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Seven food trends for 2017

What do you see as food trends in dining and cookery for the years ahead? Hospitality Magazine has identified several, and here are some of them.

(Kohlrabi, enoki and fermented apple at Yellow)

A recent report from analysts from Roy Morgan found that between 2012 and 2016, the number of Australians who adhered to a vegetarian or almost vegetarian diet rose from 9.7 percent of the population to 11.2 percent. On the back of this booming trend, the humble vegetable has learnt to stand on its own on foodservice menus.

(Crystal ice plant salad at Lotus Barangaroo)

Alex Chan, owner of artisan chocolate shop Oh!Boo, said native foods will be 2017’s strongest trend. Oh!Boo is working closely with local indigenous leaders to develop its Barangaroo Box, a chocolate box made exclusively with the flavours and ingredients coming from local indigenous produce.  

At Lotus, also in Barangaroo, head chef Chris Yan adds a touch of Australia to the Chinese menu, using native Australian ingredients such as lemon aspen, cassia bark, butterfly pea flower and crystal ice plant. Yan’s even enlisted the help of a horticulturist to plant herbs and native ingredients around the restaurant.

Other chefs championing native ingredients include Elijah Holland, Matt Stone (Oakridge Winery), Clinton McIver (Amaru), Kylie Kwong (Billy Kwong) and Clayton Donovan.

Brasserie Bread has just converted its entire range to single origin sustainable grain and expects others to do the same in  2017. It's working directly with farmers from wheat-growing regions such as the Southern Flinders Ranges and Gwydir Shire to craft a milled flour perfect for sourdough.

Single origin coffees will continue to gain traction in 2017, as will single origin teas (like those on offer at The Rabbit Hole Organic Tea Bar) and chocolates (RivaReno in Sydney’s Barangaroo uses single origin Valrhona chocolate in its gelato).

Read the entire article and find out what the other four trends you can expect in 2017....



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