Our Lifestyle editor has rounded up the latest food trends taking over the culinary world…
Ramen – the noodle and broth based dish, is still one of our favourite meals to tuck into, and adding to our list of bowls of goodness is the extremely satisfying Buddha Bowls. The colourful bowls are a melting pot of flavours and texture and usually include vegetables, healthy grains, and protein.
Yuzu, the exotic Asian citrus is incredibly fragrant and adds a tart, sour burst of flavour to a dish. You’ll find it in a ceviche marinade, dressings, tarts and jellies. The fruit can be quite hard to track down, so the bottled juice is the next best thing.
Local is lekker – and we couldn’t agree more. South African ingredients are what make us unique and they’re taking centre stage on menus from fine-dining restaurants to cafés and bistros. Ingredients like rooibos, venison and seaweed add a new dimension to dishes while locally made cheeses provide the perfect ending to a meal.
This vibrant root is showing up everywhere from marinades to scrambled eggs and in the latest craze, it’s being used in drinks such as the ‘Golden Milk’ latte. Turmeric, which most of us have in our grocery cupboard, is loaded with antioxidant and anti-inflammatory benefits. Try adding the freshly grated root to hummus or season fish with the powder before pan frying in a little olive oil.
From tangy Kombucha tea to spicy Korean Kimchi and Miso which is fermented soya bean used in Miso soup, fermented foods are growing to be a household name and they have good reason to. Not only do they add an interesting flavour to dishes, but they’re also packed full of probiotics, vitamins and nutrients which greatly improves digestive health.