A member of the Brassica family, Brussels Sprouts are, of course, named after the city of Brussels where they are thought to have originated. There are two main growing areas in New Zealand. The first is Ohakune in the central North Island. It tends to produce smaller sprouts with compact heads These become available early in the season (autumn). The second major growing area is Oamaru in North Otago where they  produce slightly larger sprouts  using a different sprout variety. Oamaru sprouts arrive later in the season and have a sweeter flavour.

Brussels Sprouts are very good for you because they are a rich source of phytochemicals including glucosinolates, carotenoids and phenolic compounds. They are an excellent source of vitamin C, folate and also a good source of B group vitamins. Brussels Sprouts also contain sulforaphane, a chemical believed to have anti-cancer properties. (Note that boiling reduces the amount of anticancer compounds but steaming and sautéing do not result in significant loss.)

Traditionally Brussels Sprouts are usually boiled or steamed but whatever cooking method you use, they do need to carefully cooked. Overcooking has been responsible for sometimes giving  sprouts a bad reputation because overcooking results in the release of high amounts of sulfur that badly affects the smell and taste. So, however you cook your sprouts, avoid overcooking at all costs.

With the addition of butter and bacon, this simple recipe from Annabel Langbein is sure to convert even those who would normally turn up their nose at Brussels sprouts!

Honey has a long history of human consumption. Apparently humans began hunting for honey at least 8000 years ago as evidenced by some ancient cave paintings found in Spain. Honey is also found in the records of ancient Egypt and it is acknowledged that the art of beekeeping has existed in China since time immemorial.

Honey, of course, is made by bees using nectar from flowers. Honey gets its sweetness from a combination of fructose and glucose. These two sugars don’t need to be broken down by our digestive system so honey is quickly absorbed into the bloodstream, giving a quick energy boost to the body.

The flavour of the honey depends on the plants and flowers where the bees have collected their nectar and this is why New Zealand honey is quite special. New Zealand’s long isolation from the rest of the world and its island biogeography means that the flora and fauna here is extraordinarily unique. About 80% of this flora only occurs in New Zealand and this uniqueness has a remarkable influence on our locally produced honey. One of the most common examples of this unique flora is Manuka, a local evergreen tree. The intensely scented Manuka flowers bloom in summer and bees absolutely love them.

Today there is even a registered trademark called UMF which means Unique Manuka Factors. It has become a world renowned trademark because Manuka honey is internationally acknowledged as having anti-bacterial properties that remarkably support the body's health and well-being. In particular 15+ Manuka Honey is being increasingly used in the treatment of burns.

Along with being renowned for its health properties, Manuka honey is a wonderful eating experience. The dark cream to dark brown honey has a distinctive taste profile; slightly bitter, herbaceous, with intense woody and slightly nutty flavour notes.

In fact New Zealand’s unique flora results in a wide range of different honey flavours and our local honey producers are making the most of this uniqueness. Mono-floral (single flower) honeys are  increasingly popular and honeys available include Beechwood, Pohutakawa, Kamahi, Rata, Tawari, Rewarewa and also honey made from imported field flora such as clover and thyme and various wild flowers (such as bugloss). The diversity of the New Zealand honey range is quite outstanding.

Honey colour ranges from almost colourless to dark amber brown.  In general, honeys from forest floral sources are darker in colour and richer in flavour while honeys from field floral sources are lighter in colour with a delicate fine flavour. And honey, of course, can be presented in a variety of forms including comb, liquid and creamed.

NZ Honey brands available from Moore Wilson's Fresh include Arataki (Hawkes Bay), J Bush and Sons (Blenheim), Earthbound (Auckland), J Friend & Co. (Christchurch), Local Flavour (Wellington), and Silverstream (Upper Hutt).

There are many wide and varied uses for honey including:

FOOD

• The most common use of honey is to simply serve it on bread or toast. Increasingly popular is a little honey mixed with your breakfast muesli
• It is also widely used as sweetener in baking, as an ingredient in glazes, or as a flavourful addition in Asian dishes
• Use to sweeten your homemade nut milks
• For something different, try infusing your honey with different flavour combinations like ginger and lime or apple cider and dried figs

HEALTH

• Honey is a natural antiseptic so will help to heal wounds, cuts, scraps and burns
• Combine with the juice of one lemon to sooth sore throats and coughs
• Combine equal parts honey, vinegar and water and drink to remove parasites

BEAUTY

• Use as a moisturizer, simply rub on to dry or patchy skin and let it sit for around 30 minutes before washing off
• Add a teaspoon to your normal shampoo to help smooth damaged locks
• Relax and soak your skin in a soothing honey bath – dissolve 2 tablespoons of honey in 1 cup hot water and add to your bath along with a couple of drops of lavender oil
• Combine 2 teaspoons of milk with 2 tablespoons of honey for a natural face mask. Cover your face and let it sit for 10 minutes before washing off

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.