The Trend List Summer 24/25 - Bidfood Australia

GARUM

A tasty fermented fish sauce that has origins dating back to ancient Rome, garum has proven to be a nifty condiment. Its connections to Europe gives customers a sense of adventure with modern interpretations of the sauce used in tarts or sweet dishes.

COCKTAIL REVIVER

It’s not often you hear about a liquor being made by Carthusian monks, but that’s exactly where the origins of chartreuse began. The scarcity and expansive flavour profile makes the herbaceous liquor illusive to bartenders. Featuring in the iconic prohibition-era cocktail, The Last Word, this cult classic liquor should be on every summer drinks menu.

Clear blue waters and island hopping are not just reserved for European summer anymore, the idyllic settings of Greece have come to Australia. Excited to reminisce on past travels and a longing to experience the vibrant Greek flavours at home, the diverse cuisine will be popping up in restaurants all over the country, giving diners a new lease to expand their palettes. Think silky taramasalata with calamari, flaky dorade and ladolemono, as well as grilled lamb with gigantes and horta. Paired with a crisp assyrtiko, your customers will feel like they are dining next to the rocky cliffs of the Greek islands.

IT’S

PERSONAL

Social media can highlight employees who are crucial to running a restaurant and showcase the positive culture built within the business. Implementing this as a marketing technique in restaurants can highlight staff to your customers in a more personal way, also building your social media presence.

French cuisine is having a renaissance, and it’s lighter and brighter than ever! As many diners are gathering appreciation for traditional cooking techniques, we will start to see modern interpretations of these French dishes across menus. Pommes fondantes can be paired with rosemary, thyme or even smoked paprika for a little added spice. While pâté en croûte may be a messy business to make, it’s poised to be the next traditional French dish served at the local wine bar. Pâté, vegetables, herbs, spices and dried fruit wrapped in a crust paired with delicious wine and good music, c’est bon!

Earthy, rich, dense and wild, game meat has proven its versatility against the more traditional cuts. Including venison, rabbit or kangaroo, it is leaner, lower in fat, higher in protein and what customers are demanding as a healthier alternative.

SALTY
SNACKS

Chips with flavoured salt and salty citrus seem to be the new snack trend consumers are taking hold of. With a huge focus on taste, international flavours and seasonal twists, these will be the new focus re-vamping the salty snack market.

With the summer heat comes customers looking for the perfect sweet treat to cool down – and what better way than a delicious ice cream. There is no shortage of hype surrounding funky ice cream flavours, so jumping on board this trend will have your customers flocking in numbers. Humble ingredients of fig and pistachio can be elevated with olive oil for an even silkier texture, whilst condensed milk can be paired with pandan and lemongrass for the ultimate herby ice cream experience. To bring even more inventive additions, spices of pink peppercorn and cardamom can be added to the ice cream for an unexpected treat on those long summer days.

TEXTURISED TOPPINGS

Who doesn’t love a little crunch on their favourite dish? Pangrattato is an Italian breadcrumb topping that can be sprinkled over a simple pasta dish as the perfect way to bring some flair. If you want to add some texture to roasted vegetables, try a rich and bright polonaise sauce.

ECO ALL THE WAY

Consumers are always on the hunt for brands and businesses that prioritise the environment. Using eco-friendly packaging can show you are serious about sustainable practices in the food and beverage industry.

The term fat washing may not sound the most pleasant, but this technique can add different savoury flavours to all types of spirits and give you an innovative drinks menu to attract patrons. Try combinations of rye whiskey and duck fat, gin and sesame oil or vodka and truffle oil.