How you’ll be brunching
Avocado on toast has been the highlight of brunch menus and Instagram feeds. While the world’s most famous pre-noon snack isn’t going anywhere in a hurry, what will the cool kids will be papping and snacking on in 2018? We asked some New Zealand foodies with their finger firmly on the pulse to predict what they think the future of brunch looks like. From a rise in floral flavours to healthy eats, here’s what the experts say – and there’s not a rasher of bacon in sight.
Esther Webb, Cereal Killa
One word: bowls. Acai bowls are tipped to be huge, according to cafe owner and chef Esther Webb, who has seen the Brazilian superfruit rise in popularity in Auckland’s Mt Eden.
‘‘It’s very light, refreshing and healthy, ‘‘ she says. ‘‘I think that’s going to be more prevalent this year than avocado on toast. I think people are getting a bit bored with it.’’ Webb also forecasts that not only will more international influence start sneaking through, but also flowers will graduate from garnish to ingredient.
‘‘Last year everything had flowers in it. I know in the States they’re getting into lavender lattes and using some of the more scented florals as flavourings, more than just a decorative thing. If it’s in teas, it will be in food.’’
Josh Pointon, Cafe Polo
The Wellington favourite, which has long bucked the trend and doesn’t even serve smashed avo, reckons it’s time for other fruits and vegetables to shine – with an exotic twist.
Pureed carrot, soft pumpkin and beetroot on toast with labneh and honey work for the classic eggs-bene munchers, and would be much cheaper too, says co-owner Josh Pointon.
In flavour profile, Middle Eastern is the way forward. Look out for humble root veges lifted with sumac or turmeric.
Seasonal is already tending, but expect that to go to the next level, he says. Another hot tip is the ‘‘nose-to-tail’’ trend being translated to plant-based dishes
‘‘The ‘root-to-tip’, or eating the whole vegetable, I think that’s going to become more of a mainstream trend. Rather than throwing away the top of the carrot, you can make a pesto out of the top. It’s looking at vege in a different light.’’
Chris Lee, Qt Museum, Hippopotamus Restaurant and Hot Sauce
‘‘The buzz surrounding plantbased eating has increased our interest and opened our palates into trying alternative proteins,’’ says communications executive Chris Lee.
Consumers have become more curious and educated, she says, so menus will be playing around with tofu and Quorn to cater to an adventurous clientele. ‘‘Eating for health and nutrition seems to be increasingly at the forefront of many minds. In saying that, good food is good food and sometimes you just need some fried chicken and gelato in your life – balance, right?’’
Lydia Suggate, The Botanist
Over the past year, owner Lydia Suggate has noticed an increasing demand for vegan cheese among the visitors to her venue, which serves vegetarian and vegan dishes in the capital. This is because ‘‘people are finding out that dairy farming is really intensive on the environment,’’ she explains. ‘‘Last year, there were all the problems with the rivers in New Zealand, with the runoff from the cows... and a lot of information is circulating about how the cows have such a horrible life.’’ While the avocado, upscaled with pickled shallots, continues to be a big-seller, plant protein and nut butters are also on the radar, she says.
Mimi Gilmore, Burger Burger
‘‘The new wave is just goodquality, locally sourced, well prepared. On toast. [That] is the future,’’ according to creative director and ‘‘boss lady’’ Mimi Gilmore.
The avo is definitely here to stay, she adds. However, peanut butter and mince are both (separately) ) in-demand toppings and were hot when they recently graced the menu at Auckland Burger Burger outlets. ‘‘I think lazy, bland breakfasts are going to die. We’re so spoilt for choice... we have so many clever people doing so many clever things.’’
Alex Davies, Gatherings
The trend Christchurch-based Alex Davis wants to see is, ironically, a lack of obsessive product-specific trends. Putting pressure on farmers to deliver a certain product can be dangerous and detrimental, he says. Instead, the overlooked purple beetroot and white cauliflower should be getting more love.
‘‘If we made a trend of eating lots of different varieties of different crops, then that’s going to be beneficial. I’d like to celebrate more obscure varieties of things that would otherwise be dying out.’’
However, we might start going down that path out of necessity anyway – and the food will be choosing us. ‘‘Focusing on one crop that can be wiped out can be quite risky,’’ he says.