Beautiful and practical - with the right care and regular oil treatment, these boards can last a lifetime!

John Conway makes wooden chopping and serving boards by hand in Seatoun, Wellington from the finest quality new timbers, including Oak, Rimu, Rosewood, Pine, Mahogany and more.
Conway Woodcraft use only new timbers as recycled timbers could be impregnated with lead (from past paint treatments) or other fumigations. Oils used in recycled timber could, in time, bring poisons to the surface – a risk John isn’t willing to take with his boards.

Our full Conway Woodcraft selection is available from Moore Wilson’s Tory St Variety Department.

Olivo is the oldest commercial olive grove in the Wairarapa. It was planted by Robin and Ian Lockie in 1991 and reluctantly sold by them in 1998 to Tim Day and Rose Percival. The Lockies were pioneers of the olive industry in the Wairarapa and New Zealand. Olivo first started producing awarding winning extra virgin olive oil in 2001.

Tim and Rose sold the grove to the current owners - Helen and John Meehan – in May 2003. Helen worked in the information/IT industry for 20 years and wanted a complete career change while John provides financial and business acumen to Olivo Ltd with his PricewaterhouseCoopers background.

Olivo produce quality Extra Virgin Olive Oil, sold plain or infused with a range of flavours including Lemon, Smoked Chilli, Fennel and Cumin.

Helen is passionate about olive oil and you’ll regularly find her tasting her oils at Moore Wilson’s Fresh.

The Boggiss and Ross family started Heilala Vanilla in 2002 and still own and operate the business today.

Before 2002, John was a retired dairy farmer, Jennifer was an accountant and Garth worked in IT. They worked a dormant piece of land in Utungake, Tonga gifted to them by the local village. Little did they know at the time that the piece of land was destined to lead to something much bigger.

John and Garth put to practice their horticultural know how to kick start the plantation by researching countries around the world that grew vanilla in the narrow band 20 degrees on each side of the equator. The plan was to help to provide the locals with employment and hope that the demand for vanilla blossomed.

It then took three years to develop and nurture the vines through the on-going art of careful training, weeding and looping, all while ensuring organic sustainable farming was being practiced.

John who was once a frequent holiday maker to Tonga is now virtually a local spending up to six months a year at the Tongan plantation.

In 2005 the first 40kg harvest of vanilla beans were ready. Time passed, the plantation went from strength to strength harvesting a healthy two tonnes in 2010.

An annual crop is brought back from Tonga to the company’s base in Tauranga, New Zealand. Heilala Vanilla is then packaged for each order; the Pure Extract and Vanilla Paste, Syrup and vanilla bean sugar are manufactured, and dispatched to chefs, gourmet food manufacturers and a selection of specialty retail outlets, including Moore Wilson’s.

The practice of true sustainability with the local villages and growers is very important to Heilala and has enabled resources for education and infrastructure, which the communities otherwise may not have had.

Heilala Vanilla is grown using organic principles in organic virgin soil, on coconut husk frames, hand pollinated and dried under the Pacific Sun, then stored at optimum conditions to ensure full flavour develops. This is what gives 100% Pure Heilala Vanilla (of the Bourban variety) its distinctive aroma, shine and plumpness!

Find me in... Moore Wilson's Fresh Tory St, Porirua and Masterton. 

Chris Martin knows a good egg when he sees it. Once head baker at Wairarapa’s award-winning Ten O’clock Cookie café, Chris is now the region’s largest farmer of Free Range eggs, Chris Martin and his wife Alexandra bought Wairarapa Eggs from Alexandra’s father in 2011. He in turn had owned the business for close to 30 years.

Wairarapa Eggs provide their hens with the best of care and their Free Range birds have access to the outdoors 24 hours a day.

Wairarapa Eggs received a ‘Good Egg Award’ in 2011, one of only 7 recipients within the Farmer/producer section. The awards, presented for the first time in NZ by the SPCA and Compassion in World Farming, recognise food industry businesses that support animal welfare.

A family business, located just out of Masterton, Chris and the team take great pride in their product and in providing fantastic customer service. Despite being the region largest producer, you’ll still see Chris out doing daily deliveries to keep up to date with customers’ feedback, and to make sure they are providing the best in service and product

Chris and Alexandra have three children – 2 boys and a daughter and, you guessed it, eggs one way or the other feature in family meals most days.

Makes approx 30 medium sized cookies.

Recipe by Whittaker’s New Product Development Manager Megan Howard

Recipes compliments of Sandra Perry Nutritionist, 360 Nutrition

Makes 12 muffins.