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.

Vegan eating style has entered our lives more in recent years. 30 years customers for accurate and reliable exchange of addresses to be in order to study the ongoing Metro close to 100 in Turkey shelf giving the place a vegan products vegan diet who prefer the needs of the sanitary products from karşılıyor.temel food, Turkish cuisine are indispensable to the product of up to breakfast choices from vegan substitute vegetable-based buluşurken many products to consumers in Metro Turkey shelf, target until the end of 2021, according to the vegan diet to keep products in all categories.

For the first time, November 1 World Vegan Day, celebrated in the UK to commemorate the 50th anniversary of the Vegan Society, has been celebrated with different activities since then, considering the benefits of veganism to humanity, nature and animals.

Veganism, in which animal products are not consumed, has been more common in recent years. Studies show that the sales of herbal-based food products have increased in the last three years. On the other hand, while herbal-based food products constituted 20% of all products in the retail sector in 2018; The sales amount of these products in 2019 was 5 billion dollars. It is stated that the most sold vegetable-based products in 2019 are milk and meat. In addition to all these, the demand for these foods has increased significantly during the pandemic period, where people attach more importance to healthy nutrition. During the pandemic period, sales of herbal-based products increased by 148% compared to last year.

The “Kars Cheese Route Project”, supported by the Ministry of Culture and Tourism, the United Nations Development Program (UNDP) and Anadolu Efes, within the scope of Future Tourism, was implemented with the Technical Consultation Meeting held on November 26, 2020. It was hosted online by Kars Governor Türker Öksüz and was hosted by Rector of Kafkas University Prof. Dr. There was great interest in the meeting attended by Hüsnü Kapu and public institutions. It was stated that the project aims to make Kars one of the world’s leading cheese routes.

Turkey’s saving tourism over local values ​​and local development which contribute to the future life under the Tourism last Kars Cheese Trail Project, Atatürk University Faculty of Tourism by Gastronomy and Culinary Arts Department Presidency, Governorship, Kafkas University, Boğatepe Environment and Life Association of Kars It is carried out in partnership with the Young Entrepreneurs Board of the Chamber of Commerce and Industry. It is aimed to develop a tourism understanding shaped around the cheese route in Kars by preserving the Caucasian cheese culture.

With the Kars Cheese Route Project, which has been supported by the Ministry of Culture and Tourism, United Nations Development Program (UNDP) and Anadolu Efes since 2007, within the scope of Future is in Tourism, reviving the region’s traditions, forgotten local values, traditional knowledge and production techniques, and transferring them to future generations It is aimed to contribute to local socio-economic development by supporting the tourism potential of the region.

Jalapeño, poblano, habañero, pointed, Samandağ, ghost…

There are several theses on how it spread around the world. Thanks to the most popular Portuguese, it went from Central America to Europe, then to Asia and Africa. Pepper, which grows easily in hot climates, reached Eastern Europe in the 16th century. North America met him only in the 18th century through African slaves.

Of course, these are just a few of the thousands of varieties of hot peppers in the world. The bitterness level of each is different. According to the Scoville scale used to measure the bitterness, sweet pepper 0, peperoncini 100-500, jalapeño 2500-5000, habañero 80,000-150,000 units. Peppers such as bhut jolokia (also called ghost pepper), one of the world’s most hot peppers, and the 2.5-centimeter red pepper “scorpion butch chilli” grown in Australia are so hot that growers have to wear special masks and clothes to protect them.

Let’s talk about the use of hot pepper in the kitchen. It is certain that there are different aromas under this burning. The higher the bitterness, the harder it is to taste the pepper. When considering which pepper to use and how, we need to take into account at what point it is burning. Is the pain felt towards the end, or is it not eaten at a level that destroys all other flavors? Does it burn the tip of the tongue or the throat? All of this affects the flavor of the pain.

Jalapeño, poblano, habañero, pointed, Samandağ, ghost…

There are several theses on how it spread around the world. Thanks to the most popular Portuguese, it went from Central America to Europe, then to Asia and Africa. Pepper, which grows easily in hot climates, reached Eastern Europe in the 16th century. North America met him only in the 18th century through African slaves.

Of course, these are just a few of the thousands of varieties of hot peppers in the world. The bitterness level of each is different. According to the Scoville scale used to measure the bitterness, sweet pepper 0, peperoncini 100-500, jalapeño 2500-5000, habañero 80,000-150,000 units. Peppers such as bhut jolokia (also called ghost pepper), one of the world’s most hot peppers, and the 2.5-centimeter red pepper “scorpion butch chilli” grown in Australia are so hot that growers have to wear special masks and clothes to protect them.

Let’s talk about the use of hot pepper in the kitchen. It is certain that there are different aromas under this burning. The higher the bitterness, the harder it is to taste the pepper. When considering which pepper to use and how, we need to take into account at what point it is burning. Is the pain felt towards the end, or is it not eaten at a level that destroys all other flavors? Does it burn the tip of the tongue or the throat? All of this affects the flavor of the pain.

We continue to seek ways to give food the value it deserves.

Sometimes it is necessary to face the facts in order to act. From time to time, we may feel like it doesn’t matter what we do as individuals in the face of the size of the numbers and the data. However, we know that with every decision we make, we affect not only ourselves but the entire ecosystem. We live in a period in which man shapes nature. There are so many steps each of us can take …

According to the UN Food and Agriculture Organization,

More than 820 million people in the world are starving.

1,300,000,000 tons of food is wasted every year.

Enough food goes to waste every year to feed the hungry people fourfold.

Approximately 14 percent of the food produced is lost before it even reaches the point of sale.

Even while you were reading this sentence, 200,000 kg of food was wasted.

Food waste consumes the world’s resources.

The lost food causes 1.5 billion tons of greenhouse gas equivalent to carbon dioxide.

Annually, 75 billion cubic meters due to losses in grains and legumes; 74 billion cubic meters of water is wasted due to the loss in vegetables and fruits.

Every year 715 million hectares of land are used to produce meat and animal products that are thrown away without consumption.

38 percent of the total energy consumption in the global food system is spent producing food that is lost or wasted.

The monetary value of food losses is more than $ 400 billion.

Divan celebrates World Chocolate Day with special praline chocolates
Divan Patisseries, which have been serving under the umbrella of Divan Group for more than 60 years, celebrate the 7th of July World Chocolate Day with their special chocolate varieties. Divan Patisserie celebrates World Chocolate Day with praline chocolates prepared by talented chefs. Divan Patisserie invites those who want to get full of chocolate on a day celebrated with great enthusiasm all over the world. Divan Patisserie, the first name that comes to mind when it comes to chocolate, will offer its delicious chocolates with a 15% discount today. Handmade praline chocolates, reinterpreted with Divan quality, stand out with their stylishly designed boxes. The dark chocolate, which leaves a soft and sharp taste on the palate, and the praline chocolate varieties prepared without adding sugar, madlen chocolates, delicious dragees, Divan’s indispensable flavor, slate chocolates, Origin Tablets prepared with cocoa beans carefully selected from different corners of the world are available at Divan Patisseries. possible.

Special delicious recipes from Gastronometro chefs for World Pasta Day
Metro site realized in Turkey, Turkey’s first chef’s gastronomic discovery platform Gastronometro October 25th is World Pasta Day special share with their heart full of flavor pasta recipes chefs.

Here are the delicious recipes that pasta lovers will not get enough of and will be brought to the table by the heartfelt chefs, including the green lentil pasta alternative:

World Pasta Day has been celebrated on October 25 every year since 1998. This special day, which is celebrated to emphasize the importance of pasta, which allows people to be fed with economic, healthy and delicious meals with its carbohydrate and protein values, is celebrated with great pleasure by pasta lovers every year.

Turkey’s first gastronomic discovery platform implemented within Gastronometro Metro Turkey’s chefs will cheer heartily on this special day for the chefs table and both Turkish and international cuisine prepared from the special products to share their delicious recipes.

Dry seyit tomato penne arrabbiata (10 PERSON)
Materials

Metro Chef Penne 1.000 gr
Seyit tomato 250 gr
Basil 250 gr
Butter 100 gr
Olive oil 50 ml
Salt 5 gr
Black pepper 5 gr
Parmesan 50 gr
Pine nuts 10 g
Tomato 150 gr
Fabrication

Olive oil and salt are added to boiling water.
The pastas are added and boiled until al dente consistency and filtered. Add oil to a pot and add the peeled and chopped tomatoes, boil until it becomes a sauce. The sauce is flavored with salt and pepper.
Seyit tomatoes are cut in half, garlic, salt, white pepper and olive oil are added and dried in the oven at 80 degrees.
The pine nuts are roasted in the pan.
The boiled pastas are mixed with the sauce, and the seeds are added to the olive, pine nuts and basil leaves, and finally served with grated parmesan.

Italy – Espresso
Espresso, which Italians gift to the world, has a higher rate of caffeine than other types of coffee. Espresso is the perfect form of coffee for many people, resulting from the addition of hot water through pressure onto finely ground coffee.

Mexico – Cafe De Olla
Café de Olla, a traditional Mexican coffee served in pottery, is made from cinnamon and brown sugar called “Piloncillo”, a Mexican indigenous. Café de Olla is a flavor that families often consume for breakfast in highlands and rural areas with cold climates.

Morocco – Spicy Coffee
Spicy coffees, one of the most authentic flavors of Moroccan culture, reach a different dimension with argan oil. Coffees with a variety of spices, from black pepper to amulet, from sesame to cinnamon, enable guests to experience a mystical taste in every part of Morocco.

Ethiopia – Buna
Originating from Ethiopia, the homeland of coffee, Buna is widely consumed in the country. It turns into a coffee feast with its drink and way of making, and it is cooked over charcoal and served in small cups.

Kenya – Nyeri
These coffee beans grown in the Nyeri region, located in the central highlands of Kenya, leave a unique taste in the mouth with the harmony of blackberry, pomegranate and caramel aromas. This flavor, which makes you feel special in every sensation, takes its place among the world’s most admired coffees with the balance between flavors.

Indonesia – Kopi Luwak
Kopi Luwak, which is the least produced among the coffee types worldwide, is also among the most expensive coffees. It resembles Turkish coffee because of the Kopi Luwak grounds. It has a soft drink and coffee beans liken its flavor to chocolate.

28. WorldFood Istanbul, which will be held with a hybrid fair approach; It continues its preparations to present its most delicious event with its participants. The International Food Products and Technologies Fair, where traditional and virtual trade practices will be combined, participants and local and foreign buyers will meet face to face or via the virtual trade platform Hyve Connect – WorldFood Istanbul is preparing to open its doors for the 28th time.

Istanbul Cereals Pulses Oil Seeds and Products Exporters’ Association (HRP), and the Association of Home Consumption Suppliers (ETÜDER) in cooperation with the world’s and Turkey’s largest exhibition company of Hyva Group, November 25 to 28 dates will perform tüyap in the range of WorldFood Istanbul, to accommodate Turkey’s prestigious culinary chefs with special events, apart from counting the days to be prepared with special techniques for making a host of delicacies consisting of new recipes.

A Taste Event: Show Cuisine Recipe Workshops
The Fair, in which sustainability in agriculture and food will stand out with a zero waste approach, and industry professionals and opinion leaders will draw attention to reducing food waste, organizes a unique taste tour with special events.

In cooperation with the Cooks Association, under the sponsorship of Öztiryakiler, prominent kitchen chefs of the HoReCa sector will take part in the Show Cuisine Recipe Workshops within the scope of FOOD ARENA Activities with their special, new techniques and recipes that they have never tried anywhere else.

The famous brand celebrates the 5th of December, World Turkish Coffee Day with its products that add pleasure to coffee lovers. Different coffee cups await Turkish coffee enthusiasts at Paşabahçe Stores for traditional or modern design lovers.
Paşabahçe Stores bring the enthusiasts of Turkish coffee, which is among the indispensable elements of Turkish culture with its unique taste, foam, smell and presentation style, with ideas and suggestions that doubles the enjoyment of coffee on December 5th, World Turkish Coffee Day.

Turkish coffee is a unique type of coffee in the world as the only type of coffee served with its grounds. “Coffee” culture has been one of the determining elements of the Ottoman lifestyle since the 16th century for the Turks who met coffee with the conquest of Cairo in the 1500s. In maintaining this cultural element that has been going on for centuries in its most vivid state; The tools and equipment used from the bean to the cooking and presentation phase of the coffee play a major role.

Paşabahçe Stores continue to keep hundreds of products alive with the “Coffee Bahane” theme, from glass, porcelain and ceramic coffee cups to indispensable coffee trays, to water glasses, the indispensable companion of Turkish coffee, to chic sugar bowls used for serving sugar and Turkish delight.

While the Sema Reflected Cup Set of 2 and the Dervish Reflected Cup Set, inspired by the philosophy of Mevlana Celaleddin-i Rûmî, add a modern atmosphere to the coffee pleasure; Istanbul Reflective Cup Set, on the other hand, creates an Istanbul atmosphere in coffee conversations.

Cargill, one of the largest food companies in the world, makes its Market Intelligence (MiApp) mobile application available to its customers. Cargill customers producers, thanks to miapp global commodity prices and industry information real-time ulaşabilecek.cargill, a technological application that will allow food producers to benefit customers in Turkey has implemented. Turkey, Middle East and Africa offered to customers in the Market Intelligence (miapp) mobile app, bought food ingredient manufacturers needed to provide market information in real time. Thus, it enables producers to make more efficient purchases.

For more than 25 years, Cargill has been supporting customers who are interested in up-to-date market data and commodity prices as a solution partner to help them manage their food ingredient price risk. Thanks to the new MiApp application, producers who supply edible oils from Cargill can access breaking news for the industry and Cargill’s market expertise. With the application also used by Cargill customers in North America and Europe, market news and sharing on risk management can be accessed from a single platform. MiApp is the first digital mobile application developed specifically for the needs of customers in the food industry and provides 24/7 commodity information.

Cargill Foods Middle East, President Africa and Turkey Board and CEO Murat Tarakçıoğlu, stating that the leader in the sector of miapp application said: “The customer is at the core of our service philosophy as oriented company and we are constantly working to provide our customers with innovative solutions. From this point of view, we have developed the MiApp application for our customers, using the convenience and accessibility provided by digital technology. Using our unique digital service, which is a pioneer in the industry, our customers will be able to take the right steps to achieve their goals by having the most up-to-date information on market risks. When risks are properly managed, they can be turned into opportunities. We help our customers to stand out in the market by evaluating the risks in the best way possible. “

Metro implemented by Turkey in 2015, Turkey’s first gastronomic discovery platform that Gastronometro, education and 5 years of R & D activities with national and international gastronomic world to successfully continues its mission of building bridges. Adopting the new generation gastronomy understanding and continuing to work for this purpose without slowing down, Gastronometro brings Turkish chefs together with the international gastronomy world and collaborates with important schools and platforms of the sector. The goal of Gastronometro, which has developed 2,500 new products in 5 years, is to contribute to the development of Turkish cuisine.

Taking with facebooktwitterwhatsappcopy linkemailpaylaş30 years of Turkish cuisine, Turkish cuisine culture reveal the true potential of the Turkish chiefs contribute to development bulunarak continues to work to keep them coming to the place they deserve in the world Metro Turkey, gastronomic discovery platform Gastronometro with Turkish cuisine continues to give direction and Turkish gastronomy, the international arena .

an education in the Metro Turkey within the 2015 development and designed as a meeting place and Turkey’s first gastronomic established as a discovery platform Gastronometro, 5 years, Turkey’s rich culinary culture and makes an important contribution value of the place to come it deserves all over the world. Collaborating with international brand schools such as the Basque Culinary Center, Ecole hôtelière de Lausanne from the world of gastronomy and accommodation, and bringing Michelin-starred chefs together with Turkish chefs, Gastronometro; It also conducts trainings and collaborations with the Ministry of National Education and the Ministry of Culture and Tourism. Gastronometro, which brings together industry professionals, customers, suppliers and students with different activities and studies; Gastromasa, one of the prestigious events of the Horeca sector, continues to support the Sirha Fair and Bocuse d’Or competition. Gastronometro, which will continue its new collaborations in order to advance the gastronomy world further, aims to transform into an international gastronomy center with the works it conducts.

Adana lit its barbecue fire in the virtual world! The 4th International Adana Taste Festival opened with the magnificent gastro show of the meat professor Cüneyt Asan. On the second day of the festival “Women Chefs Grill beginning” ydı.adana- “Turkey’s First Digital Taste Festival” which is characterized Adana 4th International Festival of Taste, “Inspiring the Island of All Colors” began on October 9 in contact with. On the second day of the festival, which was opened with the magnificent gastro show of our country’s meat professor Cüneyt Asan, “Women Chefs were at the Barbecue”. Turkey’s famous chefs Sahrap Baybara Soysal and Ebru Demir and Adana Women’s Kebab Adana Kebab Master Angel Kıyan show the digital world was full of the smell of barbecue engulfed. Source: Adana lit its barbecue fire in the virtual world! “Turkey’s First Digital Festival of Taste” carries the distinction of being the second day of the 4th International Festival of Taste Island was very colorful scenes. In the festival, which was broadcast live on the social media channels of the festival, the famous chefs Sahrap Soysal and Ebru Baybara Demir and Adana Woman Kebab Master Melek Kıyan’s gastro show, Adana Kebab, which we are used to tasting more from male masters, was touched by a woman’s hand. Within the scope of the festival, famous chefs such as Sahrap Soysal, Ebru Baybara Demir, Cüneyt Asan, Hazer Amani, Yunus Emre Akkor and Orhan Demirok meet with the taste lovers in the digital world. The festival also includes culinary workshops from local masters, reflecting the city’s culinary richness, and stories of the city’s leading flavor brands. It started with the conversation that journalist Cüneyt Özdemir will have with Adana Governor Süleyman Elban and Adana Metropolitan Municipality Mayor Zeydan Karalar. Gastrosoves, workshops and talks that continued all day were followed by large masses through the digital channels of the festival. Source: Adana lit its barbecue fire in the virtual world!

Truffle mushroom, which is included in special menus in world cuisines, is known as “food of kings” in gastronomy circles. It is in the top three among the most expensive foods of truffles, which has a long history in world history. The truffle, which has 70 varieties, is the hardest to grow. 45% of this mushroom is provided by France, 35% by Spain and 20% by Italy. In France alone, 20,000 people earn their living from these mushrooms. The newly launched production in some farms in nature are grown together their case in Turkey. It is fragrant mushroom and its scent has a unique calling. The reason why it is the world’s most famous mushroom variety today is that it is the world’s most expensive food after caviar. How is truffle mushroom grown?
Truffles like potatoes grow underground and on tree roots, especially near the roots of oak and chestnut trees, 5 to 20 cm below the ground. The reason it chooses places close to tree roots is that it absorbs the roots and provides the sugar and organic acids it needs. Truffle mushrooms need a delicate natural balance during their development, and summer showers are ideal as they provide adequate moisture. The very dry summer months cause the truffle to dry out. Since it grows underground, it cannot be seen from the surface and requires special expertise to collect truffles. In fact, dogs and pigs that have been specially trained for their ability to smell are used for this.

Truffle mushroom is popular for its price as well as its delicious. Which type is the most expensive?
Although Black Truffle Mushroom is referred to as Black Diamond, it is the most expensive mushroom in the world due to its scarcity. It resembles a potato in appearance and color and has an intense scent. How to consume truffle mushrooms?
The best way to consume white truffle and get your money’s worth is to eat it without cooking. We recommend slicing white truffle on pasta or risotton. The aroma of truffles, the size of a walnut and an average weight of 100 grams, gives the most intense taste when fresh. Truffle should be used fresh, as it loses its aroma and water over time. It is recommended to consume truffles within five days of harvesting to get a taste worth the price of such an expensive food.