2019 trends
Forward
thinking Like sands through the hourglass, so are the food trends that come and go. Here, Hospitality’s pick of 10 trends you’ll be seeing in 2019. By Annabelle Cloros.
H
ospitality has seen a lot of trends hit the market over the years. While some become permanent fixtures, others thankfully disappear when the next big thing comes along. In 2018, we saw the continued rise of vegan options, fermented foods and a European style of eating and drinking — think spritzes and cured meats. On the flipside, we witnessed the downfall of monster burgers, freakshakes and Nutella-slathered confections. The restaurant industry is heading towards a single-focus mantra, with venues sticking to a concept they can really nail. Cooking proteins over charcoal has become commonplace and natural and biodynamic varieties make an appearance on most wine lists. There’s a general feeling of stripping things back and the rise of vegetables sans meat is a welcome relief from years of excess. Native Australian ingredients are making their way into more dishes and we’re witnessing the rise of a casual dining experience over formal fine dining — even Quay got rid of their tablecloths. While we’ve selected 10 trends, our prediction is 2019 will be the year of less is more.
1. SINGLE-FOCUS VENUES Australia lags when it comes to venues with a one-track mind. Japan is rife with noodle shops cranking out one dish, and same goes for tapas bars in Spain that offer a singular specialty. The concept is slowly finding its feet in Australia, and the idea of a small menu done well is appealing to consumers who appreciate a niche offering. Josh and Julie Niland opened a dedicated fish butcher a few doors down from their restaurant, Saint Peter, preparing and selling fish in the same vein as meat. Bistecca in Sydney only offers one main — bistecca alla Fiorentina — with the grain-fed Angus from the Riverine region ordered by weight and cooked medium-rare over charcoal, wood and olive branches. Dessert outlets Pafu and Hokkaido Baked Cheese Tart have also expanded with gusto across the country, churning out apple puffs and uniform tarts. 24 Hospitality November 2018
Fish Butchery Image credit Mark Best Jock Zonfrillo’s charred kangaroo with gubinge, grasses and wild garlic
