This dish is guaranteed to impress your dinner guests and it’s much simpler than it seems. Combining the bitterness of chocolate, the richness of pecans, the savour of spices, and the heat of árbol, pasilla, ancho and negro chillies, Mole con Pollo is a real flavour explosion. Balanced by a simple base — the classic choice is chicken — served with beans and rice on the side, it is the kind of dish your friends will beg you to make over and over.

Recipe by Lucas Putman and Marianne Elliott from La Boca Loca, as featured in the Moore Wilson's Recipe Collection.

Recipe from In a Pickle by Kirsten Day.

These were always a go-to snack when I was growing up, and were stored in a large pottery crock on the sideboard. They are a delicious extra on a cheeseboard or in a cheese sandwich. They need to be started the day before, as they are salted overnight before making.

Makes 2 x 1L Jars

Established in 2016, Elemental Distillers is the brainchild of Ben Leggett, a New Zealand born freelance drinks writer and international spirits ambassador with a passion for the unique and boutique.

After 13 years working in the UK and EU drinks industry representing luxury spirit brands from cognac to scotch to gin, Ben launched his own brand of cocktail bitters in the UK to great success.

Now back in his home country and inspired by the global craft spirits boom, Ben aims to open Marlborough's first dedicated craft distillery and help establish a global reputation for New Zealand spirits built on naturally grown, local ingredients.

Elemental’s goal is to produce premium spirits and liqueurs in small batches, from the finest of homegrown ingredients.

To achieve this they work closely with independent farmers and cooperatives to ensure they get the finest quality ingredients from those who know and grow them best.

The first products in the Elemental portfolio are a range of aromatic bitters, designed with the cocktail in mind. All are made entirely by hand in batches of less than 250 bottles with no artificial sugar or colouring.

Grapefruit and Hops

A refreshing aromatic cocktail bitter macerated with zest from ripe Gisborne grapefruit and organic Motueka hops from Nelson. A compliment to any refreshing cocktail or mixer.

Blackberry and Balsamic

An aromatic bitter essence created in the tradition of old English 'shrub' cordials. A perfect marriage of house dried Karaka blackberries and tart pomegranate balsamic vinegar; perfectly balanced to compliment any rich fruit cocktail or mixer.

Coffee and Pimento

A slow maceration of medium roasted coffee beans from the highlands of Ethiopia, enhanced with a touch of blackstrap molasses and spicy pimento. An aromatic bitter to perfectly compliment any matured spirit whether neat or in a classic cocktail.

Available from Moore Wilson's Wine, Beer & Spirits or shop online for delivery nationwide.

Jackson Estate are a Marlborough winery with an amazing lineage, history and connection to their land that goes back 160 long years. John and Warren Stichbury, who planted the company’s Home Vineyard in 1988, are great-grandsons of Adam Jackson after whom Jacksons Road, in the heart of Marlborough wine country, was named.

Today, Jackson Estate can lay claim to nearly 30 years of excellent winemaking and are modern pioneers, combing advanced winemaking techniques with an old-world approach. They have been quietly getting on with hand crafting beautiful wines with elegance, finesse and longevity. With total respect for the land and focusing on low cropping levels, small batch fermentation, single vineyard fruits and minimal winemaking intervention, they continue to make improvements year on year, in a sustainable and environmentally responsible way.

Jackson Estate make estate-grown wine, with all fruit coming from their three vineyard sites in Marlborough: the Homestead Vineyard in the Wairau Plains, and Eversley and Somerset Vineyards in Waihopai. Head Winemaker Matt Paterson-Green guides the winemaking team and has been at the helm for the last 15 years. They’re certainly doing something right with a trophy cabinet full to the gunnels.

Continuing in their modern pioneer’s theme - Jackson Estate are very excited about their new state of the art winery and cellar door – both are in action from April 2017. This is Jackson’s first cellar door and will be a wonderful place to visit, taste the wines and meet the people behind the brand.

Shop Jackson Estate at Moore Wilson’s Wine, Beer and Spirits or moorewilsons.online, for delivery nationwide!

Tangy sweet berry mousse perfectly paired with a simple sponge base, this cake will go down a treat at any festive celebration.

This dish uses a classic Cantonese marinade, char siu. Its simplistic translation means ‘fork/roast’. Char siu typically has a distinctive red glaze and is a combination of sweet, savoury and sticky. Serves 4, generously.

Not only beautiful to look at, this raw torte manages to be delicious, decadent and good for you all at the same time. It’s a great dessert to take to a dinner party and the perfect finish to any summer feast!

Recipe by Megan May from Little Bird Organics & The Unbakeries.

Celebrating 100 years in business.

J. Bush & Sons is a family owned and operated business of Apiarists (Beekeepers) based in Blenheim.

Third generation Peter and Murray Bush are currently at the helm and manage 2000 beehives spread all over Marlborough.

It all started in 1916, when Horace Bush (Peter and Murray’s Grandfather) needed bees to pollinate an apple orchard he was involved in. Horace soon discovered he enjoyed bees more than apples, so established enough beehives to earn a full time income.

One of Horace’s sons, John, started working with the bees as a young child, eventually running the business in his own right alongside his wife of sixty years, Joy Bush. He is now 84 years young, and still enjoys being around the bees when time allows.

J. Bush and Sons specialise in small scale production that targets and harnesses the special flavours found in honey collected from different trees and pastures in the South Island.

Every flower or plant produces a different type of nectar that determines the flavour, texture, and colour, and the J. Bush & Sons team work hard to ensure the hives are at their best when each flower is ready each summer.

From light delicate Molesworth Blue Borage collected in the mountains of inland Marlborough, to the robust flavoursome Manuka and Alpine Beech Honey Dew, there is a flavour for everyone.

None of Bush’s honeys are heat treated during processing and packing, meaning all the wonderful nutritional properties of honey are retained.

There are many wide and varied uses for honey including sweetening drinks or baking, as a remedy for sore throats, soothing scrapes and burns or even as part of your daily beauty regime. You can’t beat a classic though - toast remains the number one destination for honey!

For an extra special treat Murray Bush recommends trying Bush’s Comb Honey on a cracker with a soft white cheese, (or blue if you prefer), and a glass of wine to really cap it off.

J. Bush & Sons Honey is available from all Moore Wilson’s stores. The Bush family have been a valued supplier of Moore Wilson’s for many years and we are thrilled to see them reach the milestone of 100 years in business.

Pictured: Murray Bush presents Moore Wilson’s Director Julie Moore with a delicious fruit cake to celebrate J. Bush & Sons centenary.

To celebrate the launch of Alan Brown’s new Recipes from the Kiwi Pizza Oven, we have a very simple recipe from its pages – and it coincides nicely with asparagus season!

Not everyone has the space for a wood-fired pizza oven, and Alan’s recipes reflect that – but we have something exciting to show off too. Check out the new Firebox BBQ Pizza Oven, the ultimate gift for pizza lovers and a great excuse to bring out the barbecue.

As with most pizza recipes, you’ll need to get any oven as hot as you can – 350+ degrees C in a wood oven, or 250+ degrees C in a conventional one. The recipe below is for one 10” pizza.