And do you know what I love most of all? It’s the airline magazine – they are always compact, condensed and filled with up to the minute information. Last time I was traveling to Portugal with British Airways I came across a ‘Periodic dining table of 2014’s culinary elements’, slap in the middle of a great article on top chefs including Jason Atherton, Ferran Adria, Joan Roca, Rene Redzepi, Massimo Luis Bottura, Andoni Auriz.
Here is a summary of the top 5 new themes ready to enter your food vocabulary.
Teff:
Move over quinoa and take a look at Teff – the Ethiopian wonder grain. Nutty in flavour and ridiculously high in calcium or protein it works well in bread and salads.
Kale Knowing that is has more iron in it than a large steak, you may already be having Kale with your Sunday roast but the next step – Kale juice may cause you to hold your nose and down it in one. And for the adventurous they even suggest a kale lolly.
Smoking
No, not the sort that everyone is giving up but the latest way of flavouring food. From smoked butter to chargrilled tapas this is the year that everything is being treated to a woody infusion.
Arepas
These are Colombian corn cakes that can be stuffed with meat, cheese or eggs. Already popular at pop up food vans watch out for them in supermarkets soon.
Ramen burgers
Last year it was the croissant/donut and this year’s top food melee is a burger bun made from ramen noodles. Sold so far only in the US – guess it won’t be long before they surface in Europe.
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