Food trends for 2013

It’s all too exciting for words.

2013 is set to sizzle in the food world and SA is right up there people, we’re starting to play with the big boys now.

Here are my food trends for this year:

1. Provenance – Knowing where your food has come from is going to be a big feature. New markets started to pop up everywhere towards the end of 2012 in SA and there’s no sign of this slowing down. Think the new Waterfront Market (which has plans to grow around the country) and local, in-your-area markets like Starlings and the Noordhoek community market.

2. Artisanal foods – This carries forward on ‘provenance’. People want hand made products that are made by skilled craftsmen that are passionate about their craft. Think bakeries like Jason Bakery, butchers like Frankie Fenner and Richard Bosman, coffee roasteries like Deluxe and Bean There, chocolate like Honest Chocolate. (Peeps from the other provinces please do send me your fave artisans in your area).

3. Craft beer – This carried through the artisanal theme. Craft beer is simply booming. It’s become hip and trendy and no one brings a 6 pack of ‘normal’ cold ones anymore. It’s Darling Brew, Jack Black, Devils Peak, Boston Brewery, Napier Brewery… you get the picture. Booming people, booming. Wondering about the difference between a lager and an ale? Our beer expert has all the answers.

4. Sustainable – We’re looking at organic, bio-diverse, seasonal and sustainable food. We’re going back to the earth and trying to save the world – one teeny bit at a time. More and more people and chefs are planting their own veggie gardens and getting behind sustainable fish. It’s a good start and we’re really looking at the depletion of our oceans and our future. Do you eat sustainable fish?

5. Seasonal and local – This is an extension of the last 4 points. We’re looking at staying true to seasonal produce so we use the freshest ingredients and stay as local as possible. Chefs are becoming pedantic about this and are becoming more insistent on getting the best, local suppliers.

6. Childrens food in restaurants – More restaurants are happily accepting children, creating outside areas for them so their parents can enjoy a good meal. Chefs are creating homemade dishes using organic and natural ingredients. The finer dining places deserve a special nod here. The Foodbarn and Pierneef à La Motte are 2 such places in the Cape..

7. Pop-ups – Pop-up restaurants and underground restaurants are right on trend.Think the Dog’s Bollocks and Merchants on Long. In a driveway, an apartment or an empty shell for people to pop-up again and again – it’s uber cool.

8. Hipster hangouts – Cool and trendy is um… cool and trendy. There are so many hip ‘n happening spots starting up, I didn’t know we had so many cool people to fill them all! Design and food are coming together as one. Think Toffie Festival and places like Tjing Tjing, Clarke’s, Orphanage, The Handle Bar, Superette, Great Dane, Love Food Kitchen Deli, Ritual Cafe, Petite Fours, Loafer’s Urban Deli to tip the iceberg of the coolness of South Africa.

9. Food Blogs – Everyone and their handbag has a food blog these days, but SA is gagging for more of good one’s. Up your games people, let’s put SA on the food blog map. Look at drizzleanddip.com, Lifeisazoobiscuit, Foodmonger for some interesting and amazing inspiration.

10. Food Trucks – These are the coolest thing, like… ever. A huge sensation in the States and there’s one on every corner. They’re gourmet and gorgeous and a huge nod to making food very cool. Check out the gallery of our small collection in SA. Let’s grow this thing *boom*.

Join the revolution!