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  • Turmeric

    This quintessential curry spice is one of the healthiest ways to add flavour and colour to home-cooked dishes, and is also great in drinks. Not only is it delicious, this tasty seasoning packs a medicinal punch.


    Turmeric has been used in traditional Ayurvedic medicine throughout history. It is considered a cleansing herb for the entire body, especially the liver, where toxins are held. It is often used to support digestion and to treat infection, headaches, inflammation and fever. With a slightly bitter taste, it blends very well with other spices and even sweet dishes.

    The turmeric plant, which grows five to six feet tall, is found in the tropical regions throughout Southern Asia. Its finger-like stalks contain the spice's healing agents, although the root is also used in traditional Indian recipes. Curcumin, the active compound in turmeric, is responsible for its bright colour and is behind a whole host of the health benefits that can be attributed to the spice. Unfortunately, curcumin is poorly absorbed into the bloodstream. When paired with black pepper, however, the bioavailability of curcumin is significantly increased, with some studies reporting that it is more than a thousand times more potent.


    Turmeric acts as a natural anti-inflammatory. It has been found to be so potent that it matches the effectiveness of some anti-inflammatory drugs. As such, several studies have demonstrated its assistance in those suffering from arthritis.

    Curcumin happens to be a powerful antioxidant that neutralises free radicals that exist in the body. It also works to stimulate the body's own antioxidant enzymes. Studies show that curcumin has an incredible impact on depression. A study in 60 depressed patients showed that curcumin was as effective as Prozac in alleviating the symptoms of depression. Adding turmeric to the diet can also help support a healthy liver function. The University of Maryland Medical Center found that curcumin stimulates production of bile by the gallbladder, which in turn is used to eliminate toxins. The bile also rejuvenates liver cells that break down harmful compounds.

    Turmeric can improve and ease digestive issues. In a 1989 study, supplements made from the turmeric plant were found to be more effective at curbing heartburn and indigestion symptoms than a placebo, most likely related to the plants known powers to fight inflammation. Studies have shown that the curcumin in turmeric can assist in cancer prevention and treatment, and can reduce the growth of new blood vessels in tumours. It has also shown to inhibit the spread of cancer (metastasis), as well as contributing to the death of cancerous cells.

    The simplest way to add turmeric into your diet is to use it raw, grated into salads and salad dressing, or steeped with a little hot water and honey for a refreshing tea. You can also use it in its powdered form in stir-fries, rice dishes, curries or soups. You can even blend it into your next veggie juice or smoothie.

    You’ll find powdered and fresh (when available) Turmeric at Moore Wilson’s Fresh.

  • The Blackball Salami Co.

    The Blackball Salami Company was started as a family run butchery in 1992 by Pat Kennedy, in Blackball on New Zealand’s rugged West Coast.

    The knowledge and skills Pat learned while travelling to Europe were brought home to the kitchen of the 'Stonehouse' (featured in the Blackball logo), and Blackball Salami Company was created. Over the years, recipes have been tested, tasted, adapted and improved upon to produce a unique and comprehensive range of wonderful products available today.

    The business is now owned and operated by West Coast couple Phil & Debbie Russ. Blackball sausages use 100% New Zealand meat and are MSG and gluten free. Pork, Beef and Venison sausages are delivered fresh twice weekly.

    Blackball also have an extensive salami range – all made the old fashioned way, by natural curing and wood smoking.

    Their black puddings were a Gold Medal Winner in the 2014 Devro NZ Sausage Competition and continue to be in high demand. Made in a unique horse shoe shape as well in a chubb form, each one a work of art. They also produce a tasty white pudding made with pork and leeks.

    Find me at... Moore Wilson's Fresh Tory St, Porirua and Masterton. 

  • Asian Avocado, Prawn and Orange Salad

    This Japanese-inspired salad would make a great festive starter. 

  • Jenny's Kitchen Tamarind & Duck Canapé

    Duck and Tamarind combine beautifully in this stunning festive party starter.
    Makes 40-60 small bites.

  • Peckham's Traditional Cider

    Peckham’s are one of the few New Zealand cider producers who grow apples
    specifically for cider making.

    Alex and Caroline Peckham planted their first cider apples in New Zealand in 2004. Since then, they have amassed a great deal of experience on growing cider trees and making cider under New Zealand conditions. Clay soils combined with Nelson’s exceptional sunlight hours, are famed for producing fantastic, full flavoured fruit.

    Peckham’s moved on to their current orchard in the Moutere Valley near Nelson in 2006 and have been planting and grafting ever since. They quickly outgrew their first apple press and cidery, and in 2012 built a new cider barn and imported an apple juicing line from Europe. A second tank room followed the year after, and every inch is now full.

    Peckham’s ciders are made from 100% fresh juice, and are made only in autumn with tree ripened fruit. Fruit is hand harvested before being milled and pressed into rich, intensely aromatic, cider juice. Each type of apple has specific characteristics, and varieties are carefully blended to yield the appropriate acidity levels and balanced tannins. Key to their complex, full bodied ciders is slow fermenting and ageing the ciders for at least six months.

    Subject to availability Peckham’s Ciders are available at Moore Wilson’s Wine, Beer & Spirits.

    When it comes to cider making and their hard work is certainly paying off. At the 2019 NZ Cider Awards Peckham’s won six out of seven categories, including Fruit, Modern, Traditional, Spice Botanicals or Honey, Specialty and overall NZ Cider Champion for their Brown's Apple Cider.

    Alex & Caroline aren’t planning of expanding their operations in the near future instead they will focus on making their ciders ever better and experimenting with new cider making techniques.

    Cider fans make no mistake; this small but dedicated team of hands-on cider makers are one to watch!

  • Puhoi Valley 'Half and Half' French Toast

    Puhoi Valley Half & Half is a fresh, organic blend of milk and cream ideal for pouring over cereal and porridge or for use in place of milk and cream for indulgent baking and decadent sauces.


  • J. Friend & Co Banana and Manuka Honey Bread with Honeyed Labneh

  • Ruth Pretty's Corn, Herb & Roasted Red Pepper Fritters

    Classy corn fritters from renowned Wellington chef, caterer, teacher and food writer, Ruth Pretty. 

  • Canter Valley Herb Roasted Turkey Breast

    Turkey breasts are ideal for slow roasting when you are entertaining and want to impress.
    Brining the breast adds flavour from the fresh herbs and ensures delicious, moist meat when its sliced and served.

    Allow 200g of meat per person. This recipe will serve 7.

  • World Pantry

    Don't know your Sumac from Zahtar? Asian sauces gathering dust in your kitchen?

    A lot of people tend to avoid some of these wonderful products simply because they don't know how to use them. Here's the low down on some of the popular imported, and locally made, world tastes available at Moore Wilson's Fresh.

    Asian, Mediterranean, American and South American flavours simply lend themselves to summer dishes. Take a step out of your comfort zone and stock up your pantry with some different spices, sauces and pastes - you won't look back!

    Bulldog Tonkatsu Sauce A popular Japanese condiment, this flavour-packed sauce is made to be served with ‘Tonkatsu’ - a traditional breaded, deep-fried pork cutlet. It also pairs well with other meats.

    S&B Nanami Togarashi Nanami literally means “seven flavours” in Japanese. This tasty blend is made up of chilli pepper, orange peel, black and white sesames seeds, Japanese Pepper, Ginger and Seaweed.

    Urban Hippie Miso Paste Miso is one of Japan’s traditional fermented foods. This one is hand crafted in Nelson and fermented for more than 6months. Use for soups, stir fries, marinades, dips and more.

    Obento Cooking Sake A rice based staple of Japanese cooking. Use to add extra flavour to meat, fish and vegetables. Combine with Mirin and Japanese Soy Sauce for a tasty dipping sauce.

    Kewpie Japanese Mayonnaise Regarded as the best mayonnaise in the world. Made from egg yolks only rather the whole eggs plus rice vinegar, soy based vegetable oil and a touch of the flavour enhancer MSG.

    Megachef Premium Oyster Sauce Made in Thailand from real oysters. All natural production methods contribute to an elusive savouriness known as ‘Umami’, the so-called fifth taste, which gives depth and length on the palate. Use for stir-fries, braises or marinades.  Contains no MSG, colour and artificial flavours.

    Megachef Premium Fish Sauce Created using only the finest quality anchovies and sea salt. Natural fermentation of 2 years contributes to its rich briny saltiness, yet rounded and clean taste. Excellent for stir-fries, curries or sauces. Megachef Premium Fish Sauce is gluten free and preservative free, and contains no MSG and artificial colours.

    Surasang Kimchi Hot Sauce  A spicy and sour Korean sauce. For something different, try as a dipping sauce with fried chicken or mix through your next batch of popcorn.

    Huy Fong Sriracha  Made in California from sun ripened chillies, this is the original Sriracha sauce. A delicious, spicy addition to any meal.

    Culley’s Buffalo Wing Sauce Auckland hot sauce producer Culley’s take on a classic USA Buffalo style wing sauce. Available in Mild and Hot (6/10 heat factor).

    Alderson’s Smoky Morepork BBQ Sauce An all-natural (contains no refined sugar!), family friendly condiment that goes great with beef, pork, chicken, pizza and veggies.

    Culley’s No1. Hot Sauce Culley’s award winning ‘Reserve’ hot sauce, made from a selection of the finest NZ grown chillies.

    El Yucateco Annatto Achiote Paste A versatile Mexican seasoning paste made from high-quality annatto seeds, grown on Mexico’s Yucatan Peninsula. Use a generous amount to marinade chicken, beef and pork, or prepare a succulent “Cochinita Pibil” - a traditional Mexican slow-roasted pork dish.

    La Morena Chipotle Peppers in Adobo Sauce Smoky chipotle chillies in a tomato-vinegar sauce from La Morena, one of the top distributed brands in Mexico. Just add a few chipotles with a bit of the adobo sauce to soups, stews, and sauces.

    La Boca Loca Salsa Verde Tangy tomatillo and serrano chilli salsas from Miramar’s Mexican experts. A must try with La Boca Loca’s authentic totopos (corn chips).

     Al Rabih Pomegranate Molasses A dark, tangy syrup made by reducing pure pomegranate juice. It has a sweet yet almost lemony/tamarind flavour. Use in dressings and marinades in place of vinegar and honey.

    Al Rabih Rosewater  A vital ingredient for many Middle Eastern desserts and Turkish Delight.

    Pariya Range An exclusive selection of Persian products that are unique, simple, elegant and delicious including Rose Buds, Barberries and Slivered Almonds. Pariya also produce a Wild Willow Water which is often used as an alternative for Rosewater and is great for use in
    vodka-based cocktails and homemade ice creams.

    Alexandra’s Tajine Spice A rich blend of 13 tasty spices, including sweet paprika, caraway, cumin, ginger and coriander. Increasingly popular for the Moroccan tajine or slow cooking.

    Alexandra’s Zahtar A classic Middle Eastern herb and spice blend including thyme, sumac and sesame seed. Use with chicken or fish, or sprinkle onto pita breads with a drizzle of oil and bake in the oven for a true Mediterranean treat.

    Le Phare du Cap Bon Harrisa Paste Harissa is a North African hot red sauce or paste. It’s main ingredients are chili peppers (often smoked or dried) and garlic. Though most closely associated with Tunisia and Algeria, it is a standard ingredient of North African cuisine.Harissa often contains seeds like coriander, caraway, or cumin, and usually olive oil. It is used both as a condiment and as an ingredient in recipes. A NZ made Harissa is also available from Adventure Kitchen.

     Equagold Aromatic Sumac A tangy lemon-flavoured spice, made from the berries of a wild bush that grows in the Mediterranean. Commonly rubbed on to kebabs before grilling and paired with fish or chicken. Equagold’s Sumac is imported from Syria and is of the finest quality.

    St Andrews Limes Preserved Lemons Preserved in salt and vacuum packed. To use, discard flesh and slice finely. Great in potato, green & bean salads, rice, couscous and lamb dishes.

    These are just some of the Asian, Mediterranean, American and South American products available - visit us instore for our full range and more great tastes from around the world!

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