This year’s food trends…

In January of this year, Open Table predicted some interesting food trends happening in 2017?
But did they materialise?

Chef Jun Tanaka of The Ninth Restaurant predicted a heavy focus on vegetables , making them the focus of the dish due to their well known health benefits.

Flame, fire pits and grills were predicted to be popular including wood fired grills, and duck cooked over fire.

Purple foods were to be the health champions for nutrient density and oxidents, including purple corn, cauliflower, black rice and elderberries.

Gluten free pasta made from seaweed, edamame and black beans, quinoa, lentils and chickpeas.
American favourites from the Deep South including Louisiana style dishes, po’ boys and char grilled oysters.

Food and wine writer Zeren Wilson predicted Laksa – the next soup based on noodles  containing a paste made from lemongrass, chilies, shallots, galanga, turmeric, spices and dried shrimp, blended together, then cooked in pot with chicken stock, chicken, shrimp, tofu puffs and fish balls if desired and coconut milk.
Usually served with rice, bean sprouts, fresh cilantro, mint, lime wedges, hot chili sauce and a garnish of crispy shallots.

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