Try this fresh spiced chickpea salad by John and Penny Pennington from Chocolate Fish Cafe.
In 1984 James and Annie Millton established The Millton Vineyard on the banks of the Te Arai River near Manutuke, Gisborne, where the early settlers first planted grapevines in 1871.
Originally Annie’s father, Mr John Clark, had developed vineyards on his estate at ‘Opou’ in Manutuke during the late 1960's. James and Annie returned to Gisborne after experience gained in the famous wine regions of France and Germany including Champagne Bollinger, Maison Sichel in Bordeaux and Weingut Kurstner in Rheinhessen. By 1983 they had extensively researched and replanted major parts of the families’ grape growing business, before establishing The Millton Vineyard.
Even Millton's earliest releases were of high quality, not only winning favour with foundation customers, but pleasing the wine judges as well. Recognition was rapidly achieved winning numerous trophies and gold medals for the traditionally styled Riesling and Chenin Blanc. Internationally, gold medals were awarded for the 1992 Gisborne Chardonnay at the International Wine Challenge in London. This wine then went on to win the trophy at the International Organic Wine Challenge Fair, while two other Millton wines entered came second and third.
A similar result was achieved at the 2004 San Francisco Wine Fair with Gold medals for the Riesling and Chenin Blanc. The Chenin Blanc also won the trophy, moving it into the position of its current prestige as being a new-world wine classic gaining inclusion in Neil Beckett's, "1001 wines to drink before you die" (Published by Penguin in 2008).
Millton was the first producer in New Zealand to gain Bio-Gro certification for organic wine production in 1989. Having practiced traditional methods of cultivation and production centred on biodynamic principles since inception, Millton were the first winegrowers in the Southern Hemisphere to gain the biodynamic certification Demeter in 2009. This involves growing the grapes without the use of herbicide, insecticide, systemic fungicides or soluble fertilisers, as well as adherence to the rhythms of nature; the earth, sun, moon and beyond!
Cassels & Sons Brewing Co is a family owned brewery in Christchurch, New Zealand, who have been brewing on a commercial scale since 2009. At The heart of the brand and the business is a belief in heritage and craftsmanship.
With a lifetime of brewing, Alasdair Cassels along with son Zak and son-in-law, Joe Shanks built a wood fired brewery in the Old Tannery Buildings in June 2009 to serve the local community. In February 2011 the earthquake destroyed the original plant. However, not to be beaten, within 100 days, the family opened a brewpub, 'The Brewery', a place for the community to gather while the city dusted itself of.
On the back of this Alasdair wasted no time in developing "The Tannery', a heritage focused Victorian retail arcade specialising in boutique fashion stores with a current registered value of NZ$31 million.
Through the appreciation of traditional methods mixed with modern technical practices and a will to create the best beer experience possible, Cassels & Sons Milk Stout was awarded a trophy at the 2011 NZ Brewers Guild Awards and has, along with other beer styles, won medals since.
In 2012. Simon Bretherton was hired as Executive Brewer (from Boddingtons Brewery in the
UK and Little Creatures Brewery in Australia). Bringing Simon on demonstrated the passion and commitment Cassels and Sons has, to become the number one craft beer producer in New Zealand (and the World!).
Cassels & Sons have recently invested in a Kosme labeller and a Moravek bottling machine and commissioned additional capacity. Their focus remains on quality and craftsmanship, using local resources with a 'no shortcuts' mentality.
You can find these Cassels and Sons Beers at Moore Wilson’s:
A New Zealand interpretation of an Old English classic. The Milk Stout contains a non-fermentable lactose sugar derived from milk. Deep black and full bodied with mocha and milk chocolate aromatics, it is smooth with a slightly sweet, balanced finish. The Milk stout recently won a Silver medal at the 2018 Dublin Beer Cup, a Silver at the 2018 International Beer Challenge and a Country Winner for Sweet Stout at the 2018 World Beer Awards.
Cassels Red IPA is full bodied, rich and vibrant. Our speciality malts add serious complexity with flavours and aromas including dark fruit, raisin, toast and light caramel, balanced by assertive, crisp hop bitterness and perplexing pine, citrus, lime, stone fruit, floral and tropical characters.
Extra Pale Ale:
Distinct hoppy, fruit characters from New Zealand's famous Nelson Sauvin hop, this golden Pale Ale is nicely balanced on a soft malt bed, smooth and refreshing from start to finish.
A highly sessionable beer, light, refreshing and moreish yet overflowing with character. The Wai-iti hops are aromatic, elegant and bring amazing flavours to the nose and palate. The hop characters of citrus, peach, and apricot leap from the glass, finishing clean and crisp.
Starting his business in a garage in New Zealand 30 years ago, Brendan Lindsay has built a product line being exported to 82 countries around the world and counts its customers in the millions.
Sistema’s Kiwi-made design, the paragon of plastic food storage, has been keeping food fresh in school bags, pantries and lunchroom fridges for the past 30 years, and now employ over 300 people and has a new manufacturing plant in Auckland, which uses the latest robotic technology in their art 200,000 square foot factory in New Zealand.
Taking the simple premise that customers would want a well-made, beautifully designed, food safe storage container that would be stackable, the Sistema range was born.
The Klip It collection with its distinctive blue clips launched the company into the Australian and New Zealand markets. That range has now been added to with the release of the Microwave and To Go family of products designed for added convenience.
Sistema general manager Glenn Beattie says it’s the New Zealand-made print on the bottom that makes all the difference.
“One of our major selling points overseas is that our products are made in New Zealand,” Beattie says. “The fact our products are made in New Zealand means they’re perceived as safer than, say, plastic products made in China.”
Using BPA-free plastic has earned the brand the approval of the Food and Drug Administration in America, the penultimate tick for plastics manufacturers in the eyes of safety-conscious US consumers.
When going into discussion with Us Fortune 500 Company Newell Brands regarding the sale of Sistema, Lindsay only agreed to sell his company if the new owner could guarantee that business would continue to take place in New Zealand for the next 20 years. He also demanded that they would guarantee all staff, inside and outside New Zealand, long term employment opportunity.
After enduring 5 years of the Nazi occupation of the Netherlands, Aalt Verkerk left his home in Amsterdam in 1952, and worked his passage on a slow ship across the oceans to start a new life in New Zealand.
Aalt had been trained as a Dutch Master Butcher at the Alkmaar School of Butchery and Smallgoods and brought these rare skills with him as he set about plying his trade in the new country he had made his home.
Within 10 short years he had acquired the assets which now underpin the activities of A Verkerk Ltd, the company which still carries his name.
The consumer branded business is now an established national brand which enjoys market leadership in the salami and ferment type and continental categories across all New Zealand supermarket groups, with a strong presence through the food service channel. The company has recently fulfilled one of Aalt’s dreams; obtaining an export license and beginning to export to the Asia Pacific region.
The Verkerks brand is synonymous with the values critical to a successful and trusted modern brand; creative innovation, unimpeachable integrity, unmatchable quality and unbeatable value for money
Aalt Verkerk’s character is personified in the legacy which defines the brand’s values. Aalt played an active role in the business until his passing just after his 89th birthday, Aalt’s daughter Mary-Anne is now the managing director, ensuring the company stays true to the legacy that Aalt left behind.
The A Verkerk Ltd story is a testament to a lifetime of achievement and a truly outstanding contribution to New Zealand business and society.
Known widely in New Zealand for his Dilmah catch cry "do try it...", Merrill J Fernando was recently awarded a Lifetime Achievement Award for his extraordinary passion and commitment to tea and his unique philosophy of making business as a matter of human service at WorldChefs Congress 2018.
The Sri Lankan tea pioneer was saluted for his commitment to tea, especially the harsh early years when he fought for value addition at source and against the colonial economic system that saw his country's prized crop sold as a commodity at auction in London.
When his brand Dilmah (named after his sons Dilhan and Malik) was born in 1988, it was a victory for farmers around the world as it was the first time that tea, coffee or cocoa was available that had been grown, picked, packed and branded at source by a farmer.
Merrill J Fernando points out that a farmer's desire is for quality and that's fundamentally different to the objective of a trader, who buys and sells tea purely for profit from and to any source in any market.
Fernando's commitment to family values and their embodiment in his brand through the philosophy of making business a matter of human service. That principle requires each of the Dilmah Tea, plantation, packaging and ancillary businesses to contribute a minimum 10% of their pre-tax profits to the Merrill J. Fernando Charitable Foundation (www.mjffoundation.org).
The Foundation utilises these funds to empower youth, and women in difficult economic and social circumstances, children with special needs, communities that are economically marginalised, and the environment. Among the outcomes of the Dilmah philosophy is the Empower Culinary School, a WorldChefs' approved training school that offers culinary training free of charge to young women and men who are economically, socially or otherwise disadvantaged.
Those that have benefited from the Empower School include youth with Cerebral Palsy and Down syndrome. Several New Zealand chefs have travelled to Sri Lanka to help teach these young people.
A second Empower Culinary & Hospitality School will open in August this year at the MJF Centre East. It is the largest privately funded charitable initiative in Sri Lanka, which is designed to serve differently abled children, youth, women and economically disadvantaged communities through the principle of empowerment with dignity.
Moore Wilson’s has stocked Dilmah tea since it launched in New Zealand and have met Merrill and his sons on a number on occasions. Dilmah was the original supplier for Moore Wilson’s tea and teabags and we continue to source tea from them.
From Cambridgeshire, to Australia to Horowhenua, Daniel Todd’s journey to becoming a free-range pig farmer has been far from traditional. Seventeen years at an electronics firm saw him develop a curiosity for pig farming – in particular, the ethical farming of rare pig breeds.
Born in Peterborough in the UK, in 1974, Todd moved to Australia in 2015 where he met his partner Claire, who originally hailed from Palmerston North. The stars aligned – Claire wanted to move back to New Zealand to be closer to her family, and Daniel had become bored with his job. "It was no longer challenging or rewarding." he said. "I thought a change would be good." It was no small change. Daniel started his professional life with a degree in history and working for a consumer electronics company, managing the buying and business strategy, while Claire completed a law degree and worked for the likes of Yahoo and ABC.
Neither of them had any experience in pig farming, but that wasn't about to put Daniel off. He attended a short course on pig farming in Australia but is primarily self-taught, relying on books, podcasts and YouTube. "Pig farming was something that I had become interested in when I realised how horrific the pig farming industry had become," he said. "Not only did free range pig farming give me the chance to make a difference in a world that seemed to care less and less about animal husbandry but also it met with my business acumen requirements industry with greater demand than supply."
Woody's Farm (named after the family dog) is located at the base of the Tararua Range in Horowhenua – an hour from Wellington and 45 minutes from Palmerston North. In 2017 Woody's Farm opened its own butchery and factory in Levin, just a ten-minute drive from the farm. Part of the appeal of Woody's is the story behind the product, which is becoming increasingly important as consumers become more aware of what they're eating. "It's important for the consumer to be interested in our philosophy," Todd explained. "We want consumers to really understand what free range is and not just accept it when they are told meat is free range. In New Zealand only one percent of pig farming is free range so if the supplier can’t tell you the name of the farm, then without a doubt it is not free range."
Additionally, 'free range products from outside New Zealand (particularly imported from Denmark) is actually 'free farmed', which can be misleading for consumers. "All we ask is that retailers only promote the truth," he said. "It’s not acceptable to have a big sign saying ‘Free Range' when half the products are free farmed or intensive. We understand that
free-range farms in New Zealand can’t supply the full demand for the product and consumers can’t always afford the price of free-range, but the choices should be clear."
The breed of pig is essential in maintaining free range. Pigs that are going to be outside all year round need to be capable of dealing with the weather. "Heritage breed pigs are closer in genetics to the original breeds of pigs and as such have traits more suitable for
free-ranging." explained Todd. "In particular our breeds, Large Black and Berkshire, are black and as such are less susceptible to sunburn and any related diseases." However, these breeds are much slower to grow, and fat and muscle levels can be hard to maintain.
A crucial part of the Woody’s story is provenance, one which appeals to consumers countrywide. "We are all about transparency and provenance of the meat we produce and sell. We believe that you should know the farm from which your meat comes if you really care about what you are eating. Animals need to live a pleasant, healthy life in order for the product to be healthy." Woody's products are currently stocked in Moore Wilson's and Farro Fresh, with more to follow soon. Woody's products are also found in restaurants all over the country such as Orphans Kitchen and Noble Rot Wine Bar.
Todd is always looking at expansion - the recently opened butchery and factory is a testament to that. The increased capability which comes with the factory means that Woody's now offers a full range of charcuterie and salami. "We are also working on various new sausage flavors, some of which are being made exclusively for various customers," he said. "Later this year we will start to bring in other meats from our farm and sister farms such as goat and beef. We're all about experimenting and love to try new things."
You can find a wide range of Woody’s Free Range Farm’s products at Moore Wilson’s. Find a variety of natural and flavoured mince, sausages and bacons in our chillers.