This list of “trends that other publications agree on” was first put together by the Huffington Post. It’s a good one.
Tea is the new coffee it seems… with interesting varietals appearing in restaurants as well speciality tea rooms and tea trucks (visit Lady Bonin’s Tea Parlour in Cape Town).
Gochugang is the new Asian condiment of choice. It’s Korean and it’s hot – in more ways than one.
With the price of meat soaring, and fish sustainability an important issue, chicken is what you’ll be finding on many restaurant menus these days.
6. Winter vegetables
Brassicas (most importantly, cauliflower), turnips and kale are the ingredients chefs are turning to. But you won’t find them roasted… rather, served in preparations that are lighter and fresher.
7. Barrel-aged hot sauce
Like wooded wine or whisky, only hot sauce. mmmm…
8. Chef collaborations
An extension of the pop-up (which is so 2012), chefs are getting together to create one-off menus all around the globe.
9. Non-alcoholic drinks
If you’re pregnant, under-aged or driving… this one’s for you.
10. Artisanal bread
Must admit… I do find this one a bit tired, but nonetheless, I do love bread.
Due to unusual melds of umami and sweet & sour, fermenting is on the up. My personal favourite is kimchi. Cape Town chef Cheyne Morrisby makes a good one, so look out for his next project.
12. Vegetables as main courses
Vegetables are taking centre stage right now. Gone are the days (for now) of playing the supporting role to pork bellies and rib-eyes.
Used to preserve and flavour ingredients – you can even buy smoking kits to use at home.