Recipe shared by Jiri Havlik for Moore Wilson's 2020 Calendar.
A selection of Bohemein chocolates avialable from
Moore Wilson's Fresh.
Time to make 1.5 hours + overnight (start the Bavorois and Compote the day prior). This dessert is based on our filled chocolate we currently make - Pineapple and Black Pepper Ganache.
Bostock's Organic Free Range Chicken was recently named as the 2020 Supreme Champion of the Outstanding Food Producer awards for their organic whole chicken as well as winning the Paddock Champion award and received two gold medals for their Organic Chicken Thighs, Chicken Breasts and Whole Chicken and received a bronze medal for their sausages.
The company was started by two brothers, Ben and George, in 2015 when they saw a gap in the market for quality organic free range chicken.
Ben and George Bostock grew up on their family’s organic apple orchard in sunny Hawke’s Bay and share a family passion for healthy, safe growing practices where there is control from the farm to plate. This means no chemicals, no antibiotics, no hormones and no genetic modification.
Ben began raising the chickens on pasture in open paddocks near the family apple orchard where he grew up in Hawke's Bay, and when his brother George joined the business last year they moved their chickens on to an apple orchard and built uniquely designed French chalets, which are clean and spacious and enable the chickens to roam freely outside once they are fully feathered.
The brothers are determined to give their organic chickens the best life. Their apple orchard provides the perfect environment to farm organic chickens. The birds enjoy a happy life roaming freely among the apple trees and are housed in uniquely designed french chalets, which are clean and spacious and enable the chickens to roam freely outside once they are fully feathered.
Find a range of Bostock Free-Range Organic Chicken at Moore Wilson's Fresh and rotisserie cooked whole chickens from The Chook Wagon.
Like most children, Jiri (George) Havlik, developed a love of chocolate at a young age. Originally from the Czech Republic, he took his passion a step further, training and working as a pastry chef in his homeland. George moved to New Zealand and fulfilled a lifelong dream, opening Bohemein Fresh Chocolates in Wellington in 2005.
In 2015 Bohemein opened a store in central Auckland, their first outside of the Wellington region.
Head Chocolatier George’s aim is to bring the high standard of European chocolate craftsmanship and quality to New Zealand. His vision being that tasting his chocolate will evoke memories of strolling off the boulevards of Brussels, Paris or Prague for his Kiwi customers.
At Bohemein’s Miramar workshop, only fresh, high-quality ingredients are used to craft world class chocolates. When you taste strawberries in Bohemein chocolates, you’re tasting real fresh strawberries. When you taste hazelnuts, they are real hazelnuts.
A wide range of Bohemein chocolates are sold at Moore Wilson's, including the popular Vanilla Marshmallow Dark Chocolate Fish – a real gourmet treat available year round.
Bohemein also supply Moore Wilson’s Fresh with a selection of novelty chocolates for special occasions throughout the year including Valentine's Day, Easter, Mother’s Day and Christmas. Find a range of Bohemein Easter chocolate in store now.
Bone broth is nourishing and flavoursome. It is packed full of vitamins, minerals, collagen and keratin, which are beneficial for skin, bone and gut health.
Bone broth is used in nourishing traditions all over the world to help heal and restore. It is also used in many different cuisines, including Vietnamese pho, Japanese ramen, Jewish chicken soup, Polish rosol, Russian borscht, and many Chinese soups.
It is made by slow cooking bones and connective tissue in water. Broth needs to be cooked for 12 to 24 hours to extract all the health benefits.
Although bone broth and meat/vegetable/fish stock are often used interchangeably, there are differences between them. Stock isn’t cooked for as long as bone broth and sometimes contains other ingredients such as preservatives. Stock is made for flavour purposes and can be vegetarian, whereas bone broth always contains bones.
Bone broth can be used in any cooking or baking that requires a liquid component. You can use broth as you would a stock. It is a perfect base for soups, stews and casseroles and you can make dips and dressings with it.
As the weather cools down now is the perfect time to make some comforting meals. Moore Wilson’s Fresh stores have a great range of bone broth available for a delicious addition to any meal.
We stock frozen broth from The Essential Broth Co., chilled broth from Little Bone Broth Company, chilled and powdered broth from Best Bones Broth and powdered broth from Nutra Organics.
Cauliflower & Blue Cheese Soup, courtesy of The Essential Broth Co.
1 cauliflower, cut into florets
1L Organic chicken broth
1 brown onion, diced
2tbsp olive oil
125g blue cheese
150ml fresh cream
1/2tsp paprika (optional)
Fresh chives, finely chopped
Salt and pepper
- Place olive olive oil, butter, onion and cauliflower in a saucepan over a medium heat and cook until soft, about 10 minutes..
- Add bone broth and paprika. Simmer for 15 minutes. Season to taste.
- Take off heat and blend until smooth.
- Place back on heat and add cream and 100g of the blue cheese. Cook, stirring continuously until heated through.
- Serve and garnish with chives and crumble over the remainder of the blue cheese
Yuzu are a type of citrus fruit originally from China and then bought to Japan where it was grown for culinary, bathing and medicinal purposes.
In New Zealand the fruit is harvested from mid May to July and has limited availability. Yuzu are a hybrid between satsuma and Ichang papeda and are large and bumpy and look like mandarins or lemons. They are very fragrant and smell similar to a combination of grapefruit, mandarin and lemon. They are made up of a thick skin, juice and some pulp and seeds and very little flesh.
In Japan, yuzu is used for both sweet and savoury dishes. The thick, oily skin can be grated or shredded and goes well in dishes such as noodles, salads, soups, hot and cold drinks, fish and meat dishes and baking. The juice is also highly fragrant and used to marinate fish and meat and to flavour sauces, such as Ponzu sauce.
Traditionally, hot baths with yuzu skin are taken on winter solstice to ward off any illness and it is also thought to increase good fortune.
Yuzu are also very nutritious and include high amounts of vitamin C, as well as vitamins A, B6 and thiamine. In Japan hot drinks are often consumed to alleviate cold, aches and flu symptoms. The seeds are also used to treat skin irritations and can be found in natural cosmetics.
Moore Wilson’s stock fresh yuzu from NZ Yuzu, as well as a number of yuzu products including, All Natural yuzu extract, Lot Eight yuzu cold pressed olive oil and Obento ponzu sauce.
- Salad dressings
- Cold and hot drinks
- Dipping sauces
- Marinades and meat rubs
- Condiments such as mayonnaise
- In place of other citrus in baked goods
Yuzu Kosho, courtesy of NZ Yuzu
Chillies, preferably green as they are more tender than red but use either
Salt, 25% of the weight of chillies
Yuzu skin, same weight or a little less as the chillies
- Put the chillies and salt into a food processor and pulse until finely chopped or turned into a paste (depends on personal preference). Put into mixture into a jar.
- Chop up the yuzu skin in a food processor until fine. Alternatively you can grate the zest. Add to the jar with chillies and salt.
- Leave for at least three months and up to a year in the fridge before using.
Add to soups, dipping sauces and as a rub or marinade
Yuzu, honey and ginger drink
Yuzu, skin and juice
Honey, to taste
Fresh grated ginger, to taste
Mix all the ingredients together and serve.
With the cooler temperature setting in, warm yourself up with this deliciously spiced mulled wine.
THEY ARE HERE TO STAY!!!
The Greek Food Truck took to the road in 2014 and quickly became one of Wellington’s favourite on-the-go dining experiences, bringing high quality, delicious Greek food to the Capital. Voted best food truck in Wellington 2018.
Sophie and Chef George, both first generation Greeks, love the food truck lifestyle - meeting people, mobility and freedom, and the fact that every day is different! Priding themselves on creating authentic Greek food. Thier signature dishes include a variety of meat and vegetarian Souvlaki, Salads and Greek sweets.
View full menu here.
The Greek Food Truck at Moore Wilson's Opening Hours
Monday to Sunday: 11am to 3pm
Closing times subject to availability.
Other 'Food on the Go' offerings at Moore Wilson's Tory Street include the Chook Wagon and Miki Sushi.
With the release of the new Four Pillars Changing Seasons Gin comes a new cocktail recipe. A silky smooth winter sipper, with a hit of quirk and zest to impress your most discerning gin pals.