Other trends to watch for in 2016 include:

The emergence of hummus as the new salsa, juice bars as the new coffee shops and fried chicken being the new pork belly.

Increasingly popping up on restaurant menus is toast, such as pickled anchovies and tomato toast and smoked chicken and walnut Waldorf toast.

More of the complex flavour combination of sweet and heat. Consider chilies and honey, Sriracha and maple syrup drizzled over roasted vegetables, honey and wasabi on chicken, jalapeno-infused honey and Sriracha peach jam.

Savoury yogurt could go mainstream. Unexpected flavours developed in the kitchens of Blue Hill and Blue Hill Stone Barns, two of New York’s top farm-to-table destinations, include butternut squash, beet, tomato, carrot, sweet potato and parsnip.

Bartenders and mixologists will experiment more with shrubs - and not the green bushes used in landscaping. Shrubs are created when you preserve fruit with vinegar, sugar and water. They allow for new punches, cocktails and spritzes.

Ice cubes that are carved into shapes or infused with flavoured smoke or alcohol. As the ice melts it doesn’t water down your drink.