A rev­o­lu­tion’s ahead in the world of food

Food­ies point to DIY food and drinks and greater pro­duc­tion aware­ness as up­com­ing trends, writes SUE SE­GAR

Weekend Argus (Saturday Edition) - - LIFE -

A“REV­O­LU­TION” in the fast food in­dus­try, more ur­ban farms, a closer look at where our food is com­ing from – and a re­turn to the sim­ple, healthy veg­etable. fo­cus on childhood mem­o­ries and sto­ries as­so­ci­ated with food.

huge move back into the kitchen, with “housewives” cre­at­ing busi­nesses around their homein­dus­try dishes. Fer­ment­ing, for­ag­ing, a con­tin­ued fo­cus on the “ar­ti­sanal”, and ever more food trucks pop­ping up.

Th­ese are just some of the trends that lo­cal chefs and food­ies are pre­dict­ing for next year, as an in­creas­ing num­ber of or­di­nary peo­ple be­come pas­sion­ate about cook­ing – and fussier about in­gre­di­ents.

Ex­pect a grow­ing ob­ses­sion with street food – par­tic­u­larly Amer­i­canstyle, with hot dogs and ham­burg­ers tak­ing pride of place – along with other Amer­i­can-themed food.

Key in­gre­di­ents that will come into the spot­light, say the ex­perts, in­clude: noo­dles, salt, eggs, “boerekos”, home-made cor­dial, the use of a va­ri­ety of dif­fer­ent oils like ma­cadamia, avocado and grape­seed – and, of all things, peanut but­ter.

Beau­ti­ful broths will come to the fore, as will baked good­ies and desserts, but with in­ter­est­ing “twists”.

Trend fore­caster Dion Chang says the world should ex­pect a “very, very” big rev­o­lu­tion in the fast food in­dus­tries, thanks to the chang­ing de­mands of the mil­len­nial gen­er­a­tion (peo­ple born from the early 1980s to the early 2000s).

“Even Coca-Cola is tar­get­ing the needs of mil­lenials’ palates. The Coke Life ini­tia­tive, kick­started in Ar­gentina, is mov­ing to­wards re­cy­clable cas­ing and re­duced calo­ries. This is hap­pen­ing in all the fizzy drink and fast food in­dus­tries, and will con­tinue into the year ahead. McDon­alds, which took a hard blow and is no longer on the top 10 mil­len­nial list of favourite places to go, have started in­clud­ing healthier foods on their menus. We can even ex­pect to see items like gluten-free dough­nuts,” said Chang.

In line with a grow­ing aware­ness of health, it’s veg­eta­bles that we will see a lot more of, say the ex­perts.

“More peo­ple will grow their own veg­eta­bles and herbs at home. Ex­pect to see many more big win­dow boxes on flat bal­conies. It is al­ready a big trend world­wide,” says Car­i­anne Wil­son, deputy prin­ci­pal of the Sil­wood School of Cook­ery.

Award-win­ning food blog­ger Sa­man­tha Lin­sell agrees: “The veg­etable is go­ing to be mas­sive. In­stead of just be­ing side dishes, veg­eta­bles will be­come cen­tre stage. For in­stance, you will see peo­ple or­der­ing a veg­etable – such as cau­li­flower – as a main course.”

The grow­ing promi­nence of veg­eta­bles, she says, ties in with the trend of peo­ple grow­ing their own food.

Ac­cord­ing to leg­endary Cape foodie An­nette Kesler, there will be a much big­ger fo­cus on sim­pler, less ex­pen­sive veg­eta­bles. “Ex­pect a move to us­ing veg­eta­bles like beetroot, cab­bage, parsnips and cau­li­flower to the ut­most – and in the most cre­ative ways,” she says.

Kesler also pre­dicts a big­ger fo­cus on “learn­ing to cook veg­eta­bles in a way that el­e­vates them”.

“Car­rots can be­come an ex­quis­ite soup with a lit­tle fresh gin­ger and cumin. Veg­eta­bles can be air-dried and eaten as healthy snacks.”

Justin Bonello, lo­cal chef and TV per­son­al­ity, best known for his cook­ing/travel show Cooked, be­lieves the move to­wards sea­son­able avail­abil­ity will be big­ger than ever.

“Peo­ple are be­com­ing more aware of our global foot­print and of green miles, and are choos­ing not to buy pro­duce like av­o­ca­dos flown in from Spain when home­grown av­o­ca­dos are out of sea­son,” he says.

Asked to name some of the main food trends emerg­ing in the year ahead, Wil­son says: “Ex­pect an on­go­ing trend of the ar­ti­sanal – peo­ple will be mak­ing their own ev­ery­thing!

“For in­stance, home-made ba­con and sausages will be all the rage. Some of the ma­jor re­tail­ers are say­ing the sales of their sausage­fill­ing at­tach­ments have taken off. Cur­ing and smok­ing will still be pop­u­lar, but fer­ment­ing is the new rage. Beer brew­ing will be huge – as will beer pair­ing on fine din­ing menus in­stead of wine.

“Home­made cor­dial will be big too.”

Wil­son be­lieves food trucks will con­tinue to pop up all over the show.

And, she adds, “watch out for the new rage: peanut but­ter.”

Lin­sell, who re­cently won the Best Food Blog­ger award for her blog driz­zle­and­drip.com in the Fair­lady Con­sumer Awards, says the year ahead will be marked by the on­go­ing pop­u­lar­ity of Amer­i­can-style street food – or, as she puts it, “dirty food”.

“The ob­ses­sion with hot dogs and burg­ers was big this year, and it’s go­ing to carry on. In Lon­don, hot dogs and burg­ers are still tak­ing cen­tre stage on menus.

“There will also be a fo­cus on other Amer­i­can-themed food like bar­be­cues.

“In the US, a bar­be­cue is of­ten re­lated to pork prod­ucts, with lots of bar­be­cue sauce. Bar­be­cued ribs will be big.”

Lin­sell pre­dicts a move from fine din­ing, and agrees that part of this trend to­wards more ca­sual eat­ing will be the con­tin­u­a­tion of the “food truck scene”.

“There is also a huge trend around ta­pas and small plates around the world. In small plate eat­ing, por­tions are more sub­stan­tial, but not quite a course. With ta­pas, you’d or­der six or seven por­tions, while with small plates you’d or­der two or three, and share.”

Lin­sell also ex­pects an in­creas­ing ac­cep­tance of raw food: “Sushi was the gate­way to that. We will see a lot more tartares and carpac­cios. Ce­viche will be huge, and we will con­tinue to see a lot of smoked foods – salt, pa­prika and meats.” Tea will also be big. “Fer­mented prod­ucts – like kim­chi – will be­come big­ger, as will for­ag­ing. Noo­dles will be huge, in­clud­ing ra­men noo­dles. There are al­ready ra­men bars all over Lon­don. Watch out for lit­tle street food ‘bars’ from all over the world.”

Kesler’s pre­dic­tions in­clude a trend to­wards “eat­ing more sim­ply and bet­ter”.

“There will be a re­turn to the kitchen and to cre­at­ing busi­nesses around home-in­dus­try dishes.”

There would also be a move away from su­gar and car­bo­hy­drates, to­wards more grains, pulses, and, of course, veg­eta­bles.

“As is al­ready hap­pen­ing, we will see more use of good free-range prod­ucts and more fish on our ta­bles, with hake com­ing into its own. We will see more oils, such as ma­cadamia, grape­seed and avocado. Eggs will play a prom­i­nent role as they be­come in­creas­ingly recog­nised as a com­plete food and an ex­cel­lent source of pro­tein.”

Kesler would also like to see more at­ten­tion paid to “our daily bread”.

“Bread is a sta­ple in most fam­i­lies. I would like to see a more nat­u­ral prod­uct – us­ing qual­ity flour, wa­ter, salt and yeast. It is good to see more and more ar­ti­sanal bak­ers com­ing through in South Africa – and they de­serve our sup­port.”

Bonello, who sug­gests an up­com­ing trend will be a closer look at “where our food comes from”, ex­pects a move to more sim­pli­fied cook­ing.

“The slow de­vel­op­ment of ur­ban farms is one of the most ex­cit­ing food trends in years. If we can get more of our chefs and av­er­age Joes to un­der­stand the im­por­tance of grow­ing food lo­cally and in cities, we can change the food land­scape and so­cial fab­ric of South Africa.

“I want to have mar­kets in cities, with pro­duce grown in an ur­ban food farm; stuff that is pro­duced lo­cally where you can trade, swop and ex­change food in a cen­tral space,” adds Bonello.


KEY IN­GRE­DI­ENTS: Noo­dles will come to the fore­front, as will the hum­ble veg­etable, es­pe­cially home­grown and sea­sonal veg­eta­bles.


HEALTHY CHOICES: Veg­etable dishes will be the pre­ferred main course.


AMER­I­CAN FLAVOUR: Gourmet burg­ers will fea­ture widely.

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