With increasing competition in the restaurant industry and customers who are more conscious of what they are putting in their bellies than ever before, it’s important to keep on top of the latest food trends.
We spoke to a selection of Australian chefs to find out what will be hot in 2017.
Healthier options such as salads and dishes that require less fat and oil are in demand, says Damien Pignolet, who is executive chef at harbourside Sydney eatery REGATTA Restaurant and Bar at Rose Bay. Pignolet says he has seen Asian cuisines flourish over the past 30 odd years, and says Australia can be proud of the marriage between established and modern cuisines, as well as European to Asian. “The latter has the advantage of seeming healthier, since whilst there is a lot of stir-frying there is much less fat and oil employed,” he says.