HELEN TURNBULL

Owner/chef at 50-50 and Brunch & Burger

From working for Gordon Ramsay in Tokyo to opening two Kapiti Coast eateries, Helen Turnbull has an impressive food pedigree. At 50-50, her modern Kiwi restaurant in Paraparaumu, the Wellingtonian is known for her inventiveness, employing a forager to seek out unusual greens.

This year, Helen predicts a continued shift towards “delicious, nutritious and sustainably made food that’s available 24/7”.

“Thanks to instant consumerism via our phones and increased time pressure, traditional eating times have been blurred,” she says. “But there’s an increased value on not just filling our bellies but doing so with the best possible food whenever we want it.”

She believes we’ll see an increase in the use of game; think braised rabbit, grilled quail and roast pheasant. “These all provide a wow factor for people as they're not usually the type of thing you cook at home. Game is sustainable and has less impact on the environment and every year the number of local suppliers increases. This to me is a good sign that chefs and diners alike are looking beyond the more traditional protein sources.”

She also thinks we’ll continue to support local, with a rise in suburban restaurants and locally grown products. “People want a quality experience and to understand where their food comes from.”

Interestingly, it’s kale that gets the thumbsdown from Helen. “Whether it’s the Russian, curly kalette or even chip varieties, it’s time for the more delicious and nutritious local greens such as beach orache, magenta spreen and New Zealand spinach to get some well-deserve time on the plate,” she says.

For more Food Trends see dish.co.nz