The year that was – what we ate in 2016
In 2015, artfully decorated smoothie bowls filled our social media feeds and kale continued to pop up in bizarre places. There was also an extreme push towards sugar and lard with deep-fried doughnut ice-cream cones and freakshakes all the rave.
It seems that in 2016, we have calmed down a bit, with an understanding that fried chicken topped with a Snickers-stuffed cronut can only be good for Instagram, but not the waistline. Instead, there’s a new appreciation for an elegant tart, perfect creme brulee, or beautiful rare-breed bird. Is the balanace between the light and dark side being restored to the food force? According to goodfood.com.au, there’s hope yet, with 8 things consumers have been eating, drinking and ordering this year.
- Have your hatted food and Netflix too – home delivered food isn’t new, but in the past six months, home delivery has surged in popularity thanks to aggressive marketing from Foodora and UberEATS and many respected restaurants signing up to the new meals-on-two-wheels services.
- Blue is new – the colour all Queenslanders love to hate, dominated food selfies, from Melbourne cafe Matcha Mylkbar’s headline-grabbing blue algae latte to rainbow bagels in Brooklyn, and naturally blue wild scampi caviar spotted in Gerard’s Bistro in Brisbane.
- Winner winner, rotisserie dinner – the spit-roasted chook has migrated from country charcoal chicken shops to fancy city diners.
- Beer-based cocktails – refreshing and skyrocketing in popularity, often being lower in alcohol than regular cocktails.
- Salad cake days – part art form, part trick to get kids to eat more vegetables; the salad cake went viral in 2016 in Japan thanks to food stylist Mitsuki Moriyasu. Photogenic, delicious and healthy – what’s not to love? Probably just the insane preparation time and difficulty in obtaining the necessary soy-flour ‘bread’ needed for construction, not to mention handcrafting flowers out of capsicum and mushrooms. Making these intricate cakes is most likely not an option for many time-poor people, but it’s certainly a visual food craze to swoon over.
- Currently undergoing reconstruction – in recent years, fine dining has gotten away with serving a pile of crumbs, a dollop of mousse and maybe a tangy raspberry foam on the side, and calling it a cheesecake. In 2016 however, when you ordered a lemon tart, there was a good chance that you got what was written on the menu. Creme brulees are back in pots instead of smeared artfully accros a large plate with a sprinkling of crushed toffee. Food has been reconstructed instead of deconstructed.
- Aquafab-ulous – it is unclear where this originated from, but it turns out that the viscious liquid you drain from tins of legumes such as lentils and chickpeas, can be magically used in everything from meringues and pavlovas, to mousses and nougat. Vegan-friendly recipes abound online!
- Hyper-realistic meat substitutes – Several high profile chefs have been testing carnivores to enjoy meat-free burgers made from plant proteins. The Impossible Burger that ‘bleeds’ like beef is made from nothing but vegetable matter, but is deliberately engineered to trick the senses of meat lovers.
Source: Boys & Sutherland (12/11/2016) http://www.goodfood.com.au/eat-out/