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

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.

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!

Recipe by Olivia Scott The Raw Kitchen

Republished with permission from WHOLE: Recipes for Simple Wholefood Eating compiled by Brownwyn Kan.

‘Margarita con Flor de Jamaica’  

Serves 4.

Hibiscus drinks, with our without alcohol, begin with a beautiful plum-red tea made from dried hibiscus blossoms. This recipe is from the hot new Latin American cookbook 'La Latina' by Grace Ramirez - available instore and online now!

Leading New Zealand chef, caterer, teacher and food writer, Ruth Pretty is known for fresh, delicious, imaginative New Zealand Cuisine, whether it's for an event in New Zealand or in an international setting.

Ruth and husband Paul started Ruth Pretty Catering in 1988 and today you will find Ruth and her team at most of Wellington's biggest and most prestigious events, ranging from movie premiers to the Air New Zealand Wine Awards where she provides dinner for 750 discerning wine and food specialists.

Internationally Ruth managed the New Zealand Pavilion's VIP hospitality lounge at the World Expo in Japan, presenting exquisite New Zealand tastes to visiting dignitaries. She did the same at the New Zealand Pavilion at the next World Expo in Shanghai as well as providing catering services for Emirate's Team New Zealand VIP Centre during the Americas Cup in Valencia.

All this is organised from her home and cooking school venue at Springfield in Horowhenua where Ruth's cooking school participants say she delivers an exceptional culinary experience in a relaxed, generous and good humoured style. Springfield is a wonderful place and a beautiful setting featuring well- established trees and immaculate lawns.

As well as being a customer and friend of Moore Wilson's, Ruth's range of delicious condiments are also available from Moore Wilson's Fresh. Look out for the top-selling Tomato Chilli Jam and a range of sweet conserves like Raspberry, Black Doris and Feijoa Ginger Jams.

Christmas wouldn't be the same without Ruth Pretty's Christmas Cake. Rich, moist and delicious, Ruth's beautifully boxed cakes are perfect for mailing to friends and family overseas. When you serve it at home, try with a glass of sherry - a perfect festive match!

Chris Cullen, or “Culley”, has always had a passion for food, and in particular the odd chilli here and there!

Chris was a successful Chef in both Auckland and Melbourne for over 10 years, focusing primarily on corporate catering and private dining. During this time he was using only the highest quality ingredients, a mantra he has maintained to this day.

He began selling his products at the Clevedon Farmers’ Market and business has boomed from there. “A lot of chilli sauces on the market are quite vinegary and I wanted to move away from that. I also wanted to use onion and garlic – I think you need them to smooth the chilli out.”
Culley sources his chillies from two New Zealand growers, The Chilli & Capsicum Co and The Curious Croppers.

Culley’s been recognised both locally and internationally for their range of hot sauces including by the Cuisine Artisan Awards, NZ Food Awards, Cajun Hot Sauce Awards and the Westpac Business Awards.

One of the fastest emerging trends in New Zealand today is the increasing diversity of what we’re eating and cooking. Our interest in ethnic restaurants and ethnic foods has taken on a new dimension and there’s no doubt we’ve all become a lot more adventurous in our attitude.

This diversity is reflected in the range of ethnic foods available at Moore Wilson’s Fresh. For instance, we continue to expand the range of Japanese and Korean ingredients and condiments we have in available. The following is a guide to some of the most popular:

Belacan A fermented paste made from shrimp meat. A condiment that is common throughout Japan and Korea and is especially a feature of Malaysian cuisine. An essential ingredient in many sauces and curries. Recommended that you use it sparingly as it has a strong and pungent flavour.

Gochujang A hot pepper Korean fermented paste made with red pepper flakes, glutinous rice, soybeans and salt. Used in various Korean stews and soups and also to marinate meat. The most quintessential Korean condiment of them all.

Gochugaru  Made from coarsely ground sun dried red peppers and this is the ingredient that has given Korean food its hot and spicy reputation. The flavour is hot, sweet and slightly smoky.

Kimchi A traditional Korean side dish now available pre-prepared. Based on fermented cabbage and sometimes including daikon radish, onion, garlic, ginger and red pepper, it has recently been named as one of the world’s healthiest foods. While the Koreans serve Kimchi with just about every meal, there are lots of things you can do with it too. Use it to wake up your morning scrambled eggs, great as a wrap filling and a tasty way to top off a baked potato. Both Korean Kimchi and a locally produced version are available.

Kewpie Mayonnnaise 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.

Mirin Sweet Japanese cooking wine with a golden colour and made from glutinous rice. Not only adds sweetness but also gives a gloss or shine to a dish. Essential for teriyaki chicken and wonderful drizzled over salmon.

Miso A traditional Japanese paste made from fermented Soy beans. These are numerous types and textures available. Provides an intense almost meaty savoury flavour despite being a vegan-based condiment. As a general rule, the lighter the Miso colour the more mild the flavour. A New Zealand - made Miso is now being made using Nelson soybeans.

Nanami Togarashi Nanami literally means ‘seven flavours’ in Japanese. This tasty spice blend is made up of chilli pepper, orange peel, black and white sesame seeds, Japanese Pepper, Ginger and Seaweed.

Nori A type of seaweed that comes in in dark green/black sheets and most commonly used as a wrap for Sushi. Can be shredded or bought in a powdered form (called anori) and used as a garnish or flavouring for noodle dishes and soups.

Panko Breadcrumbs These Japanese-style breadcrumbs are light and fluffy and incredibly crisp. You can, in fact, use them in just about any recipe that calls for breadcrumbs.
Rice Vinegar: This is mild in flavour and is not as acidic as western vinegar. A pale yellow colour it is used as sushi vinegar and in making pickles.

Tofu Bean curd made from soy bean milk and formed into a block. Has a myriad of uses in salads, soups and can be eaten by itself. Available either firm or soft (silken).

Wakame Another form of seaweed, often used in Miso soup, noodle soups and salads. Wakame comes in dried or frozen form. When using dried wakame, soak in water to soften before using or just add a few pieces to soup. Be careful not to use too much as the pieces expand greatly in size. Frozen Wakame does not require cooking.

Wasabi This Japanese horseradish tastes very peppery and pungent. While fresh wasabi is sometimes available, it is mostly used in a paste or powdered form.

Soy sauce, Sesame oil, Fish sauce, Rice wine etc. are universally used in Asian cuisine and each Asian country generally makes its own version. Generally these base ingredients are inter-changeable irrespective of their country of origin. Simply use the version that most suits your personal taste.

Visit Moore Wilson's Tory Street Fresh Market for our full range of Korean & Japanese ingredients.

Makes around 30 truffles.

Serves 4.