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  • Zenkuro New Zealand Sake

    New Zealand’s first and only sake brewery, Zenkuro Sake is based in Queenstown. They produce a ginjo and junmai style of sake using only the finest polished sake rice and water sourced from the Southern Alps. The purity of their ingredients creates a fine sake, best enjoyed chilled as an accompaniment to any meal. The Kiwi brand has gone global, you can now get your Zenkuro fix in New Zealand, London and Japan. The character 全 (zen) means ‘entirely’ or ‘completely’ and 黒 (kuro) means ‘black’ - or as we like to think of it ALL BLACK (the perfect reason to enjoy a glass of sake while watching the Japanese World Cup!)

    David Joll, Zenkuro’s head brewer and a certified ‘Sake Professional’, first travelled to Japan as a 17-year old exchange student, many moons ago. He later studied Japanese at Auckland University, Shizuoka University, and completed a post-graduate course in Japanese Studies at Hitotsubashi University. He is also a black belt in Judo. After years of research drinking sake, he is now a master of the brewing process. His wife, Yasuko, is from Fukuoka.

    Zenkuro Original Junmai New Zealand Sake is available from Moore Wilson's Wine, Beer & Spirits and online. For those who have not drunk sake before, or those who have, but drank too much too quickly, we suggest you try this smooth, light, easy drinking style. Zenkuro Original is a great alternative to either white or red wine with your meal, it is a great match with a wide range of Japanese, European or Kiwi dishes.

  • A Taste of Japan

    While sushi may be what initially comes to mind, there is a lot more to Japanese cuisine than this popular dish. Did you know, as of 2019 Tokyo is the  city with the most Michelin star restaurants, with a total of 230 restaurants!

    Traditional Japanese cooking, or washoku, is based on “rules of five,” which emphasizes variety and balance. This is achieved through the use of five colours (black, white, red, yellow, and green), five cooking techniques (raw food, grilling, steaming, boiling, and frying), and five flavours (sweet, spicy, salty, sour, and bitter).

    Along with all your sushi-making essentials, Moore Wilson’s Fresh is home to a great range of Japanese pantry basics so you can bring the wonderful flavours of Japan to life in your own home.

    Kewpie Mayonnnaise: Regarded as the best mayonnaise in the world. Made from egg yolks only rather the whole eggs plus rice vinegar, soy based vegetable oil and a touch of the flavour enhancer MSG.

    Bonito Fish Flakes: Bonito flakes, also known as katsuobushi, are little wisps of dried, fermented bonito, used in Japanese cooking to for their smoky, intensely savoury, slightly fishy flavour. The flavour is somewhere in between anchovies and bacon, but much more delicate than either one.  Bonito flakes, along with kombu, are one of the primary ingredients in dashi - a savoury stock that is
    ubiquitous in Japanese cooking - but they can be thrown in or on any dish that needs a boost in the savoury department.

    Nori Sea Salt: Made by Wellington’s Asian Food Republic, this seasoning can be sprinkled over cooked chicken, pork or seafood as a vibrant garnish and extra flavour. Also great on cooked rice and Asian soups.

    Soba, Ramen and Udon: Although not made in Japan, our range of Japaenese noodles are an essential base for many dishes including soups, salads, stir-fries and ramen broths.

    Yuzu Extract: Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu has an aroma and flavour that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime.  This rare fruit is used in authentic Japanese cooking, common in seasoning meat, seafood dishes, sweets and beverages.

    Tamari Soy Sauce: A thicker, less salty, fermented soy sauce that contains less wheat than regular soy sauce (or look out for San-J Organic Tamari for a completely gluten-free option). Tamari adds a full, savoury, umami flavour to your dishes. 

    Miso: A traditional Japanese paste made from fermented soy beans. These are numerous types and textures available. Provides an intense almost meaty savoury flavour. As a general rule, the lighter the Miso colour the more mild the flavour. You’ll find a great range of imported miso as well as a New Zealand-made Miso from Nelson’s Urban Hippie. Urban Hippie have also produced a Misomite which can be enjoyed on toast or as part of a dip, dressing, or marinade.

    Nanami Togarashi: Nanami literally means seven flavours’ in Japanese. This tasty spice blend is made up of chilli pepper, orange peel, black and white sesame seeds, Japanese Pepper, Ginger and Seaweed. A NZ Togarashi is also available from Kaituna Farms which includes NZ horopito and kawakawa. Sprinkle or rub on meat, fish and vegetables or add to pasta and rice dishes.

    Rice Wine Vinegar: Made by fermenting the sugars in rice first into alcohol, and then into acid. Compared to white distilled vinegar, rice vinegar is less acidic with a delicate, mild, and somewhat sweet flavour. A pale yellow colour it is used as sushi vinegar and in making pickles.

    Wasabi: This Japanese horseradish tastes very peppery and pungent. Moore Wilson's stocks fresh wasabi, along with the more common paste and powdered form.

    Sencha Japanese Green Tea: The most popular green tea in Japan, favoured for it’s smooth taste and refreshing finish. Available in a convenient box of teabags.

    Matcha: T Leaf T’s Matcha is produced by grinding tea leaves into powder. Produced in Uji-shi Kyoto prefecture Japan, this matcha not only tastes delicious it is said to be high in antioxidants and vitamins.

  • O'Sushi at Moore Wilson's Wellington and Porirua

    Located at both Moore Wilson's Wellington and Porirua, the unique O'Sushi kiosks have been designed by Miramar's Human Dynamo Workshop. Human Dymano were also the creative force behind Moore Wilson's Tory Street Chook Wagon, a replica of the iconic 1947 Citroen H series light truck, and Porirua's nautical Wine, Beer & Spirits Store.

    O'Sushi opened in 2013 in Tory Street and is housed in a bright red replica of an early 1900’s Te Aro villa, a nod to the rich history of the area. At Porirua, a painting of Mana Island provides a stunning façade for the hole-in-the-wall food kiosk, which was added to the store in November 2017.

    O'Sushi is run by Miki Wee, owner of Newtown’s popular O’Sushi. Miki is an experienced sushi maker and uses only the best, freshest ingredients in her sushi, made onsite daily.

    Some O'Sushi favourites include Japanese-Style Sashimi, Maki, Vegetarian Tempura, California Rolls, and Teriyaki Salmon over Rice. Miki also offers pork buns, dumplings, and miso soup.

    O'Sushi at Moore Wilson's Opening Hours

    TORY STREET

    Monday to Saturday: 9am to 4pm
    Sunday: 9.30am to 3.30pm

    PORIRUA

    Monday to Friday: 8.30am to 4.00pm
    Saturday: 9.30am to 2.30pm
    Sunday: Closed

    Closing times subject to availability.

    Other 'Food on the Go' offerings at Moore Wilson's Tory Street include the Chook Wagon and The Greek Food Truck.

  • French Cancan's Kiwi Macaron with White Chocolate Cream


    Recipe shared by Eric Hausser & Sophie Dubois for Moore Wilson's 2020 Calendar.

    French Cancan
    100 Riddiford Street, Newtown
    Find them on Facebook!

     

     

  • Half Baked's Raspberry & Chocolate Mousse Tart


    Recipe shared by Zara and Shinee McIntyre for Moore Wilson's 2020 Calendar.

    Half Baked Catering Co
    Made in Tawa. Sold in Moore Wilson's Fresh and select cafes.
    Find them on Facebook

    Wellington sisters Zara and Shinee McIntyre have a passion for creating vegan, gluten and refined sugar free sweet treats! Here is one of their favourite recipes.

  • Floriditas Strawberry Basil Sorbet with Strawberry Marshmallow & Macerated Strawberries


    Recipe shared by Julie Clark
    for Moore Wilson's 2020 Calendar.

    Floriditas Cafe and Restaurant 
    161 Cuba Street
    floriditas.co.nz

     

     

  • Capitol's Vanilla Cheesecake with Berries

    We love cherry season; to us it’s the herald of Christmas and all its culinary
    overabundance. This dish is visually beautiful, heaped with fresh cherries, their juice running over the delicate and light cheesecake. Cheesecake takes a few hours to set so it’s a good idea to prepare it the day before so you can focus on your festive meal knowing that dessert is ready to go. Serve it with an overkill of fresh cream and a glass of chilled Muscat de Beaumes de Venise.


    Recipe shared by Tom and Kate Hutchison for Moore Wilson's 2020 Calendar.

    Capitol Restaurant 
    10 Kent Terrace 
    capitolrestaurant.co.nz

     

     

  • Little Penang's Nyonya Chicken Curry

    Recipe by Little Penang from the Moore Wilson's 2019 Calendar

  • Monsoon Poon's Cured Salmon w/ Green Curry Pea Puree and Beer Caramel

    Since 2001, restaurant Monsoon Poon has been spicing up the lives of Wellingtonians and visitors alike with favourite dishes from Thailand, Malaysia, India, China and Indonesia.

    This recipe was shared by Monsoon Poon Wellington Chef Albert Zhang for Moore Wilson's 2019 Recipe Calendar.

    Serves 4.

  • Basque's Crema Catalana

    Recipe shared by Basque for Moore Wilson's 2019 Calendar.

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