Gut-Friendly Menus
In
the health and fitness world, 2017 was all about achieving optimum levels of
“gut bacteria” through fermented foods such as kraut, kombucha and kimchi.
Imbalances
have been blamed for everything from digestion issues and irritable bowel
syndrome to poor immune health, weight gain and depression.
And
now as everyone aims to achieve good gut health, cafes and restaurants are
expected to embrace the trend, delivering gut-friendly menus filled with
prebiotics such as garlic, onions, leeks, bananas, asparagus, Jerusalem artichoke
and dandelion greens; fermented foods such as miso, tempeh, tamari, sauerkraut,
and kimchi; and high-fibre foods such as legumes, wholegrains, nuts and seeds.
Nootropics
Along
with improving gut health, 2018 will be about increasing brain function with
food.
Nootropics
are known for helping memory, learning capacity, motivation, attention, mood
and energy levels.
While
a lot of them will come in pharmaceutical and supplement form, eggs, fatty fish
such as salmon, coffee, dark chocolate, blueberries, spinach and dark leafy
greens, beef liver, extra virgin olive oil, nuts – particularly walnuts – and
turmeric are all known nootropics.
Plant based proteins, like tofu, are bigger than ever in the foodie world.
Plant-Based Protein
With
Australia the third fastest growing market in the world for vegan food, it’s no
surprise plant-based proteins are tipped to become even bigger business this
year.
Tofu,
tempeh, legumes and pulses will all continue to see their popularity grow among
both home cooks and professional chefs.
It
will follow a greater focus on vegetables as a whole, with eateries from casual
cafes to fine diners now embracing vegetarian and vegan menus as people look to
reduce their meat intake for environmental and health reasons.
Faux Meat
The
days of juicy steaks sizzling on the barbecue are numbered, with experts
predicting that red meat will become a delicacy as beef production becomes
increasingly land-hungry, water-thirsty and pollution-heavy, and demand simply
outstrips supply.
With
that news and the growing move to veganism, scientists and food technicians
across the world have been developing a variety of pseudo meat products.
Perhaps
the most notable is a burger product from US-based Impossible Foods. Made
entirely of plant product, the pattie even oozes with “bloodiness” like real
meat. The product is now widely available across America and is expected to
expand overseas, including into Australia, in the near future.
Fine-Casual
Coined
by American burger joint Shake Shack owner Danny Meyer, “fine-casual” is used
to describe the new breed of eateries serving fast-food made with premium
quality ingredients and offering upscale counter service or table service.
Celebrity chef Neil Perry’s Burger Project is one such example and the number
of ventures following the formula is expected to increase across Australia this
year.
Upcycling Waste
As
sustainability and protecting the environment becomes an increasing priority
for both producers and consumers, more and more businesses will be looking for
inventive ways to upcycle waste.
Eggcettera
Farms, west of Brisbane, currently uses spent malt from Newstead Brewing to
feed their cattle and discarded pecans to plump up their pigs; while Sunshine
Coast-based the Ogilvie Group, behind big name Noosa restaurants Locale,
Ricky’s River Bar, Wood Fire Grill and Aromas Noosa, set up the organically run
Maravista Farm in the Noosa hinterland to supply fresh fruit and vegetables
direct to their restaurants, with any food scraps and coffee grounds turned
into compost for the farm.
Bars
and restaurants are both expected to embrace the trend, using by-products from
the kitchen in cocktails, and leftovers from cocktails in syrups and stocks.
Cold Brew
A cold brew coffee. Picture: Eugene Hyland
While
cold and nitro coffees have been around for a couple of years, the chilled
beverages are set to reach new levels of popularity. Helping to make them more
mainstream are new mini benchtop machines, enabling the brew to be put on tap
for quick, grab-and-go convenience.
Even
coffee giant Nespresso last month released its first range of capsules for
coffee designed to be made on ice.
And
the cold brews are tipped to become pimped up, with a range of flavours from
hazelnut to lavender being added to the blends.
Coffee-Infused
Alcohol
From
beer to whisky, vodka and gin, coffee is being infused into alcohol of all styles,
as makers try to combine two of society’s great loves.
Recently
Johnnie Walker joined a host of spirit producers caffeinating their drinks,
releasing its new Johnnie Walker Blenders’ Batch Espresso Roast.
Coffee-spiked
cocktails will also prove big business in 2018, particularly with millennials.
Booze-Free
Beverages
Spirits
and beer without alcohol – what’s the point, you may ask? While the concept may
seem strange to some, the market for non-alcoholic booze and botanical mixes is
growing.
Last
year saw the launch of the world’s first distilled non-alcoholic spirit,
SeedLip, into Australia, while a number of buzz-free beers hit bottle shop
shelves. This year the trend is set to continue as people look for healthier
alternatives to drinking but still don’t want to miss out on the social
interaction associated with it.
Kefir
Continuing
on the gut health bandwagon, kefir will become the new kombucha.
The
fermented milk drink made with kefir “grains” is loaded with probiotics, which
can help with irritable bowel syndrome symptoms such as bloating and digestive
distress in some people. It is also a good source of protein and calcium, and
has been linked to helping reduce inflammation associated with rheumatoid
arthritis.
Water
kefir will also become increasing prevalent this year, made by using special
water “kefir grains” in sweetened water. It has the same probiotic bacteria but
doesn’t have the calcium or protein of the milk-based versions.
Regional Chinese
Food
Forget
sweet and sour pork or chicken chow mein, regional Chinese cuisine will find
favour among diners, as restaurants ditch the Australianised versions and offer
up authentic, province-based dishes.
Contemporary Indian
Butter
chicken is gone – authentic Indian food with a contemporary twist is predicted
to spice up the fading fare.
With
Indian cuisine falling out of favour in recent years, billed as an “unhealthy”
choice, a new breed of chefs is predicted to reinvigorate the culinary
offering, ditching heavy, creamy sauces for fresher flavours and lighter
dishes.
Signature Serves
Whether
its cocktails, poke bowls or anything in between, the opportunity to
individualise dishes and drinks to suit our own taste buds will change the way
we see menus in 2018.
Customisation
is becoming something more punters are looking for in all aspects of their
life, and they’re happy to pay extra for the privilege.
It
will mean bartenders will start to offer bespoke drinks for each punter –
something Brisbane’s Cloak Room bar has already introduced; while restaurants,
particularly of the fast-casual variety, will give customers the option to
design their own meals.
Mezcal
The
Mexican distilled alcoholic beverage made from agave has long been considered
tequila’s smoky cousin.
Made
by roasting agave hearts in a volcanic rock pit, it has an earthy flavour that
can range from sweet and bright to spicy and savoury.
Its
varying styles and flavour profiles are seeing it find favour with bartenders,
who are increasingly incorporating it into a variety of cocktails.
Timut Pepper
Considered
the brother of Sichuan pepper, this rare peppercorn from Nepal has a vibrant
aroma of passionfruit and grapefruit, with quite the kick of heat. British
supermarket giant Asda is predicting it will be the next big condiment, as it
works with a variety of dishes from seafood to fruits, and even chocolate
desserts.
Hemp
After
becoming legal in Australia at the end of last year, hemp foods are expected to
hit shelves in increasing numbers and varieties this year.
Hemp
beer, chocolate and oils have been leading the charge, while protein powders,
seeds and flours are due to continue the movement.
Hemp
is derived from the same species as cannabis and provides a great source of
protein and omega-3 fatty acids with a distinct nutty flavour.
By Courier Mail