10 Bottles to Try
Spy Valley 2014 Sauvignon Blanc (Marlborough)
Old Coach Road 2014 Sauvignon Blanc (Nelson)
Palliser Estate 20013 Pinot Noir (Martinborough)
Spy Valley 2012 Pinot Noir (Marlborough)
Siefried 2013 ‘Sweet Agnes’ Riesling (Nelson)
Two Paddocks 2011 Pinot Noir (Central Otago)
Mission Estate Winery 2011 Syrah (Hawke’s Bay)
Kumeu River 2007 Estate Chardonnay (Kumeu, Auckland)
Craggy Range 2011 ‘Te Kahu’ Merlot Blend (Gimblett Gravels, Hawke’s Bay)
Cloudy Bay 2010 ‘Te Koko’ Sauvignon Blanc (Marlborough)
Staring at the New Zealand section of your local wine shop, you’re likely to see a lot of Sauvignon Blanc and maybe a few wines over $25—and all of them have screw caps instead of corks. Sauvignon Blanc was a popular premiere, but the New Zealand wine industry has released its sophomore album, and it deserves hit status. Featuring Chardonnay, Pinot, Noir, and more, this small island nation’s wines are ready for you to take notice. Today we’ll introduce you to the area and the different types of wines you’ll find coming from New Zealand.

Professional Online Squad
Some of the most famous members of the global culinary community who left their mark during the S.Pellegrino Young Chef competition will have the opportunity to share their valuable expertise within the Academy and transfer their personal experiences to the next generation chefs. Well-known chefs such as Enrico Bartolini, Manu Buffara, Mauro Colagreco, Gavin Kaysen, and experts in their field such as Fine Dining Lovers magazine editor Ryan King are some of the first names to join the Academy. These experts in their field will work with S.Pellegrino to enrich the training program and create special event calendars consisting of webinars, interviews and sessions. The S.Pellegrino Young Chef Academy will be included in the event calendar on the website.

S.Pellegrino Junior Chef Academy is also supported by prestigious stakeholders such as Google and Facebook. Stakeholders will expand the scope of the Young Chef Academy by dealing with innovation, inclusiveness, communication and similar issues by contributing to academic competitions. Can Emci said, “We are extremely happy that this platform, which we have supported the participation of young chefs from our country, has turned into an academy. In addition to being a world-class community of master chefs, the academy is an important step towards shaping the future of the gastronomy industry. Thanks to the academy, it will also be possible to discover new talents and make it easier for chefs to communicate with each other. We are also very pleased to take part in this academy with valuable and mentors young chefs from Turkey. ” said.

Farming for the New Generation
In this week’s young entrepreneurs interview, we are together with Mete Apaydın, the founder of Portakalbahcem.com, a new generation farmer who combines farming with e-commerce and has been awarded many awards. Therefore, the demand for citrus increased during this period. We, who saw, touched and smelt many products, were on the computer for shopping during this epidemic. So, do you wonder where and how the vegetables you buy online and the fruits grow? This article may satisfy your curiosity. Are you a farmer?
Yes I am a farmer. I studied my primary, secondary and high school education in Şişli Terakki High School. I graduated from Işık University Industrial Engineering. I am an industrial engineer farmer. Although I was educated in Istanbul, I spent all my holidays and summers in Finike. After completing my education in Istanbul, my biggest dream was to return to Finike.

How did you establish your brand?
Our gardens are inherited from my grandfather to me. My family has been operating as a farmer in the agricultural sector for nearly 100 years. As someone who grew up with soil, I started to take care of our gardens. In my career goal, I always had to head our gardens in my mind. My job is farming and I am currently doing what I know best. I established our website by combining our farming with e-commerce.

Barbacoa Recipe
Tacos filled with juicy, soft and tender beef coated in a savory red chile sauce that has just a tiny hint of spice and a huge hit of flavor.
Ingredients
2 lbs beef cheek, brisket, short ribs, shank, chuck roast, or mix
salt and freshly ground pepper
Marinade
3 dried guajillo peppers
6 cloves garlic
2 tsp dried oregano Mexican preferred
2 tsp cumin
1/4 cup beef stock low sodium preferred
1/4 cup vinegar
Consomé
1 medium onion diced
3 bay leaves
6 whole cloves
1 cup beef stock low sodium preferred
To serve
12-16 4″ corn or flour tortillas or more as needed
1/2 bunch fresh cilantro roughly chopped
1 medium onion diced
1 lime cut into wedges
2-4 jalapeños sliced
Special Equipment
blender

Instructions
Bring a pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube the beef and season all sides with salt and pepper. Set aside.
What to serve with barbacoa
Keep things pure and have a taco party with some other taco fillings like carnitas, al pastor, adovada, carne asada, or birria
Since you’ll have tortillas on hand, nothing beats homemade fresh fried tortilla chips
Finish off with some mexican rice
And of course, pairing anything guacamole is always the answer.
Oven-braised barbacoa
This is the same as stovetop with the bonus advantage that you don’t need to worry about it ever burning. Saute the onions over med-high in an oven proof pot such as a dutch oven, then add the rest of the ingredients. Cover and place in a 300ºF 4-6 hours, until the beef is tender and shreddable.

If you’re new to tofu, let me introduce you! In internet, whole recipes about how to cook it that will officially make you to a tofu-lover.

And from there, you can enter the big wide world of delicious tofu with my favorite recipes:

Firecracker Vegan Lettuce Wraps (a top POY recipe!)
Mind-Blowing Vegan Chocolate Pie (yes, a PIE)
Spicy Sesame Zoodles with Crispy Tofu (crispy = yes)
Spicy Sofritas Tofu (like Chipotle but better)
Coconut Curry Ramen (sweet, stick, delicious tofu)

WATCH HOW TO MAKE THIS RECIPE:
This recipe was inspired from the Crunch Bowl that I had at a little strip mall place called Aloha Poke! Which was inspired from an American fan-favorite – the crunchy roll. Crunchy rolls usually contain tempura shrimp, avocado, and “crunchies” which are fried tempura flakes – in general this is a far cry from traditional Japanese sushi, but they have their own wonderful qualities such as usually containing no raw fish and being just really fun and delicious to eat. Personally… I love them, and I love having the option to now eat them in bowl form at home!
Crunchy Roll Bowls! A block of tofu, nicely browned in teriyaki sauce, served on a bed of sticky rice with edamame, cucumber, avocado, jalapeño, and a handful of crushed-up crunchy onions, buried under a thick drizzle of extra teriyaki and spicy mayo.

1 block extra firm tofu
1 cup rice, uncooked
2 cups frozen shelled edamame
1 cucumber, finely diced
1 avocado, cut into chunks or slices
1 jalapeño, thinly sliced
swish of neutral oil
1/2 cup teriyaki or savory-sweet Asian-inspired sauce (I used the store-bought Soy Vay brand – you could also make your own)
1/2 cup crunchy fried onions, crushed
spicy mayo (see notes)
Prep the tofu: Press the water out of the tofu.
Make the rice: Cook rice according to package directions.
Prep the edamame: Cook edamame according to package directions.
Cook the tofu: Cut the tofu into cubes. Heat a little oil over medium high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of sauce – just enough to coat the tofu – and stir fry again until golden brown.
Serve: Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, crunchy onions, and spicy mayo.
NOTES
The equipment section above contains affiliate links to products we use and love!

To make spicy mayo: Mix 2-3 tablespoons sriracha with 1/4-1/2 cup mayo. Adjust ratios on personal preference!

METHOD

1 block extra firm tofu
1 cup rice, uncooked
2 cups frozen shelled edamame
1 cucumber, finely diced
1 avocado, cut into chunks or slices
1 jalapeño, thinly sliced
swish of neutral oil
1/2 cup teriyaki or savory-sweet Asian-inspired sauce (I used the store-bought Soy Vay brand – you could also make your own)
1/2 cup crunchy fried onions, crushed
spicy mayo (see notes)
Prep the tofu: Press the water out of the tofu.
Make the rice: Cook rice according to package directions.
Prep the edamame: Cook edamame according to package directions.
Cook the tofu: Cut the tofu into cubes. Heat a little oil over medium high heat. Add the tofu and fry until golden brown. Add about 1/4 to 1/3 cup of sauce – just enough to coat the tofu – and stir fry again until golden brown.
Serve: Assemble bowls with rice, tofu, more teriyaki sauce, edamame, cucumber, crunchy onions, and spicy mayo.
NOTES
The equipment section above contains affiliate links to products we use and love!

To make spicy mayo: Mix 2-3 tablespoons sriracha with 1/4-1/2 cup mayo. Adjust ratios on personal preference!

If you’re new to tofu, let me introduce you! In internet, whole recipes about how to cook it that will officially make you to a tofu-lover.

And from there, you can enter the big wide world of delicious tofu with my favorite recipes:

Firecracker Vegan Lettuce Wraps (a top POY recipe!)
Mind-Blowing Vegan Chocolate Pie (yes, a PIE)
Spicy Sesame Zoodles with Crispy Tofu (crispy = yes)
Spicy Sofritas Tofu (like Chipotle but better)
Coconut Curry Ramen (sweet, stick, delicious tofu)

WATCH HOW TO MAKE THIS RECIPE:
This recipe was inspired from the Crunch Bowl that I had at a little strip mall place called Aloha Poke! Which was inspired from an American fan-favorite – the crunchy roll. Crunchy rolls usually contain tempura shrimp, avocado, and “crunchies” which are fried tempura flakes – in general this is a far cry from traditional Japanese sushi, but they have their own wonderful qualities such as usually containing no raw fish and being just really fun and delicious to eat. Personally… I love them, and I love having the option to now eat them in bowl form at home!
Crunchy Roll Bowls! A block of tofu, nicely browned in teriyaki sauce, served on a bed of sticky rice with edamame, cucumber, avocado, jalapeño, and a handful of crushed-up crunchy onions, buried under a thick drizzle of extra teriyaki and spicy mayo.

Barbacoa Recipe
Tacos filled with juicy, soft and tender beef coated in a savory red chile sauce that has just a tiny hint of spice and a huge hit of flavor.
Ingredients
2 lbs beef cheek, brisket, short ribs, shank, chuck roast, or mix
salt and freshly ground pepper
Marinade
3 dried guajillo peppers
6 cloves garlic
2 tsp dried oregano Mexican preferred
2 tsp cumin
1/4 cup beef stock low sodium preferred
1/4 cup vinegar
Consomé
1 medium onion diced
3 bay leaves
6 whole cloves
1 cup beef stock low sodium preferred
To serve
12-16 4″ corn or flour tortillas or more as needed
1/2 bunch fresh cilantro roughly chopped
1 medium onion diced
1 lime cut into wedges
2-4 jalapeños sliced
Special Equipment
blender

Instructions
Bring a pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube the beef and season all sides with salt and pepper. Set aside.
What to serve with barbacoa
Keep things pure and have a taco party with some other taco fillings like carnitas, al pastor, adovada, carne asada, or birria
Since you’ll have tortillas on hand, nothing beats homemade fresh fried tortilla chips
Finish off with some mexican rice
And of course, pairing anything guacamole is always the answer.
Oven-braised barbacoa
This is the same as stovetop with the bonus advantage that you don’t need to worry about it ever burning. Saute the onions over med-high in an oven proof pot such as a dutch oven, then add the rest of the ingredients. Cover and place in a 300ºF 4-6 hours, until the beef is tender and shreddable.

We are in touch with nature. We grow without harming nature. Our gardens previously had a flood irrigation method. Tons of water could be wasted. We replaced our entire garden with drip and sprinkler irrigation systems so that our water resources do not decrease. We are investigating whether we can provide the energy we use in our packaging area with solar energy. We share our experiences with our farmers and protect Finike Agriculture. Our investments to grow new crops in our gardens continue. The fruits on the tree can be of various sizes and qualities. 1. Quality fruits are used, but unfortunately, stained, non-caliber large or small fruits, which we call discard, cannot be evaluated at good prices. We create added value by drying these fruits, which have no difference in flavor and water ratio, and making jam or freshly pressed fruit juice. Our difference is not using any preservatives or additives. We make our jams without added sugar with apple concentrate and fruit itself. It is among our investment plans to increase our production, which is very limited for now. It is obvious that your brand has a serious contribution to Finike in terms of economy. Can you talk a little about these? Do you have any other projects to increase this contribution?
Our Finike is geographically in a very beautiful location and has an incredible microclimate. A very valuable black grape grows in our Yazır village, 30 km from the center. It is a very old breed and is only watered by rain. I’m talking about the Yazır grape. Until this year, this grape was only sold in the markets of Finike and the surrounding districts. The site for the first time this year we were able to reach out to every part of Turkey. We got incredibly positive feedback. We opened a new market channel. We are negotiating with the villagers to increase the production of this grape. We will ensure that farmers continue farming by protecting our values, agriculture and our land. We are replanting many old breeds, which were consumed in the past but have been discontinued due to market concern and loss of productivity today. There are types / flavors that are forgotten but should not be forgotten. As an example to these; we can list scented lemons, red lemons, sugar oranges, Jaffa orange and chadox.

How many people do you team?
Team of 35 in winter and 17 in summer. Most of our employees are women. We will grow in agriculture and increase our employment. During these processes, we all became interested in farming. Do you have any advice on this matter? What did the epidemic show us in agriculture, which we are in and whose effects are felt deeply in every sector?
The farmer needs to continue farming. Price and production stability must be ensured, which both the farmer and the consumer are satisfied with. These two sections should not be offended by each other. The farmer should not stop production because there is no financial gain, and his children should be able to continue farming. We must protect agricultural areas and not become dependent on foreign countries in agriculture. The coronavirus has shown us that we should not be dependent on outside food. We are experiencing climate changes due to global warming and various reasons. For example, a tornado disaster occurred in the last two winters in Finike. There was nothing like this before. We need to not harm the environment and protect the forest areas. Everyone should plant a tree in their life, irrigate it …

Thyme, a plant species used by mankind since ancient times, is a symbol of nobility, courage and wealth. Betül Pak, an academic at the Department of Vegetable and Animal Production at Tavas Vocational High School at Pamukkale University, stated that Denizli is the capital of the world in thyme production. Pak said, “These days when we approach nature and nature due to coronavirus, we can make and use cleaning materials with thyme oil and oregano juice in our home. One of our bedside plants should be thyme with its natural scent and relaxing feature.”

Pamukkale University Tavas Vocational High School Plant and Animal Production Department lecturer Betül Pak made a statement about the thyme production in the city and its benefits. Pak, Denizli thyme needs of the world 75 percent, he said that Turkey meets the 90 percent. Pak noted that they are continuing scientific research and studies at Tavas Vocational High School in order to improve thyme production in the city.

BEAUTIFUL SCENT IN ANCIENT GREEK, USED FOR CANDLES IN ANCIENT EGYPT
Stating that thyme has been used by humanity since ancient times, Pak said, “Thyme is a plant that has a history of thousands of years and was the symbol of nobility, courage and wealth in ancient times. In ancient Greece, it is seen that incense was used in temples because of its fragrance, as an antitrust remover in humans and as a repellent of insects in homes, and in ancient Egypt, it was used in mummy making by taking advantage of its germicidal and protective properties, and it is included in the prescriptions on the tablets belonging to the Mesopotamian Civilization period.

In this week’s young entrepreneurs interview, we are together with Mete Apaydın, the founder of Portakalbahcem.com, a new generation farmer who combines farming with e-commerce and has been awarded many awards. Therefore, the demand for citrus increased during this period. We, who saw, touched and smelt many products, were on the computer for shopping during this epidemic. So, do you wonder where and how the vegetables you buy online and the fruits grow? This article may satisfy your curiosity. Are you a farmer?
Yes I am a farmer. I studied my primary, secondary and high school education in Şişli Terakki High School. I graduated from Işık University Industrial Engineering. I am an industrial engineer farmer. Although I was educated in Istanbul, I spent all my holidays and summers in Finike. After completing my education in Istanbul, my biggest dream was to return to Finike.

How did you establish your brand?
Our gardens are inherited from my grandfather to me. My family has been operating as a farmer in the agricultural sector for nearly 100 years. As someone who grew up with soil, I started to take care of our gardens. In my career goal, I always had to head our gardens in my mind. My job is farming and I am currently doing what I know best. I established our website by combining our farming with e-commerce.