Foodie trends: The next quinoa

Private Property South Africa
The Roosting Venus

Keeping your food savvy up to date, and find out about all the latest culinary crazes.

Move over quinoa, there’s poke ahead. And many other trendy things too. For those who like to keep abreast with international foodie habits, there are plenty of new ones begging for attention, and with winter here, and bikini bodies on hold for now, what better time to let our taste buds on the loose. So let’s get back to poke and other need-to-know culinary crazes.

Poke

For those who don’t yet know, poke (pronounced po-kay) is a traditional Hawaiian dish made of raw diced fish (usually tuna) marinated in sesame and soy. It’s served in everything from salads and sandwiches to rice bowls and noodles. A bit of a DIY ingredient, restaurants are coming up with their own poke dishes and encouraging diners to create their own too.

Seaweed

Stand by for seaweed and other types of algae. Already lurking around in salad form, new superfood on the block seaweed will start to appear as bacon-flavoured algae, seaweed popcorn, savoury seaweed strips and seaweed spaghetti. Packed with fibre, antioxidants, iodine, and good fats, it’s also environmentally friendly and plentiful.

Sourcing

The 0-kilometer trend is well established in Europe and the rest of the world is following suit with hyper-local sourcing. In essence this is about sourcing as locally as possible to minimise the carbon footprint, and restaurants are obligingly growing as much as they can in-house, boasting rooftop garden for herbs and greens, and getting supplies wherever possible from farmers nearby.

Wasted

With billions of kilos of food going to waste each year, restaurants are forming a new conscience with many chefs paying attention to wasted-based cuisine – cooking up something delicious out of unused or previously discarded food and leftovers. Think unusual cuts of meat, peels and rinds as well as cabbage cores, kale stems and broccoli stalks.

Veggies

You’ve already tucked into zucchini spaghetti, sweet potato pasta and cauliflower wraps, and this trend is all lights ahead. Even traditionally meat-centric restaurants are starting to serve up the cauli or mushroom steak, the veggie burger made from carrot pulp with standalone veggie dishes on the up in response to the demands of the “flexitarian” the part-time vegetarian, who’s reduced meat consumption for health and environmental reasons. Say hello to root to stem dining!

Burned

Flavour profiles are doing a bit of a brimstone act with smoke and fire turning up on menus. It started with charred or roasted veggie sides and has now progressed to desserts with charred fruits or burnt-sugar toppings and cocktails featuring smoked salt, smoked ice and smoky syrups.

Bread 

Bread is back, despite the carbs, with wholesome claims such as gluten-free flours made from legumes, chick-peas, ancient grains, teff, amaranth and nuts. Spot it on menus in forms such as artisan toasts, bagels and babka, gourmet pizzas and flatbreads.

Looking to sell your home?
Advertise your property to millions of interested buyers by listing with Private Property now!
Find out more

Tagged In:

Food

Share:

Found this content useful?

Get the best of Private Property's latest news and advice delivered straight to your inbox each week

Related Articles

How to keep your food fresh for longer
Annoyed by food going off too quickly? Cut food waste and save money with these storage tips to make your food last longer.
Bon Appetit!
If John Harvey Kellogg had his way, we’d certainly all ingest more water and yoghurt. Unfortunately, his favourite method of ensuring this was an enema, something he often administered to his sanitarium patients. John and his ...
Home Remedies For The Near Dead
This may well be the last feature I ever write. I have a cold. You may think I am overreacting but it feels like the end for me. How cruel it is to have to go towards the bright light when you’re the type of person who gets ...
Suburb focus on Mill Park in Port Elizabeth
The older, established suburb of Mill Park in PE offers character, charm and family friendly convenience.
;