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  • Supplier Profile: Denzien Gin

    Mark and Eamon are fiercely parochial Wellingtonians who recently took out a gold medal in the heavily contested Gin Category at NZ Spirits Awards 2019!

    They met in the mid-nineties working as colleagues in a design agency. Over the years their careers diverged into different countries, sectors and business ventures, however they have remained close friends.

    For nearly a decade they have explored ideas for an opportunity to build a business based on their shared capabilities as creative, innovative, makers. The Third Renaissance of Gin presented the perfect landscape in which to create a genuine artisan product and thus their passion project was born – Denzien Urban Distillery.

    Denzien Urban Distillery is a Wellington artisan distillery of authenticity, craftsmanship and imagination. Denzien makes world class New Zealand terroir gin, and it’s distillery is unashamedly based in the urban heart of New Zealand’s capital city. 

    Buy Denzien Gin in store or online for nationwide delivery! 

  • Supplier Profile - Very Good Dumplings

    Sarah Neale and Michael Easton are huge fans of the delicious collision between easy, convenient meals and healthy, organic food.

    Three years ago they decided to ditch their careers and use their combined skills to develop Very Good Dumplings. This brand brought together premium quality, local ingredients and diverse dumpling varieties from around the world including, China, Japan, Korea, Russia, Turkey and Nepal.

    They ran a popular dumpling food truck for two years before deciding to focus entirely on selling frozen products and set up a commercial kitchen.

    They have recently launched a range of instant, fresh ramen noodles which puts a healthy, organic twist on one of the world’s most popular convenience meals. Eat them grilled or try poaching the dumplings in the new ramen!

    You can find a range of their frozen dumplings and instant ramen noodle kits in our Tory Street Fresh Market.

  • Mr Go's Beef Satay Skewers with Fix and Fogg Smoke and Fire Peanut Sauce

    Try this month's modern Asian recipe from Head Chef at Mr. Go's - Vaibhav Vishen.

  • French Onion Soup

    Recipe by La Cloche Wellington from the Moore Wilson's 2019 Calendar

  • Martinboroughtini

    Try this Martinborough twist to the classic Martini with the Reid + Reid gin, distillled in their 200 litre, custom-made copper pot in their Martinborough distillery.

    Read more about the Reid+Reid brothers here.

  • Field & Green's Coronation Chicken with Baby Cos Lettuce and Roasted Almonds

    Create this British dish from Laura Greenfield at Field & Green.

  • Supplier profile: Blue Frog Cereal

    Founder Scotty Baragwanath has always shared a fascination with food. From the tender age of 5 when Scotty unwrapped his first fry-pan, to over 20 years of experience as food technologist. Scotty has now applied his passion for extraordinarily delicious tasting food that is good for you, to the most important meal of the day with his breakfast range.

    Scotty Baragwanath adopted the nickname 'frog' from a fairly young age, thanks to being naturally tall with long limbs. When he decided to leave his job as a high-profile research and development manager at one of the world's largest confectionary companies, he did so with the goal of bringing the tastiest muesli possible with the finest ingredients to market. He's given himself entirely to the project, including his nickname, prefaced by blue because "it's a bold, strong colour".

    Blue Frog Breakfast is a premium breakfast business with big ambitions. Their mission is to liven up people’s breakfast experience with wholesome, innovative and nourishing choices. Why eat boring when breakfast can be Cerealsy Good?

    Most recently we have added their Apricot Hemp cereal to the market showing they are truly on trend.

    You can find a range of Blue Frog’s delicious cereals and syrups in Moore Wilson’s Tory St, Porirua and Masterton.

  • Ottolenghi's Burrata with Grilled Grapes & Basil

    Recipe by Yotam Ottalenghi 

    What is Burrata?

    The name “burrata” means “buttered” in Italian.

    Generally sold in balls of different sizes throughout southern Italy where Burrata took birth. Burrata has a moisture content of 75% and is soft, mild and tastes of fresh milk and delightful cream. Shreds of Stracciatella & cream seep out when you slice into delicate walls of pasta filata (being mozzarella) and when broken in half the centre will ooze.

    The outside is firm mozzarella, the inside an oozy combination of stracciatella and cream. The combination of the three is unsurprisingly good. Burrata can be paired with all sorts of flavors—citrus fruit or juice, sweet balsamic, peppery arugula, or toasted spices. It can be served as a starter or as a creamy rich component of a salad or pasta dish.

    At Moore Wilson’s we receive fresh burrata each week from Massimo’s in Auckland.

  • Cocktail of The Month: Lost Lake

    Recipe by Paul McGee, Lost Lake, Chicago

    Their house cocktail, the Lost Lake, is a delicious balance of rum, tropical juices, and a couple of perfectly balanced modifiers to transform this drink into a modern tiki hit. Enjoy!


  • Oiko's Seafood Kritharoto with Saffron and Greek Basil

    Try this Greek dish from Theo Papouis from Oiko's!

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