Food trends to watch out for in 2012
It's that time of year when experts predict the hottest food trends for the next 12 months. So what can we expect to be eating in 2012? We look at some of the main predictions.
Focus on Peruvian, Korean and Eastern European Cuisines
According to international food and restaurant consultants Baum and Whiteman, 2012 is the year for Peruvian food. "We predict that this is the next cuisine, so you need to know about causas, lomo saltado, aji amarillo, anticuchos, cuy (you know … whole roast guinea pig, legs, head and all) and tiraditos, along with vibrant, acidic fruits and juices that go into their unique raw fish preparations."
They also predict that we'll see more Korean food. "Look for up scale places to serve items poached or braised in kimchee broth augmented with Asian and non-Asian flavours," they say.
Closer to home, Eastern European food is on trend for next year, according to San Francisco based consultants Andrew Freeman and Co. They tell us to look out for Russian, Polish, Hungarian and and German dishes. Indian street food is also tipped to be big news, with trucks and pop-up restaurants serving everything from kati rolls to bhajis.
[See also: Surprisingly exotic foods available in the UK]
Multi-cultural fusion foods
Fusion cooking is hardly a new concept — all over the UK chefs are merging the flavours of different cuisines. Fire and Stone are known for their internationally inspired pizzas with African, American and Asian influences, such as the Koh Samui — a pizza with Thai yellow curry sauce, mozzarella cheese and vegetables and the satay-influenced Jakarta pizza. And at Dim Sum Diner in London, Guinness crab meat steamed dumplings are a speciality. But Baum and Whiteman reckon it's going to get even more adventurous. They see a "multi-ethnic, multi-sensory dining experience where flavours clash on purpose." Exciting stuff!
Nose to tail eating
Both consultants see us eating more offal and bony cuts of meat in 2012. We're talking marrowbone, rib bones, sweetbreads, hearts, tails, tongues and gizzards. But if you're not ready to give up your leg of lamb to nibble on a rib just yet, watch out; it looks as if here in the UK, change is already under way.
In November 2011, Waitrose announced that it was to expand its range to offer lamb heart, lamb and veal sweetbreads and veal tail. Waitrose Executive Chef Jonathan Moore said: "People who are unaware of these great cuts are missing out on a whole world of flavour and texture, if they are cooked slowly and properly."
According to Baum and Whiteman, "even fancy places will discover that they can sell tongue tacos at the bar and izakaya-style gizzards on skewers, and pigs' ears and oxtail will show up on white tablecloths."
Foresty flavours: fir, pine and eucalyptus
Restaurants have added it to foams and purées and at The Ledbury, they've baked deer with it. We're talking about Douglas Fir. Top chefs have already been adding woody flavours to our food and it looks as if they're not finished yet. According to Andrew Freeman and Co fir will be one of the key flavours to watch out for next year, along with pine and eucalyptus. The Zetter Townhouse in London already uses eucalyptus cordial in their 'Southland' cocktail, so the trend here has already begun. As well as in drinks, expect to find these flavours in sauces, foams, marinades and meat rubs.
Ingredients to watch in 2012
Want to know what we'll all be shopping for in 2012? Some of the ingredients mentioned by the experts include all varieties of peppers, including Indian Ghost Peppers; Yuzu Kisho (Japanese spice), home made marshmallows in exotic flavours, currywurst, duck and goose eggs, lamb belly and ribs, and edible flowers.
Gourmet grilled sandwiches
Andrew Freeman and Co see gourmet, classic and creative toasted sandwiches taking over lunchtimes next year. "From fast-casual to high-end, expect more restaurants to develop their own signature sandwiches."
Take a look at the US for inspiration. Gourmet grilled sandwich restaurant Chedd's serves up a 'Wild Garden' gourmet sandwich, filled with cheeses spring onion Jack and wild morel and leek Jack, along with mushrooms, pesto and ranch dressing on multi-grain bread. It's quite a step up from your average BLT.
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