Food and travel go together, and with an abundant rise in foodie culture, that trend shows no sign of dissipating anytime soon. So if you’re a gourmand or foodie or someone who just likes to eat when you’re travelling the world, you might want to take a look at these five food trends that are sweeping the globe.
THE CRAZE: FRANKEN FOODS
In the past few months, foodies went nuts over the Cronut, Nutella Pizzas and Ramen Burgers. With consumers craving for foods with unusual combinations, that trend looks set to continue. According to Cronut creator, Chef Dominique Ansel who turned his doughnut-croissant hybrid into an overnight sensation, veggie desserts might rise as this year’s big thing. Ansel might be right though as items such as a celery cheesecake roll and rosemary eggplant tiramisu Created by renowned vegan chef Amanda Cohen have already got people talking.
THE INGREDIENT: CAULIFLOWER
Last year it was Kale featured on menus, this year it looks like the humble cauliflower may usurp the super ingredient. Culinary experts and trend predictors are speculating that cauliflower will be the go-to ingredient this year due to its versatility. Chefs are already beginning to experiment with the vegetable, which can be used as a replacement for couscous, rice and flour for pizza crusts.
THE PAST TIME: ENGLISH AFTERNOON TEA
The Food Channel thinks that English Afternoon Tea is the in thing this year and we tend to agree. Perhaps it’s down to the success of Downtown Abbey or a European fad, either way, scones, cucumber sandwiches and a spot of Earl Grey should be a key feature in countless hotels, cafes and even at home for a long time to come.
THE DIET: GLUTEN-FREE
Gwyneth Paltrow and Novak Djokovic were adopting this trend for a while and now the world seems to want on the action. Going gluten-free basically eliminates all foods that contain gluten, a protein complex found in wheat, barley and rye. In the past, the diet was the only means to cure celiac disease, but today it’s considered chic and healthy. However, that’s not saying you have to wave goodbye to breads and pastas, as there are gluten-free variants of those foods sold but be prepared to spend more time nit-picking what to buy on your next grocery run.
THE RESTAURANT: SIMON ROGAN @ CLARIDGE’S
British Chef, Simon Rogan has big shoes to fill when he succeeds Gordon Ramsay at Claridge’s this Spring but the talented culinary artist is undoubtedly up for the task. Rogan has carved a name for himself as one of the rising chefs in the UK at the moment with two Michelin Stars under his belt and a string of accolades, which thus far includes Restaurateur of the Year and the Chef Award as well as a best restaurant nod for his restaurant, L’Enclume in Cartmel, Cumbria by the Good Food Guide 2014.