Recipe shared by Roger Young & Kaydin Hemara
for Moore Wilson's 2021 Calendar

Fidel's Cafe
Cuba Street, Te Aro
www.fidelscafe.com

This recipe is from the Edmonds Cookery book. You can find the book instore or online.

Recipe shared by Dash Potaka-Able
for Moore Wilson's 2021 Calendar

Midnight Espresso
Cuba Street, Te Aro
Midnight Espresso

Serves 8

Recipe shared by Bronwyn Kelly & Katie Richardson
for Moore Wilson's 2021 Calendar

Queen Sally's Diamond Deli
Queens Drive, Lyall Bay
www.queens.co.nz/

Recipe shared by Zara and Shinee McIntyre for Moore Wilson's 2020 Calendar.

Half Baked Catering Co
Made in Tawa. Sold in Moore Wilson's Fresh and select cafes.
Find them on Facebook

Wellington sisters Zara and Shinee McIntyre have a passion for creating vegan, gluten and refined sugar free sweet treats! Here is one of their favourite recipes.

Clevedon Buffalo

Just south of Auckland on the shores of the Hauraki Gulf is where Richard and Helen Dorresteyn run their family business, owning and operating 200 head of Riverine water buffalo. They produce multiple award-winning fresh buffalo mozzarella, bocconcini, ricotta, yoghurt and marinated buffalo cheese from their fresh buffalo milk.

Clevedon Buffalo started when Richard and Helen decided they needed a cheese producer to sell fresh cheese at their weekly farmers market so in 2007 they started the first New Zealand buffalo farm. They are involved in the whole process from farming to making, testing and tasting each product to ensure their cheese is of high standard.

Buffalo milk has a sweeter, cleaner taste than cows milk. It is A2 and contains significantly more protein and calcium than cow’s milk. It has roughly half the cholesterol of cow’s milk. Those who are intolerant to other dairy products often find buffalo milk readily digestible.

Here at Moore Wilson's we stock a range of their products, including:

• mozzarella and bocconcini
• marinated cheese
• ricotta
• oaxaca (Mexican style string cheese)
• tartinade (cheese spreads)
• yoghurt

Recipe - Savoury French Toast with Tartinade and Mushrooms

Serves 4

Find more recipes using Clevedon Buffalo fresh cheese on their website here.

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

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.