Datassential’s always hotly anticipated annual trends report has dropped, and with it we got a peek at the flavors their experts predict will trend in 2024. There’s a lot to get your laughing gear around! We picked a few of our faves that also bring out the best in beef and lamb.
First cab off the rank is a set of what the Datassential team are dubbing “New classics” – ingredients and flavors that are already somewhat familiar, and ready to jump to chain restaurant menus to a broader audience. If you’re not using these yet, get on it mate! We’ve got recipe links for each one to get you going.
Za’atar – This is a versatile seasoning mix from the Middle East, typically featuring sumac, thyme and oregano, alongside toasted sesame seeds. There are dozens of takes on za’atar with even more spices in the mix; but they all share that mix of earthiness, bright citrus, and herbaceousness. It’s dynamite with meats! According to the data, 39% of consumers are interested in trying it this year.
We love it on lamb chops like the ones the legendary James Beard winning chef Suzanne Goin does at AOC, or mixed into a dressing for a spinach salad with grilled lamb loin.
Harissa – This one should be no stranger to our readers, what some have dubbed “the new sriracha” as an all-purpose hot sauce that adds a super flavorful, earthy and balanced heat to just about anything. 26% of consumers are interested in trying this one. Maybe more if you serve it like these empanadas, or this pasta, or in the marinade for this killer flank steak.
Black Garlic - Somewhat surprisingly, a full 50% of consumers are feeling the black garlic vibes. Maybe it’s because we already love garlic as a culture, and fermentation is also on trend? The ferment process brings out a subtle sweetness and a bit of umami funk, which is #aussome next to the natural flavor of grassfed beef and lamb. Some of our mates blend it into an aioli for a lamb and eggplant bruschetta, and others tucked it into these adorable dumpling bar bites.
Tahini – All those hummus lovers out there might not know it, but they’re enjoying a healthy dose of tahini in every dip. We love what tahini can do in other contexts, and especially with lamb. 38% of consumers are interested in trying tahini this year. Chef JP Patterson uses it as the “glue” to bind an herb crust to his tableside-sliced lamb rack, and Chef Adam Moore explores the flavor possibilities of tahine, the tahini-based condiment, for skewered meats like his shaslik.
The last one is from a list of newer, less familiar flavors to leverage in 2024 that had us nodding in agreement.
Schwarma! We’ve been seeing spit roasted meats on the rise in foodservice, for the rustic but showy style and fire-roasted appeal. Though we might see schwarma take on fish and even (gasp) veggies, its true home is meat! 44% of consumers want to try this one. We love Chef Miles’ take on the classic featuring Aussie lamb.