Kkis, karPPi & Himo

Jakobsen Designs

Philips Design Probe

Food Trends

Studio Collective

F&B Designs

Stelton Knives

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Victor Churchill Meats

Re-designing a Classic Butchery

TRENDS 2012

Taste's Food Editor's Predictions | 0 Comments

TASTE’S FOOD EDITOR ABIGAIL DONNELLY SAYS THESE ARE THE TOP FOODIE TRENDS TO LOOK OUT FOR 2012

TRENDS 2012 Taste's Food Editor's Predictions

BROAD BEANS, EGGS AND SORRELL

Earmarked by Abigail Donnelly as the key ingredients for 2012, look out for this trendy trio – in all manner of inventive incarnations – on hip-chic menus everywhere.

Try Wafer crostini toasts topped with chive cheese, broad beans and soft-poached eggs. Scatter with sorrel to match the trend.

FORAGING

Already embraced by Birkenstock-shod food enthusiasts, chefs are increasingly stepping out in an effort to source edible roots 'n shoots from local surrounds.

We featured foraging last year as it started to surface. Try spekboom, chickpea and tomato salad.

TRENDS 2012 Taste's Food Editor's Predictions

LESS FINE, MORE FUN

Ditch the starched tablecloths … stuffy sitdown dos are so last season. Think mismatched crockery, paper napkins and the focus squarely on the food.

GRAZING 

2012's culinary buzzword calls for casual tapas-style dining with patrons nibbling their way from one restaurant to the next.

Spain remains the king of tapas.

MADELEINES

Forget finicky cupcakes and fussy macarons, these oh-so-dainty shell shaped petits-fours take the cake.

Try madeleines with strawberry fizz.

TRENDS 2012 Taste's Food Editor's Predictions

POP-UP RESTAURANTS

Here one minute, gone the next? Not so for these transient eateries, now truly established as the dining-option du jour and popping up in some of the most unlikely places.

This is really big in New York.

PRESERVING

Line up those sterilised jars … Pickling, along with curing, brining and smoking, will experience an unprecedented revival this year.

Learn how to preserve all over again.

TRENDS 2012 Taste's Food Editor's Predictions

REGIONAL COOKING

Whether it’s Italian, Taiwanese or good old South African, local is undisputedly lekker on global menus that celebrate regional culture and culinary heritage.

Entertain like a true Italian, cook the Portuguese way, return to South African favourites.

UNWOODED CHARDONNAY

Vinophiles in the know have tagged heavy, wooded Chardonnays as très passé. Instead, light and lovely Chards that have never seen the inside of an oak barrel are preferred in the glass.

Serve with crusty calamari salad or tuna avocado California rolls.

THE RISE (AND SHINE) OF BREAKFAST

Waffle sandwiches and Hollandaise sauce are coming out after dark as breakfast invades dinner menus everywhere in the new year.

Images: (c)  Taste / Dirk Pieters / Micky Hoyle / Toby Murphy / Mark Serra / www.lifestylefeatures.com

TRENDS 2012 Taste's Food Editor's Predictions

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