Vinyl is back in business this winter with bars taking a spin on retro music and coining what is now known as a ‘vinyl bar’. The authentic and tangible facets of the experience at these bars are becoming ever so popular with those customers wanting to escape the digital world. Inspired by post-war Japanese style ‘listening bars’, the draw for these venues is not only good drinks paired with classic tunes, but the sensory experience they create. They provide the perfect escape for patrons to reminisce on vintage and classic musical experiences with the current range of wines, spirits, cocktails and food.
Colombia is one of the biggest Latin American cultural food hubs and is creating an unparalleled flavour scene derived from endemic ingredients and culinary techniques to highlight the contemporary expression of their cuisine. The bustling food scene of Medellín features an array of arepas stuffed with different flavours of chicharron, cilantro mojo and queso fresco.
A combination of ground mushrooms and coffee beans, this new brew is said to have the benefits of improved immunity and heart health. For those cafés looking to experiment with the next caffeine trend, this one might sprout your interest.
White tablecloths and kitchen doors are a thing of the past, with open fire cooking the latest food preparation method to sweep the industry. Primarily an open fire pit over hot coals, this technique focuses on cooking meats to highlight back-to-basics and traditional cooking methods, whilst also providing customers with a unique dining experience watching their food being cooked over an open flame. If you’re looking for an extra dimension to add to your cooking style, open fire reignites the primal sense of cooking and gives diners a new experience.
Basque country in Spain birthed the salty and spicy snack on a skewer known as gilda. This perfect drinking accompaniment consists of guindilla peppers, anchovies and manzanilla olives that pop a punch of different flavours in a single bite.
A one-stop shop for breads, pastries and more, the rise of specialty bakeries has not only taken over the internet but also our stomachs. These convenient establishments cater to all customers, with a range of products that highlight different flavours and textures whilst giving a sense of indulgence. Look out for chunky red velvet cookies, decadent heart-shaped cakes or gluten free sourdough.
Nothing sums up street food in Osaka better than takoyaki. Translated to fried octopus balls, this cultural food icon contains batter infused with dashi cooked alongside octopus, ginger and green onion and drizzled with sauce to satisfy any hungry customer.
Gen Z now rivals other generations in their spending power, bringing in not only revenue to businesses, but free advertising with their huge online presence sharing what they are eating on social media. Expect to see over-the-top, colourful and delicious foods all over your socials.
Diced cheese, jalapeño and ancient grains are not the typical ingredients that come to mind when you think of the humble sausage. With endless ingredient combinations, expect to see gourmet sausages on menus in the coming season.
Chefs, restaurant owners and food bloggers alike are rediscovering nostalgic dishes by modernising their flavours and presentation. With 65% of operators believing this trend will continue to grow, reimagining food that once was is something to be considered when writing your winter menu. The nostalgia of the bombe alaska can be revamped with speciality made lemon myrtle curd, wattle sponge cake, damson plum and organic honey parfait. Dishes such as these evoke emotions of comfort and are linked to those core food memories developed at younger ages. Nostalgic dishes may be retro no more.
Chilli-infused honey is here to stick around. The heat from the chillies stops the honey from being so sweet, while the honey softens the intensity of that flaming chilli, in turn creating the perfect balance of flavours and a mouth-watering condiment. Add it to pizza, fried chicken, or soft cheese to leave your customers wanting more.
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