Now that you’ve got, or perhaps ordered, a beautiful new Fineline kitchen with sleek worktops and glistening NEFF appliances, we bet you can’t wait to cook-up a storm?
This year has been an exceptional time for food, with exciting and healthy new trends and tastes. And the autumn and winter season is a fantastic time for cooking, dining and entertaining.
Halloween and Guy Fawkes Night will soon be here, followed by the festive season leading up to Christmas and the New year.
Healthier eating has become a huge social trend, perhaps even a movement, among both young and old. Vegetarianism is already fairly widespread and other meat and dairy-free approaches, such as vegan cooking, are also fast-growing. These represent new attitudes to food, cooking and lifestyles which are here for good, innovative and ever-evolving.
For example, we’ve seen avocados take over every brunch menu, a vegan food boom and the arrival of nootropics (yep, me neither). To clarify, nootropics are basically ‘brain foods’ which include foods such as turmeric, dandelion greens and salmon.
Check-out turmeric lattes using non-dairy milk, adding dandelion greens to your salads or brunching on smashed avocado.
As mentioned, the autumn and winter season is great for cooking, dining and entertaining. And the season offers lots of cosy and warming food options to incorporate these latest healthier food trends. For example, why not try quinoa soup, hot dandelion and garlic salads and turmeric enhanced curries?
Now let’s take a look at what’s in-store for 2019 so you can get ahead of the curve.
‘Heme’ from the Greek word for blood is a stepping-stone for more sustainable meat, offering an alternative protein source. We’ve seen the rise in veganism in 2018 and the environmental impact of meat production has been hot in the headlines. Food technicians are experimenting with heme in their plant-based burgers to give a meaty texture and added ‘bloodiness’ associated with rare-cooked meat.
- Craft whisky
Could the much-loved gin trend be replaced next year by whisky? While I prefer gin, I also think there’s room for a bit more variety in our attitudes to spirits. Gin has been a sure favourite through 2018, with bar shelves adorned with flavoursome bottles of blood orange, rhubarb and ginger gins. However, craft whisky outlets have been popping-up in London and around the country more and more. Could craft whisky be the next big thing?
- Good gut bacteria
Yep, sounds appealing doesn’t it? In fact, good gut bacteria has been rearing it’s healthy head for a while now. You may have come across kimchi in 2018? The Korean-originated food is a great example of this trend. Fermented foods such as kimchi, tempeh and sauerkraut all offer ways of consuming the least-processed foods while increasing probiotics and boosting our immune systems.
- Bye-bye citrus, hello sweet potato sweetener?
Next year, we’ll be out with the old and in with the vegetable-based sweeteners. Forget agave and honey. Instead, say hello to carrot, sweet potato and even corn-based sweeteners. It doesn’t stop there either. Citrus is set to take the back seat and is likely to be replaced with kumquat, citron and shaddock as we explore new flavours and broaden our taste buds.
Tea is nothing new – but craft tea is. Next year will see the rise of craft tea, nitro tea on tap and even tea-based cocktails as tea fever sweeps the nation. The new tea trend ties-in nicely with the good gut bacteria trend, with herbal teas, turmeric teas and even probiotic teas. Everyone knows we’re a nation of tea-lovers. But next year we might be putting down the PG Tips in favour of a spicy ginger tea instead?
What food and drink trends and tastes do you think will be popular next year? What new ingredients or dishes are you most-excited about? What will be gracing your table at home this autumn and winter?