Why cheese toasties and cooking with fire are the hottest food trends for 2016
Daily MailIt's the food trend that saw chefs ditch traditional methods of cooking in favour of liquid nitrogen and carbon dioxide. The trend saw chefs creating dishes that looked like one thing and tasted like another, but Gourmet Traveller Australia editor Anthea Loucas told Daily Mail the fad is on the way out. 'The breadth of the food offer in Australia is extraordinary': Cooking with fire and smoking food is back in a big way 'You can’t sneeze without a new restaurant opening': A trend in itself is the number of restaurants opening, creating a 'huge' amount of competition in the market With this has come new food crazes and techniques, known as 'micro trends'. Crockery is back: Ms Loucas said the trend of serving food on boards instead of plates is, thankfully, over Fresh thinking: Clever fusion food is also big, and Thi Le from Modern Australian/Asian restaurant Anchovy has been nominated as Best New Talent in the restaurant awards Thankfully, the casual nature of some of these restaurants has not gone as far as to replace crockery with slabs of wood. Snack food: Bar sandwiches, like the kind Bar Liberty serves, are a big 'micro trend' at the moment 'Sometimes you just want a quick bite to eat and a drink': Casual dining is also back with the big 'shebang' of fine dining no longer popular, Ms Loucas said This has been demonstrated in the shortlist for the Gourmet Traveller Restaurant Awards, the winners of which will be announced on August 18.
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