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Waitrose executive chef chooses his ‘Top 10 food trends’ for 2014
By Shaun Weston
07 January 2014
Categories
Flavours
Food
Foodservice
Ingredients
Brazilian BBQ
– We’ll be looking south for foodie inspiration this year, namely to Brazil and Argentina. With the World Cup coming up, we will be enjoying South-American-style barbecues with marinades and whole joints of meat cooking slowly on open grills.
Ceviche: The New Sushi
– Continuing with the shift of focus from the east to the south, ceviche will become the new sushi. This fresh and citrusy way of serving fresh fish will be at the forefront of the South American home food revolution.
Gardener’s World
– In 2014, we’re not going to know where the kitchen ends and the garden begins. From pick your own pot-grown basil leaves on the table to edible flowers, our plates will become horticultural hubs for delicious homegrown produce.
The Great Pastry Experiment
– 2013 was the year of fusion in bakery, and savoury versions of our favourite sweet treats will be on the cards in 2014. Cucumber custard tart anyone?
God Bless America
– Burgers, waffles, pancakes – these Stateside classics are booming this side of the pond, and this year they’ll have a luxury makeover. Think skyscraper burgers, gourmet waffles with sweet and savoury toppings and fluffy, light pancakes served alongside brunch.
Part-Time Veggies
– ‘Meat Free Mondays’ are becoming more prevalent, even if it’s not intentional. We’re making vegetables the heroes of more and more meals. Scandinavian styles of preserving veg with pickling juices and marinades will ensure we don’t even notice the meat is missing.
(Regional) Variations on a Theme
– No longer content with the umbrella terms of ‘Chinese’ or ‘Indian’, shoppers are drilling down into specific regional variations of cuisines, including Cantonese, Goan and Keralan.
Fresh Fusion
– Think Chimichurri sauce on pasta. Or a Japanese miso glaze on a Sunday roast chicken. Unexpected ingredients create different, yet familiar twists on classic dishes.
Make Your Own Cheese
– It’s well documented that we’re a nation of bakers. This year, we’ve mastered bread as well as cakes, with sourdough starters and other fermenting techniques being employed at home. In 2014, we’ll be taking this one step further with homemade cheese becoming the latest foodie technique to mas
The Ingredient is King
– Food will be more fuss-free than ever. A beautiful cut of meat or a perfect fillet of fish will carry dishes, with minimal additions. Choose wisely, paying attention to provenance, sourcing and ethical credentials to ensure the best flavour from your chosen protein.
EHL Ingredients predicts the big food trends for 2014
Flavour trends for 2014 according to Bell Flavors & Fragrances
Top 10 new products and innovations on FoodBev.com, December 2013
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