Food Fash­ions

Chef Luke Man­gan re­veals the top five food and drink trends he has seen take off this year.

Virgin Australia Voyeur - - FOOD -

Booze-Free Bril­liance

Go­ing al­co­hol-free has never been eas­ier when din­ing out, with con­sumers swap­ping cham­pagne for so­das and sparkling juices. Seedlip, the world’s first dis­tiller of non­al­co­holic spir­its, is served in some of the world’s best bars and Miche­lin-starred res­tau­rants, while at Syd­ney’s PS40, the in-house, on-tap so­das are hand­made from lo­cal and na­tive in­gre­di­ents. www. seedlip­drinks.com; www.ps-soda.com.

Snack At­tack

Bar snacks are tak­ing a front-row seat for hun­gry din­ers want­ing the best-qual­ity food, ca­su­ally and quickly. In Mel­bourne, Em­bla and Bar Lib­erty reign supreme for bar snacks you’d hap­pily eat at a fine diner. On Em­bla’s ever-chang­ing menu, you might hap­pen upon floun­der in a fer­mented sauce vierge, while Bar Lib­erty has treats such as mus­sel dip on po­tato crisps, salt and pep­per vegeta­bles and a great cured meat se­lec­tion. www.em­bla.com.au; www.bar­lib­erty.com.

Har­vest Fes­ti­val

Res­tau­rants and busi­nesses are far more con­scious of food waste these days, with chefs fo­cus­ing on ways to min­imise what they throw away. OzHar­vest has al­ways been at the fore­front of food re­cy­cling, open­ing the first ‘res­cued’ food su­per­mar­ket — the OzHar­vest Mar­ket

— in Syd­ney last year. Serv­ing more than 150 peo­ple a day, it’s motto is: “Take what you need, give if you can.” www.ozhar­vest.org.

Pop Style

This year has seen more chefs tak­ing on short-term leases and cre­at­ing pop-up con­cepts. A great ex­am­ple: Merivale and the team be­hind Syd­ney’s ever-pop­u­lar Acme restau­rant have joined forces to open King­dom of Rice for a six-month stint at the Ten­nyson Ho­tel in Mas­cot, serv­ing up Cam­bo­dian street food from a fit-out more rem­i­nis­cent of Ph­nom Penh than Aus­tralia. www.merivale.com/ king­dom-of-rice.

Veg Out

This year, al­ter­na­tives to meat have risen in pop­u­lar­ity in res­tau­rants and cafes — and, per­haps more sur­pris­ingly, burger chains. Lord of the Fries has been at the fore­front, with founder Mark Koron­czyk’s stores be­com­ing the first in Aus­tralia to serve the US meat­free brand Be­yond Meat’s burg­ers. The 100 per cent ve­gan patty looks, cooks and tastes like meat. www. lord­ofthe­fries.com.au.

CLOCK­WISE FROM TOP Syd­ney’s al­co­hol­free PS40; Mitch Orr, Sophia Thach and Cam Fair­bairn from King­dom of Rice; Seedlip Gar­den 108, a non­al­co­holic spirit; OzHar­vest Mar­ket.

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