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  • What's Hot - Organic Wines

    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

    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.

    Seresin Estate

    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.

    Zephyr

    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.

    Mount Edward

    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!

     

  • What's Hot - Ramen

    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.

     

  • What's Hot - Shrubs: the Drink not the Plant

    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

    1. 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.

    2. 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.

    3. Strain out the rhubarb and hibiscus leaves through a fine mesh strainer so that only the syrup remains (discard the solids).

    4. Let the syrup cool completely and store it in an airtight container in the fridge.

    5. When ready to drink, enjoy straight or add a few tablespoons to sparkling water or cocktails.

  • What's Hot - Chaat Masala

    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:

    • Sprinkled over roast vegetables
    • Sprinkled over grain salads before serving
    • Sprinkled over toast toppings such as avocado and eggs on toast
    • Sprinkled over fried chicken before serving
    • Sprinkled over curries and daals
    • Sprinkled over rice dishes such as pilaf or spiced rice

    Moore Wilson's stock Shan Chaat Masala

  • What's Hot - Halloumi

    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:

    • cubed or sliced, grilled or fried and added to a curry
    • cubed, put on a skewer for kebabs and then grilled or barbecued
    • sliced and used as a pizza topping
    • sliced, grilled and added to salads
    • sliced, grilled and put into a sandwich or burger
    • sliced and added to a tomato and vegetable bake
    • grated and added to fritter mixture
    • cut into sticks and deep fried
    • sliced, grilled or fried and eaten as a side to meals as a meat alternative

    Moore Wilson's stock halloumi from Food Snob, Whitestone Cheese, Zany Zeus and more.

     

  • What's Hot - Mozzarella

    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:

    • Sliced and eaten with fresh tomatoes and basil in a caprese salad
    • Sliced and served on toast with tomatoes and pesto
    • Torn and mixed through pasta
    • Torn and added to pizza toppings
    • Torn and scattered over bakes - pasta, vegetables, meatballs, parmigiana
    • Sliced and melted over toast toppings - mushrooms, tomatoes, sliced deli meats
    • Sliced and put into a sandwich with salad leaves, sliced tomatoes, olives and roasted capsicum
    • Torn and scattered over frittata and quiche

    Moore Wilson's stock mozzarella from Massimo's, Alpine and more.

  • What's Hot - Buffalo Milk Cheese

    Buffalo milk has been consumed for centuries. India, Pakistan, China and Italy produce the majority of the worlds buffalo milk and it is used to produce dairy products, including cheese, yoghurt, butter and ice cream.

    Buffalo milk cheeses are often used in Italian and Asian cuisine, including mozzarella, burrata and stracciatella in Italy, paneer and khoa in India, dali ni horbo and dangke in Indonesia and nguri in China.

    Buffalo milk is higher in calcium, protein and phosphate, and is lower in cholesterol than cows milk. It is high in vitamin A and is A2. Some people find it easier to digest than cows milk and can be a good alternative. It also has a higher fat content than cows milk so it is very creamy in texture and flavourful with a sweeter and cleaner taste than cows milk.

    Some cheese makers have delved into making other cheeses with buffalo milk that traditionally use cows, sheeps and goats milk, such as gouda, feta and ricotta.

    New Zealand has two main buffalo milk producers making cheese, Clevedon Buffalo and Wairiri Buffalo. Moore Wilson's stock a wide range from Clevedon Buffalo, including their milk, mozzarella, bocconcini, marinated cheese, ricotta, oaxa, tartinade and yoghurt.

    You can use these buffalo cheeses to make delicious meals such as salads, toast toppings, on pizza, in pasta and in dips.

  • 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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