Bad and good in food fads
Put down the burger — and can everyone please stop saying ‘farm to table’?
Food trends are a fickle business, perhaps nowhere more so than in Australia, where our polyglot cuisine and sometimes affected cosmopolitanism make us particularly vulnerable to gimcrack marketing and advocates with a barrow to push.
But there’s no use denying that Australia’s food culture sits on shifting sands, open to constant change. Not for us the European approach, which knows that there’s a right way and a wrong way to do things, and will take up arms if someone suggests otherwise. In 2016 tensions between France and Italy reached a height not seen since Louis XII seized Milan when a French food website suggested spaghetti alla carbonara could be made by boiling down farfalle in the same pot with bacon and seasoning and then plopping crème fraiche and a raw egg on top. (The website prudently took the offending video down before the Papal States could raise an army). We in Australia are happy to embrace the new, even if it’s barmy.
So with these caveats ringing in our ears, allow us to look at ahead what may be coming up for Australians who like their tucker : the good, the bad, and the ugly.
TRENDS WE’LL SEE MORE OF (LIKE THEM OR NOT)
We haven’t yet seen Italian food twinned up with other cuisines in the same way a generation of French chefs have embraced the Asian. That resistance is breaking down, however, and we are starting to see Italian done with a Japanese twist (or is it the other way around?) at diners in Sydney such as Zambo in Surry Hills and the sublime LuMi Dining in Pyrmont. Count this strongly in the “we like” category.
Turning Japanese. Ready-to-cook meals,
and things that give you the illusion that you’re cooking when you’re not. No futurolo-