Recipe shared by Ashia Ismail-Singer
for Moore Wilson's 2023 Calendar

Recipe shared by Flip Grater
for Moore Wilson's 2023 Calendar

Recipe shared by Aoraki Salmon
for Moore Wilson's 2022 Calendar

Aoraki Salmon
McLeans Island, Christchurch
https://aorakisalmon.co.nz/

Recipe shared by Bostock Brothers
for Moore Wilson's 2022 Calendar

Bostock Brothers
Flaxmere, Hastings
https://bostocksorganic.co.nz/

Recipe shared by Whitestone Cheese
for Moore Wilson's 2022 Calendar

Whitestone Cheese
Oamaru
https://www.whitestonecheese.com/

Bostock Brothers and Garage Project have teamed up to create the perfect pairing this summer: chicken and pickle! A juicy new organic marinated chicken perfectly matched to Garage Project's Pickle Beer.

We were delighted to host Bostock Brothers and Garage Project to launch their collaboration with "It's a Pickle Party" at our Chook Wagon. We cooked many pickle chickens in our Citroen H-Van to enjoy throughout the night with some pickle beer! The perfect combo!

Royalburn Station is owned and operated by Nadia Lim and her husband Carlos Bagrie. Founded in 1887, Royalburn covers 1,200 acres, positioned on the flat to rolling area known as the Crown Terrace on the Crown Range Road that winds between Arrowtown and Wanaka.

Royalburn lamb is specifically bred to have the best meat-eating qualities. Moore Wilson's receives a delivery direct from Otago every Thursday.

Follow this step-by-step recipe by Nadia Lim to create a succulent, tender roast Royalburn lamb cooked on the bone.

Serves 8-10
Prep time 15 minutes  
Cook time 3-4 hours + 20-30 minutes
DF | GF

Ingredients 

Royalburn lamb leg or shoulder 1 (about 2-2.5kg), brought up to room temperature
Rosemary leaves, finely chopped, 3 tablespoons
Garlic 3-4 cloves, minced
Anchovies 2-3, finely chopped (optional, but recommended)
Lemon zest of 1
Olive oil 2 tablespoons
Salt 1 teaspoon
Freshly ground black pepper 1 teaspoon

Salsa Verde
Mint leaves 1 cup
Thyme leaves 2 tablespoons
Flat-leaf parsley, roughly chopped, ½ cup
Anchovies 2-3 (optional, but recommended)
Capers 2½ tablespoons
Garlic 1 small clove, finely chopped
Dijon mustard 1-1½ teaspoons
Lemon zest and juice of 1
Extra-virgin olive oil ¼ cup

1. Preheat oven to 220°C. Pat lamb dry with paper towels. Use a small, sharp knife to make lots of 1-2cm wide cuts all over the lamb (about 30-40 cuts in total). Mix rosemary, garlic, anchovies, lemon zest, olive oil, salt and pepper together. Rub this mixture all over the lamb, making sure you push some deeply into the cuts (to infuse the flavour).
2. Place lamb in a large roasting dish, on a rack, and roast for 15 minutes at 220°C, then reduce heat to 150°C and continue to cook for a further 3-4 hours or until the meat is very tender. Set aside to rest, covered with tinfoil and a few tea towels, for at least 20-30 minutes before serving.
3. To make the Secret Salsa Verde, place mint, thyme, parsley, anchovies, capers and garlic in a pile on a big, steady chopping board. Use a large knife to chop all the ingredients up finely together, mixing everything as you go. This method of making the sauce gives a much nicer texture and flavour than blending it. Transfer to a bowl and mix in mustard, lemon zest and juice, and olive oil. Season to taste with salt, freshly ground black pepper, and more lemon juice if required.
4.  Slice lamb against the grain and serve with the Secret Salsa Verde on the side.\
5. Serve and enjoy!!

Recipe shared by Fix and Fogg

Fix and Fogg
Wellington
https://fixandfogg.co.nz/

Recipe shared by AngusPure
for Moore Wilson's 2022 Calendar

AngusPure
Palmerston North
https://www.anguspure.co.nz/

The Nakano brewery produces award-winning sake (rice wine), umeshu (plum wine) and spirits. Nakano is based in Wakayama prefecture, south of Osaka in Japan.

For those new to sake and umeshu, sake is brewed using polished rice, with the rice starches converting to alcohol. The alcohol content is similar to grape wine, typically at around 13% to 16%. Whereas umeshu (plum wine) is produced using the fruit ume, which is a Japanese plum variety known for its tartness.

Even though Nakano has grown to be the largest sake and umeshu producer in its region, it continues to use traditional production methods. Their sake is still hand-made under the watchful eye of the tōji (chief brewer). Nakano’s attention to their craft has seen their sake even commissioned for Kitchō, one of Japan’s most iconic restaurants (the ultra ginjō white label, available at Moore Wilson’s).

Wakayama is famous as Japan’s ‘fruit basket’ and is particularly famous for its ume fruit. In fact, “Wakayama umeshu” is a protected name in Japan, just like “Champagne” in France. This means that to be allowed to use the name, Nakano must use only local fruit, and meet standards like a minimum steeping period and fruit-to-liquid ratio.

To get maximum flavour and aroma in the umeshu, the ume fruit needs to be steeped in liquid as soon as possible after being picked. For this reason, Nakano insists that local farmers bring them only ume that have been picked that day. Then, on the same day, the team at Nakano will hand-sort and wash the fruit in water, before immersing them using a proprietary tiered system. All up, the aging process for Nakano umeshu is 12 months from the day the fruit is picked to when it’s ready to enjoy.

Nakano also likes to draw on its region’s rich heritage. You might notice a picture of a sailing vessel on their best-selling sake series. This is a tribute to Kinokuniya Bunzaemon, a local legend who made his fortune selling citrus to Edo (old Tokyo) in the 17th century.

Nakano’s NZ distributor, Evergreen Export, first imported Nakano sake to NZ in the early 1980s. Today, Evergreen aims to make Nakano’s quality sake and umeshu more accessible to a NZ audience. With the hope that they will not only enjoy the product, but that it will also give a window into Japanese craftsmanship and culture.

Umeshu Cocktail Recipes (3 Ways)

Soda Fizz

Mix soda and umeshu in equal parts and stir lightly. Serve chilled or over ice in a tall glass with a lemon or orange slice.

Umeshu Beer

Mix one part umeshu and two parts low malt beer and stir lightly. Serve chilled or over ice in a tall glass for an easy-drinking coktail. Beer suggestions: Asahi, or Garage Project Hatsukoi

Highball

Mix one part umeshu, one part whiskey and five parts soda. Stir lightly. Serve on ice in a whiskey tumbler. Garnish with one slice of lemon.