Marie Claire (South Africa) - - TREND REPORT - By Nikki Werner, food jour­nal­ist

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.

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