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  • Market Report - Yuzu

    Yuzu are a type of citrus fruit originally from China and then bought to Japan where it was grown for culinary, bathing  and medicinal purposes.

    In New Zealand the fruit is harvested from mid May to July and has limited availability. Yuzu are a hybrid between satsuma and Ichang papeda and are large and bumpy and look like mandarins or lemons. They are very fragrant and smell similar to a combination of grapefruit, mandarin and lemon. They are made up of a thick skin, juice and some pulp and seeds and very little flesh.

    In Japan, yuzu is used for both sweet and savoury dishes. The thick, oily skin can be grated or shredded and goes well in dishes such as noodles, salads, soups, hot and cold drinks, fish and meat dishes and baking. The juice is also highly fragrant and used to marinate fish and meat and to flavour sauces, such as Ponzu sauce.

    Traditionally, hot baths with yuzu skin are taken on winter solstice to ward off any illness and it is also thought to increase good fortune.

    Yuzu are also very nutritious and include high amounts of vitamin C, as well as vitamins A, B6 and thiamine. In Japan hot drinks are often consumed to alleviate cold, aches and flu symptoms. The seeds are also used to treat skin irritations and can be found in natural cosmetics.

    Moore Wilson’s stock fresh yuzu from NZ Yuzu, as well as a number of yuzu products including, All Natural yuzu extract, Lot Eight yuzu cold pressed olive oil and Obento ponzu sauce.

    Recipe Ideas:

    • Marmalade
    • Salad dressings
    • Cold and hot drinks
    • Dipping sauces
    • Marinades and meat rubs
    • Condiments such as mayonnaise
    • In place of other citrus in baked goods
    Recipes

    Yuzu Kosho, courtesy of NZ Yuzu

    Ingredients

    Chillies, preferably green as they are more tender than red but use either

    Salt, 25% of the weight of chillies

    Yuzu skin, same weight or a little less as the chillies

    Method

    1. Put the chillies and salt into a food processor and pulse until finely chopped or turned into a paste (depends on personal preference). Put into mixture into a jar.
    2. Chop up the yuzu skin in a food processor until fine. Alternatively you can grate the zest. Add to the jar with chillies and salt.
    3. Leave for at least three months and up to a year in the fridge before using.

    Add to soups, dipping sauces and as a rub or marinade

    Yuzu, honey and ginger drink

    Ingredients

    Yuzu, skin and juice

    Honey, to taste

    Fresh grated ginger, to taste

    Boiled water

    Method

    Mix all the ingredients together and serve.

     

  • Mulled Wine

    With the cooler temperature setting in, warm yourself up with this deliciously spiced mulled wine.

  • Sixes and Sevens Lavender Shortbread

    Recipe shared by Rebecca Fowler for Moore Wilson's 2020 Calendar.

    Sixes and Sevens Deli 
    51 Taranaki Street
    sixes.co.nz

     

     

  • The Greek Food Truck at Moore Wilson's Tory Street

    The Greek Food Truck took to the road in 2014 and quickly became one of Wellington’s favourite on-the-go dining experiences, bringing high quality, delicious Greek food to the Capital. Voted best food truck in Wellington 2018.

    Sophie and Chef George, both first generation Greeks, love the food truck lifestyle - meeting people, mobility and freedom, and the fact that every day is different!  Priding themselves on creating authentic Greek food. Thier signature dishes include a variety of meat and vegetarian Souvlaki, Salads and Greek sweets.

    View full menu here.

    The Greek Food Truck at Moore Wilson's Opening Hours

    TORY STREET

    Monday to Sunday: 11am to 3pm

    Closing times subject to availability.

    See all of our Lunch Menu offerings at Moore Wilson's Tory Street include the Chook Wagon

  • Four Pillars x Kyoto Distillery Gin Cocktail

    With the release of the new Four Pillars Changing Seasons Gin comes a new cocktail recipe. A silky smooth winter sipper, with a hit of quirk and zest to impress your most discerning gin pals.

  • Sourdough Bread

    Sourdough is a type of bread made without commercial yeast, and instead uses a natural culture from flour and water called a ‘starter’. When flour and water are mixed lactobacilli bacteria combine with the wild, airborne yeast in the surrounding environment and that mixture ferments and produces gas. When added to bread dough, this mixture is what makes the bread rise and offers the bread a complex flavour and smell – tangy and acidic.

    Sourdough bread can be traced back to Ancient Egyptian civilisations from where it gradually spread throughout Europe and the Middle East and it wasn’t until the 1800’s when it was introduced to America. Current day, many artisan bakers are experimenting with textures and flavours and producing delicious and nutritious sourdough bread.

    The fermentation process of sourdough bread makes it easier to digest that standard, yeasted loaves of bread. The phytic acid in the wheat inhibits enzymes which are needed for our bodies to breakdown the proteins and starch in bread. The lactobacilli and wild yeast found in sourdough neutralise the phytic acid while the dough slowly ferments which enables us to more easily digest sourdough bread. This process also makes other nutrients available to us including calcium, magnesium, iron and zinc.

    You can easily make sourdough bread at home with only a few simple ingredients – flour, water, salt and sourdough starter. Sourdough starters can be made from scratch and takes around 7-10 days. Some bakeries also offer people some of their own starter which can be used to make bread straight away.

    There are many sourdough bread recipes found online as well as many recipe books. Some recommended books are:

    The Tivoli Road Baker, by Michael James with Pippa James – available here

    Tartine Bread, By Chad Robertson

    The Sourdough School, by Vanessa Kimbell

    Moore Wilson’s Fresh also stock a range of sourdough bread from local bakeries including:

  • Market Report - Quince

    Quince is a fruit native to Iran and Turkey and now commonly found in Europe. It is particularly popular in Middle Eastern, Spanish and French cuisine. Its appearance is similar to a pear and apple in both size and shape but a little lumpy. The colour of the skin is yellow and can sometimes have fuzz over it, while the flesh is white when raw and goes pink once cooked. Quince have a delicate vanilla, citrus, floral fragrance. They can be eaten raw but are very hard and astringent, however once cooked they soften and become delicate and sweet in flavour.

    Quince are a good source of vitamins and minerals including Vitamin C, fibre, zinc, copper, iron, phosphorus and potassium.

    Choose hard fruit that are green/yellow in colour and firm with no soft spots or bruises. You can store them on the bench top until their fragrance becomes quite strong or in the fridge for up to two weeks. Quince can be eaten both peeled and unpeeled. If unpeeled, rub off the fuzz and wash before cooking.

    Quince can be used in a number of ways including roasting, stewed, baked and poached. They are very high in pectin which makes them great for making jelly, marmalade and jam. They are a delicious addition to sweet pies and crumbles and go well with meats such as lamb and pork. Quince are also delicious on their own as a simple dessert or with porridge or muesli.

    RecipE - Poached Quince

    7 cups (1.75l) water

    1 cup (200g) sugar

    1/2 cup (150g) honey

    1 lemon, cut in half

    1 vanilla bean, split lengthwise

    6 large or 8 medium quince

    1. Mix the water, sugar, honey, lemon and vanilla bean in a large non-reactive pot and turn it on to medium-high heat. You can add any additional spices or seasonings if you wish.
    2. While the liquid is heating, quarter, peel, and remove the cores of the quince.
    3. Put the quince into the pot and cover with a lid
    4. Simmer the quince (do not boil) for at least an hour, until the quince are cooked through.

    Cooking time will vary, depending on the quince. They’re done when they are cooked through, which you can verify by piercing one with the tip of a sharp paring knife. It’s not unusual for them to take up to 2 hours, or more.

    Serve warm, or at room temperature. To store, pour the quince and their liquid into a storage container and refrigerate for up to one week. If you wish to eat only the fruit, you can save the liquid and drizzle it over ice cream or yoghurt or to flavour drinks.

  • Rita's Feijoa Flummery with Passionfruit Caramel

    Before we opened, Sarah Mackenzie worked with me to envisage our desserts at Rita. We wanted to focus on old fashioned desserts. With thoughtful research and recipe testing, Sarah unearthed a recipe published by Lois Daish in 1996. I assume Lois in turn updated this old fashioned dessert using feijoas. Their flavour shines through, unobstructed by dairy or eggs.

    We used it in a layer cake with coconut sponge and bay leaf-passionfruit caramel, but as Lois says, serving with plenty of runny cream is a fine idea. I prefer to use under-ripe feijoa for this recipe, both for a better colour and more acidic flavour.

     

    Recipe shared by Kelda Hains & Sarah Mackenzie for Moore Wilson's 2020 Calendar.

    Rita
    89 Aro Street
    rita.co.nz

     

     

  • Supplier Profile: Pohutukawa Pantry

    Pohutukawa Pantry

    Pōhutukawa Pantry is an artisan baking company founded on the belief that Christmas is a special holiday to be savoured, when family and friends come together to share delicious cuisine, enjoy timeless traditions and wish good health and fortune for each other.

    Their vision is for Christmas to be how it was, when life was less complicated. When enjoying a Kiwi family Christmas was simple and fun – a festive feast followed by games of cricket on the beach or a snooze in the sun.

    Pōhutukawa Pantry Christmas baked goods reflect those same values of tradition and quality.

    Their products are made with time and care, using high quality and mainly local ingredients. Drawn from recipes shared over four generations, their products can’t be rushed. They use a careful process of slow maturing that holds in moisture, enhances spices and aromas and delivers the rich intense flavours that sing of Christmas. Pōhutukawa Pantry Christmas baked goods are made for sharing and giving.

    Here at Moore Wilson's we have a range of cakes available, including Traditional, Gluten Free, Vegan, Mini Cakes and Cathedral cake.

  • Market Report - Tamarillos

    Originally from South America, the tamarillo has thrived in New Zealand and we’ve almost adopted it as our own, even to the point of renaming it. The peak of availability in New Zealand is in July and August. Tamarillos are a relative of the potato, tomato and eggplant and are still called “tree tomatoes” in some other countries.

    In NZ, tamarillos come in three varieties, red (the most common), amber and gold. Red tamarillos are great to eat raw, cooked or for decorating other food for your table - they look striking when sliced or cut in half. The amber and gold varieties are sweeter. Amber tamarillos are great as dessert  toppings, while gold tamarillos make tasty chutneys and pickles.

    Tamarillos rate very highly as a source of
    vitamins, minerals and  antioxidants when compared with other common fruits and vegetables. They are low in fat, high in potassium and are a source of Vitamin A, B6 and C.

    Look for fruit with full colouration. A slight yellowing of the stalk and softness of the fruit are signs of ripeness. Tamarillos will keep in the fridge for about two weeks, or one week in your fruit bowl - they can also be easily frozen. The full exotic flavour of the traditional fruit makes a great drink, snack, main course or dessert.

    Uses for Tamarillos:

    • Use as an ingredient in a stuffing for roast lamb
    • Combine with apple in a variety of desserts such as crumble
    • Serve on crackers with a sprinkling of salt
    • Make a salsa with avocado, chilli and onion
    • Add to casserole as you would tomatoes
    • Halve tamarillos, top with garlic butter and grill
    • Slice raw, peeled tamarillos and decorate flans, cakes, cheesecakes
    • Pureed tamarillo makes an excellent marinade, adding flavour and tenderising meat
    • Add to smoothies for a sweet and tangy breakfast or snack

    RECIPES

    Ginger Pork with Tamarillos and Kumara, courtesy of Lucy Corry

    • 2 tbs olive oil
    • 2 onions, peeled and finely chopped
    • 4 cloves garlic, peeled and sliced
    • 4cm piece of ginger, finely grated
    • 500g diced pork
    • 1/2 cup dry white wine
    • 1 large kumara
    • 1/4 cup water
    • 4 tamarillos
    • 3 handfuls of spinach leaves, roughly chopped
    1. Heat the oven to 150 degrees Celsius. Heat the olive oil in a large, heavy, ovenproof pot. Add the onions, garlic and ginger, along with a pinch of salt, and cook over medium heat for 5-10 minutes, until soft but not browned.
    2. Remove from the pot, add a drizzle more oil and raise the heat. Add the pork and brown on all sides.
    3. Return the onions to the pot, along with the wine. Let it bubble up, then add the kumara and water. Cover tightly and transfer to the oven. Cook for 30 minutes.
    4. While you're waiting, put the tamarillos in a heatproof bowl and cover with boiling water. Let stand for two minutes, then drain and peel off the skins. Slice thickly.
    5. When the pork has cooked for 30 minutes, add the tamarillos and spinach. Stir well and return to the oven for another 15-20 minutes. Serve with rice.

    Tamarillo Dressing, courtesy of Nadia Lim

    The tamarillos give that fruity tartness, like lemon, that all good dressings need. This dressing goes well with lots of different salads.

    • 2 tamarillos, peeled and flesh diced
    • 1/2 tsp Dijon or wholegrain mustard
    • 1 1/2 tsp runny honey
    • 1 1/2tbs extra-virgin olive oil

    Place all ingredients into a small jar, screw on the lid and shake well to mix all ingredients together.

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