1. Straight from the sea
We’ve all chomped on enough sushi rolls to know is a totally approachable ingredient, but there's more to this ocean veggie (dubbed “”) than nori. Kombu, for instance, is a dark algae simmered to make dashi broth, while wakame and dulse are dried seaweeds that are simple to hydrate and toss in a salad.
According to the , seaweed ticks the sustainability and umami boxes, plus its high in antioxidants, fibre, iodine and good fats.
Chefs, by the way, love it too. On his recent trip to Australia, Rene Redzepi and his Noma team went in Tasmania, so lucky diners at Noma's (opening January 26) may find it on the menu.
2. Sweet-as pie
From frozen yoghurt to the cronut and glazed doughnut, US desserts have dominated our dolce menus and social channels in recent years. So it makes sense the next big thing is pretty much as American as apple pie. Um, yeah that's because it is apple pie. Well, apple pie, peach pie, chocolate pie, banana pie... basically any pie that sits in sweet territory.
Sydneysider and self-proclaimed pie addict, Phoebe Wood, is one to watch in this space. The former SBS Feast magazine food editor will be launching in April this year, and by the looks of her pastry-laden Instagram account, the phenomenon is set to go off. The trend may spark debate over what actually constitues as a "pie" — it's controversial to serve sans top crust; traditionally that's a — but we're happy to remain liberal, as long as the pastry's delicious!)
Phoebe Wood on set for The Pie Project Cookbook.
If you'd prefer to buy, rather than bake, get the all American experience at in Sydney with their sweet potato pies with marshmallow tops — or get the recipe . Otherwise, try Melbourne's for "Crack Mom's apple pie", peanut butter pie at or, wait for it, a brownie-crusted, chocolate granache-filled pie at in Brisbane.
Sweet potato pies with marshmallow tops Source: Fried Chicken and Friends
If you'd like to make the up top, or another from our sweet pie collection, head .
3. Creepy food
There was a time in Oz when you'd only see bugs on your plate because you were dining alfresco, but an openness to edible insects is starting to grow. There are around in the world, and for many countries across Asia and the Americas, they’re a cheap, accessible and tasty source of protein, fat, vitamins and minerals. While insects play a role in the diets of many indigenous cultures, they also feaure in silver service, too. World-class chefs of D.O.M. in Brazil and Noma’s are fans, along with Australia's own , who also incorporates native ingredients like samphire and Kakadu plum into her .
Crunchy food offering from Bangkok's Silom Road market.
If maggots and mealworms don’t strike your fancy, Luke Nguyen tells us . Hm, that flavour combination does sound kind of delicious...
Luke Nguyen on the set of his Greater Mekong (series 2) adventure.
4. Ugly food
Forget unblemished apples and identical Dutch carrots, there’s a food revolution going on… and it ain’t pretty. You might have noticed “ugly” fruits and veggies in your local grocer, but soon they could be delivered to your door, too. The trend has been bubbling since 2014, when Intermarché (France’s third-largest supermarket chain) created the “” range in an effort to cut food waste by buying and selling the produce farmers would normally throw away.
That same year, Sydney grocer Harris Farm launched their range — in a 12 month period it managed to “rescue” two million kilograms, or 50 semi-trailer loads, of food — followed swiftly by Woolworths’ .
But is it all good?
Why cut-price 'ugly' supermarket food won't reduce waste
And in the US, home-delivered "ugly" produce boxes are becoming the next big thing. Just this week, US TV show Shark Tank to expand their business. The Maryland-based company has rescued 300,000 pounds (136 tonnes) since it was founded in May 2014, with about 45 tonnes of that being donated to feed the needy.
While exclusively ugly produces boxes are yet to hit Aussie shores, there are plenty of .
If carrots could walk...
5. Fermented food
and kombucha. One’s a spicy Korean cabbage side; the other, a probiotic-rich beverage made from a bacteria and yeast-based starter. They might sound like edible opposites, but both of these foods are fermented, which means they’re excellent at cultivating a . (There’s also a growing body of research showing they could , too).
Pickles have been popular for the last few years, but the fermented fan base is building. Why? First, there are dozens to choose from, including , soured dairy products (think and ), , , and even (chickpea crepes). Second, they feature in cuisines across the globe. And third, they're awfully delicious.
So if you have a pickling proclivity, here are to check out. Bonus: a fiery recipe features. Oh and if you’re in the kombucha camp, get across this from health blogger .
Source: Renee Byrd
