Food Trends: The latest

Thursday, November 10, 2011

Jar Salad Trend

Woolworths have them on the counter now and it seems salads are going vertical

The Desire for Ethical Products on the Rise and Rise

Over the last 10 ten years the growing number of products sitting on the supermarket shelves espousing ethical, environmental and health values has been growing at a rapid pace. Fair Trade, Organic, "free from", eco-friendly, sustainable or socially-conscious are what customers are looking for more and more. However, it is often a mindfield and takes time to sift through all the labels and really understand what they claims mean. I really like Blissmobox"s idea of doing the sifting for you and perhaps this concept can stretch across other areas that are confusing and require quite bit of retail interrogation. Check out http://www.springwise.com/eco_sustainability/environmentally-socially-responsible-products-monthly-curated-box/

Monday, November 7, 2011

Cake has reached an all time High Tea

This is the ultimate indulgence with regards cake and tea. Lily Jones, the cake maker to the stars and well known for her cupcake contribution to Elton Johns Tiara Ball has opened the 180 club for cake and cocktails. Follow this link to totally drool and if you want to become a member sign up now and book your flight.
http://180cakeclub.tumblr.com/

Thursday, October 27, 2011

Stateside Dining Out Trends

A first look at what is happening stateside:

Dining Out Food Trends…. (Baum +Whiteman, International food and Restaurant Consultants)

1. …the whole world on a plate: gastronomically everything goes! Fusion has moved to “Global Mixmaster”. A multi-ethnic, multi sensory dining experience where flavours clash on purpose.

‘a multi-culti zucchini pizza dabbed with hummus and topped with crunchy wasabi peas is from nowhere geographically because it is from EVERYWHERE.

Cooking is at a crossroads where everything collides!

2. ….instead of bread: differentiation is the name of the game. Look for sandwiches piled on things other than bread. Waffles, rice cakes, flatbreads, wraps, tostones. Think of KFC’s famous Double Down but with more inventive ingredients.

The KFC ‘Double Down’, contains two pieces of bacon and two melted slices of cheese, slathered in mayonnaise and sandwiched between two slices of meat.

3. …Peter Piper Pickles: vegetable and fruit pickles will appear on more and more menus as chefs conconct ever more complex ways of making these preserves. These are becoming popular as they enliven all those multi-culti sandwiches. They are not like Grans, but global ingredients such as Asian fish sauce, Mexican peppers, ginger, yuzu, smoked paprika and star anise. Kimchee has gone free-for-all! As dark chocolate, strong coffee and brussel sprouts have become the more regular choice for Americans, so their palate has shifted from sweet to bitter and sweet-sweet to tart-sweet. There are more pickled shallots and leeks atop steaks instead of fatty onion rings. Asian cuisine has brought a world-wide palate shift for sour-salty flavours.

4. …comfort food hits the wall: bored by gastro-nostalgia customers and demanding new taste thrills and culinary invention. Asian Bolognese, reworked Mac n Cheese with pork rilletes. There is no limit to what can go on a burger(pastrami & eggs, beef & oysters). Sushi is getting stuffed with multi-culti ingredients. Plain roast chicken has been surpassed by Korean fried chicken and our beloved Guacomole has been spiked with wasabi paste. Hummus is no longer a simple choice and a dozen or so flavours keep us interested. Meatloaf has been sidelined for all manner of meatballs at twice the price.

5. …Round is hot: falafel, arancini, goats cheese balls, meatballs, risotto balls – all deep fried and served with multi-culti sauces and dips – are becoming hot shareable food. They are contemporary, drink-friendly finger food and no one watches the calories. Mini sandwiches with Banh-mi flavours, chicken lollipops and next to come are Japanese snacky things.

6. …beer gardens: outdoor or indoor/outdoor, beer gardens will boom. The bigger the better. Good cheap beer and unchallenging food like pretzels, hot dogs and burgers. Moveable roofs and warmers make for a year round business. Have a look out for Eataly’s Birreria, (Madison Ave) a 10 000sq ft rooftop extravaganza in New York with its own microbrewery, wine from barrels, operable roof and terrific “alpine” food.

7. …forget skycraper architecture: chefs are shifting from stacking to stinging out ingredients in a caterpillar-like lines along oblong or rectangular plates

8. …Peru gains momentum: the home of pisco sours and ceviche, Peruvian cuisine is a mix of Japanese, Spanish, Chinese, Italian and Andean flavours. Top chefs worldwide are dabbling here and predict this as the next cuisine

9. … be careful: misuse of words like “artisan” and “heirloom” and “local” as retail chains pollute their meaning for marketing slogans. Adding “wholegrain” to plant bread does not make it “artisan”. “greem’ and “sustainable” are in this category too. There is looming oversupply of farmers markets and too many chefs are smoking too many foods

10. BUZZWORDS

Fresh sardines

Ultra long dry aging of meat

Oxtail

Duck (but no l’orange)

Ricotta

Bulgogi

Bibimbap

Bone marrow

Coconut oil

Goat meat

Lamb ribs and belly

Exotic bar bitters

Micro distillers

My article from Butler Magazine

Thursday, October 13, 2011

A Splinter of a new Trend - Historically Inspired Menus

http://online.wsj.com/article/SB10001424052970203499704576624851086404190.html

Thursday, September 15, 2011

Sunday Lunch Restaurant Guide

I really liked this list of suggestions for Sunday Lunch around SA from the latest Wine Magazine. Good list to keep on hand when you go blank or when you travel.http://www.winemag.co.za/article/20-sunday-lunch-restaurants-2011-06-24

Butchers Go Boutique and other Meat Trends

Global Meat Trends are following overall Food Trends and like all these trends, some countries adopt them quicker than others but in some way, either diluted or on a more pure application, they are all relevant to the South African market.

Trends in meat are from a retail and foodservice perspective but capture the needs of the consumer. Meat remains a traditional category with low levels of innovation in comparison to other fresh food sectors. Local and traditional preferences for types and cuts of meat remain unchanged and dominate the wider consumer offer through retail and foodservice.

However, the demand by the consumer and lifestyle changes are changing the way retailers and foodservice are communicating, branding and selling fresh meat products.

Provenance, mention of specific breeds and the messaging on pack has seen this category becoming more about “theatre” than butchery shopping. This education and interest in the category has also allowed new cuts to be introduced to the customer.

Sticking to theatre, the rise of cooking at home and in response to Master Chef type TV programs new flavours and premarinated packaged meat is more available. Customers are more exploratory and braver but still want convenience.

Provenance and transparency in meat is a growing trend and although it sits mostly in the premium sector, the less premium customer is asking about source and safety. Free range is much easier to find even though the understanding of the benefits is not really clear. If not Free Range, source and breed is being questioned and it is the need that is pushing the provenance trend into new space. This in store communication and connection of consumer to source is creating new ways for retailers and producers to connect to a growing group of discerning meat consumers.

Wagyu and Angus are examples of Breed branding that have been successful in Australia and the US. Angus was adopted by MacDonald to attract burger eaters.

The old days of butchers and close relationships with the man behind the counter have all but gone but the in-store butchery counters are attempting to imitate this old way of interacting. However, boutique butcheries are springing up everywhere and “butchery 101” is on its way back to homes and retailers.

These new-wave butchers and meat shops don't just sell meat, they sell the story - where the animal came from and how it was grown - and the means to turn meat into a meal. The new butcher takes old-fashioned values and marries them with new-fashioned options.

Most importantly whilst incorporating all these trends and consumer needs is the over riding need for better value. The economic situation worldwide continues to challenge consumers’ pockets and value for money is still a key concern. Trading down to affordable cuts and mincemeat is more of a choice than ever. Individually portioned bulk packs are on the rise as it allows for smaller families to access bulk shopping.

Meat eating has grown in double figure percentages over the last 10 years despite initiatives such as “meat free Monday” and other environmental and health campaigns and with diets such as the Paleolithic and cavemen diets appearing in Vogue and Cosmopolitan magazines, meat eating is here to stay.

Wednesday, September 7, 2011

An article I liked and quite funny too

http://www.grist.org/article/food-2010-10-27-an-artisanal-plea-from-a-fed-up-foodie

Watch this space for an update on Food to look for at The World Cup in New Zealand