Food & beverage
What’s cooking? Ethical eating and memorable dining experiences are tipped to be among the leading food trends once restrictions on events and hospitality are lifted, writes Brittney Levinson.
D
espite the hospitality and event industries going into somewhat of a hibernation due to COVID-19, chefs across the country continue to scope out the latest food trends and plan menus. Here, three chefs from leading hotels and venues share their predictions on the major trends set to influence food and beverage, as well as how COVID-19 will impact the way we dine in the future. When things get back to normal, this is what you can expect to see on the menu at restaurants and event venues alike.
Plant-based menus For years, plant-based dining has been a growing trend among households and, gradually, the trend has found its way into venues as well. According to a report by Food Frontier, between 2018 and 2019, Australian consumers spent an estimated $150 million on plant-based meat products. The movement is expected to continue, with Food Frontier predicting consumer spending on plant-based products to reach up to $4.6 billion by 2030. With growth like that on the cards, it’s no surprise restaurants, hotels and venues are putting more plants on the menu. In 2019, Shangri-La Hotel Singapore appointed vegan specialist and plant-based chef Damian Piedrahita to help adapt its menus to the growing trend. Piedrahita is working alongside the hotel’s kitchen teams to create vegan dishes and menus that don’t compromise on quality or taste. “Most people might expect that being a vegan chef is restrictive where taste and creativity are concerned but I think the exact opposite happens,” says Piedrahita. “Finding new ways to elevate humble ingredients from the earth and making them protagonists requires a lot of creativity.” On the menu, special icons indicate the plantbased dishes, which include ‘Sea-soned Jackfruit Roll’ with pickled beetroot, young jackfruit, green pea cream, lemon foam and red cabbage gel and ‘Bicolour Molecular Gnocchi’ with carrot and purple potato, cauliflower cream and basil oil drops.
Degustation dining
12-Micron’s Roquefort Papillon, lemon, honey compressed pear and nigella seed bark
28 Spice Winter 2020
Once reserved for special occasions, degustations are becoming popular with corporate groups looking to reward their delegates or clients. Prior to COVID-19, Sydney venue 12-Micron introduced seven-course degustation menus for corporate groups in its private dining room. While the food and beverage experience at 12-Micron will likely be revisited as restrictions ease, clients can look forward to exploring custom-made dining once the venue reopens.
