Forecast for Foodies in 2017
It’s an exciting time for foodies as restaurants pop up all over Jozi. We look at what we can expect throughout 2017.
It’s not difficult to believe that healthy food trends remain the focus of the year ahead, with the occasional surprise coming from vegetarian dishes that are now taking the spotlight. So what can we expect for this year’s food forecast? Executive chef at Radisson Blu Sandton Hotel, Vonique van Zyl, shares upcoming foodie trends set to make an impact in 2017.
Modern breakfast twists – Gone are the days where the expected menu options for your first meal of the day were cereal, eggs and fruit. As well as people opting for fresh sushi or salad, for those seeking a warmer treat, traditional curries are set to become a go-to dish for South Africans this year.
Desserts gone wild – In 2016 it was the mega milkshake, but it seems that sweet treats are getting bigger and more indulgent than ever before. Colossal cakes and decadent desserts, covered in chocolate and smothered in sweets are set to make their appearance, giving dessert lovers everywhere a little slice of heaven.
Health-conscious spices – If healthy eating is on your to-do list this year, fill up your spice rack with cayenne pepper and the ‘spice of life,’ turmeric. Known to have a number of health benefits including digestion and anti-inflammatory assistance, turmeric provides a subtle hint of flavour while giving your body a little bit of extra care.
The tapas trend – Made popular in Spanish cuisine, tapas traditionally bridged the gap between siesta and late dinner, but now come in the form of smaller plates used as your main meal. With the “anything goes” mentality of tapas, restaurants are now experimenting with flavours and styles from all over the world to form a mini-plate sharing experience for all.
Brain food – With the popular trend of business taking their meetings out of the office, many restaurants are opting to serve food that keeps blood sugar levels stable and supplies optimal nutrition for the brain. That’s why there’s whole menu to focus on this movement, which places traditional brain food at the heart of responsible eating this year. The focus is on pure ingredients with minimal industrial processing, less meat and never more than 10% added sugar; expect fish, wholegrain products, fruit and vegetables, all of which are primarily fresh, locally sourced ingredients.
Veggies as a main – Aside from fish dishes as a main, chefs are becoming more familiar with alternative plant-based proteins giving veggies their turn at centre stage. Having spent years as a side dish, vegetables are fast becoming a central focus with many opting to tuck into more food for their money.
The good kind of fat – After the rise in popularity of egg whites and chicken breasts, it seemed as though high fat was falling out of favour. However, with South Africans still holding a torch for the Banting lifestyle, high fat products including egg yolk, butter, ghee and cream are set to be permanent cooking fixtures in 2017.
Source: Radisson Blu Sandton Hotel. Image: Pixabay