Friday, 17 February 2012

food themes for 2012

Just like fashion, trends happen in food. Some of them create lasting innovation and some are just crap. And just like fashion, while we shouldn't be completely dictated by trends (there will always be good food and bad food), it is interesting to see what's out there and how it's been interpreted by the industry.

So here are a couple of themes to look out for in 2012


Whether it's churrasco from Brasil, robata from Japan or pit smoking from the deep south of the USA, the business of the burn, smoke city and meat slowly cooking to tender perfection over embers, barbeque is big business this year. In fact, this year's Melbourne Food & Wine Festival has a whole stream of demos and classes dedicated to it and an unprecedented number of restaurants are installing asados and fire pits into their kitchen arsenal. 

Where to try it:

La Parrillada (parrillada)
407 Parramatta Road Leichardt NSW 2000
(92) 9560 0943

The Bridge Room (robata)
44 Bridge Street  Sydney NSW 2000
(02) 9247 7000

Porteno Restaurant (asado)
358 Cleveland Street  Surry Hills NSW 2010
(02) 8399 1440

Homespun classics

Jamming, pickling, curing and drying - it seems more and more restaurants and cafes are going DIY and making their own condiments, sauces and spreads to serve in their spaces but also for you to take home. An offshoot trend from this is beehives, with quite a few Sydney and Melbourne restaurants, bistros and cafes creating their own buzz via their own swarm of honey producing critters. Sweet. 

Cornersmith (jams, honey, pickles, the lot!)
314 Illawarra Road, Marrickville NSW 2204

Kitchen By Mike at Koskela
85 Dunning Avenue Rosebery NSW 2018
(02) 9045 0910

Bistrode (jams, relishes, smoked garlic mayo and more)
478 Bourke Street  Surry Hills NSW 2010
(02) 9380 7333

Black Star
277 Australia Street Newtown NSW 2042
(02) 9557 8656