Foodie Treds

Things move so fast these days, it’s hard to keep up.  So for Langham Melbourne MasterClass we scoured the world for everything that’s white hot, right now. Read on for a list of some of the hottest foodie trends right now:

TRENDS

Less meat, more plants:  Christian Puglisi’s menu at Relae in Copenhagen is right on trend with its focus on plants over meat. ‘We base our gastronomy on vegetables, with fish and meat as additions’ he says. ‘For me, it’s for ethical and for gastronomic reasons’.

Hip hop, chip chop: According to our in-depth interviews, hip hop from the 80’s and 90’s is the music of choice for all the cool-dude chefs. (That explains everything). For others, it went from Neil Young to Puccini. Oh, and rock ’n roll for the boys from Porteno, and T.N.K. (Tomorrow never knows) by 801 for Dave Chang.

Extreme seasonality: Chefs are running wild, as our passion for sustainably foraged plants grows and grows. Young chef of the year Stevie Parle, trained-up at London’s River Café and now running Dock Kitchen, works with top forager Miles Irving (www.forager.co.uk ) and says  ‘when ingredients are genuinely wild, they taste different; they’ve had a hard life’.

The New Vegetarian: They wear $300 shoes, they adore fine wine, and they’re loving Dan Hunter’s dedicated vegetarian menu at the Royal Mail Hotel, Dunkeld, from the white bean and parmesan sandwich to the eggplant in white miso with dried grains and cured kelp. What’s not to love?

The Pig Bar: Oyster bars, yes. Raw bars, yes. Cocktail bars, yes. But you won’t come across too many Pig Bars. ‘There are several parts of the pig that aren’t fancied by everyone’ says Ed Mitchell, pitmaster and barbecue legend in North Carolina. ‘So I created this pig bar, like an oyster bar or a seafood bar, so folks could try some of the other delicacies like pig’s feet and pig’s ears and pig’s tails and snouts and things like that.’ Catch on, please.

Authentic, schmauthentic: Mario Carbone and Rich Torrisi have sparked a debate on the nature of authenticity, by claiming their Italian diner in New York is the most Italian in town. ‘The root of Italian food is using what you’ve got’ say the boys, who use only fresh, local ingredients, import nothing and make whatever they can themselves ( such as fresh mozzarella).