Microbiome is the buzzword for 2016
– and you should be nurturing yours. It refers to your unique makeup of intestinal microbes. This is why the process of fermentation is
evidence connecting gut health to optimum brain function and general wellbeing has increased interest in probiotics – and some powerful ones are produced through natural fermentation. Restaurants will be focusing on this forgotten art, with chef Luke Dale-Roberts opening Naturalis in Cape Town, which making kombucha (fermented tea), kimchi (Korean fermented cabbage) and quick cheeses.
We’ll be drinking more vermouth and aged rum this year.
Anneke Mackenzie, KWV global portfolio manager in the spirits category, says vermouth is gaining ground aged rum for sipping. Devin Cross, bartender at Outrage of Modesty in Cape Town, sees rum having (tropical) drinks. So this may be the year of interesting pina coladas (think peanut butter coladas) and paper umbrellas.