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  • Supplier Profile: Kingsmeade Artisan Cheese

    Kingsmeade Artisan Cheese

    On the outskirts of Masterton in the Wairarapa, Miles and Janet King have been making ewe and cow's milk cheeses since 1998 and have since won many awards.

    Kingsmeade makes 14 different varieties of cheese, half from ewes' milk and half from cows'. All are uniquely hand crafted, ranging from the aged hard varieties to the deliciously soft.

    Miles is heavily involved in all aspects of the farming and cheesemaking with daily milking, cutting and packaging. Each batch of cheese is hand made in the factory on the farm, right next to the family home. Janet runs the Kingsmeade shop and dispatches orders all across New Zealand.

    They have 200 East Friesian sheep. Traditionally, this breed of sheep have been used as milking sheep mostly in Europe. They are known as friendly, clever, robust, highly fertile (they usually have twins or triplets) and are good milkers. Sheep's milk is extremely high in nutrients compared to other kinds of commercially available milk. In many cases, it is more readily digestible to people who suffer from lactose intolerance. Evidence suggests it can also help people with eczema and other allergies.

    Here at Moore Wilson's we stock a range of Kingsmeade cheese:

    • Castlepoint Feta
    • Mt Bruce Havarti
    • Ngawi Brie
    • Opaki Manchego
    • Sunset Blue
    • Tinui Blue
    • Wairarapa Jack
    • Woodside Emmental
  • Supplier Profile: Over The Moon

    Over The Moon

    Based in Putaruru, South Waikato, Over The Moon is a boutique cheese factory making a wide range of specialty cheeses from locally sourced goat, cow, sheep and buffalo milk. They have been producing cheese since 2007 and have since won many awards world-wide. They make around 24,000 kilograms of cheese each year and are committed to developing and promoting New Zealand dairy using international research, development and innovation.

    Their cheese making is done using traditional processes, paying homage to the great time-honoured methods of cheesemaking internationally. Their cheese range includes traditional hard cheeses like Cheshire and Romano through to the soft cheeses, blues, halloumi and washed rind.

    Here at Moore Wilson's we stock a range of Over The Moon cheese:

    • Aroha Camembert
    • Black Truffle Brie
    • Camembert Goats Milk
    • Creamy Blue
    • Double Delight Brie
    • Galactic Gold
    • Goat Camembert
    • OMG Triple Cream Brie
    • Ricotta
  • What's Hot - Buffalo Milk Cheese

    Buffalo milk has been consumed for centuries. India, Pakistan, China and Italy produce the majority of the worlds buffalo milk and it is used to produce dairy products, including cheese, yoghurt, butter and ice cream.

    Buffalo milk cheeses are often used in Italian and Asian cuisine, including mozzarella, burrata and stracciatella in Italy, paneer and khoa in India, dali ni horbo and dangke in Indonesia and nguri in China.

    Buffalo milk is higher in calcium, protein and phosphate, and is lower in cholesterol than cows milk. It is high in vitamin A and is A2. Some people find it easier to digest than cows milk and can be a good alternative. It also has a higher fat content than cows milk so it is very creamy in texture and flavourful with a sweeter and cleaner taste than cows milk.

    Some cheese makers have delved into making other cheeses with buffalo milk that traditionally use cows, sheeps and goats milk, such as gouda, feta and ricotta.

    New Zealand has two main buffalo milk producers making cheese, Clevedon Buffalo and Wairiri Buffalo. Moore Wilson's stock a wide range from Clevedon Buffalo, including their milk, mozzarella, bocconcini, marinated cheese, ricotta, oaxa, tartinade and yoghurt.

    You can use these buffalo cheeses to make delicious meals such as salads, toast toppings, on pizza, in pasta and in dips.

  • Supplier Profile: Clevedon Buffalo

    Clevedon Buffalo

    Just south of Auckland on the shores of the Hauraki Gulf is where Richard and Helen Dorresteyn run their family business, owning and operating 200 head of Riverine water buffalo. They produce multiple award-winning fresh buffalo mozzarella, bocconcini, ricotta, yoghurt and marinated buffalo cheese from their fresh buffalo milk.

    Clevedon Buffalo started when Richard and Helen decided they needed a cheese producer to sell fresh cheese at their weekly farmers market so in 2007 they started the first New Zealand buffalo farm. They are involved in the whole process from farming to making, testing and tasting each product to ensure their cheese is of high standard.

    Buffalo milk has a sweeter, cleaner taste than cows milk. It is A2 and contains significantly more protein and calcium than cow’s milk. It has roughly half the cholesterol of cow’s milk. Those who are intolerant to other dairy products often find buffalo milk readily digestible.

    Here at Moore Wilson's we stock a range of their products, including:

    • mozzarella and bocconcini
    • marinated cheese
    • ricotta
    • oaxaca (Mexican style string cheese)
    • tartinade (cheese spreads)
    • yoghurt

    Recipe - Savoury French Toast with Tartinade and Mushrooms

    Serves 4

    • Olive oil
    • 200g brown button mushrooms, sliced
    • Salt and ground black pepper
    • 4 free-range eggs
    • ¾ cup milk
    • 2 tablespoons shredded fresh basil, plus extra leaves to garnish
    • 2 teaspoons thyme leaves, plus extra to garnish
    • thickly sliced sourdough bread
    • Clevedon Buffalo Co. Truffled Porcini & Pepper Tartinade

    Heat 3 tablespoons oil in a frying pan set over medium-high heat. Add the mushrooms, season with salt and pepper and stir-fryfor 4-5minutes, until browned. Set aside and keep warm.

    Place eggs and milk into a bowl; add herbs, season with salt and pepper and lightly whisk to combine. Working in batches, dip a few slices of bread into the egg mixture to soak for a minute. Heat a little oil in the same frying pan set over medium heat. Pan-fry the eggy bread for 2-3 minutes on each side or until golden brown. Repeat with remaining bread, adding more oil to the pan, as needed.

    Spread some Tartinade generously over each slice of French toast, then top with some mushrooms. Garnish with herbs and serve immediately.

    Find more recipes using Clevedon Buffalo fresh cheese on their website here.

  • Gipsy Kitchen's Rhubarb Caramel Scones


    Recipe shared by Rowan McIntyre for Moore Wilson's 2020 Calendar.

    Gipsy Kitchen
    Jessie Street, Te Aro and Glamis Ave, Strathmore
    Facebook: Gipsy Kitchen

     

     

  • Supplier Profile: Bostock Organic Chicken

    Bostock's Organic Free Range Chicken was recently named as the 2020 Supreme Champion of the Outstanding Food Producer awards for their organic whole chicken as well as winning the Paddock Champion award and received two gold medals for their Organic Chicken Thighs, Chicken Breasts and Whole Chicken and received a bronze medal for their sausages.

    The company was started by two brothers, Ben and George, in 2015 when they saw a gap in the market for quality organic free range chicken.

    Ben and George Bostock grew up on their family’s organic apple orchard in sunny Hawke’s Bay and share a family passion for healthy, safe growing practices where there is control from the farm to plate. This means no chemicals, no antibiotics, no hormones and no genetic modification.

    Ben began raising the chickens on pasture in open paddocks near the family apple orchard where he grew up in Hawke's Bay, and when his brother George joined the business last year they moved their chickens on to an apple orchard and built uniquely designed French chalets, which are clean and spacious and enable the chickens to roam freely outside once they are fully feathered.

    The brothers are determined to give their organic chickens the best life. Their apple orchard provides the perfect environment to farm organic chickens. The birds enjoy a happy life roaming freely among the apple trees and are housed in uniquely designed french chalets, which are clean and spacious and enable the chickens to roam freely outside once they are fully feathered.

    Find a range of Bostock Free-Range Organic Chicken at Moore Wilson's Fresh and rotisserie cooked whole chickens from The Chook Wagon.

  • Bohemein Fresh Chocolates

    Like most children, Jiri (George) Havlik, developed a love of chocolate at a young age. Originally from the Czech Republic, he took his passion a step further, training and working as a pastry chef in his homeland. George moved to New Zealand and fulfilled a lifelong dream, opening Bohemein Fresh Chocolates in Wellington in 2005.

    In 2015 Bohemein opened a store in central Auckland, their first outside of the Wellington region.

    Head Chocolatier George’s aim is to bring the high standard of European chocolate craftsmanship and quality to New Zealand. His vision being that tasting his chocolate will evoke memories of strolling off the boulevards of Brussels, Paris or Prague for his Kiwi customers.

    At Bohemein’s Miramar workshop, only fresh, high-quality ingredients are used to craft world class chocolates. When you taste strawberries in Bohemein chocolates, you’re tasting real fresh strawberries. When you taste hazelnuts, they are real hazelnuts.

    A wide range of Bohemein chocolates are sold at Moore Wilson's, including the popular Vanilla Marshmallow Dark Chocolate Fish – a real gourmet treat available year round.

    Bohemein also supply Moore Wilson’s Fresh with a selection of novelty chocolates for special occasions throughout the year including Valentine's Day, Easter, Mother’s Day and Christmas. Find a range of Bohemein Easter chocolate in store now.

  • Market Report - Bone Broth

    Bone broth is nourishing and flavoursome. It is packed full of vitamins, minerals, collagen and keratin, which are beneficial for skin, bone and gut health.

    Bone broth is used in nourishing traditions all over the world to help heal and restore. It is also used in many different cuisines, including Vietnamese pho, Japanese ramen, Jewish chicken soup,  Polish rosol, Russian borscht, and many Chinese soups.

    It is made by slow cooking bones and connective tissue in water. Broth needs to be cooked for 12 to 24 hours to extract all the health benefits.

    Although bone broth and meat/vegetable/fish stock are often used interchangeably, there are differences between them. Stock isn’t cooked for as long as bone broth and sometimes contains other ingredients such as preservatives. Stock is made for flavour purposes and can be vegetarian, whereas bone broth always contains bones.

    Bone broth can be used in any cooking or baking that requires a liquid component. You can use broth as you would a stock. It is a perfect base for soups, stews and casseroles and you can make dips and dressings with it.

    As the weather cools down now is the perfect time to make some comforting meals. Moore Wilson’s Fresh stores have a great range of bone broth available for a delicious addition to any meal.

    We stock frozen broth from The Essential Broth Co., chilled  broth from Little Bone Broth Company, chilled and powdered broth from Best Bones Broth and powdered broth from Nutra Organics.

     RECIPE

    Cauliflower & Blue Cheese Soup, courtesy of The Essential Broth Co.

    Ingredients

    1 cauliflower, cut into florets

    1L Organic chicken broth

    1 brown onion, diced

    15g butter

    2tbsp olive oil

    125g blue cheese

    150ml fresh cream

    1/2tsp paprika (optional)

    Fresh chives, finely chopped

    Salt and pepper

    Method

    1. Place olive olive oil, butter, onion and cauliflower in a saucepan over a medium heat and cook until soft, about 10 minutes..
    2. Add bone broth and paprika. Simmer for 15 minutes. Season to taste.
    3. Take off heat and blend until smooth.
    4. Place back on heat and add cream and 100g of the blue cheese. Cook, stirring continuously until heated through.
    5. Serve and garnish with chives and crumble over the remainder of the blue cheese
  • Market Report - Yuzu

    Yuzu are a type of citrus fruit originally from China and then bought to Japan where it was grown for culinary, bathing  and medicinal purposes.

    In New Zealand the fruit is harvested from mid May to July and has limited availability. Yuzu are a hybrid between satsuma and Ichang papeda and are large and bumpy and look like mandarins or lemons. They are very fragrant and smell similar to a combination of grapefruit, mandarin and lemon. They are made up of a thick skin, juice and some pulp and seeds and very little flesh.

    In Japan, yuzu is used for both sweet and savoury dishes. The thick, oily skin can be grated or shredded and goes well in dishes such as noodles, salads, soups, hot and cold drinks, fish and meat dishes and baking. The juice is also highly fragrant and used to marinate fish and meat and to flavour sauces, such as Ponzu sauce.

    Traditionally, hot baths with yuzu skin are taken on winter solstice to ward off any illness and it is also thought to increase good fortune.

    Yuzu are also very nutritious and include high amounts of vitamin C, as well as vitamins A, B6 and thiamine. In Japan hot drinks are often consumed to alleviate cold, aches and flu symptoms. The seeds are also used to treat skin irritations and can be found in natural cosmetics.

    Moore Wilson’s stock fresh yuzu from NZ Yuzu, as well as a number of yuzu products including, All Natural yuzu extract, Lot Eight yuzu cold pressed olive oil and Obento ponzu sauce.

    Recipe Ideas:

    • Marmalade
    • Salad dressings
    • Cold and hot drinks
    • Dipping sauces
    • Marinades and meat rubs
    • Condiments such as mayonnaise
    • In place of other citrus in baked goods
    Recipes

    Yuzu Kosho, courtesy of NZ Yuzu

    Ingredients

    Chillies, preferably green as they are more tender than red but use either

    Salt, 25% of the weight of chillies

    Yuzu skin, same weight or a little less as the chillies

    Method

    1. Put the chillies and salt into a food processor and pulse until finely chopped or turned into a paste (depends on personal preference). Put into mixture into a jar.
    2. Chop up the yuzu skin in a food processor until fine. Alternatively you can grate the zest. Add to the jar with chillies and salt.
    3. Leave for at least three months and up to a year in the fridge before using.

    Add to soups, dipping sauces and as a rub or marinade

    Yuzu, honey and ginger drink

    Ingredients

    Yuzu, skin and juice

    Honey, to taste

    Fresh grated ginger, to taste

    Boiled water

    Method

    Mix all the ingredients together and serve.

     

  • Mulled Wine

    With the cooler temperature setting in, warm yourself up with this deliciously spiced mulled wine.

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