Introducing Queen Sally's Salads in the City at Moore Wilson's !!??⚓??
We are very excited to start a new adventure with Queen Sally's Diamond Deli!
Our Citroen wagon, level one Tory St will be serving delicious fresh seasonal vegetarian salads delivered fresh direct from Queen Sally's daily as well as other yummy goodies!
Open 7 days. 10:30am-5:30pm or whilst salads last!
Yes you heard right, deer milk ice cream! Wooden Spoon have teamed up with Pāmu to offer Moore Wilson’s customers an exclusive chance to taste deer milk ice cream for the very first time.
The very vanilla, very limited edition ice cream contains Pāmu Deer Milk which offers an ultra creamy taste sensation, with a silky smooth mouth feel. Until now, Pāmu Deer Milk has only been made available to the best chefs around the country but together with Wooden Spoon we are bringing it to the people of Wellington.
Wooden Spoon Freezery is an award-winning ice cream producer based in Wellington known for their innovative flavours and creations, including traditional ice cream, ice cream sandwiches, and vegan (oat milk) frozen dessert. Pāmu Foods is a specialty milks business offering differentiated ingredients to both domestic and offshore markets. Together with Peter and Sharon McIntyre, they have pioneered deer milking in New Zealand and are excited about it’s future.
This single-run, limited edition offering wont be around long so get in quick! A sure way to impress at your next gathering.
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!
Making wine from organically grown grapes is all about looking after your patch. Leaving it in a better state than you found it in. Sustainability as a cornerstone, not a buzzword.
Organic wine is a significant feature of the New Zealand wine scene these days, and growing all the time. An estimated 25% of New Zealand wineries are certified organic, up from 10% just a few years ago, and projected to rise to 50% over the next decade, with many currently part way through the 3 year audit it takes to become fully certified. This charge has been led by some of the most respected names in New Zealand wine, such as Millton, Seresin and Rippon, to name just a few. Managing an organic vineyard can be a risky business, requiring a great deal of diligence and dedication to produce high quality fruit in commercially viable volumes. No synthetic chemical fertilisers, pesticides, or herbicides are employed. Instead, organic wine producers are careful cocreators with nature. They build healthy vines by building healthy soils, and by nurturing a diverse, rich community of plants, soil, insects and microorganisms. Vineyard and winery workers have a much healthier environment to operate in (James and Annie Millton were at least partly inspired by the fact that they were raising a family amongst the vines), and cleaner waterways also have a positive impact beyond the vineyard.
When you are searching for organic wine, keep an eye out for these symbols on the labels of certified wines:
We have a huge range of organic wines in store - here is a snapshot of some key producers to watch out for.
Millton Winery was New Zealand’s first organic & biodynamic wine estate. Traditional viticulture is practiced in all vineyards and they all are dry-farmed, with no insecticide, herbicide, systemic fungicide or soluble fertilisers used. Not just a leading light in Gisborne, as a member of ‘The Family of Twelve’ they join other big name wineries in flying the flag for top notch Kiwi wine on the export markets.
Already a successful cinematographer, in the 90s Michael Seresin set out to create a winery founded on organic principles to create the highest quality wines in the most natural way possible. A superb range of wines is the result, all authentic expressions of the Marlborough land on which they are grown.
A titan of the Marlborough wine scene, Ben Glover has a quarter of a century’s experience crafting wines for some of the biggest names out there. And now he’s running the family winery, crafting sensitively-made wines of great delicacy.
Farming grapes across 5 organically certified sites around Central Otago, Mt Edward aim to create wines of ‘provenance and pleasure alike… via minimal intervention such as no fining, filtration, aids or additives’. The evidence is in the glass!
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.
A cocktail shrub, a.k.a a vinegar cordial, drinking vinegar or acidulated beverage, is a non-alcoholic syrup made of a combination of concentrated fruits, sugar, vinegar, and occasionally spices. This sweet, yet acidic mixer can be enjoyed on its own, with soda or tonic water, or as part of a cocktail.
The word shrub is derived from the Arabic word sharab, which means “to drink.” These syrups, common in colonial America, were used to make delightful drinks. Home shrub makers would combine fruit or juice with sugar and vinegar, let that mixture steep for a week or so, then mix the resulting syrup with cool water to create a refreshingly tart beverage.
The syrups were a common method of preserving fruit, but when industrially produced foods and at-home refrigeration became the norm, shrubs dropped off.
Now they’re back, trailing the cocktail revolution and adding a whole new world of flavor to cocktails and non-alcoholic drinks across the country. They have a dominant fruit flavor which brings a perfect balance of sweet and tart to drinks. The bright flavor of the fruit is balanced by the acidity of the vinegar, which works much like citrus in cocktails.
Don't be put off by the vinegar component though. The vinegar provides a distinct tangy bite that works wonderfully with the sweetness of fresh fruit. It cleanses the palate, quenches thirst, and is very refreshing. There are so many different flavors you can put into it, so it opens up a ton of possibilities.
Rhubarb and Hibiscus Shrub Recipe
1 cup Braggs Apple Cider Vinegar
1 cup granulated sugar
2 stalks of fresh rhubarb, cut into 1cm pieces
2 tbsp Tio Pablo dried hibiscus leaves
In a small saucepan, combine the vinegar and sugar and come to a boil over medium heat. Once boiling, turn heat down to low and add in the rhubarb.
Let simmer for 10 minutes or until the rhubarb has softened and is starting to break down. Turn off heat, add in the hibiscus leaves, cover, and let steep for 10 minutes.
Strain out the rhubarb and hibiscus leaves through a fine mesh strainer so that only the syrup remains (discard the solids).
Let the syrup cool completely and store it in an airtight container in the fridge.
When ready to drink, enjoy straight or add a few tablespoons to sparkling water or cocktails.
Chaat masala is a spice powder mix or masala, originating from the Indian subcontinent, used in the cuisines of the Indian subcontinent, primarily in Indian, Bangladeshi and Pakistani cuisine. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (hing) and chili powder.
The flavour is tangy, salty, spicy and sour and it's is all you need to transform anything into a chaat (a type of street snack popular throughout South Asia) such as traditional Indian chaat recipes like papri chaat, bhel puri and panipuri.
Ways to eat chaat masala:
Moore Wilson's stock Shan Chaat Masala
Originally from Cyprus, halloumi is a semi-hard, unripened cheese traditionally made from sheep or goat's cheese or a mixture of both and is now often made from cow's milk too. It is firm with a rubbery/squeaky texture and has a salty, slightly tangy flavour. It has a high melting point so is excellent for cooking and can also be eaten raw.
Halloumi is a traditional cheese in Cyprus and was relied on by farmers as a source of protein. It was originally made from sheep and goat's milk because there weren't many cows on the island until the 20th century. However, due to high demand halloumi is now produced using cow's milk too because it is easier and cheaper to buy. Cypriots traditionally eat halloumi for breakfast, as part of a light meal or a side dish. They would often eat halloumi with watermelon in summer.
It is very high in protein and calcium and contains zinc, selenium, magnesium, vitamin A and many of the B vitamins. It is also quite high in fat and salt.
Sometimes halloumi is packed with mint because it is believed that mint helps it to stay fresh and flavourful.
Halloumi can be eaten sliced or cubed then grilled, fried, baked or barbecued. It can also be sliced or grated and eaten raw.
Ways to eat halloumi:
Moore Wilson's stock halloumi from Food Snob, Whitestone Cheese, Zany Zeus and more.
Mozzarella originates from Italy where it was first made using buffalo milk using the pasta filata method. It is a stretched curd cheese that can be eaten raw and cooked.
The name mozzarella comes from the Italian verb 'mozzare' which means to separate. This refers to the way the curd is hand stretched in strips and then cut and shaped into balls.
Mozzarella is a semi-soft fresh curd cheese stored in brine. It has has a smooth, shiny surface, a very thin skin and is white in colour. It is mild with a milky flavour and a tender, soft, creamy texture. It is typically eaten within hours to a few days of production.
Originally made with buffalo milk, it is now more commonly made with cows milk and is sometimes made with sheep and goats milk too. Because buffalo produce less milk than cows and less buffalo are farmed than cows, cows milk mozzarella is easier to produce in large quantities and can keep up with the high demand.
Mozzarella is also available in blocks and can also come pre-grated. This type is low-moisture, containing part skim milk and is often used in the food service industry for cooking and melting properties.
Ways to use mozzarella:
Moore Wilson's stock mozzarella from Massimo's, Alpine and more.
Feijoa and Pear Crumble by Sarah Tuck
Sam Mannering's Grilled Figs with Mascarpone
Roasted Brussel Sprouts with Cranberries, Pecan and Hot Honey
Baked Celeriac Gratin
Cinnamon Roll Bundt
Moore Wilson’s began life in Wellington as a general wholesale merchant. From the day the doors opened, it’s been a family business, managed day-to-day by the Moore family. You will find the family has a very hands-on approach, and this is reflected in the friendly personality and character of the stores.
