Haute tinned food & supplì: food trends 2018

2017 was the year of the avocado (bar), freakshakes/ice creams/smoothies/donuts, ramen noodles and wine bars. Of the glorious return of carbs and the definitive breakthrough of vegan (junk food). What will we eat in 2018? Food editor at large Marjan Ippel looks ahead.

Regional and even city cuisines

The origin of food is becoming more refined, from country to region and even city. Did we once eat Chinese, and then Sichuan or Cantonese, now we might, for example, eat the noodle and pita dishes from the West Chinese city of Xi’an. And instead of ‘Italian’, we eat dishes from Rome’s cucina povera – a huge hit in New York. Such as cacio e pepe, supplì (deep-fried rice balls; in Sicily: arancini) and deep-fried artichoke. But our own Zeeland is also making great culinary strides through the new ‘Zeker Zeeuws’ quality mark. With mussels and Zeeland flat oysters. But also Zeeland prawn crackers. Naturally, everything is sustainable.

Haute tinned food

Whole and especially very tasty quality meals, including vegetarian options, from Dutch tins: tinned food is back, having never really gone away. But now, finally, just like in France and Spain, très culinary.

Seaweed, the New Matcha

From condiments (such as Zeewaar) and cocktails to prawn crackers, seaweed really is going into everything.

Regional food halls

Now that every hamlet seems to have its own food hall, food halls will start specialising around one particular theme, country or even region. Such as Ichiba, the largest Japanese food hall outside Japan, which opens in West London in March 2018. And who knows, after the recently opened Eataly World in Bologna, perhaps Eataly Netherlands will finally arrive this year?

Pandan

Nigella knows best, so if she ‘predicts’ something, it soon becomes a self-fulfilling prophecy: expect brown food in your Instagram feed and cookbooks, and pandan leaf, the New Avocado. In everything.

Root to leaf/Root to stem

After nose-to-tail, the vegan version is root-to-leaf (or root-to-stem). In other words: eat your vegetables, and eat them whole. Including the greens and stems. Much more sustainable.

Tulip bulbs

In our quest for local food, we have already seen most things. Time for another round of historic local food, such as pickled or unpickled tulip bulbs. Sydney Schutte has them on the menu and Kesbeke in a jar.

Curated subscriptions

Curated subscriptions for single products, such as a sausage, granola or cheese subscription.

A drink with that?

We know wine-and-food pairings, but what about a drink specifically designed to go with oysters, such as Oestermaatje? Or Neko Jusu lemonade with ramen noodles. Personally, I’m waiting for a drink to go with my fries and satay sauce.

Verjus

Verjus, the flavouring made from unripe grapes, is a favourite among chefs, but now also among mixologists, who shake it into their cocktails as an alternative sour note.

Hibiscus

Since even Pepsi has embraced ginger, the refreshingly tart dried hibiscus flower becomes the new ginger in drinks, smoothies, ice cream, desserts, tea, etc.

Indian wine

After the Chinese wines that now win many a competition, wines from newcomer wine country India are on the rise.

And what about the insects?

New year, new opportunities…