A Food Blogger Predicts the Next Big Food Trends
Gone are the days of eating meat and three veg with a side of mash for dinner, because in the last decade, food got fancy. And there are no complaints from us superfood-loving, almond-milk drinking, aspiring foodies. We’re always looking for the latest, greatest (and tastiest) foods to devour, and waiting for the next food trend to take over Instagram so we can get in on the cool culinary action.
So what will we be treating our tastebuds to next? We found out from Australian food blogger, Instagrammer, and founder of food and travel site I Ate My Way Through, Jennifer Lam, who teamed up with Menulog for its 10th birthday to predict the next big trends to hit town. Read on to find out what you’ll be consuming (and 'gramming) possibly before you even order your next breakfast bowl.
Fermenting and pickling
"We expect more restaurants to be doing different takes on sauerkraut, kimchi, and pickles."
"It’s no longer fast food for lazy nights in, we’re seeing a shift in restaurant-quality delivery to office desks."
"Activated charcoal and squid ink, but also scorched, smoked and charred foods."
Back to basics
"A focus on making things from scratch—house churned butter, housemade yoghurt, and house cured meats."
"We had Korean BBQ last year, Filipino cuisine is exciting new territory and Hoy Pinoy is leading the way."
"This Hawaiian dish is pretty popular on the food scene—we can’t wait for it to take off here."
"We love the bravery of restaurants nailing classics such as Hubert’s whole roast chicken."
"This powdered green tea is jam-packed with antioxidants, but wait until you’ve tried a matcha latte or matcha donuts."
"As diners and travellers become savvier, so too will the cuisines we seek—rather than focus on national foods, expect to see more regional flavours pop-up."