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  • Supplier Profile: Bostock Organic Chicken

    Bostock's Organic Free Range Chicken was started in 2014 by Ben Bostock.

    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.

  • Supplier Profile: Indulgenz

    John and Barbara Thomas love ice cream. So much so, they’ve perfected the recipe for a distinctly luxurious, refreshingly smooth ice cream made with all natural ingredients, including premium Jersey Girl Organics cow’s milk containing A2 protein and a whole lot of love and care.

    From humble beginnings in their home kitchen back in the eighties, the duo passionately set out to create something truly unique for New Zealand’s many ice cream lovers. And after decades of experimentation, they did. Thomas’ ice cream was launched in 2010 and they’ve been scooping up fans ever since.

    With John’s extensive background in food technology and some good
    old-fashioned hard work, together the couple have dreamed up the Thomas’ range of ice creams, sorbets and desserts. A big hit in restaurants, cafes, shops and homes all over the country, Barbara puts much of their award-winning success down to John’s exceptional taste buds.

    "He's got a knack, a palate that can develop gorgeous tastes and textures that are just right. I loved the ice cream that he created so, as the salesperson for Thomas', it was completely natural for me to say to people "this really is the best ice cream in the world!" says Barbara.

    John, at 71 years young, insists it's the combination of exceptional flavour, silky texture and the delectable taste of perfectly combining real, home grown ingredients in just the right way that wins over everyone.

    John and Barbara have retired to a beautiful, green valley in the small New Zealand town of Waihi. Nearby, their ice creams are still hand crafted with the same love, care and attention - an essential element of the Thomas’ heritage.

    Now known as Indulgenz, the couple’s hand crafted, luxurious ice cream continues to win hearts in New Zealand and around the world.

    Find your new favourite Indulgenz Ice Creams and Desserts at Moore Wilson's.

  • G&T Alternatives

    So we are all in love with Gin right now – and following our passion for ‘G’ is an increased interest in ‘T’ – with a vast array of Tonics arriving on our shelves in the last year or so.

    But what if you’re after a long drink with a little less punch than a Gin & Tonic – well you’re in luck! The Spanish and Portuguese (who are both big consumers of G&Ts) have been experimenting for generations…

    White Port – yes, it’s a thing – made from white grapes, but otherwise made in the same way as other Ports, fortified part way through the fermentation, so there is always a nice amount of residual sweetness from the grapes. Add Tonic, and you have a long refreshing drink at around half the alcohol of a G&T, enjoyed in the North or Portugal for years, and increasingly in Gin bars all over the world

    How to make a thirst-quenching P&T:
    -    Fill the glass ¾ full with ice
    -    Add 50ml white port (we have Dow’s Fine White Port and Quinta de la Rosa)
    -    Add 100ml good quality tonic (Fever Tree Indian Tonic is a classic, or try Fever Tree Elderflower for a lifted style)
    -    Gently stir to ensure a good mix in the glass
    -    Add a twist of lemon, orange or grapefruit as a garnish

    Vermouth has followed the rise of Gin, with the similarities being clear – Gin is a spirit infused with Botanicals (always with Juniper at the fore) – and Vermouth is an aromatised wine – that is, wine infused with Botanicals (traditionally lead by wormwood). There are even a number of craft gin producers who have turned their hand to making vermouth – locally, Reid & Reid from Martinborough have done extremely well with their red Vermouth, and their dry white Vermouth. Dry Vermouth makes a delicious and again, lighter alternative to a G&T, with more herbaceous botanical character than an P&T.

    Here’s a Dry Vermouth and Tonic Recipe from Laura MacFehin’s recent article in the Dom Post:

    “Last summer, some hip young things were proclaiming the death of the G&T in favour of this drink. This is a ridiculous suggestion. The gin and tonic will never die because it is a superlative drink that brooks no rival when you're in the mood for it.

    However, you can tire of even great things and I urge you to give dry vermouth and tonic a go. It is lighter in alcohol and therefore easier on your head, and is one of my favourite summertime drinks.”

    Dry vermouth and tonic:
    60ml dry vermouth
    30ml tonic
    Fill a tumbler with ice, add the dry vermouth and top up with the tonic.

    Have fun, experiment with different vermouths, different tonics, and let us know how you get on!


  • Red Gurnard Dumplings with Karengo and Shiitake Mushroom

    In the Moore Wilson's Calendar this month you'll find Vicky from House of Dumplings' recipe for mouth watering handmade dumplings filled with red gurnard, karengo and shiitake mushrooms. They are delicious, easy to make and can either be steamed or fried.

    The recipe makes 30 dumplings. 

  • Beginning a Vegan Diet

    Whether you are looking to start a vegan diet, or start enjoying more plant-based food, you can be sure to find a lot of vegan and dairy substitutes at Moore Wilson's.

    Vegan Dairy Substitutes:

    Replacing dairy products in your recipes is easy. A plethora of plant-based non-dairy milks are available, such as soy, oat, almond and rice. If you need a non-dairy milk to curdle in a baking recipe, go with soy. If you need the most neutral flavour possible, such as when making a sauce, unsweetened almond milk is a good choice. And don’t overlook plant-based cheeses: there are some wonderful options out there, particularly those made from nuts.

    As dairy products usually provide a significant amount of calcium to the diet, it is a good idea to choose a non-dairy milk fortified with calcium, which is advertised on the label and included in the nutritional information panel.

    Commercial Vegan Cheeses:
    Usually made from soy protein and/or coconut oil, with the addition of colours and flavours. Available in many different varieties, such as cheddar and gouda. Uses: Use to make vegan cheese sauces, in sandwiches, and on pizza and pasta dishes.

    Nut Cheeses:
    Nut cheeses are generally soft cheeses made by blending nuts with water, and adding a non-dairy probiotic to ferment the cheese. Uses: Spread on sandwiches and bagels, stir through pasta, and add to cooked dishes such as lasagne.

    Nut Milk:
    Made by blending soaked nuts (such as almonds, hazelnuts or cashews) with water and straining through muslin to remove the pulp. The flavour and nutrition varies depending on the nut used. Uses: Drinking, cooking and baking.

    Oat Milk:
    Made by blending oats and water: it has a slightly sweet and nutty flavour.
    Uses: Drinking, cooking and baking.

    Rice Milk:
    Made by blending brown rice with water: it is a thin milk with a sweet nutty flavour. Uses: Drinking and cooking.

    Soy Milk:
    Made from whole soy beans or soy protein that is blended with water, and usually sweetened with added sugar. It has a slightly sweet and beany flavour. Uses: Drinking, cooking and baking. Curdles when acid is added.


    Vegan Baking Substitutes:

    Replace Egg With:
    Chia or Flax Seeds Ground
    1 egg = 1 Tbsp flax meal plus 3 Tbsp warm water.
    Whisk together flax meal and warm water, and let it stand 15 minutes before using.

    1 egg = 1 medium, ripe mashed banana.
    Use in chewy recipes, such as cookies.

    Apple Sauce
    1 egg = 4 Tbsp apple sauce.
    Use in quick breads and cakes, for reduced fat baking.

    Replace Egg Whites With:
    Agar Flakes
    1 egg white = 1 Tbsp agar flakes plus 1 Tbsp water.
    Whisk together agar flakes and water, refrigerate for 5 minutes, and use immediately.

    Aquafaba (Chickpea Brine)
    1 egg white = 2 Tbsp Aquafaba.
    Add to baked goods, or whipped to make chocolate mousse, pavlova or meringue.

    Replace Butter With:
    Plant-based Butter
    Use same amount as butter.
    Use the same as butter. Do not attempt to brown in a
    recipe that calls for browned butter.

    Non-hydrogenated Shortening
    115g butter = 6 Tbsp  shortening plus 1 Tbsp water.
    Use sparingly. Provides structure to recipes where butter is creamed with sugar, as well as frosting recipes.

    Coconut Oil
    225g butter = 240ml coconut oil plus 1 Tbsp water.
    Coconut oil is soft-solid at room temperature and firm solid when chilled. Use solid to cream with sugar.

    Grapeseed, Olive Oil
    225g butter = 6 Tbsp oil.
    Use in cake, cookie and quick bread recipes.


    Replace Light Cream, Evaporated Milk & Double Cream With:
    Drinking coconut milk, canned coconut milk and full fat coconut milk or cream.
    The same volume.
    Shake cans well to combine before use. If substituting double cream, refrigerate coconut milk or cream overnight . Remove thick, solid ‘cream’ at the top of the can, and use as a substitute.

    Replace Honey With:
    Agave, Nectar, Maple syrup, Rice Malt Syrup.
    The same volume.
    Substitute in any recipe.

    Replace Gelatin With:
    The same volume.
    Agar needs to be heated to dissolve properly, and will set in about an hour at room temperature. Use to create firm jelly.

    Find everything you need to start a vegan diet or alternatives suited for plant-based dishes at Moore Wilson's.

    Need more inspiration?
    Check out our new range of vegan cookbooks online:

    Jackfruit & Blue Ginger






  • Tostadas De Haloumi

    It's a new year and its time to turn over to the first recipe in Moore Wilson's 2019 Calendar: Lucas Putnam from La Boca Loca's Crispy Tortillas with Grilled Haloumi or 'Tostadas De Haloumi'.


  • Supplier Profile: Havana Brothers BakeHouse

    Havana cold Press Juice

    Owners Roger Young and Potti Wagstaff arrived in the coldpress juice business a little by accident. Their busy Fidel’s café was pumping out juices using an old school centrifugal juicer but it just wasn’t keeping up with demand. With no other options they decided to make batches of juice each morning using Roger’s Hurom press. They couldn’t believe the difference. A far superior juice that wasn’t half liquid, half fluff. Just pure organic goodness.

    They decided right then that ‘coldpress is best’ and have never looked back.

    After a road trip around the west coast of America sampling juices and nut mylks, the boys were convinced that Wellington was ready for the good stuff. And so Havana Brothers Coldpress was born.

    The Coldpress Method explained
    First they wash the freshest organic and locally sourced produce they can find in a mixture of filtered water and organic apple cider vinegar to remove any contaminants from its journey from the field to our fridge.  It's then chopped and pressed under 12 tonnes of hydraulic pressure to extract every last drop of juicey goodness along with all the precious nutrients that usually get lost in the process of 'juicing'.

    What’s the difference between cold pressed and other freshly squeezed juice?
    The spinning blade of a centrifugal juicer generates heat and exposes the fruit and vegetables to lots of oxygen which damages the enzymes and makes them deteriorate faster.  By pressing the produce instead, the delicate enzymes and vitamins remain intact resulting in a nutritionally superior beverage.  Fresh juice tastes great regardless – cold pressed is just better for you.

    Why does it separate?
    Because they don't use any stabilisers and fruit and vegetables contain a lot of water.  The sediment is the nutrients, vitamins, minerals and a little bit of fibre and they are naturally heavier, so sink to the bottom when the juice sits for a while. Just give it a good shake before you drink it.

    Havana Bros Fresh Juices are delivered daily to Moore Wilson’s Fresh Tory St.

  • Our Artesian Bore

    Fresh artesian water at our Tory Street Site.

    In the early 1900’s Moore Wilson’s Tory Street site was occupied by Thomson Lewis & Co., Wellington’s major soft drink producer of the era. Thomson Lewis Lemonade, Soda Water and their then famous Camroc Dry Ginger Ale were the mixers just about everyone used. In the 1920’s, the owner of the business  Mr. A.M. Lewis became convinced there was artesian water running underneath Tory Street. To test the theory Mr. Lewis employed Bill Brogden a renowned water diviner from the Manawatu.

    Bill Brogden duly arrived at Tory Street and did indeed divine water on the site but was unable to estimate the depth - which he normally could for the relatively shallow bores he divined in the Manawatu. Undeterred Mr. Lewis employed the Richardson Drilling Company (also from the Manawatu and still in business today) to drill a test bore. At normal depth nothing was found but because of his faith in Bill Brogden, Mr. Lewis told them to keep drilling. Eventually at some 497ft they struck water, installed a pipe and Thomson Lewis now had their own continuous supply of pure artesian water.

    The Tory Street water, from an underground river believed to originate in the Wairarapa, was used by Thomson Lewis to produce aerated soft drinks for the next 53 years or until the business was purchased by Coca Cola and the building sold. During that time the water was capable of flowing at 500 gallons an hour and was tasteless and odourless. Continuously monitored by the Health Department the water was always found to be remarkably pure and never needed filtering. The only time it ever discoloured was following the Murchison earthquake of 1929. When Thomson Lewis sold their business the bore was capped but the water is still accessible today inside the Moore Wilson building.

    This story has been captured by renowned Manawatu artist Paul Dibble in the form of a sculpture which you’ll see in the Piazza of our Tory Street store.

    Today the Artesian Bore is free for our customers to enjoy a quick drink or fill up a bottle to take home. We do ask that if you’re filling a bottle you make a donation for the Wellington Free Ambulance. Since we opened the bore in 2009 over $18,000 has been raised for the Wellington Free Ambulance.

  • Tomboy's Tropical Trifle Cake

    Create this stunning Tropical Trifle Cake with Kate Marinkovich from Tomboy Cakery.

  • Arobake Weihnachts Stollen with Marzipan

    Recipe kindly shared by Arobake owner Max Fuhrer. If you don't have time to make your own, Arobake's delicious stollen is available from Moore Wilson's Fresh along with their festive fruit mince pies!

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