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  • 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!

  • The celebration alternative - cakes made with rounds of cheese!

    Wedding cakes made with whole cheese and sometimes called cheese towers, are suitable for use at birthdays, anniversaries or any other special event or party.

    It is not a cheesecake, rather it  consists of several cheese rounds arranged one on top of the  other in much the same way as the tiers of a traditional wedding cake. To make it look like a traditional cake, rounds of cheese with different diameters are used. The stacked rounds of cheese can then be decorated as you like. Fruits and berries are very popular decorations. Ribbons and flowers can also be used. It is simply a matter of deciding on the style of cake your event  requires.

    A cheese cake is suitable for anyone who would prefer a savoury cake or who would like to have a cheese course included at a special dinner. Of course you can serve a traditional cheese board if you prefer, but celebration cheese cake is certainly a great centre piece that is also useful and practical.

    A rule of thumb in creating a cake is to allow around 100 grams of cheese per person -  or 10kg of cheese for 100 people. With a little imagination you can easily create the cheese celebration cake yourself.

    The first and easiest way to assemble a cheese celebration cake is known as the American style. You simply find a number of cheese rounds of differing diameters and stack them one on top of the other - using the smaller rounds as you near the top. As you can see in our Fromagerie there is a wide range of cheese rounds available of differing sizes. Don’t use too many different sizes -keep it as simple as you can.

    The second style of cheese cake involves using stands and pillars much like a traditional fruit cake. You can use rustic bases cut from clean and polyurethane rounds of native timber.

    Foliage, dried fruit, flowers, berries  and fruit all seem to work well. In reality it depends on the style of the celebration. Find someone artistic to decorate it and you can organise it all yourself.

    While we try to maintain good levels of wheels a minimum of 2-4 weeks is recommended for order.

    At Moore Wilson Fresh we happily supply the cheese  and accompaniments but we do not supply finished decorated cakes.

    To select your cheese rounds, ask to talk to our cheese specialists at Moore Wilson Fresh.






  • Supplier Profile: Forrest Estate Wine

    Just outside of Renwick, in Marlborough, John and Brigid Forrest have been crafting wines since the late 1980’s.

    A pair of dedicated Doctors with a yearning to find something new, they kept asking “what’s next?” And their curiosity led them to the traditions of winemaking and the idea that wine’s future lay in mixing the old ways with something new. The creative seed that would grow to be The Doctors’ range was planted when they decided to lower the alcohol content to up the enjoyment factor.

    Returning to family roots and generations of farming in the Marlborough region seemed a natural progression for the couple after successful careers in scientific research and medicine. The young family returned from living and working overseas amongst the burgeoning wine industries of California and South Australia to get a start on a fairly green New Zealand wine industry.

    The first vintage for Forrest Wines came in 1990, when an over-filled red wine fermenter “accident” resulted in a trophy winner Merlot Rosé.

    Fast forward almost 30 years; many awards and accolades, 5 labels and vineyards across the country. Forrest is set for generations.

    Find the Forrest Wine and Doctor's Range in store or online for nationwide delivery here.

  • Knife Sharpening with Edge Revival

    Knife sharpening returning February 2020!

    Bring your blunt kitchen knives along  and have them brought back to life by Edge Revival while you have a coffee and do your weekly shop!

    2020 Knife Sharpening Dates:
    Monday 3rd February
    Monday 2nd March
    Monday 6th April
    Monday 4th May
    Monday 8th June
    Monday 6th July
    Monday 3rd August
    Monday 7th September
    Monday 5th October
    Monday 2nd November
    Monday 7th December

    From: 11am-12pm (this is the time Edge Revival will be in store - knives can be dropped off any time prior to 11am).

    Where: Moore Wilson's College Street Fresh Market

    Price: $10 per knife or $9 per knife for 4 or more.
    Scissor sharpening $16 each.

    Knives must be wrapped in a tea towel. Please drop knives to the Fresh Market service desk.

    Waiting times may vary depending on demand.

    Edge Revival reserves the right to decline to sharpen a knife or scissors if it is not considered practical to sharpen. In this event a full refund will be given.

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