Meat on Sticks
Regular readers will know we’ve been saying it for a while now – but the trendwatchers at Flavor & the Menu have put a marker down that this is the year for skewered meats! From Anticucho to Yakitori, toothpicks to swords, the appeal is obvious and nearly every cuisine on the globe has their own version. When you’re sticking it with Aussie grassfed beef, lamb or wagyu, you’ll be doing it right.
Regenerative Agriculture
The trendologists at Datassential tabbed “regenerative agriculture” as the next trend in sustainability. As they put it: “Regenerative agriculture…refers to a wide range of farming principles and practices that, taken together, aim to restore crop and soil biodiversity, remove carbon from the atmosphere and sequester it in soil, improve water quality, and ultimately make agriculture sustainable.” It’s also precisely what Aussie farmers are doing on our march to carbon neutrality by 2030! While today only 20% of consumers are familiar with the term regenerative agriculture, 70% want the food they eat to be grown or raised sustainably.
Japanese Influences
Hattip to the folks at Carbonate and AF&Co and their widely covered trends report for this one – they see more and more restaurants of all types incorporating Japanese ingredients and technique into their menus. From interesting mashups like Nikkei (Japanese+Peruvian) or Itameshi (Japanese+Italian) to just using umami-laden ingredients like dashi, kewpie mayo, yuzukosho, furikake, the fingerprints of Japanese food culture will be everywhere. Sounds delish to us! Here’s some inspo for Japanese influences paired up with Aussie beef and lamb. What will you cook up?
Beef Sukiyaki, a Japanese Noodle Dish