How are food trends made? Is it chefs inspired by other chefs, especially award-winning ones? Is it chefs doing stages in the top restaurants of the world, and returning to create dishes inspired by what they have seen and learnt, as has happened in our country with Noma clones!? Is it chefs looking at photographs of food bloggers and restaurant reviewers, or their photographs on Twitter, Instagram, or Facebook?
The six following food trends are hot right now:
1. Bread and Butter: something many restaurants have done away with appears to be making a come-back, in being created as something so special that it is a serious dish on a menu. Breads are now self-baked, Banting-approved butter is not only served salted or unsalted, but also with additives like cheese, salts, bone marrow, burnt onion, sun-dried tomatoes, or Marmite, or as I experienced at Boschendal’s new The Werf Restaurant with lamb and beef added, or with Shiraz added at Equus at Cavalli. Serving whipped butter is particularly trendy.
2. Since Banting took off last year, the price of cauliflower has soared in Cape Town, a staple element of Banting menus, including cauli-mash, making bases for pizzas, and as a ‘safe‘ vegetable. Internationally Noma has revived this vegetable, by serving it pot-roasted whole, topped with pine and yoghurt whey. It is served puréed, barbecued, pickled, and even as a ‘steak’.
