The real food trend – As we spring forward this Sunday we asked Ray McVinnie what food trends lay ahead. – Bite. 7 trends in food | Good Magazine. Coconutters The trend for anything coconut is still going strong, despite recent media claims coconut oil is not good for your heart. Sticking to the virgin cold pressed variety is best. Coconut oil is considered a super food for lots of reasons – one 2009 study from Brazil, published in the journal Lipids, showed young obese women had improved HDL (good cholestrol) levels when consuming coconut oil. A recent study published in the Journal of Alzheimer’s Disease showed early indications it could help protect cortical neurons in mice.. But it is still 90 percent saturated fat, so portion control should be observed.
Going Dutch Dutch style cheeses swept the board in the 12th New Zealand Champions of Cheese Awards at the end of March. Fast and casual “American style junk food done well is still underpinning the growing ‘fast and casual’ movement,” says deputy editor of Dish magazine Alice Galletly. Little democracies Eating together Bone broth Fancy a spot of brinner? Food Trends | Nine To Noon, 11:50 am on 22 January 2015. Eight Top Food Trends That Will Rule In 2015 - Ramen - Page 1 - Food photos on Yahoo New Zealand. 3 new food trends to try | New World Supermarket. With a growing interest in healthy foods, new and interesting cooking ingredients are beginning to emerge in recipes and on supermarket shelves.
We take a look at three of the latest food trends, why they are good for you and how you can include them in your everyday cooking. Coconut flour How do I use it? You can use coconut flour in recipes that you would use normal flour, however, be aware that as it’s highly absorbent, it can't be used as a direct substitute (i.e. you can't replace 1 cup of standard flour with 1 cup of coconut flour). Because of this, when using coconut flour you will often need to add more liquid such as water or coconut milk and use around a third of the amount you would normal flour. Coconut flour has a natural sweetness to it. What is it? Coconut flour is made with the leftover pulp from making coconut milk.
What are its benefits? For people who have an allergy or intolerance to gluten, grains or wheat, coconut flour makes a great alternative to regular flour. Kefir. The healthy foods that will be hot this year. Last updated 10:29, January 8 2015 HUMBLE BUT HOT: Cauliflower might get its turn in the limelight this year. Kale, quinoa and kombucha ruled the trendy healthful-food scene in 2014. But what will take centre-stage in 2015? Will mighty kale take a back seat? Will farro take over from quinoa? And what is macha? We asked nutrition experts about healthful-eating trends they expect in the new year. One of the new foods in the limelight is cauliflower, broccoli's (usually) pale cousin. In 2015, expect to see cauliflower grated to make a flour substitute in pizza crust, mashed (instead of mashed potatoes) and roasted.
"It's the new, healthy white food," says Sacks, referring to the trend of avoiding white foods — meaning refined carbs such as white-flour pasta and bread — because of their high sugar and gluten levels and low fibre content. "With Brussels sprouts, the preparation is key. So instead of thinking "low-fat" for 2015, she says, think "high-veggie" with some added fat. The Hottest Food Trends of 2015.
The Hottest Food Trends of 2015 Inspire New Menu at the Coffee Club NZ The Coffee Club New Zealand’s café and restaurant menus are getting a revamp this July with the introduction of several new dishes. The new menu takes inspiration from the hottest food trends of 2015; chic burgers, trendy salads focused on both health and flavour and breakfast items that are equally at home on the dinner table. “A great deal of thought has gone into creating the perfect combination of dishes for our new menu,” says Andy Lucas, Director and Marketing Manager for The Coffee Club NZ. “There has been a strong focus on using quality, flavoursome ingredients to create delicious dishes that we are very proud to be able to offer our customers.” The stars of the new menu include a Pulled Pork Burger, Asian Calamari Salad, Brekkie Hot Pot and Chicken Parmigiana.
“The favourites of The Coffee Club menu, that our customers have come to know and love, remain on offer,” says Andy. Ends © Scoop Media. The New Food Trends You Need to Know About - Viva. Nathan Toleman is the owner of Top Paddock, voted the Good Food Guide’s best cafe in Melbourne last year, and Kettle Black, an incredible destination cafe just south of the central city. Later this year he’ll open Higher Ground, a huge new cafe in the CBD and one of the most anticipated Melbourne openings in years.
Queues form early at Toleman’s cafes and last all day; as online eating bible Broadsheet puts it, everything he touches seems to turn to gold. Here are his top trends in Melbourne eating right now: InstagramMore than just a diversion while you wait for your food, your mobile phone is now a crucial business tool for the switched on restaurateur. Top Paddock has an Instagram following of 35,000 people, an audience it has carefully cultivated. Dude FoodFine dining may not yet be dead, but plenty of fancy chefs are realising there’s more money to be made in fast and tasty tucker, cooked and sold without fuss.
Top Paddock. Kettle Black. Auckland Food Trends 2015. Planning a unique, stand out meeting or event can be a challenge. There are so many aspects that come into play including venue, set up, presenters and content. One of the most important aspects that can make or break your event is the food on offer. Organisers like to stick to the humble buffet because it’s a crowd pleaser, but perhaps some of these mouth-watering catering trends can provide some fresh inspiration! Bite Size Portions- In the last year or two, portion sizes have changed significantly. It’s very fashionable right now to order lots of small plates to share with your group when eating out. Has this blog inspired you to come up with something a little different for your next event?
Restaurants follow unprocessed foods trend. Instead of counting calories, today's diners are often focused more on eating unprocessed foods and restaurants are starting to take notice. When Panera Bread in the US said this week that it would drop artificial additives from its menu, it joined a blitz of restaurants responding to customers' desire for healthier food. Chipotle said recently that it would eliminate genetically modified ingredients, while McDonald's pledged to use antibiotic-free chicken. Read also:• McDonald's rethinks chicken - goes more natural• Cold food hot trend with the in-crowd Their efforts reflect a new industry reality: Instead of counting calories, today's diners are often focused more on eating unprocessed foods.
Panera says its "No No List" - a roster of flavours, sweeteners, colors and preservatives that it will eliminate from its menu by 2016 - is a crucial step to staying relevant. But it wasn't easy to pull off. The process began with figuring out what was in the dressing. . - Washington Post.