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Mouthing Off | Does Ryan Reynolds really know his gin? Don’t be fooled by any of this year’s food and drink fads
- Can ‘zero waste’ be the next cooking philosophy? Will cauliflower be the new kale? Is Ryan Reynolds’ latest gin label as good as he says it is?
- It really doesn’t matter. Food writers and chefs will always look to come up with the next big thing, so trust your instincts
Reading Time:3 minutes
Why you can trust SCMP
At the start of each year, everybody is Nostradamus. Every food critic and industry observer pulls out their crystal ball to foretell food trends and compile lists of coming culinary fads.
Personally, I don’t pay much attention to predictions, the same way I don’t let fashion trends tell me I need more slim-cut pants or oversized silhouettes. You see, much of it is self-fulfilling prophecy initiated by restaurant owners’ marketing departments.
Eclairs and cupcakes were declared to be the new macarons, when macarons became passé. Charcoal as an ingredient was a thing for about a millisecond and every bread shop had its own black and grey loafs and buns. During the same goth-food period, black garlic was promoted as a game-changing health supplement.
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These same gastro-sages previously declared Peruvian was taking over from Scandinavian as the new chic cuisine. How into ceviche are you now?
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Nose-to-tail dining was the cool slogan for restaurants, until chefs realised nobody actually wants to eat the nose or tail of an animal. So farm-to-table was adopted as an alternative mantra. Now, as the green responsibility focus switches from the farm to the kitchen, expect another term to enter the lexicon.
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