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Top Six Winter Food Trends Of 2017

As we step out of winter, we show you the food trends that made it big and know you will be enticed into enjoying them for a little longer!

South African food legend Dorah Sitole has put together a few of her favourite dishes with a hint of mayonnaise to inspire families to reach even greater culinary heights and enjoy the last tastes of winter.

Spicy Food


Are you a fan of flavourful dishes with a bit of a bite? Big flavours are the name of the game and curry spices that are ‘hot’ right now include tamarind, lemongrass, ginger, Makrut lime, cinnamon and cloves, while there has been a big move to unusual spices such as sriracha, jalapeño, chipotle, ghost pepper and harissa. Curries are becoming increasingly multi-dimensional with the addition of ingredients like mayonnaise as an alternative to yoghurt. The beauty of the mayonnaise is that it not only ups the curry’s creamy quotient, but also adds to the depth and body of the dish. It’s all about enhancing the flavours we know and love and taking your cooking to the next level.

See full recipe here.

International flavours are hot!

Hot food

The world truly is a multicultural melting pot, with cuisines from all four corners of the earth gracing the tables of families the world over. Trend watchers say that African flavours are perhaps the most popular this year, with Middle Eastern flavours following closely behind. Most of these feature heat, but it’s more the aromatic blend of spices and sauces that create full flavours and rich colours. Unusual flavour-enhancers like sour cream, buttermilk and mayonnaise are also increasingly playing centre stage in traditional dishes, bringing them right up to date with palates as far flung as Tibet to Timbuktu! For an authentic South African culinary delight that uses mayonnaise to round off this dish with a surprising twist, why not try this family favourite at your next braai?

See full recipe here.


Smoke Grilled

We’re all obsessed with getting our smoke on, and why not? Smoky flavours add texture and dimension to food and beverages and take them from ordinary to extraordinary in the flash of a flame. A key aspect of this style of cooking is to elevate the smoky flavour of your chosen protein – be it fish, chicken, beef or even vegetables – with fresh and creamy sauces. Mix your favourite mayonnaise with on-trend siracha or Smoky Tabasco sauce to enhance a dish that’s already delish!



From the traditional global recipes to brand new ingredients, interesting condiments are taking centre stage. Once rare and unfamiliar sauces and dips are showing up on menus and store shelves. Look for black sesame tahini, habanero jam, black garlic purée, Mexican hot chocolate spreads, sambal oelek or piri piri sauce. A new take on an old favourite is White BBQ Sauce, a mayo and vinegar-based condiment (no tomatoes in sight!) that can be spooned over grilled or smoked chicken. Drizzle it on salad greens, too, for a fresh new taste will leave you wanting more. Mayonnaise also remains the popular ingredient to round off and add a creamy flavour to adventurous homemade sauces, marinades and cook-in sauces. With more and more people here at home returning to carbs in the form of maize meal and samp, we are seeing a trend towards both grains, which mix very well with mayonnaise. Why not try a ‘new sauce’ style solution that makes potatoes pop, are wedges smothered in a hot and spicy Crosse and Blackwell drizzle?

See full recipe here.

Beef is back


Red meat has returned to our tables with a vengeance, thanks to the rising popularity of the Paleo, Atkins and Banting diets. One of the core aspects of this style of eating is beef and thanks to South Africa’s sunny skies and wide, open spaces, we have an abundance of delicious meat options at our disposal, ready to be fried or braaied to crispy, golden perfection. However, as good as a steak is on its own, it’s even better accompanied by a delicious sauce to balance its hearty composition, so how about letting mayonnaise give this delicious dish the perfect ‘lift’ it needs?

See full recipe here.

Rethinking Pasta


Today’s pastas are influenced less by Italian grandmothers and more by popular plant-based and clean-eating movements. This means that pasta is cruising into new territories with something for everyone. Alternative grain noodles made from quinoa, lentils and chickpeas (which also happen to be gluten free) are quickly becoming favourites, while grain-free options, like spiralised veggies and kelp noodles are also on the rise. Pasta on its own can be very bland, but the modern additions to this pantry staple are more simple and authentic than the thick and heavy sauces of old. Fresh ingredients such as garlic, baby tomatoes, olives, basil and a small amount of diced anchovies for flavour are all you need to start a trend. Even better, add a tablespoon of mayonnaise to ‘smooth out the edges’ and you’ve created a modern pasta dish that’s full of flavour. Experience a recipe that screams ‘pasta with pizzazz’.

See full recipe here.

RELATED: Forecast for Foodies in 2017

Source: Crosse & Blackwell. Images: Pixabay

#CrosseampBlackwell #foodtrends #mayonnaise #recipes

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