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.

Imported by Wellington's iconic Havana Bar, Ron Varadero 3 Year Old White Rum is ideal for making a classic Cuban Mojito!

Non-Alcoholic Drinks with style and sophistication.

Ārahi is a unique new range of non-alcoholic drinks made to satisfy adult tastes and suit their social needs.

The idea came about when David Wilson, who describes himself as a 'bit of a foodie' and lover of good wine, met and began spending time with Jo-Anne Short, a non-drinker who didn’t enjoy or need alcohol to socialise.

David began to notice that Jo-Anne was often offered an inferior experience than his when they visited restaurants or bars. David would have numerous options for wine, all served in fine stemware, while Jo-Anne would end up with fizzy drink or juice in a tumbler.

Jo-Anne became the inspiration for Ārahi when David decided to right what was wrong in the market. He drew on his many years of culinary experience to create a multitude of drinks they could share over dinner and when friends came to visit. The most challenging aspect was length of palate, a flavour journey from the nose to a lingering finish, just like a good wine.

With the help of a winemaker or two (including Hawkes Bay’s Rod McDonald), David crafted the Ārahi range using the cold-pressed juice of super-premium wine grapes. Only the finest parcels of grapes were used which is one of the critical things that elevates Ārahi from the group of low-priced grape juices that are made from reconstituted table grapes. Also important was the blending process used to turn the super-sweet juice into a refreshing and multi-dimensional experience.

David, along with the winemakers and a food technologist, worked tirelessly to create a sophisticated and balanced drink. “It took months and many failed methodologies until I finally began to produce drinks that were worthy for us to enjoy together” says David, “I’ll never forget the first night Jo-Anne and I had dinner together like two grown-ups, sharing a bottle of Sparkling Karera from an ice-bucket at the table”.

Jo-Anne, who cofounded Ārahi with David, was influential in the naming, look and feel of the finished product – all of which reflects her Māori heritage.

Two Ārahi non-alcoholic beverages are available online and in store at Moore Wilson’s Wine, Beer & Spirits:

Ārahi Sparkling Karera: When served chilled in an elegant flute this Sparkling Sauvignon Blanc delivers a premium experience that is bursting with flavour. This is a lively and special celebratory beverage that makes alcohol-free drinking a pleasure.

Light straw in colour with a fine and vibrant bead. The palate is long and racy with kiwifruit and apple. An off-dry style with a lingering finish.

Food pairing: shellfish, cheese, berries, pasta and seafood.

Ārahi Kuratea: Named after the Māori word for red, the colour of the rich Merlot grapes from which this gourmet beverage is made.

Floral on the nose with blackcurrant and vanilla on the palate. A beverage with nicely balanced sweetness and a dry, slightly tannic finish.

Food pairing: game meats, blue cheese, Asian dishes, beef, beetroot salad.

New season fresh Whangamata Scallops available now from Moana NZ inside
Moore Wilson's Fresh! 

Try this simple marinade to bring out the delicate flavours of fresh NZ scallops.
Serves 3-4 as an entree.