The 1980s was not the best time for wine drinkers – for most of us there was not a huge choice, and imported wines especially were often the mass produced and lower-end of the spectrum.

Some wine regions have struggled to shake off the reputations made for them, but in these more enlightened times, we know there is more to German wines than Piesporter and Black Tower, so much more to Sherry than flagons of Pale Cream, and so so much more to Greek wine than the Retsina you drank from a tap in the wall on your holiday in Corfu!

Greece is one of the oldest wine-producing regions in the world, with evidence of winemaking dating back 6,500 years, and in Roman times wines from Greece were renowned for their quality.

Despite the surge in popularity of wine in recent years, modern Greek wines are only just coming to the attention of the world’s wine drinkers, and those who are adventurous enough to give them a try will be rewarded with interesting wines made using varieties you’ve never heard of.

We’ll be the first to admit we struggle to pronounce some of these names (especially after a glass or two) but don’t let that put you off – we’ve added pronunciation guides for each wine…

Boutari Moschofilero  (mo-sko-feel-er-oh)

A strong varietal aroma of flowers and citrus fruit on the nose and palate, with white rose and orange blossom prevailing. A fresh wine, full and balanced, with a long finish. In an effort to literally save the Moschofilero variety from extinction and in recognition of the enormous potential of this strongly aromatic variety, Boutari worked hard to produce their now famous Moschofilero.

Boutari Agiorgitiko        (ah-jor-yee-tee-koh)

Deep red, attractive colour and a rich aromatic bouquet, with a balance of red fruit aromas, like plum and the sweet notes of ageing, vanilla and cocoa. Rich, well-structured, balanced, with a velvety aftertaste. Similar in style to Merlot, but with slightly more spice.

Cambas Mavrodaphnie Of Patras            (mav-roh-daf-nee)

A remarkably affordable example of this famous sweet red wine from the hilly northwestern region of Achaia. Aromas of raisins, dark chocolate and cinnamon, with a rich textured palate and a long finish. Serve slightly chilled as an aperitif, or at the end of the meal with a decadent dessert.

Retsina Cambas Karavaki  (ret-see-nah) - ideally in an Essex accent, for that authentic Brits-abroad Greek island holiday vibe…

Ok ok, so we’ve done a lot of taking-the-mickey out of Retsina – but it is a specialty of Greece, a white wine infused with the sap of the Allepo pine tree. Aromas of linseed oil and lime peel that lead into flavors of apples and roses, with a subtle piney, saline finish. And as with all things, there are better examples. This Karavaki Retsina by Cambas is one of the lighter examples, with bright fruit aromas underpinned with the resinous pine backbone. Try with richer seafood such as octopus or shellfish.

Eat The Food, Drink The Wine... As with many older wine regions, the best way to appreciate the wines of Greece is with the local cuisine. It makes sense really, as the style of the dishes and the style of the wine have evolved alongside each other over many centuries. Many Greek wines have an element of spice and rich aromatics, which perfectly balance the intensity of Greek foods. So grab some Kalamata olives, some quality feta and dig in!

Shed 5 occupies one of the oldest wharf stores in Lambton Harbour. A water’s edge position and in-house fishmonger contribute to its standing as Wellington’s premier seafood restaurant.

A Wellington institution, Shed 5 is celebrating its 25th anniversary this year.

This recipe was provided by Head Chef, Geoff Ngan. Inspired by his wife, fresh tuna is the hero of this dish with flavours of classic Thai green curry providing a unique twist.

Serves 2 as an entree.

Vegan and gluten free. Recipes makes 6 medium sized pancakes.

Recipe from Cuba Street - A Cookbook.

Light and fluffy gnocchi parcels with a decadent blue cheese sauce from the talented culinary team at Ti Kouka Cafe. Serves 4.

On the beach at Piha, three men concocted a plan to bring Kiwis their first taste of Fairtrade fruit. People called them, well, bananas. 

But they had an idea that Kiwis might get behind other people getting a fair go…It turns out they were right.

In 2009, not many New Zealanders knew where their bananas came from, or how hard it was for growers and their families to make a fair living from their produce. So Chris, Simon and Matt decided that day on Piha that it was time for a change.

New Zealand used to source its bananas from the Pacific, but increased demand and better shipping meant importers started looking to cheaper producers in South America and the Philippines.

When they started their search, they looked to the Pacific first. They worked with the Samoa’s Women in Business cooperative to create organic banana chunks, but sadly there aren’t enough of the beautiful, sweet Misiluki bananas to satisfy New Zealand’s appetite for fresh fruit.

Their quest then turned to the other side of the Pacific and El Guabo, one of the world’s oldest Fairtrade cooperatives. They landed the first bananas in February 2010, and heaps of Kiwis asked their local stores to stock us.

All Good believe Fairtrade shouldn't be a special term and that all businesses should be fair. That's why they've worked hard to bring Kiwis Fairtrade bananas from the El Guabo cooperative of small farmers in Ecuador because they do more than just fair trading, they make a difference to the lives of growers, their kids, our kids and the land.

Good for the Growers

Fairtrade gives farmers and workers the security of a stable price all year round but it also gives them something else: independence.

On top of the price of bananas, the El Guabo cooperative earn a fairtrade premium (7-10 cents per bunch). Since All Good started importing New Zealand's first Fairtrade bananas in 2010 they've given over $940,000 back to the El Guabo community in Fairtrade premium funding. This has helped to support school kids, a free medical centre, a special needs school and sustainable farming initiatives too.

Good for the Land

El Guabo's small plantations in Ecuador believe in sustainable farming and biodiversity. The cooperative do not use any of the hazardous agro-chemicals listed in the dreaded 'dirty dozen' and Fairtrade standards ban the use of over 120 chemical commonly sprayed on fruit.

Good For You

All Good Bananas are packed full of the good stuff. They are a great source of fibre, vitamin C, potassium and manganese, and a very good source of vitamin B6, making them perfect energy food.

With All Good fair trade bananas you are able to eat healthily with a healthy conscience… and that really is All Good!

Moore Wilson's are proud to stock only fair trade bananas in our Fresh Markets.

Kombucha is a fermented beverage of black tea and sugar. It contains a colony of bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar. Kombucha has become popular recently for its probiotic qualities. Its fizzy bite makes it a great alternative to sugar-laden soft drinks.

A wealth of research can be found online around the benefits of drinking Koumbucha. Possible benefits include improved digestion, prevention of disease through reduced inflammation, mental clarity, and mood stability.

Kombuchas that are raw and unpasteurised are a living product that must be refrigerated at all times, these varieties are said to have the greatest health benefits.

Following is a guide to the Kombucha brands available at Moore Wilson’s Fresh:

Daily Organics

Situated in the quiet rural countryside of Matakana New Zealand, Daily Organics is a unique micro brewery creating traditional wild fermented kombucha. Each small batch is hand blended, individually brewed to a bespoke recipe taking over two months to mature. With no added sweeteners, preservatives, flavourings or additives, Daily Organics Kombucha is 100% Organic Bio Gro Certified and contains no gluten or dairy. Raw and unpasteurised.

Their Original flavour is a traditional brew using a bold blend of black tea, delivering an uncomplicated full body taste with a subtle hint of peachiness. Winter and Summer brews available when in season.

Happy Belly Ferments

Our most local Kombucha, Happy Belly produce both Kombucha and Kefir Water in the Wairarapa.

Happy Belly Kombucha is a raw, natural and active brew, meaning each batch will be slightly different. Unlike Kombucha which is made of tea, Water Kefir is made with  water and sugar which is fermented out, fresh lemon juice and fresh ginger. Typically both contain the bacteria lactobacillus.

Organic Mechanic

Finely craft-brewed and fermented Organic Mechanic Living Probiotic Kombucha from Parnell, Auckland. Ginger infused for extra digestive anti-inflammatory support.

Kombucha King

Kombucha King was first company to brew kombucha commercially in New Zealand. They began production in 2009 in Hawke’s Bay and in 2015 became organically certified under AssureQuality. Low in sugar, have no artificial flavours or sweeteners, have no colourings or no preservatives, gluten free and dairy free. Naturally carbonated via the fermentation process. Not pasteurised or heat treated. Flavours available include original, berry and ginger.

Rene’s Kombucha

René Archner is an internationally well known living foods chef and advocate for raw eating. René’s Kombucha is fermented/cultured for 6-8 days. This, and the use of our selected organic teas, assures a very pleasant flavour. René’s Kombucha is not pasteurised and hence contains the live cultures provided by the SCOBY. Available in red berry, pomegranate and lemon ginger.

Goodbuzz

Good Buzz has become extremely popular around New Zealand and can be found in cafes, healthfood shops, supermarkets, gyms, even some bars! It takes a little over two weeks to make a bottle of Good Buzz. A symbiotic culture of bacteria and yeast is put in a sweetened tea brew and the bacteria feed on the sugars converting them into organic acids, which gives kombucha its iconic tang.

Every Good Buzz is certified organic by BioGro NZ, fair trade certified by Fairtrade NZ, approved by the Coeliac Society (certified gluten-free) and approved by the Vegetarian Society of NZ. This is a great one to try if you’re new to kombucha with a range of pleasant flavours—feijoa, original, and raspberry lemon.

Due to its live nature, Kombucha is available in store only. Look out for our full range in the fridge at Moore Wilson's Wellington Fresh Market. 

Sweet white chocolate cream, tart lime curd and crunchy caramelized oats - combine them all in one mouthful and your taste buds will sing. A perfectly balanced dessert from the Havana Bar team. Serves 4, generously.

Recipe featured in the Moore Wilson's Recipe Collection Tin and 2017 Recipe Calendar.

Fresh, colourful, and full of flavour! This stunning salad from Regal Marlborough Salmon is perfect for summers entertaining. Serves 2.

Paneton Bakery owner, Dominique Colombie set up his first patisserie, La Tarterie, in Auckland's Kyber Pass in 1986. French-born Dominique learned the art of making pastry from his father, whose Patisserie Colombie was an institution in the village of Montesquieu-Volvestre in South-west France.

Today, Paneton enjoys success as NZ's leading French Bakery combining the best traditional French baking with the best New Zealand ingredients.

They have built on their range of traditional French bread and patisseries by now offering Ready to Rise (frozen) pastries and Ready to Bake (parbaked) breads for the convenience of customers anywhere in New Zealand, including Moore Wilson's Fresh in Wellington.

At Paneton, Dominique is always looking to the future, to improve systems and technology in baking but managing to keep the business simple and concentrating on core products using the best ingredients and simple recipes that taste great.

Enjoy this tasty recipe featuring Paneton's ready-to-use pastry!