Recipe from Recipe Tin Eats

Tahini is a Middle-Eastern condiment made from ground sesame. Tahini is a very versatile product that is great as a marinade on meat or as a salad dressing.

Tahini Marinade 

½ cup tahini (make sure it's nice and runny
⅓ cup red wine vinegar
2 tablespoons olive oil
¼ cup lemon juice (about the juice of one large lemon)
1 tablespoon za'atar
¼ teaspoon dried mint
⅓ cup fresh chopped parsley
¼ cup fresh chopped mint
1 teaspoon Aleppo pepper
1 teaspoon sea salt
½ teaspoon pepper
5 cloves garlic, chopped

Add the tahini, red wine vinegar, olive oil, lemon juice, herbs, spices, and chopped garlic into the bowl. Use a whisk to combine the ingredients. (Tip: If your marinade is too thick because of the tahini, add a couple of tablespoons of water until the marinade is nice and runny.) Enjoy on Chicken or Tofu.

Tahini Yoghurt Dressing 

¼ coconut or greek yoghurt
2 Tbsp tahini
1 tsp ground cumin
1 lemon, zest and juice
Pinch of salt
2-3 Tbsp water, to loosen 

Place all the ingredients in a cup and mix to combine. Enjoy on any salad recipe. Particularly pairs well with cauliflower.

Recipe shared by Nicola Golloway
for Moore Wilson's 2023 Calendar

Purchase any two bottles of Hunters wine using your Moore Wilson’s card and automatically go in the draw to win! Prize includes flights for two, two nights accommodations, VIP tasting and tour. T&CS APPLY!

Entries open September 26th - October 30th 2023. You must use your Moore Wilson’s card when you purchase the two bottles. Winner will be drawn early November 2023 and contacted by email or phone so make sure your Moore Wilson’s card details are up to date!

Remember to use your Moore Wilson’s card when you make your purchase
and you’ll be automatically entered into the draw.

Sandymount is New Zealand’s first carbon neutral distillery with an expansive solar array harnessing the sun’s energy to run the stills.

Crafted by hand on the Otago Peninsula, Sandymount’s premium spirits are inspired by the beautiful landscape around the distillery and made sustainably, using ingredients sourced from the surrounding environment.

Returning to his childhood backyard on the Otago Peninsula, Distiller Richard Wilson knew he’d found the perfect property for his distillery at the Sandymount Estate. With spring water bubbling to the surface just up the hill and an abundance of native flora outside the door, Sandymount recipes make full use of the surrounding environment. As well as the wild botanicals, Richard has planted additional species and an orchard, ensuring innovative flavour profiles for a long time to come and providing the distinctive native botanicals for their spirits.

Recipe shared by Fix and Fogg

Recipe shared by Fix and Fogg

Strawberries in Winter? Introducing 26 Season Strawberries. The perfect winter strawberries, locally grown in Foxton in 26 Season's indoor vertical farm.

Steven and Matthew are agri-industry innovators whose interest in hydroponics and indoor vertical farming led to the creation of 3 of New Zealand's first vertical indoor farms, growing and selling strawberries and microgreens. Their mission has always been to redefine the way we grow fresh produce locally. Starting as an idea with microgreens in a garage back in 2017, they wanted to challenge the status quo of the Agri industry, and by producing indoors, we've managed to do just that, growing great-tasting fresh berries out of season. For a Vitamin C boost this winter, try these super sweet, juicy, pesticide-free, delicious strawberries from 26 Seasons!

Find 26 Seasons strawberries at our Tory Street Fresh Market, Porirua and Masterton stores.

Clearwater frozen Langoustines available instore now. Wild-caught from the cold, clear waters surrounding United Kingdom, Clearwater Langoustines (Nephrops norvegicus) are prized for their delicate flesh and sweet, succulent taste. Slim, with vibrant orange-pink shells, Langoustines uniquely retain their original colour when cooked.

How to cook Langoustines: 

Known for their culinary diversity, Langoustines are ideal in a variety of Asian and Western applications.

Thaw: To defrost, place sealed tray in the refrigerator for 4-24 hours

Cook: The most basic method for cooking langoustines is to simply boil them up and peel at the table. Steam whole for approximately 3 minutes, boil whole for 2 minutes, make sure you salt the water. You can tell if they’re ready, by checking the underside of the tail; when cooked the flesh will have turned white as opposed to translucent.

Serve with some mayonnaise for dipping, lemon wedges and some salt - YUM!

To grill or sauté: Simply split in half length-wise and grill on an extremely hot grill for approximately 2 minutes or sauté in wok or pan for approximately 2 minutes. Finish with a bit of garlic or lemon butter.
Cook until meat is firm, white and opaque.