What’s on your plate?

The changing dynamics of all things culinary means food, just like fashion, doesn't remain static. Hilary Biller shares ten trends that will influence the way we eat

1 LAB-MANUFACTURED MEAT

Imagine a juicy steak cooked over the coals which looks and tastes like beef except this cut has been developed in a lab. The concept has been more than two decades in the making and the race is on to get this cell-based cultured meat to consumers around the globe.

How is it done? A sample of cells is taken from a living animal, without harming it, which is then grown in a laboratory, and when fully formed is shaped into cuts of meat. The result? Meat production without farming or the slaughter of animals — and the positive effect this will have on the environment. A no-brainer.

2

PLANT-BASED VS VEGAN

As more people are discovering the virtues of a plantbased lifestyle, which may mean cutting out animal protein or cutting back on meat and including more plant-based foods, retailers have shifted the way they label food products to use the term plant-based, which is more inclusive and consumer friendly.

3 AIR FRYERS DOUBLE UP

South Africans, along with everyone else, have become obsessed with air fryers and it’s no surprise that it remains one of the country’s top-selling kitchen appliances. Why? Because it cooks in less time than a conventional oven — great when cooking around load-shedding — and produces excellent results. A drawback has been the size and design, which means only one item can be cooked at a time. Now there’ sa new version which comes with dual cooking compartments with separate controls. Think roast chicken and roast potatoes or fish and chips — the possibilities are endless.

4 END OF THE COOKBOOK?

TikTok, the social media platform that has taken the world by storm, allows followers to create, share and discover through short videos. It has become the cooking and recipe hub with more than 1-billion followers. Remember how cooks across the globe went crazy, and still do, over that easy-peasy baked pasta, feta and tomato recipe that first appeared on TikTok?

5 THE MAGIC OF MUSHROOMS

Available in different sizes, shapes and colours, mushrooms are packed with healthful properties such as antioxidants and B vitamins. They are affordable, low in kilojoules and versatile. An excellent protein replacement, they soak up flavours like a sponge and deliver big taste. Even Jamie Oliver believes in them. His latest offering on Instagram, #jamieoliver, is a delectable mushroom shwarma. Yum.

6 MOOD FOOD

In an increasingly stressful world we’ve come to recognise the value of cannabidiol (CBD) extracted from the cannabis plant, which when added to foods and supplements offers a double benefit. After removing tetrahydrocannabinol (THC), which causes users to get high, CBD is used in sweets and confectionery, baked goods, oils, supplements and drinks.

7 SEACUTERIE

Move over charcuterie boards, canned fish seacuterie is the new flavour. Once looked down on as inferior — think sardines, mackerel, mussels, anchovies, tuna and salmon — canned fish is the new hero of al fresco eating.

8 NON-ALCOHOLIC DRINKS

Giving up alcohol doesn’t mean you can’t drink, as Gen Z has shown us, giving rise to a dizzying array of nonalcoholic beverages and mocktails to put a new spin on life. Cheers!

9 SNACK ON SEAWEED

Lunch boxes look very different to the days of yore. Chocolate bars have given way to fresh fruit, cold drinks are being replaced with water and now seaweed snacks are filling the gaps. There is a range of seaweedbased snacks to choose from, so goodbye potato crisps and welcome this goodness-laden food from the sea.

10 GO FOR GREEN

Humble greens are the heroes of many a dish. Gone are the days of steak and chips; now it’s roasted cauliflower or cabbage pizza creating a stir on a plate. Beyond the versatile brinjal, try new flavours such as the celeriac bulb. It may not be the best looking on the shelf but add a little heat, olive oil and flavourings, as celebrity chef Yotam Ottolenghi does with his new-found favourite, and you too can create a feast. And vegetables come at a fraction of the price of animal protein, making an excellent alternative for our dwindling food budgets.