4 Food Trends to Watch in 2019

In 2018 we experienced the influx of natural wines, chefs’ endless experimentation with fermentation and the villainization of both the plastic straw and the takeaway coffee cup, so what’s next on the agenda in the food world?

We’ve rounded up our predictions for what and how you’ll be eating this year, and it’s looking veggie-centric, sustainable and carb-heavy.


1. Sandwiches (like you’ve never seen them before)


Finally, finally, we seem to have overcome our fear of the much-vilified carb, with cafes and restaurants across Sydney (and Australia) starting to dish up innovative and unexpected sandwich options, unrecognisable from the soggy sliced bread concoctions frequently associated with the humble sandwich. And some of them are making big news in the Sydney food scene.

There’s the Pork Katsu Sando from Sando Bar, served with lotus root chips, the French dip sandwich from the Continental, which comes alongside a bowl of roasting juices, and of course A1 Canteen’s famous muffuletta, all of which have turned our attitude to a light sandwich lunch on its head.




 2. Anything Plant Based

Vegetarianism and veganism have been on the rise for the past couple of years, but the UN’s recent climate change report, drawing attention to the unsustainability of meat production, is set to make plant-based cooking one of the top trends of the year.

Restaurants and shops across Sydney are embracing meat-free dishes, The Gantry offering both vegetarian and vegan tasting menus and mock meat popping up in major supermarkets, including Woolworths and Coles.



3. Local, Seasonal Ingredients


Still on the sustainability train, restaurants and cafes continue to embrace the importance of sourcing Australian ingredients and harnessing them at their natural, seasonal peak. This means frequently changing menus and a closer link between the food producers and their consumers, all of which is done alongside a focus on minimal waste and eco-friendly eating, embracing the ‘imperfect produce’ trend of using the fruit and vegetables previously cast aside as aesthetically flawed.

4. The Ottolenghi-Effect


Yotam Ottolenghi, Israeli/British chef, has sold more than 400,000 cookbooks in Australia, and his influence has truly taken hold. Under his direction the food industry has seen the cauliflower go from a forgotten vegetable to the star of many restaurant and café dishes, and the Ottolenghi philosophy of fresh vegetarian dishes is echoed across countless eateries. We can expect to eat- and cook- a lot more tahini, eggplant and bountiful grain salads than we ever have before.



Author: Indi Taylor 

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