Pippa Keel is an Illustrator, 2D Animator and Designer. Currently she works at ZHŪ Creative, a studio based in Wellington, New Zealand.

We have worked with Pippa throughout the year to put together some beautiful designs for a new Moore Wilson's reusable bag, new tea towels, Christmas cards and more to come!

You can purchase our new bag here.

You can purchase our new leafy greens tea towel here. Our summer tea towel is coming soon!

Recipe shared by Jacob Brown & Sarah Bullock
for Moore Wilson's 2021 Calendar

The Larder
Darlington Road, Miramar
www.thelarder.co.nz/

Recipe shared by Simon Pepping
for Moore Wilson's 2021 Calendar

Egmont Street Eatery
Egmont Street, Te Aro
www.egmontstreet.co.nz/

Garage Project is an independent brewery based in Aro Valley, Wellington. Founded in 2011 inside an old petrol station, Garage Project brought commercial brewing back to the Wellington city with the lofty goal of changing beer forever. From humble beginnings brewing just 50 litres at a time, the brewery is now one of the largest and revered independent breweries in Australasia.

From it’s earliest days, Garage Project has had a strong connection to Moore Wilson’s - originally as a source for brewing ingredients and flavour inspiration, and now as a valued trade partner. The team brewed together out the front of Fresh on the original 50L pilot system, and later collaborated on a celebration Centennial Ale to toast the Moore Wilson’s 100th anniversary.

Garage Project celebrates it’s own 10th anniversary this year, and aspires to be building a brewery and business with a legacy the likes of Moore Wilson’s. To date the brewery has created over 400 different beers, and counting. From firm favourites like Hāpi Daze, Fugazi and BEER, through to boundary pushing beers like Umami Monster and Mecha Hop.

In 2016, Garage Project opened it’s Wild Workshop site on Marion Street, a home to wild and spontaneously fermented beers. Aged for several years in barrels and blended with local fruits, the Wild Workshop takes it’s inspiration from ancient techniques, brought forward into the modern brewing era.

Garage Project is a credited living wage employer and Carbon Zero Business Operation.

Recipe shared by Nick Novikov
for Moore Wilson's 2021 Calendar

Prefab
Jessie Street, Te Aro
www.pre-fab.co.nz/

Recipe shared by Nick Arnold
for Moore Wilson's 2021 Calendar

Medici Kitchen
Kitchener Street, Martinborough
www.facebook.com/cafemedici1/

Ramen is a Japanese noodle soup. It consists of some sort of noodles in a broth,  soy or miso to flavour and topping such as meat, bokchoy, seaweed or spring onions. It is a delicious meal and perfect for these cold winter evenings.

Follow this step by step ramen guide to create your own ramen.

STEP ONE: BASE

The base flavour starts before you add your broth, noodles or toppings.

Shio –It can be made with water, salt and sake. Add more flavour with shitake mushrooms, anchovies and bonito flakes.

Shoyu –A soy sauce base, shoyu can be simply made with soy, or you can add mirin, kombu and chilli.

Miso –Miso, a fermented soybean paste, can be combines with mirin, ginger, sesame paste and soy sauce.

Spicy –A twist of the traditional bases, a spicy base can be made with miso, chilli paste or even Korean gochujang.

STEP TWO: BROTH

  The soup part of the ramen, broth ranges from light and clear to dark heavy and cloudy.

Chicken –Flavour you chicken broth with garlic, ginger and mushrooms for a tasty soup.

Pork Bone –The traditional tonkotsu broth is made from pork trotters, is cloudy and has a rich flavour.

Vegetarian –Add an umami element to your broth with shiitake mushrooms and caramelised onions.

Beef Broth –A beef broth is a wonderful choice for a richer, meatier, ramen soup.

STEP THREE: NOODLES

  Thick or think, egg, wheat or rice, noodles are the comforting centerpiece of the dish.

Soba –A thin noodle made from buckwheat. Pure soba noodles are naturally gluten free.

Somen –Wheat-based somen noodles are similar in texture to udon but are thinner.

Rice –Rice noodles come in a variety of sizes with a soft, translucent texture that’s delicious.

Udon –Thick, chewy and delicious, udon noodles are versatile and pair perfectly with ramen soup.

STEP FOUR: PROTEIN

Delicious umami flavours create depth of flavour to winter—warming ramen soups.

Chashu –Fatty slices of braised or roasted ‘chashu’ pork are packed with flavour.

Tamago –A popular ramen protein, eggs can be soft or hard boiled, raw marinated in soy sauce.

Chicken –Marinate chicken breast or thigh in soy sauce and grill until caramelised.

Kamaboko –You can find this type of steamed fish cake made from white fish in Asian markets.

Tofu  - Soy-based vegetarian protein. Marinate and fry or just cut into small cubes and put straight in to ramen.

STEP FIVE: TOPPINGS

  Get creative with your ramen toppings to add crunch, colour and taste.

Menma –Salty with a slight tang, these preserved bamboo shoots add a wonderful texture to delicious ramen soups.

Negi –A ramen staple, negi is shredded or chopped spring onions which can be substituted with leeks.

Seaweed –There are many types of seaweed around, including crunchy and thin nori and noodle like wakame.

Vegetables -Add texture, flavour and variety with fresh vegetables including corn, mushrooms and Asian greens.

Ant Mackenzie has been involved in the wine industry for over 20 years. During that time he has done pretty much everything - from pruning grape vines to running wineries. His journey has had him working for small, boutique wineries through to some of New Zealand’s largest.

Eight years ago Ant embarked on a venture to produce wines under various creative brands. The best known of which is Theory & Practice, a well-loved emerging brand from Hawke’s Bay. Alongside Theory & Practice there are two series produced under the “Toño” and “Alluviale” labels. Toño being the nickname Ant – Antony was given whilst making wine in Spain and Alluviale coming from the name of the soils that the grapes are grown in for that range.

An exciting new development is a collaboration project called Cognoscente Wine Workshop with long-time friend and wine distributor Jeannine McCallum. These wines are produced with a special focus on harmony and a sensory compatibility with food.

Ant believes each wine within a range contributes to a story or an experience.  Grouping similar wine stories together under different brands gives us a bookshelf of different wine experiences. Much as you like picking different books of the shelf at different times and for different moods he hopes that the same will happen with these series of wines.

So we have Theory & Practice as a Hawke’s Bay regional and varietal story, capturing the flavours of the region and the year by sourcing fruit across the region. Toño is also from Hawke’s Bay but explores the Spanish grape varietals and how they tell a different story of Hawke’s Bay but viewed through another lens. Alluviale is a classic range of blended wines based on the famous five Bordeaux red varieties and the two white varietals. These wines speak of tradition, excellence in the winemaking art and of course the Hawke’s Bay terroir. Finally we have the Cognoscente wines which are made specifically to enhance the sensory experience of eating and spending time with friends.

CoralTree Organics

CoralTree is a Otaki based company producing high quality organic apple cider vinegar. CoralTree Organic orchard exists to bring you quality health-giving food, produced in an ethical system.

CoralTree Organics started in the late ‘80s. It was one of the first commercially certified organic orchards in pip fruit production. By the mid 90’s we were able to run it as a permaculture based orchard with absolutely no toxins entering the production process. By the mid 90’s CoralTree Organics was a registered company, the first in NZ to be producing certified organic Apple Cider Vinegar.

CoralTree Organics is now operating out of a purpose-built processing plant that they designed in sunny Otaki on the Kapiti Coast of New Zealand.

CoralTree Apple Cider Vinegar can now be found in our Tory Street Fresh Market.

Black Origin Wagyu

Black Origin, is a Canterbury based company which produces and markets the rich, buttery cuts from Wagyu cattle raised in Canterbury New Zealand. Wagyu beef is widely recognised as the world’s most premium beef famous for its flavour and 'melt-in-your mouth' perfection.

The word 'wagyu' literally means Japanese cow ('wa' meaning Japanese and 'gyu' meaning cow). Wagyu breeds are very carefully selected. Black Origin Wagyu combines ancient Japanese breeding genetics and techniques with New Zealand’s incredible grass, grain, water and air to create world class Wagyu. This combination of cultures with the harmony between Japanese respect and modesty and Kiwi drive is key to ensure they create one of the finest, premium Wagyu products in the world. The purity of Wagyu is determined by genetic origins. Black Origin has maintained both the quality of the breed and the authenticity of its flavour. This increases marbling, makes muscle fibre finer, fat whiter, and gives a nutty and elegant Wagyu aroma and taste.

Black Origin Wagyu can now be found in our Tory Street Fresh Market.