What’s on the way out?
With the dawn of new food trends, we need to say goodbye to some of 2017’s trends.
Unnatural garnishes. Andy Harmer, executive chef at QT Melbourne’s Pascale Bar & Grill, says he’s glad to see the back of unnatural garnishes, like dots on plates.
Intricate plating. Rabih Yanni, publican at the Grosvenor Hotel, says we’ll see the demise of intricate plating. “I hope to see the back of food assembly and the return of protein and traditional cookery; stocks, sauces, braises and roasts.”
Exaggerated allergies. Dai Duong, co-owner and executive chef at Uncle, says what all chefs have been thinking: “(I’ll be happy to say goodbye to the trend of) people who don’t have ‘real’ allergies.”