Friday, 4 January 2013

New Year, New Food, New Trends

The create kitchen predicts what's hot 
and what's not for 2013 
(and a few trends we are going to push this year!)

Street Food
Back in October when we ate our way through the launch of KERB, the new street food market sensation at Kings Cross Boulevard, it got us expect big things from the create 'streat' movement this Summer!

Recipe resurrections making the classics cool
History has given us some amazing recipes which have long been forgotten and we think it's about time people remembered them; our menus are going be crammed full of sippets, flummeries and heritage varieties of vegetables.

Making sweet savoury
Just like fashion, food follows trends. Some are good and some are terrible and some are just plain strange, but if you are clever and can combine the good and the strange we think, you have an excellent recipe for success. 

Our star dish of Autumn/Winter 2012 was a sirloin of beef with cashel blue and chard bread and butter pudding, and looking forward, we are thinking duck and hot cherry and beetroot summer pudding is a must. 

A few more to look out for:
Trash food - the gourmet junk food.
Gourmet grilling - spit roast cow and vertical bbqs both a spectacle in their own right and here at create, we are masters at both.
Sharing platters - the new tapas!
Eating your greens- foraged herbs and baby cress have made greens cool again.

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