The New Zealand wine industry is still in its infancy compared to much of the rest of the wine world. While vines have been on the island for over 150 years, for most of that time the industry was stymied by a temperance movement and phylloxera (an insect that devastated vineyards all over the world in the 19th and 20th centuries). But in the last 15 years, New Zealand’s wine scene has exploded. Plantings of Sauvignon Blanc alone have increased almost five and a half times since 2002.

What do New Zealand wines taste like? For me, the common thread is a sense of freshness, whether you’re drinking a crisp Sauvignon Blanc or a powerful Cabernet Sauvignon blend. Most of the vineyards are never too far from the cooling effect of the ocean, preserving acidity in the wines—this brightness leaves you ready for more after each sip.

New Zealand is what what we call a ‘new world’ wine region. Old world wines come from places like France, Italy, Germany, and Spain. When you look at bottles from the Old World, you’re more likely to see a place—a country, a region, or a vineyard—than a grape variety on the label. This practice comes from a long tradition of focusing on place rather than grape—and very strict rules about what you’re allowed to grow where. For example, when we talk about white wine from Sancerre in France, we know it is Sauvignon Blanc without saying it. But in New Zealand, the rules are a little looser, and the grape name will be front and center. When you buy a bottle, you know that at least 85% of the wine is made in the year and from the grape on the label—but that’s about it.

There are dozens of alternatives today for those who do not want to use refined white flour.
Until recently there were only a few types of flour that we could use in place of refined white flour; whole wheat, oats, rye, in some cases rice and corn… However, the awareness of healthy nutrition that has increased in recent years has brought many new types of flour. There are also easy-to-find ones, and high-priced ones like chestnut and almond flour. What are the benefits among so many innovations; which do not contain gluten; Questions like which one to use, for what and how come to mind.

Siyez and Kavılca flour

We are very lucky, we can find flours produced from the ancestral wheat types Siyez and Kavılca more easily. Unlike white flour, and like whole wheat, they are both ground with germ and bran in them. For this reason, they are extremely rich and satisfying. Their protein content is higher than modern wheat. Since their glycemic index is low, they do not affect our blood sugar negatively. In addition, these flours have very low gluten rates. Bread made with flours produced from Siyez and Kavılca gives a delicious and satisfying result.

Portobello Mushroom Caps: My personal favorite! Marinate for 30 minutes to 1 hour. Grill or pan-fry until nice and roasty and sticky and juicy.

Life-changing Homemade Oreos that are soft, buttery, moist, perfectly dense chocolate cookies stuffed with cream cheese frosting. SO GOOD.

INGREDIENTS
Cookies:

2 eggs
3/4 cup butter, room temperature
1/2 teaspoon vanilla
1 box Devil’s Food cake mix
Frosting:

8 oz. cream cheese
1/2 cup butter
1 tsp vanilla
2 cups powdered sugar
INSTRUCTIONS
Beat cookie ingredients together with an electric mixer until combined.
Preheat the oven to 350 degrees. Roll into small one or two tablespoon balls. Place on a baking sheet. (Chill the dough for about 30 minutes if it’s too soft to roll.)
Bake for 8 minutes. Remove and allow to cool.
Beat frosting ingredients together with an electric mixer. Using a plastic bag with the end cut off, or a pastry bag, pipe a swirl of frosting onto one cookie and gently press a same-size cookie on top. Voila! Store in the refrigerator – or on your cold porch if you live in Minnesota!

Life-changing Homemade Oreos that are soft, buttery, moist, perfectly dense chocolate cookies stuffed with cream cheese frosting. SO GOOD.

INGREDIENTS
Cookies:

2 eggs
3/4 cup butter, room temperature
1/2 teaspoon vanilla
1 box Devil’s Food cake mix
Frosting:

8 oz. cream cheese
1/2 cup butter
1 tsp vanilla
2 cups powdered sugar
INSTRUCTIONS
Beat cookie ingredients together with an electric mixer until combined.
Preheat the oven to 350 degrees. Roll into small one or two tablespoon balls. Place on a baking sheet. (Chill the dough for about 30 minutes if it’s too soft to roll.)
Bake for 8 minutes. Remove and allow to cool.
Beat frosting ingredients together with an electric mixer. Using a plastic bag with the end cut off, or a pastry bag, pipe a swirl of frosting onto one cookie and gently press a same-size cookie on top. Voila! Store in the refrigerator – or on your cold porch if you live in Minnesota!