Australia’s key food trends for 2014
Written by Jill Dupleix – food columnist, restaurant critic, author of 16 cookbooks and editor of The Sydney Morning Herald Good Café Guide.
Australia may be “down under”, but it’s right on top of the food trends on the global agenda for 2014. Restaurants from Perth to Parramatta have quinoa and kale on the menu. We’re dusting off our granny aprons and pickling, preserving, jamming and marmalading, smoking and curing. We’re fermenting everything that moves. We’re loving bowls of Japanese ramen noodles and rolls of Vietnamese rice paper and prawns. We’re into meatballs (from Mexican to Moroccan), flavoured salts, smoked chillies and anything served small-plate, share-plate and planked. We’re artisanal, modern Jewish, traditional Italian, spicy Sichuan, Middle Eastern and farmer’s market-fresh, all at once. Our cafes are cold-dripping small-batch, single-origin coffee and, yes, our baristas have beards. (more…)