This year, we’ve waved bye-bye to unhealthy fast food and fallen mouth-first on gourmet convenience produce. Food trucks and pop-up kitchens are being set up all over Sydney and Melbourne in a surge of popularity. The MasterChef pop-up kitchen was a raving success.
Whether we’re stirring butter through a risotto, watching a cake rise, selecting fruit at the farmers’ markets or grabbing a soy double shot capp in a coffee shop – we take a snap with our phone, pretty it up on Instagram and post a little food brag on Facebook.
Gone are the days of chowing down on fare without knowing where it comes from. We want to trace every step that our food has made – from the farm to the fork.
Korean was predicted to become a big food trend this year by food consultancy Baum and Whiteman. And they were spot on – eateries are going crazy for kimchi and batty for bulgogi. Amina only ignited our intrigue further during her stint on MC this year.
This year, we’re chucking the pre-boxed supermarket meat and returning to the butchers with a difference. We’re grabbing sustainable offal, locally-raised pork and grain-fed beef in these butchers that come complete with trendy window dressings and designer decor.
Who says you have to visit a diner to enjoy US cuisine? We’re seeing fudge-smothered sundaes, crunchy fried chicken, juicy gourmet burgers and malted milk in even the poshest restaurants.
Food in jars was hugely popular in the 16th century because it was a means of preserving produce and now the trend is back. In Sydney ‘urban homestead’ Hartsyard, they’re even cooking in jars!
Even the most exclusive restaurants (such as A Tavola in Darlinghurst) are encouraging their diners to sit together and mingle as they munch on some of the country’s best food.
Mexican cuisine used to make us think of stodgy tinned beans and plates smothered in melted cheese and sour cream. The Mexican wave of 2012 has taught us that food from this country can be fresh, healthy and bloomin’ delicious.
We now want our kids to become locavores, foodies, gardeners and chefs! Places such as The Grounds of Alexandria in Sydney help your little ones learn about self-sustainability - sowing seeds, then reaping (and eating) the rewards.
It’s not surprising the Thermomix has been dubbed “the world’s smallest, smartest kitchen” this year - these clever little appliances can chop, beat, emulsify, steam, melt, cook, blend, weigh and mix!