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!

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.

Recipe shared by Fix & Fogg
for Moore Wilson's 2022 Calendar

Fix & Fogg
Wellington
https://fixandfogg.com/

Molly Woppy began 20 years ago in the home kitchen of Alistair Parker and Hayley Molloy. Alistair was a chef in a top Auckland restaurant when customers started asking where they could purchase his fabulous biscotti that they’d all fallen in love with. That’s when they baked up a plan and Molly Woppy began. Juggling a baby, toddler, and full-time chef job, they made their biscotti at home and sold it into cafes.

Today they uphold the same quality and principles as when they first began. From their humble beginnings (think commercial oven in the home kitchen), Molly Woppy has grown into a loved and trusted kiwi brand. From melt-in-your-mouth shortbread to their iconic gingerbread, they are known for simple classic recipes like you would weigh, mix and scoop at home. Molly Woppy has always been an inclusive brand, recognising the need to cater to those often left out of the biscuit market. It has offered a much-loved gluten-free range since 2005. The recently released, award-winning, positively plant-based cookies were released in 2021 to rave reviews.

They are passionate about baking hand-crafted goods using ethical and locally sourced ingredients - NZ butter, free range eggs and real chocolate, but their most genuine and core ingredient is that they are 100% made with love. Their cookies are jammed-packed full of premium ingredients so that you fall in Love at First Bite® with them. They want every mouthful to be just as scrumptious as the next.

One of their core values is to be as sustainable as possible without compromising on quality. Supporting local and sharing the love is what Molly Woppy is all about. Their premium range of award-winning cookies has delighted Kiwis for the last 20 years, and they are excited about what’s next … of course, we know it will be 100% drool-worthy – watch this space!

From Miss Polly's new cookbook, Seriously Delicious. Available from our Tory Street Kitchenware department and Porirua store, and online for nationwide delivery.