go family of products designed for added convenience.

    Sistema general manager Glenn Beattie says it’s the New Zealand-made print on the bottom that makes all the difference.

    “One of our major selling points overseas is that our products are made in New Zealand,” Beattie says. “The fact our products are made in New Zealand means they’re perceived as safer than, say, plastic products made in China.”

    Using BPA-free plastic has earned the brand the approval of the Food and Drug Administration in America, the penultimate tick for plastics manufacturers in the eyes of safety-conscious US consumers.

    When going into discussion with Us Fortune 500 Company Newell Brands regarding the sale of Sistema, Lindsay only agreed to sell his company if the new owner could guarantee that business would continue to take place in New Zealand for the next 20 years. He also demanded that they would guarantee all staff, inside and outside New Zealand, long term employment opportunity.

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