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!

Ruth Pretty's famous Tomato Chilli Jam is the perfect accompaniment to these summer sweetcorn fritters. Makes 10 fritters.

A new destination bottle store, waiting to be explored.

Our Porirua Wine, Beer & Spirits store has undergone an exciting nautical makeover. The regions sea-side setting is celebrated in store with replicas of the iconic Mana Boatsheds, stunning imagery of the inlet, a custom built boat counter, historic photographs, and more!

The nautical overhaul of the Porirua Wine, Beer & Spirits store, located opposite the main store, was carried out by Miramar’s Human Dynamo Workshop. Human Dynamo were also the creative force behind The Chook Wagon and Miki’s Sushi Kiosk at our Tory Street store.

Moore Wilson’s Wine, Beer & Spirits is home to a top range of quality wines from New Zealand and abroad. NZ craft and imported spirits also feature, as do specialty liqueurs. Craft beer fans will be excited to find a great selection of craft beer along with a regularly changing line-up of fresh craft beer, available by the rigger.

We hope you will enjoy the experience of visiting our new Wine, Beer & Spirits store as much as we’ve enjoyed creating it.

More exciting developments are planned for our Porirua store so be sure to keep an eye out next time you visit us!

Moore Wilson's Porirua is located at 65-69 Kenepuru Drive. Open 7 Days. Click here for store hours.

Award-winning craft chocolate from Nelson!

When Nelson fisherman Karl Hogarth left for his OE to Southern and Central America he never imagined he’d be coming back with a career-changing passion for chocolate (and a new wife but that's a different story!)

It was tasting ‘real’ chocolate in Guatemala that spurred said change in career for Karl from catching fish to crafting fine chocolate.

Once back in Nelson, hard graft ensued as Karl studied and practiced his new art until his dream of producing his own quality bean-to-bar chocolate was realised.

Karl, along with wife Marina, source the highest quality cacao beans from around the world to create small batches of chocolate using traditional techniques. Their small factory in Nelson, New Zealand is where they sort, roast, crush and classify, winnow, grind and conche, age, melt, temper, mold, and wrap by hand.

The Hogarth’s search for exceptional cacao has lead them to the jungles of South America, the tropical islands of the Caribbean and sun drenched valleys of Northern Madagascar.

Each origin is carefully evaluated to see which combination of roast, conch and sweetness will bring to life the bean’s true nature, to create a chocolate that is a reflection of its origin.

Hogarth’s dark chocolate is made using only three ingredients: Cacao, Pure Cane Sugar and Pure Cocoa Butter.

Golden and crispy on the outside, gooey mozzarella on the inside - what’s not to love! Boulcott St. Bistro Head Chef, Rex Morgan, transforms his arancini balls from a street side snack to fine dining experience by pairing with minted yoghurt dressing and mushroom duxelle (recipes for these accompaniments included in the Moore Wilson’s Recipe Collection).

Sitting just at the end of Italy’s boot, Sicily is the largest island in the Mediterranean, and is one of Europe’s oldest viticultural regions. The island has more vineyards, and more indigenous grape varieties than any other region of Italy.

With its volcanic soils and warm climate, Sicily has long been renowned for its red wines especially. Sicilians have an amazing number of local grape varieties to work with, including the famed Nero d’Avola, Nerelo Mascalese, Frappato, and Nerello Cappuccio, to name but a few, though common international varieties such as Cabernet Sauvignon, Syrah/Shiraz and even Chardonnay are increasingly being planted in Sicily.

NERO D’AVOLA – SICILY’S ICONIC RED GRAPE

If this grape isn't on your radar, it should be! Named after the city of Avola in the far South of Sicily, this grape excels in the warm conditions, with the ability to soak up plenty of sunshine and produce powerful fruit-lead wines with added complexity of pepper and spice character. As a result, it is often called Sicily’s Shiraz, and with the influx of international grape varieties, many Nero d’Avola/Shiraz blends can be found on the market, the two grapes complimenting each other well.

Mont'Albano Nero D'Avola 'Terre Siciliane'
Full bodied, rich wine with smooth tannins. Delicious plum and earthy blackberry flavours.

There are very few plantings of Nero d’Avola overseas, but with its ability to cope so well with hot dry conditions, there are experimental plantings in South Africa, and Australia. We have an excellent example from up-and-coming South Australian winery Unico Zelo who specialise in producing wines from
Italian varieties.

Unico Zelo ‘The River’ Nero d’Avola 
Proudly from some of the most ancient soils on this earth - The Riverland, a complete underdog region that epitomizes what it is to craft fine wine on the edge. Rich red earth, sandy soils covering limestone. A succulent, juicy, aromatic and supremely refreshing wine.

Don’t just take our word for it, the ancient winemaking traditions of Sicily are back on-trend! NZ Chef Ben Bayly and Auckland Restaurateur Michael Dearth (The Grove, Baduzzi) visited the island last year and selected a number of wines for their tables, including the estate of Tasca in Regaleali…

Tasca "Guanaccio" Perricone 
Perricone (or Guanaccio) is one of Sicily's lesser-known indigenous grapes, and we're delighted to have this powerful example on our shelves. Ripe and fruit-forward with thick extraction and rich spiced texture. Perfect with steak or lamb.

SICILIAN NATURAL WINES

Sicily has been instrumental in the resurgence of ‘traditional’ winemaking techniques in recent years, with Natural wines made in Roman era clay amphorae becoming found as far afield as New Zealand –Pyramid Valley winemaker Mike Weersing ferments some of his in these large clay vessels “wines from the clay have more umami character and complex aromatics."

COS Frappato 
This now-legendary natural wine producer was formed in 1980 when three school friends Giambattista Cilia, Giusto Occhipinti and Pinuccia Strano started experimenting with grapes from their families’ vineyards. The entry to their range, this straight Frappato is light and plush but with so much intensity, complexity and style it is full of cherry and raspberry fruit, herbal and floral notes, and sappy tannins.

Occhipinti SP68 Terre Siciliane Nero d’Avola Frappato
Arianna Occhipinti says that her love for wine was sparked when at the age of 16 she went with her uncle (Giusto Occhipinti of COS) to huge wine trade fair Vinitaly. Probably the most well-known of her wines, the SP68 red is purple/red in the glass showing aromas of wild cherries, plum and mulberry with just a touch of raspberry lift. There are hints of flowers, leather, smoke, spice and herbs with wafts of liquorice, earth and mandarin rind. In the mouth the initial attack of fruit is awash with wild cherry sheathed in tobacco leaf with supporting fruit flavours of dark plum and blackberry.

Shop online for delivery nationwide, or visit us in store to see our full range of Sicilian wines!

This recipe features in Unna Burch's new cookbook The Forest Cantina HOME. It is originally from her Nana Kui's handwritten cookbook, and at her tangi (funeral) it was one of the things her grandchildren talked about her making.

Unna has samples of this chutney at her recent book signing at Moore Wilson's Fresh and it is simply delicious! A wonderful addition to eat with cold meats and cheese. Would also make a great homemade gift.

The Chalmers family manufacture organic plant based products under two brands – Tonzu and Zenzo. Chalmers Organics Ltd are New Zealand’s only certified organic tofu manufacturer and have been manufacturing organic wholefood products for three generations. They were also the first Auckland employer to endorse the Living Wage campaign.

The Chalmers story began in the 1970s after the illness of a young family member (now an owner of Chalmers Organics) lead the family to investigate alternative nutritional methods and develop a passion for healthy lifestyles and organic sustainable food sources.

Chalmers Organics specialise in the manufacture of traditional and sustainable 100% certified organic food products that are both good for you, and good for the environment you live in. Their products contain no preservatives or artificial additives of any kind.

As a business, their number one guiding principal is that people and the environment are prioritised ahead of profits. This means they only manufacture food products where the integrity of their nutritional value can be maintained throughout the manufacturing process, and the manufacturing process has minimal or no negative impact on our environment.

The Chalmers believe organic food is more sustainable economically, environmentally and personally for all people across all walks of life. In New Zealand products can be labelled as ‘organic’ without having to prove this claim through certification. Buying Tonzu products with the BioGro certification gives you as a consumer an independent validation that a product is truly organic. You don’t have to read the fine print, the stamp says it all.

Tonzu and Zenzo products available from Moore Wilson’s:

Tonzu Organic Tofu
An organic protein source that is very versatile and great value for money. Blend into smoothies or scramble on toast for breakfast. Add to vegetable curries and salads for lunch. Cook up in soups or casseroles, stir-frys and lasagnes for dinner, and make popular desserts like cheesecake, custard or whipped cream!

Tonzu Organic Tempeh
Tempeh (pronounced TEM-pay) originally came from Indonesia where it was an ancient delicacy, and remains a time-honoured favourite today. Tonzu Tempeh is traditionally made by tenderly cooking whole organic soya beans, and adding a rhyzopus culture to them. This culture grows through the beans, binding them together to form a dense, tasty Tempeh. Slice into thin strips and fry in vegetable oil with a sprinkling with organic tamari.

Tonzu Organic Vegetarian Sausages
A tasty, healthy alternative to meat sausages - whether you are a vegetarian, or simply looking for ways to reduce your weekly meat consumption. A labour of love – the Chalmers family spent two years searching for the right organic ingredients, bringing these together in a recipe that serves you the best textured and flavoured sausage, without compromising nutritional integrity.

Zenzo are a new range of plant-based, dairy free products launched by the Chalmers family.

Zenzo Coconut Yoghurt
100% true certified vegan culture, contains ONLY coconut and culture – nothing else. Naturally dairy free, no added sugar, cholesterol free, trans fat free, additive free.

Zenzo Vegan Aioli, Mayo and Sourcream
All seriously tasty these products are suitable for vegans and the dairy-intolerant – egg free, soy free, nut free, GMO free, and gluten free.

Zenzo Dairy Free Vegan Cheddar
100% dairy free, no added sugar, lactose free, soy free, vegan, gluten free, and nut free. Enjoy as you would conventional cheddar cheese - slice or grate, melt and enjoy!

With Scottish roots deep in farming and the art of whiskey distilling, Angus and Davina have always had a passion for the land and the beauty of what can be produced when it is nurtured. After falling for New Zealand, they moved their passion to Gladstone, Wairarapa, and here began Urlar.

The first vines were planted at the estate in 2004, and now with 94,000, Urlar produce over 15,000 cases per year when in full production.

Urlar began the process of organic certification and started using biodynamic practices in 2007. They became fully BioGro certified in 2010.

Organic and biodynamic practices are about giving back to the soil and managing the vineyard as a balanced sustainable farming unit. This includes organic practices such as recycling through composts, liquid manures and increasing plant biodiversity. Using the biodynamic farming and gardening calendar, the rhythmic influences of the sun, moon, planets and stars are recognised and worked where possible.

Angus and Davina sincerely believe in a sense of place. The soil, the climate, the people and their passion. By giving back to the soil, enhancing the environment they occupy and leaving it in better shape, Urlar has become a place for the long term and for future generations.

Their passion is to produce handcrafted, elegant wines with a purity of flavour that is achieved through integrity. In every glass, Urlar invites you to taste a sense of their place.

Urlar wines available through moorewilsons.online:

Urlar Sauvignon Blanc The excellent 2016 vintage delivers subtle aromas of white florals, fresh herbs and stone fruits. The palate is full and rich with varietal flavours of gooseberry, tropical and stone fruits. An elegant and restrained Sauvignon Blanc with subtle richness balanced with a lovely minerality. Wonderfully suited to herb marinated white meat dishes or freshly shucked oysters.

Urlar Pinot Gris An opulent dry styled wine with aromas of sweet pear, honeysuckle and stonefruit overlaying a generous mouth feel of great weight and depth. The creamy texture on the palate from the lees stirring provides the backbone to a long and lingering finish. An elegant wine with a beautiful balance that will reward cellaring up to five years. Great with pork dishes, especially a slow roasted pork belly or Asian cuisine that is lightly spiced.

Urlar Riesling In homage to its stony origins, this dry styled riesling has an underlying mineral thread throughout. Aromas include lime zest, granny smith apples and citrus which combine beautifully with a rich palate texture. A tight mineral thread runs the length of the palate making it delicious to drink now although cellaring for five years or more will be richly rewarded. It stands up well to lightly spiced tapas, Asian food and handles strong cheeses well.

Urlar Pinot Noir An elegant wine of dark red berry fruits, dried herbs, lifted red florals and subtle savoury notes. The fruit is complexed by layers of whole bunch nuances, undergrowth, spices and earthy cedar. Elegantly concentrated with fine tannins and a silky texture. Beautifully suited to a rack of lamb or gamey dishes such as venison or duck.

Appleby Farms is a small collective of farmers who love ice cream and keeping it local. The farmers teamed up with an ice cream alchemist with the goal of creating the most taste-bombing ice cream the world has ever licked.

These days, Appleby Farms creates luxurious experiences for Kiwi of ice cream lovers. Friends down the road help by supplying wonderful ingredients like ripe, plump boysenberries, freshly roasted coffee and craft chocolate.

But more than that, they vowed to take the utmost care of the land, the cows and their people, by planting native trees, using water wisely, and supporting their neighbours.

The A2 Difference

• Whether a particular cow produces A1 or A2 is significant because certain amino acids influence the breakdown of food. When A1 beta-casein is broken down in the body, a protein fragment called 'beta-casomorphin-7' (BCM7) is created. BCM7 is thought to lead to a number of human ailments. It has, for example, been linked to Type 1 diabetes, heart disease, Sudden Infant Death Syndrome and autism. While the link between BCM7 and these diseases is still controversial, it has been suggested that people with a susceptibility to certain diseases should avoid milk containing the Histidine amino acid (A1 or normal milk).
• In A2 milk products, the troublesome amino acid Histidine in the protein is replaced by the amino acid Proline, and is broken down by the body differently so that no BCM7 is produced.
• Milk intolerance is a different issue and caused by the inability to digest lactose leading to symptoms such as bloating and cramps. Consumers with milk intolerance have reported an increased ability to tolerate A2 milk products. This could be because of the absence of BCM7 which specifically causes intolerance in some people.
• Appleby Farms herds are 100% A2 and that is not that common (there is a long conversion lead time to develop an A2 herd ~10+ years).

Appleby Farms is a classic NZ pasture to plate story. No other ice cream manufacturer in this Category can say they own the paddocks, the cows, drive our milk to the creamery, craft it with care, and deliver this direct to market.

Appleby Farms have produced some of the creamiest, most delicious ice creams we’ve had the pleasure of tasting with the added bonus of being more stomach-friendly for a lot of people than regular A1 cow milk ice cream.

The first three flavours available in our Tory Street and Porirua Fresh Markets:

• Bedford Vanilla Bean Vanilla Ice Cream
• Doubleshot Ipanema Coffee Ice Cream
• Bad Boys and Berries Boysenberry Ice Cream

Coming soon:

• Brown Eyed Girl Chocolate Brownie Ice Cream