Farm to Table<\/strong><\/h4>\nThis has probably one of the best trends this year, a simple idea where the fruit, vegetables and even the meat in some cases all comes from the farm a restaurant is situated on. The Werf Restaurant at Boschendal<\/a><\/strong> and The Table at De Meye<\/strong><\/a>\u00a0and Ash<\/strong><\/a> have nailed this, serving ethically and very locally sourced ingredients.<\/p>\nForaging<\/strong><\/h4>\nEating local is lekker and what better way to ensure your food has no air miles than to eat foraged food. We saw all sorts of interesting, indigenous ingredients on our plates this year. Most notably, Kobus van der Merwe<\/a><\/strong> at Wolfgat<\/a><\/strong> leads the charge with his incredible foraged strandveldkos-inspired menu. Some others who are out and about foraging for awesome, indigenous\u00a0edibles are are\u00a0Justin William’s<\/strong><\/a> of First Light Foods, Roushanna Grey<\/a>\u00a0<\/strong>and\u00a0The Urban Hunter Gatherer.<\/strong><\/a><\/p>\nConsumers asking the right kind of questions about their food<\/strong><\/h4>\n2016 might have been a weird year, but one positive thing that seemed to be on the rise is the ethical eating trend. People more than ever are asking restaurants and grocery stores exactly where their food is coming from. It\u2019s great to see that consumers are starting to become aware of what exactly goes into getting ingredients onto a plate. Read more about our a tale of ethical eating.<\/strong><\/a><\/p>\nTacos<\/strong><\/h4>\nIf you can dream it, you can stuff it in a taco. Or something to that effect. This year, we saw Mexi-inspired food popping up in unlikely places but we\u2019re not sad about it. Be it Tex-Mex, Korean tacos or just simply interesting ways to use up leftovers, here\u2019s hoping this trend stays forever.<\/p>\n
![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2015\/10\/AsianBeer-BraisedPorkNeckTacos_400x600.jpg\")
<\/div>![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2015\/09\/fishtaco_400x600.jpg\")
<\/div>![](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2014\/11\/Salmon-Tacos_400x600.jpg\")
<\/div><\/div>\nFermentation<\/strong><\/h4>\nIt may be a little funky, but there\u2019s no doubting that fermented foods are not only healthy but damn tasty too. The process of fermentation is no new trend, it\u2019s easily been around for centuries but this year saw it make its way into mainstream cuisine. Kimchi<\/strong><\/a>, sauerkraut, pickles<\/a><\/strong>, miso, yoghurt, there are lots of delicious fermented foods that you\u2019ve already been eating, they\u2019re just a lot cooler now than they used to be.<\/p>\nAquafaba<\/strong><\/h4>\nWhile 2015 was technically the year that aquafaba became \u2018a thing\u2019, 2016 was the year it became a household name. If you\u2019re not sure what we\u2019re talking about, aquafaba is the liquid you drain out of a can of chickpeas and it makes for a ridiculously reliable egg replacement. How do we know this? We went vegan for a week and aquafaba mayonnaise was one of the saving graces.<\/p>\n
Ros\u00e9<\/strong><\/h4>\nA year ago if you said you were into Ros\u00e9, people would call you all sorts of names. For lots of us, Ros\u00e9 reminded us of gran or those extra large bottles of the ghastly coloured pink stuff that sit below eye level at Pick \u2018n Pay. Ros\u00e9 was known to be sweet and cheap and easier to drink that actual wine, which explained the hangover of a bad rep. This year, Ros\u00e9 made a comeback, complete with hashtags (#yeswayros\u00e9 and #ros\u00e9allday) but also with consumers realising that the wine doesn\u2019t have to be sweet and one-dimensional. Ros\u00e9s are finally being heralded for their bright, fresh, crisp, dry notes, as well as the fact that they\u2019re always going to be the more affordable option. Ros\u00e9 doesn\u2019t need to age, so it\u2019s relatively inexpensive to make, meaning you can pick up some super quality bottles without breaking the bank. Yes way, Ros\u00e9 indeed.<\/p>\n
Cacio e pepe<\/strong><\/h4>\nHow does a classic Italian recipe become an internet star? It probably started with David Chang who was not only cooking the original recipe but many versions of it too including a cacio e pepe ramen dish, which often featured in one of his restaurants. To be fair to the dish though, it is simple and heart-stoppingly tasty and was always destined for its moment in the sun. Cacio e pepe translates to \u2018cheese and pepper\u2019, specifically pecorino (being that it\u2019s a Romano dish) which is gently combined with starchy pasta water and a generous crack of black pepper. Please, never leave us cacio e pepe.<\/p>\n
Gin and Tonic<\/strong><\/h4>\nNo longer claimed by old timers and people on game drives, gin is cool again. And while the UK cottoned onto this over a year ago, South Africa really did make mother\u2019s ruin their own this year and we are now home to dozens of local distilleries. Our favourites include Hope on Hopkins<\/strong><\/a>, Bloedlemoen and Wilderer.<\/p>\nJuicing<\/strong><\/h4>\nDespite all the gin drinking this year, it appeared that healthy habits were definitely a trend. Juicing became a popular way of increasing fruit and veggie options, and many juice bars popped up all over the city of Cape Town. Read about our favourite juicers and juices to make with them HERE<\/strong><\/a>.<\/p>\nFamily style eating<\/strong><\/h4>\nWith places like The Table, sharing your food has never been cooler or more appealing. Restaurants across the country embraced this generous way of eating too, with a lot of menus being designed to be eaten between any number of people. We\u2019re big fans of the sharing style, it opens conversation and means that you\u2019re not ever at risk of food envy.<\/p>\n
Coal cooking<\/strong><\/h4>\nWith Marble in Joburg and Ash<\/strong><\/a> here in Cape Town leading the trend, it seems that South Africa has gone coal crazy. And with good reason, the smoky, charred, toasty notes pretty much go with everything. Word on the street is that even the apple crumble from Ash goes through their famous Josper oven.<\/p>\nVeganism<\/strong><\/h4>\nNo longer shunned or written off as weirdos, vegans are finally being welcomed into society and with this, their numbers are increasing. Worldwide, the percentage of vegans or people moving to a more plant-based lifestyle grows every single day. While many of us may be die-hard meat lovers, there is no denying that vegans make incredible sacrifices that positively impact the environment. The growing numbers of vegans mean that vegan food is being taken more seriously, with high-end chefs taking real care to cater for them. The benefits of a more veggie-friendly lifestyle are very well known, so let\u2019s hope this trend continues for the sake of this great green earth we inhabit. Read about why you should give vegans a chance HERE<\/strong><\/a>.<\/p>\nNose to tail<\/strong><\/h4>\nFollowing on from the \u2018ethicurean\u2019 trend, this year saw consumers getting into lesser or secondary cuts of meat. We\u2019re big nose to tail fans, as it ensures that none of the animal is wasted. These cuts are also exceptionally tasty, be it a spider steak, pig\u2019s tails or chicken hearts, we hope these previously-unloved cuts are here to stay.<\/p>\n
WORST<\/strong><\/h3>\nComplaining about the price of avos in February<\/strong><\/h4>\nLook, we get it, avos really do make the world go round, they\u2019re tasty and are a great source of healthy fat. Unfortunately though, like with most natural produce, avocados have a season that generally runs from March to September. Yep, that means people were nearly rioting about the prices of avos in some stores when they weren\u2019t even in season. Luckily, we shouldn\u2019t have a repeat of this next year thanks to Westfalia \u2013 word is they\u2019ve cultivated a summer avo that will ensure that there is stock all year round.<\/p>\n
The Gluten-free fad<\/strong><\/h4>\nFirstly, let\u2019s establish what gluten actually is. Gluten is a mixture of two proteins, glutenin and gliadin, brought together when flour and water are mixed. It is responsible for the structure and the elastic texture of dough. Right, so now what is the difference between a gluten-free diet and someone who genuinely suffers from coeliac disease. A coeliac simply has to avoid gluten, as their immune system reacts to it, which damages the lining of the small intestine. This hampers the absorption of nutrients, and can cause anaemia, weight loss, fatigue, bloating and pain. The long-term consequences of undiagnosed coeliac disease, and continuing to eat gluten include osteoporosis, anaemia and even bowel cancer. So, basically, more people this year likened what could be a life threatening, crippling illness for some, to a glamorized way of trying to be healthy. Sure, we could all do with eating less bread and other process simple starches, but let\u2019s not try and make out that you have to be gluten-free simply because \u2018it disagrees with you\u2019.<\/p>\n
Obnoxious, overindulged foods<\/strong><\/h4>\nDon\u2019t get us wrong, we\u2019re a food magazine run by people who are obsessed with food. But sometimes it\u2019s just not necessary to have a bacon-wrapped-nutella-stuffed-deep-fried-croissant, when a simple (perfectly made) plain or almond one will do. Each to their own naturally, but this year we saw more restaurants trying to wow consumers with overdone foods that in reality weren\u2019t done all that well. There is a beauty in simplicity, well-executed foods, so let\u2019s champion that food instead of ghoulish, overboard hybrids.<\/p>\n
Downright mean restaurant reviews<\/strong><\/h4>\nAh, the internet, literally bringing the world to you and taking you to the world. Or unleashing you. Social media is a wonderful tool for sharing ideas, opinions and thoughts but when it\u2019s used in a negative or malicious way, the results can be damaging. We are all entitled to our complaints over bad meals, what we are not entitled to is being an asshole. You can write about a negative experience without damning the establishment to hell. Before you let your fingers run wild over that keyboard, pause and take a minute to think. Did you bring your matter up with the manager or relevant member of staff? How did they handle it? What would you think if you read a review like yours? Your review should be informative, without being inflammatory. Just think of the business owner or chef reading that review and what your words could mean to their business.<\/p>\n
Spiralised foods<\/strong><\/h4>\nProbably a hangover from the gluten-free fad as well as the popular banting diet, pasta has been hailed as the devil food and replaced with spiralised vegetables. We love zucchini, butternut and beetroot, we really do, we just don\u2019t need someone telling us that it\u2019s as good as spaghetti. Because it\u2019s not.<\/p>\n
Multi-coloured food<\/strong><\/h4>\nRainbow cakes are one thing, perfect for fun birthday parties but we\u2019re afraid that\u2019s where multicoloured foods need to end. At some point this year, someone thought bagels weren\u2019t perfect as they were and decided to dye them all the colours of the rainbow. This crime against bagels caught on and became something of a trend for a while. This idea will hopefully soon fade into obscurity, along with multicoloured pancakes, coffee, toasted cheeses and sushi. Yes, sushi.<\/p>\n","protected":false},"excerpt":{"rendered":"
It is nearly time to bid 2016 adieu, but before we do, we look back on our best, and worst, food trends that popped up this year. BEST Farm to Table This has probably one of the best trends this year, a simple idea where the fruit, vegetables and even the meat in some cases all comes from the farm a restaurant is situated on. The Werf Restaurant at Boschendal and The Table at De Meye\u00a0and Ash have nailed this, […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-35217","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=35217"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=35217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=35217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=35217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Foraging<\/strong><\/h4>\nEating local is lekker and what better way to ensure your food has no air miles than to eat foraged food. We saw all sorts of interesting, indigenous ingredients on our plates this year. Most notably, Kobus van der Merwe<\/a><\/strong> at Wolfgat<\/a><\/strong> leads the charge with his incredible foraged strandveldkos-inspired menu. Some others who are out and about foraging for awesome, indigenous\u00a0edibles are are\u00a0Justin William’s<\/strong><\/a> of First Light Foods, Roushanna Grey<\/a>\u00a0<\/strong>and\u00a0The Urban Hunter Gatherer.<\/strong><\/a><\/p>\nConsumers asking the right kind of questions about their food<\/strong><\/h4>\n2016 might have been a weird year, but one positive thing that seemed to be on the rise is the ethical eating trend. People more than ever are asking restaurants and grocery stores exactly where their food is coming from. It\u2019s great to see that consumers are starting to become aware of what exactly goes into getting ingredients onto a plate. Read more about our a tale of ethical eating.<\/strong><\/a><\/p>\nTacos<\/strong><\/h4>\nIf you can dream it, you can stuff it in a taco. Or something to that effect. This year, we saw Mexi-inspired food popping up in unlikely places but we\u2019re not sad about it. Be it Tex-Mex, Korean tacos or just simply interesting ways to use up leftovers, here\u2019s hoping this trend stays forever.<\/p>\n
<\/div><\/div><\/div><\/div>\nFermentation<\/strong><\/h4>\nIt may be a little funky, but there\u2019s no doubting that fermented foods are not only healthy but damn tasty too. The process of fermentation is no new trend, it\u2019s easily been around for centuries but this year saw it make its way into mainstream cuisine. Kimchi<\/strong><\/a>, sauerkraut, pickles<\/a><\/strong>, miso, yoghurt, there are lots of delicious fermented foods that you\u2019ve already been eating, they\u2019re just a lot cooler now than they used to be.<\/p>\nAquafaba<\/strong><\/h4>\nWhile 2015 was technically the year that aquafaba became \u2018a thing\u2019, 2016 was the year it became a household name. If you\u2019re not sure what we\u2019re talking about, aquafaba is the liquid you drain out of a can of chickpeas and it makes for a ridiculously reliable egg replacement. How do we know this? We went vegan for a week and aquafaba mayonnaise was one of the saving graces.<\/p>\n
Ros\u00e9<\/strong><\/h4>\nA year ago if you said you were into Ros\u00e9, people would call you all sorts of names. For lots of us, Ros\u00e9 reminded us of gran or those extra large bottles of the ghastly coloured pink stuff that sit below eye level at Pick \u2018n Pay. Ros\u00e9 was known to be sweet and cheap and easier to drink that actual wine, which explained the hangover of a bad rep. This year, Ros\u00e9 made a comeback, complete with hashtags (#yeswayros\u00e9 and #ros\u00e9allday) but also with consumers realising that the wine doesn\u2019t have to be sweet and one-dimensional. Ros\u00e9s are finally being heralded for their bright, fresh, crisp, dry notes, as well as the fact that they\u2019re always going to be the more affordable option. Ros\u00e9 doesn\u2019t need to age, so it\u2019s relatively inexpensive to make, meaning you can pick up some super quality bottles without breaking the bank. Yes way, Ros\u00e9 indeed.<\/p>\n
Cacio e pepe<\/strong><\/h4>\nHow does a classic Italian recipe become an internet star? It probably started with David Chang who was not only cooking the original recipe but many versions of it too including a cacio e pepe ramen dish, which often featured in one of his restaurants. To be fair to the dish though, it is simple and heart-stoppingly tasty and was always destined for its moment in the sun. Cacio e pepe translates to \u2018cheese and pepper\u2019, specifically pecorino (being that it\u2019s a Romano dish) which is gently combined with starchy pasta water and a generous crack of black pepper. Please, never leave us cacio e pepe.<\/p>\n
Gin and Tonic<\/strong><\/h4>\nNo longer claimed by old timers and people on game drives, gin is cool again. And while the UK cottoned onto this over a year ago, South Africa really did make mother\u2019s ruin their own this year and we are now home to dozens of local distilleries. Our favourites include Hope on Hopkins<\/strong><\/a>, Bloedlemoen and Wilderer.<\/p>\nJuicing<\/strong><\/h4>\nDespite all the gin drinking this year, it appeared that healthy habits were definitely a trend. Juicing became a popular way of increasing fruit and veggie options, and many juice bars popped up all over the city of Cape Town. Read about our favourite juicers and juices to make with them HERE<\/strong><\/a>.<\/p>\nFamily style eating<\/strong><\/h4>\nWith places like The Table, sharing your food has never been cooler or more appealing. Restaurants across the country embraced this generous way of eating too, with a lot of menus being designed to be eaten between any number of people. We\u2019re big fans of the sharing style, it opens conversation and means that you\u2019re not ever at risk of food envy.<\/p>\n
Coal cooking<\/strong><\/h4>\nWith Marble in Joburg and Ash<\/strong><\/a> here in Cape Town leading the trend, it seems that South Africa has gone coal crazy. And with good reason, the smoky, charred, toasty notes pretty much go with everything. Word on the street is that even the apple crumble from Ash goes through their famous Josper oven.<\/p>\nVeganism<\/strong><\/h4>\nNo longer shunned or written off as weirdos, vegans are finally being welcomed into society and with this, their numbers are increasing. Worldwide, the percentage of vegans or people moving to a more plant-based lifestyle grows every single day. While many of us may be die-hard meat lovers, there is no denying that vegans make incredible sacrifices that positively impact the environment. The growing numbers of vegans mean that vegan food is being taken more seriously, with high-end chefs taking real care to cater for them. The benefits of a more veggie-friendly lifestyle are very well known, so let\u2019s hope this trend continues for the sake of this great green earth we inhabit. Read about why you should give vegans a chance HERE<\/strong><\/a>.<\/p>\nNose to tail<\/strong><\/h4>\nFollowing on from the \u2018ethicurean\u2019 trend, this year saw consumers getting into lesser or secondary cuts of meat. We\u2019re big nose to tail fans, as it ensures that none of the animal is wasted. These cuts are also exceptionally tasty, be it a spider steak, pig\u2019s tails or chicken hearts, we hope these previously-unloved cuts are here to stay.<\/p>\n
WORST<\/strong><\/h3>\nComplaining about the price of avos in February<\/strong><\/h4>\nLook, we get it, avos really do make the world go round, they\u2019re tasty and are a great source of healthy fat. Unfortunately though, like with most natural produce, avocados have a season that generally runs from March to September. Yep, that means people were nearly rioting about the prices of avos in some stores when they weren\u2019t even in season. Luckily, we shouldn\u2019t have a repeat of this next year thanks to Westfalia \u2013 word is they\u2019ve cultivated a summer avo that will ensure that there is stock all year round.<\/p>\n
The Gluten-free fad<\/strong><\/h4>\nFirstly, let\u2019s establish what gluten actually is. Gluten is a mixture of two proteins, glutenin and gliadin, brought together when flour and water are mixed. It is responsible for the structure and the elastic texture of dough. Right, so now what is the difference between a gluten-free diet and someone who genuinely suffers from coeliac disease. A coeliac simply has to avoid gluten, as their immune system reacts to it, which damages the lining of the small intestine. This hampers the absorption of nutrients, and can cause anaemia, weight loss, fatigue, bloating and pain. The long-term consequences of undiagnosed coeliac disease, and continuing to eat gluten include osteoporosis, anaemia and even bowel cancer. So, basically, more people this year likened what could be a life threatening, crippling illness for some, to a glamorized way of trying to be healthy. Sure, we could all do with eating less bread and other process simple starches, but let\u2019s not try and make out that you have to be gluten-free simply because \u2018it disagrees with you\u2019.<\/p>\n
Obnoxious, overindulged foods<\/strong><\/h4>\nDon\u2019t get us wrong, we\u2019re a food magazine run by people who are obsessed with food. But sometimes it\u2019s just not necessary to have a bacon-wrapped-nutella-stuffed-deep-fried-croissant, when a simple (perfectly made) plain or almond one will do. Each to their own naturally, but this year we saw more restaurants trying to wow consumers with overdone foods that in reality weren\u2019t done all that well. There is a beauty in simplicity, well-executed foods, so let\u2019s champion that food instead of ghoulish, overboard hybrids.<\/p>\n
Downright mean restaurant reviews<\/strong><\/h4>\nAh, the internet, literally bringing the world to you and taking you to the world. Or unleashing you. Social media is a wonderful tool for sharing ideas, opinions and thoughts but when it\u2019s used in a negative or malicious way, the results can be damaging. We are all entitled to our complaints over bad meals, what we are not entitled to is being an asshole. You can write about a negative experience without damning the establishment to hell. Before you let your fingers run wild over that keyboard, pause and take a minute to think. Did you bring your matter up with the manager or relevant member of staff? How did they handle it? What would you think if you read a review like yours? Your review should be informative, without being inflammatory. Just think of the business owner or chef reading that review and what your words could mean to their business.<\/p>\n
Spiralised foods<\/strong><\/h4>\nProbably a hangover from the gluten-free fad as well as the popular banting diet, pasta has been hailed as the devil food and replaced with spiralised vegetables. We love zucchini, butternut and beetroot, we really do, we just don\u2019t need someone telling us that it\u2019s as good as spaghetti. Because it\u2019s not.<\/p>\n
Multi-coloured food<\/strong><\/h4>\nRainbow cakes are one thing, perfect for fun birthday parties but we\u2019re afraid that\u2019s where multicoloured foods need to end. At some point this year, someone thought bagels weren\u2019t perfect as they were and decided to dye them all the colours of the rainbow. This crime against bagels caught on and became something of a trend for a while. This idea will hopefully soon fade into obscurity, along with multicoloured pancakes, coffee, toasted cheeses and sushi. Yes, sushi.<\/p>\n","protected":false},"excerpt":{"rendered":"
It is nearly time to bid 2016 adieu, but before we do, we look back on our best, and worst, food trends that popped up this year. BEST Farm to Table This has probably one of the best trends this year, a simple idea where the fruit, vegetables and even the meat in some cases all comes from the farm a restaurant is situated on. The Werf Restaurant at Boschendal and The Table at De Meye\u00a0and Ash have nailed this, […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-35217","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=35217"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=35217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=35217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=35217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Consumers asking the right kind of questions about their food<\/strong><\/h4>\n2016 might have been a weird year, but one positive thing that seemed to be on the rise is the ethical eating trend. People more than ever are asking restaurants and grocery stores exactly where their food is coming from. It\u2019s great to see that consumers are starting to become aware of what exactly goes into getting ingredients onto a plate. Read more about our a tale of ethical eating.<\/strong><\/a><\/p>\nTacos<\/strong><\/h4>\nIf you can dream it, you can stuff it in a taco. Or something to that effect. This year, we saw Mexi-inspired food popping up in unlikely places but we\u2019re not sad about it. Be it Tex-Mex, Korean tacos or just simply interesting ways to use up leftovers, here\u2019s hoping this trend stays forever.<\/p>\n
<\/div><\/div><\/div><\/div>\nFermentation<\/strong><\/h4>\nIt may be a little funky, but there\u2019s no doubting that fermented foods are not only healthy but damn tasty too. The process of fermentation is no new trend, it\u2019s easily been around for centuries but this year saw it make its way into mainstream cuisine. Kimchi<\/strong><\/a>, sauerkraut, pickles<\/a><\/strong>, miso, yoghurt, there are lots of delicious fermented foods that you\u2019ve already been eating, they\u2019re just a lot cooler now than they used to be.<\/p>\nAquafaba<\/strong><\/h4>\nWhile 2015 was technically the year that aquafaba became \u2018a thing\u2019, 2016 was the year it became a household name. If you\u2019re not sure what we\u2019re talking about, aquafaba is the liquid you drain out of a can of chickpeas and it makes for a ridiculously reliable egg replacement. How do we know this? We went vegan for a week and aquafaba mayonnaise was one of the saving graces.<\/p>\n
Ros\u00e9<\/strong><\/h4>\nA year ago if you said you were into Ros\u00e9, people would call you all sorts of names. For lots of us, Ros\u00e9 reminded us of gran or those extra large bottles of the ghastly coloured pink stuff that sit below eye level at Pick \u2018n Pay. Ros\u00e9 was known to be sweet and cheap and easier to drink that actual wine, which explained the hangover of a bad rep. This year, Ros\u00e9 made a comeback, complete with hashtags (#yeswayros\u00e9 and #ros\u00e9allday) but also with consumers realising that the wine doesn\u2019t have to be sweet and one-dimensional. Ros\u00e9s are finally being heralded for their bright, fresh, crisp, dry notes, as well as the fact that they\u2019re always going to be the more affordable option. Ros\u00e9 doesn\u2019t need to age, so it\u2019s relatively inexpensive to make, meaning you can pick up some super quality bottles without breaking the bank. Yes way, Ros\u00e9 indeed.<\/p>\n
Cacio e pepe<\/strong><\/h4>\nHow does a classic Italian recipe become an internet star? It probably started with David Chang who was not only cooking the original recipe but many versions of it too including a cacio e pepe ramen dish, which often featured in one of his restaurants. To be fair to the dish though, it is simple and heart-stoppingly tasty and was always destined for its moment in the sun. Cacio e pepe translates to \u2018cheese and pepper\u2019, specifically pecorino (being that it\u2019s a Romano dish) which is gently combined with starchy pasta water and a generous crack of black pepper. Please, never leave us cacio e pepe.<\/p>\n
Gin and Tonic<\/strong><\/h4>\nNo longer claimed by old timers and people on game drives, gin is cool again. And while the UK cottoned onto this over a year ago, South Africa really did make mother\u2019s ruin their own this year and we are now home to dozens of local distilleries. Our favourites include Hope on Hopkins<\/strong><\/a>, Bloedlemoen and Wilderer.<\/p>\nJuicing<\/strong><\/h4>\nDespite all the gin drinking this year, it appeared that healthy habits were definitely a trend. Juicing became a popular way of increasing fruit and veggie options, and many juice bars popped up all over the city of Cape Town. Read about our favourite juicers and juices to make with them HERE<\/strong><\/a>.<\/p>\nFamily style eating<\/strong><\/h4>\nWith places like The Table, sharing your food has never been cooler or more appealing. Restaurants across the country embraced this generous way of eating too, with a lot of menus being designed to be eaten between any number of people. We\u2019re big fans of the sharing style, it opens conversation and means that you\u2019re not ever at risk of food envy.<\/p>\n
Coal cooking<\/strong><\/h4>\nWith Marble in Joburg and Ash<\/strong><\/a> here in Cape Town leading the trend, it seems that South Africa has gone coal crazy. And with good reason, the smoky, charred, toasty notes pretty much go with everything. Word on the street is that even the apple crumble from Ash goes through their famous Josper oven.<\/p>\nVeganism<\/strong><\/h4>\nNo longer shunned or written off as weirdos, vegans are finally being welcomed into society and with this, their numbers are increasing. Worldwide, the percentage of vegans or people moving to a more plant-based lifestyle grows every single day. While many of us may be die-hard meat lovers, there is no denying that vegans make incredible sacrifices that positively impact the environment. The growing numbers of vegans mean that vegan food is being taken more seriously, with high-end chefs taking real care to cater for them. The benefits of a more veggie-friendly lifestyle are very well known, so let\u2019s hope this trend continues for the sake of this great green earth we inhabit. Read about why you should give vegans a chance HERE<\/strong><\/a>.<\/p>\nNose to tail<\/strong><\/h4>\nFollowing on from the \u2018ethicurean\u2019 trend, this year saw consumers getting into lesser or secondary cuts of meat. We\u2019re big nose to tail fans, as it ensures that none of the animal is wasted. These cuts are also exceptionally tasty, be it a spider steak, pig\u2019s tails or chicken hearts, we hope these previously-unloved cuts are here to stay.<\/p>\n
WORST<\/strong><\/h3>\nComplaining about the price of avos in February<\/strong><\/h4>\nLook, we get it, avos really do make the world go round, they\u2019re tasty and are a great source of healthy fat. Unfortunately though, like with most natural produce, avocados have a season that generally runs from March to September. Yep, that means people were nearly rioting about the prices of avos in some stores when they weren\u2019t even in season. Luckily, we shouldn\u2019t have a repeat of this next year thanks to Westfalia \u2013 word is they\u2019ve cultivated a summer avo that will ensure that there is stock all year round.<\/p>\n
The Gluten-free fad<\/strong><\/h4>\nFirstly, let\u2019s establish what gluten actually is. Gluten is a mixture of two proteins, glutenin and gliadin, brought together when flour and water are mixed. It is responsible for the structure and the elastic texture of dough. Right, so now what is the difference between a gluten-free diet and someone who genuinely suffers from coeliac disease. A coeliac simply has to avoid gluten, as their immune system reacts to it, which damages the lining of the small intestine. This hampers the absorption of nutrients, and can cause anaemia, weight loss, fatigue, bloating and pain. The long-term consequences of undiagnosed coeliac disease, and continuing to eat gluten include osteoporosis, anaemia and even bowel cancer. So, basically, more people this year likened what could be a life threatening, crippling illness for some, to a glamorized way of trying to be healthy. Sure, we could all do with eating less bread and other process simple starches, but let\u2019s not try and make out that you have to be gluten-free simply because \u2018it disagrees with you\u2019.<\/p>\n
Obnoxious, overindulged foods<\/strong><\/h4>\nDon\u2019t get us wrong, we\u2019re a food magazine run by people who are obsessed with food. But sometimes it\u2019s just not necessary to have a bacon-wrapped-nutella-stuffed-deep-fried-croissant, when a simple (perfectly made) plain or almond one will do. Each to their own naturally, but this year we saw more restaurants trying to wow consumers with overdone foods that in reality weren\u2019t done all that well. There is a beauty in simplicity, well-executed foods, so let\u2019s champion that food instead of ghoulish, overboard hybrids.<\/p>\n
Downright mean restaurant reviews<\/strong><\/h4>\nAh, the internet, literally bringing the world to you and taking you to the world. Or unleashing you. Social media is a wonderful tool for sharing ideas, opinions and thoughts but when it\u2019s used in a negative or malicious way, the results can be damaging. We are all entitled to our complaints over bad meals, what we are not entitled to is being an asshole. You can write about a negative experience without damning the establishment to hell. Before you let your fingers run wild over that keyboard, pause and take a minute to think. Did you bring your matter up with the manager or relevant member of staff? How did they handle it? What would you think if you read a review like yours? Your review should be informative, without being inflammatory. Just think of the business owner or chef reading that review and what your words could mean to their business.<\/p>\n
Spiralised foods<\/strong><\/h4>\nProbably a hangover from the gluten-free fad as well as the popular banting diet, pasta has been hailed as the devil food and replaced with spiralised vegetables. We love zucchini, butternut and beetroot, we really do, we just don\u2019t need someone telling us that it\u2019s as good as spaghetti. Because it\u2019s not.<\/p>\n
Multi-coloured food<\/strong><\/h4>\nRainbow cakes are one thing, perfect for fun birthday parties but we\u2019re afraid that\u2019s where multicoloured foods need to end. At some point this year, someone thought bagels weren\u2019t perfect as they were and decided to dye them all the colours of the rainbow. This crime against bagels caught on and became something of a trend for a while. This idea will hopefully soon fade into obscurity, along with multicoloured pancakes, coffee, toasted cheeses and sushi. Yes, sushi.<\/p>\n","protected":false},"excerpt":{"rendered":"
It is nearly time to bid 2016 adieu, but before we do, we look back on our best, and worst, food trends that popped up this year. BEST Farm to Table This has probably one of the best trends this year, a simple idea where the fruit, vegetables and even the meat in some cases all comes from the farm a restaurant is situated on. The Werf Restaurant at Boschendal and The Table at De Meye\u00a0and Ash have nailed this, […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-35217","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=35217"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=35217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=35217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=35217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Tacos<\/strong><\/h4>\nIf you can dream it, you can stuff it in a taco. Or something to that effect. This year, we saw Mexi-inspired food popping up in unlikely places but we\u2019re not sad about it. Be it Tex-Mex, Korean tacos or just simply interesting ways to use up leftovers, here\u2019s hoping this trend stays forever.<\/p>\n
<\/div><\/div><\/div><\/div>\nFermentation<\/strong><\/h4>\nIt may be a little funky, but there\u2019s no doubting that fermented foods are not only healthy but damn tasty too. The process of fermentation is no new trend, it\u2019s easily been around for centuries but this year saw it make its way into mainstream cuisine. Kimchi<\/strong><\/a>, sauerkraut, pickles<\/a><\/strong>, miso, yoghurt, there are lots of delicious fermented foods that you\u2019ve already been eating, they\u2019re just a lot cooler now than they used to be.<\/p>\nAquafaba<\/strong><\/h4>\nWhile 2015 was technically the year that aquafaba became \u2018a thing\u2019, 2016 was the year it became a household name. If you\u2019re not sure what we\u2019re talking about, aquafaba is the liquid you drain out of a can of chickpeas and it makes for a ridiculously reliable egg replacement. How do we know this? We went vegan for a week and aquafaba mayonnaise was one of the saving graces.<\/p>\n
Ros\u00e9<\/strong><\/h4>\nA year ago if you said you were into Ros\u00e9, people would call you all sorts of names. For lots of us, Ros\u00e9 reminded us of gran or those extra large bottles of the ghastly coloured pink stuff that sit below eye level at Pick \u2018n Pay. Ros\u00e9 was known to be sweet and cheap and easier to drink that actual wine, which explained the hangover of a bad rep. This year, Ros\u00e9 made a comeback, complete with hashtags (#yeswayros\u00e9 and #ros\u00e9allday) but also with consumers realising that the wine doesn\u2019t have to be sweet and one-dimensional. Ros\u00e9s are finally being heralded for their bright, fresh, crisp, dry notes, as well as the fact that they\u2019re always going to be the more affordable option. Ros\u00e9 doesn\u2019t need to age, so it\u2019s relatively inexpensive to make, meaning you can pick up some super quality bottles without breaking the bank. Yes way, Ros\u00e9 indeed.<\/p>\n
Cacio e pepe<\/strong><\/h4>\nHow does a classic Italian recipe become an internet star? It probably started with David Chang who was not only cooking the original recipe but many versions of it too including a cacio e pepe ramen dish, which often featured in one of his restaurants. To be fair to the dish though, it is simple and heart-stoppingly tasty and was always destined for its moment in the sun. Cacio e pepe translates to \u2018cheese and pepper\u2019, specifically pecorino (being that it\u2019s a Romano dish) which is gently combined with starchy pasta water and a generous crack of black pepper. Please, never leave us cacio e pepe.<\/p>\n
Gin and Tonic<\/strong><\/h4>\nNo longer claimed by old timers and people on game drives, gin is cool again. And while the UK cottoned onto this over a year ago, South Africa really did make mother\u2019s ruin their own this year and we are now home to dozens of local distilleries. Our favourites include Hope on Hopkins<\/strong><\/a>, Bloedlemoen and Wilderer.<\/p>\nJuicing<\/strong><\/h4>\nDespite all the gin drinking this year, it appeared that healthy habits were definitely a trend. Juicing became a popular way of increasing fruit and veggie options, and many juice bars popped up all over the city of Cape Town. Read about our favourite juicers and juices to make with them HERE<\/strong><\/a>.<\/p>\nFamily style eating<\/strong><\/h4>\nWith places like The Table, sharing your food has never been cooler or more appealing. Restaurants across the country embraced this generous way of eating too, with a lot of menus being designed to be eaten between any number of people. We\u2019re big fans of the sharing style, it opens conversation and means that you\u2019re not ever at risk of food envy.<\/p>\n
Coal cooking<\/strong><\/h4>\nWith Marble in Joburg and Ash<\/strong><\/a> here in Cape Town leading the trend, it seems that South Africa has gone coal crazy. And with good reason, the smoky, charred, toasty notes pretty much go with everything. Word on the street is that even the apple crumble from Ash goes through their famous Josper oven.<\/p>\nVeganism<\/strong><\/h4>\nNo longer shunned or written off as weirdos, vegans are finally being welcomed into society and with this, their numbers are increasing. Worldwide, the percentage of vegans or people moving to a more plant-based lifestyle grows every single day. While many of us may be die-hard meat lovers, there is no denying that vegans make incredible sacrifices that positively impact the environment. The growing numbers of vegans mean that vegan food is being taken more seriously, with high-end chefs taking real care to cater for them. The benefits of a more veggie-friendly lifestyle are very well known, so let\u2019s hope this trend continues for the sake of this great green earth we inhabit. Read about why you should give vegans a chance HERE<\/strong><\/a>.<\/p>\nNose to tail<\/strong><\/h4>\nFollowing on from the \u2018ethicurean\u2019 trend, this year saw consumers getting into lesser or secondary cuts of meat. We\u2019re big nose to tail fans, as it ensures that none of the animal is wasted. These cuts are also exceptionally tasty, be it a spider steak, pig\u2019s tails or chicken hearts, we hope these previously-unloved cuts are here to stay.<\/p>\n
WORST<\/strong><\/h3>\nComplaining about the price of avos in February<\/strong><\/h4>\nLook, we get it, avos really do make the world go round, they\u2019re tasty and are a great source of healthy fat. Unfortunately though, like with most natural produce, avocados have a season that generally runs from March to September. Yep, that means people were nearly rioting about the prices of avos in some stores when they weren\u2019t even in season. Luckily, we shouldn\u2019t have a repeat of this next year thanks to Westfalia \u2013 word is they\u2019ve cultivated a summer avo that will ensure that there is stock all year round.<\/p>\n
The Gluten-free fad<\/strong><\/h4>\nFirstly, let\u2019s establish what gluten actually is. Gluten is a mixture of two proteins, glutenin and gliadin, brought together when flour and water are mixed. It is responsible for the structure and the elastic texture of dough. Right, so now what is the difference between a gluten-free diet and someone who genuinely suffers from coeliac disease. A coeliac simply has to avoid gluten, as their immune system reacts to it, which damages the lining of the small intestine. This hampers the absorption of nutrients, and can cause anaemia, weight loss, fatigue, bloating and pain. The long-term consequences of undiagnosed coeliac disease, and continuing to eat gluten include osteoporosis, anaemia and even bowel cancer. So, basically, more people this year likened what could be a life threatening, crippling illness for some, to a glamorized way of trying to be healthy. Sure, we could all do with eating less bread and other process simple starches, but let\u2019s not try and make out that you have to be gluten-free simply because \u2018it disagrees with you\u2019.<\/p>\n
Obnoxious, overindulged foods<\/strong><\/h4>\nDon\u2019t get us wrong, we\u2019re a food magazine run by people who are obsessed with food. But sometimes it\u2019s just not necessary to have a bacon-wrapped-nutella-stuffed-deep-fried-croissant, when a simple (perfectly made) plain or almond one will do. Each to their own naturally, but this year we saw more restaurants trying to wow consumers with overdone foods that in reality weren\u2019t done all that well. There is a beauty in simplicity, well-executed foods, so let\u2019s champion that food instead of ghoulish, overboard hybrids.<\/p>\n
Downright mean restaurant reviews<\/strong><\/h4>\nAh, the internet, literally bringing the world to you and taking you to the world. Or unleashing you. Social media is a wonderful tool for sharing ideas, opinions and thoughts but when it\u2019s used in a negative or malicious way, the results can be damaging. We are all entitled to our complaints over bad meals, what we are not entitled to is being an asshole. You can write about a negative experience without damning the establishment to hell. Before you let your fingers run wild over that keyboard, pause and take a minute to think. Did you bring your matter up with the manager or relevant member of staff? How did they handle it? What would you think if you read a review like yours? Your review should be informative, without being inflammatory. Just think of the business owner or chef reading that review and what your words could mean to their business.<\/p>\n
Spiralised foods<\/strong><\/h4>\nProbably a hangover from the gluten-free fad as well as the popular banting diet, pasta has been hailed as the devil food and replaced with spiralised vegetables. We love zucchini, butternut and beetroot, we really do, we just don\u2019t need someone telling us that it\u2019s as good as spaghetti. Because it\u2019s not.<\/p>\n
Multi-coloured food<\/strong><\/h4>\nRainbow cakes are one thing, perfect for fun birthday parties but we\u2019re afraid that\u2019s where multicoloured foods need to end. At some point this year, someone thought bagels weren\u2019t perfect as they were and decided to dye them all the colours of the rainbow. This crime against bagels caught on and became something of a trend for a while. This idea will hopefully soon fade into obscurity, along with multicoloured pancakes, coffee, toasted cheeses and sushi. Yes, sushi.<\/p>\n","protected":false},"excerpt":{"rendered":"
It is nearly time to bid 2016 adieu, but before we do, we look back on our best, and worst, food trends that popped up this year. BEST Farm to Table This has probably one of the best trends this year, a simple idea where the fruit, vegetables and even the meat in some cases all comes from the farm a restaurant is situated on. The Werf Restaurant at Boschendal and The Table at De Meye\u00a0and Ash have nailed this, […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-35217","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=35217"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=35217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=35217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=35217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/div><\/div><\/div><\/div>\nFermentation<\/strong><\/h4>\nIt may be a little funky, but there\u2019s no doubting that fermented foods are not only healthy but damn tasty too. The process of fermentation is no new trend, it\u2019s easily been around for centuries but this year saw it make its way into mainstream cuisine. Kimchi<\/strong><\/a>, sauerkraut, pickles<\/a><\/strong>, miso, yoghurt, there are lots of delicious fermented foods that you\u2019ve already been eating, they\u2019re just a lot cooler now than they used to be.<\/p>\nAquafaba<\/strong><\/h4>\nWhile 2015 was technically the year that aquafaba became \u2018a thing\u2019, 2016 was the year it became a household name. If you\u2019re not sure what we\u2019re talking about, aquafaba is the liquid you drain out of a can of chickpeas and it makes for a ridiculously reliable egg replacement. How do we know this? We went vegan for a week and aquafaba mayonnaise was one of the saving graces.<\/p>\n
Ros\u00e9<\/strong><\/h4>\nA year ago if you said you were into Ros\u00e9, people would call you all sorts of names. For lots of us, Ros\u00e9 reminded us of gran or those extra large bottles of the ghastly coloured pink stuff that sit below eye level at Pick \u2018n Pay. Ros\u00e9 was known to be sweet and cheap and easier to drink that actual wine, which explained the hangover of a bad rep. This year, Ros\u00e9 made a comeback, complete with hashtags (#yeswayros\u00e9 and #ros\u00e9allday) but also with consumers realising that the wine doesn\u2019t have to be sweet and one-dimensional. Ros\u00e9s are finally being heralded for their bright, fresh, crisp, dry notes, as well as the fact that they\u2019re always going to be the more affordable option. Ros\u00e9 doesn\u2019t need to age, so it\u2019s relatively inexpensive to make, meaning you can pick up some super quality bottles without breaking the bank. Yes way, Ros\u00e9 indeed.<\/p>\n
Cacio e pepe<\/strong><\/h4>\nHow does a classic Italian recipe become an internet star? It probably started with David Chang who was not only cooking the original recipe but many versions of it too including a cacio e pepe ramen dish, which often featured in one of his restaurants. To be fair to the dish though, it is simple and heart-stoppingly tasty and was always destined for its moment in the sun. Cacio e pepe translates to \u2018cheese and pepper\u2019, specifically pecorino (being that it\u2019s a Romano dish) which is gently combined with starchy pasta water and a generous crack of black pepper. Please, never leave us cacio e pepe.<\/p>\n
Gin and Tonic<\/strong><\/h4>\nNo longer claimed by old timers and people on game drives, gin is cool again. And while the UK cottoned onto this over a year ago, South Africa really did make mother\u2019s ruin their own this year and we are now home to dozens of local distilleries. Our favourites include Hope on Hopkins<\/strong><\/a>, Bloedlemoen and Wilderer.<\/p>\nJuicing<\/strong><\/h4>\nDespite all the gin drinking this year, it appeared that healthy habits were definitely a trend. Juicing became a popular way of increasing fruit and veggie options, and many juice bars popped up all over the city of Cape Town. Read about our favourite juicers and juices to make with them HERE<\/strong><\/a>.<\/p>\nFamily style eating<\/strong><\/h4>\nWith places like The Table, sharing your food has never been cooler or more appealing. Restaurants across the country embraced this generous way of eating too, with a lot of menus being designed to be eaten between any number of people. We\u2019re big fans of the sharing style, it opens conversation and means that you\u2019re not ever at risk of food envy.<\/p>\n
Coal cooking<\/strong><\/h4>\nWith Marble in Joburg and Ash<\/strong><\/a> here in Cape Town leading the trend, it seems that South Africa has gone coal crazy. And with good reason, the smoky, charred, toasty notes pretty much go with everything. Word on the street is that even the apple crumble from Ash goes through their famous Josper oven.<\/p>\nVeganism<\/strong><\/h4>\nNo longer shunned or written off as weirdos, vegans are finally being welcomed into society and with this, their numbers are increasing. Worldwide, the percentage of vegans or people moving to a more plant-based lifestyle grows every single day. While many of us may be die-hard meat lovers, there is no denying that vegans make incredible sacrifices that positively impact the environment. The growing numbers of vegans mean that vegan food is being taken more seriously, with high-end chefs taking real care to cater for them. The benefits of a more veggie-friendly lifestyle are very well known, so let\u2019s hope this trend continues for the sake of this great green earth we inhabit. Read about why you should give vegans a chance HERE<\/strong><\/a>.<\/p>\nNose to tail<\/strong><\/h4>\nFollowing on from the \u2018ethicurean\u2019 trend, this year saw consumers getting into lesser or secondary cuts of meat. We\u2019re big nose to tail fans, as it ensures that none of the animal is wasted. These cuts are also exceptionally tasty, be it a spider steak, pig\u2019s tails or chicken hearts, we hope these previously-unloved cuts are here to stay.<\/p>\n
WORST<\/strong><\/h3>\nComplaining about the price of avos in February<\/strong><\/h4>\nLook, we get it, avos really do make the world go round, they\u2019re tasty and are a great source of healthy fat. Unfortunately though, like with most natural produce, avocados have a season that generally runs from March to September. Yep, that means people were nearly rioting about the prices of avos in some stores when they weren\u2019t even in season. Luckily, we shouldn\u2019t have a repeat of this next year thanks to Westfalia \u2013 word is they\u2019ve cultivated a summer avo that will ensure that there is stock all year round.<\/p>\n
The Gluten-free fad<\/strong><\/h4>\nFirstly, let\u2019s establish what gluten actually is. Gluten is a mixture of two proteins, glutenin and gliadin, brought together when flour and water are mixed. It is responsible for the structure and the elastic texture of dough. Right, so now what is the difference between a gluten-free diet and someone who genuinely suffers from coeliac disease. A coeliac simply has to avoid gluten, as their immune system reacts to it, which damages the lining of the small intestine. This hampers the absorption of nutrients, and can cause anaemia, weight loss, fatigue, bloating and pain. The long-term consequences of undiagnosed coeliac disease, and continuing to eat gluten include osteoporosis, anaemia and even bowel cancer. So, basically, more people this year likened what could be a life threatening, crippling illness for some, to a glamorized way of trying to be healthy. Sure, we could all do with eating less bread and other process simple starches, but let\u2019s not try and make out that you have to be gluten-free simply because \u2018it disagrees with you\u2019.<\/p>\n
Obnoxious, overindulged foods<\/strong><\/h4>\nDon\u2019t get us wrong, we\u2019re a food magazine run by people who are obsessed with food. But sometimes it\u2019s just not necessary to have a bacon-wrapped-nutella-stuffed-deep-fried-croissant, when a simple (perfectly made) plain or almond one will do. Each to their own naturally, but this year we saw more restaurants trying to wow consumers with overdone foods that in reality weren\u2019t done all that well. There is a beauty in simplicity, well-executed foods, so let\u2019s champion that food instead of ghoulish, overboard hybrids.<\/p>\n
Downright mean restaurant reviews<\/strong><\/h4>\nAh, the internet, literally bringing the world to you and taking you to the world. Or unleashing you. Social media is a wonderful tool for sharing ideas, opinions and thoughts but when it\u2019s used in a negative or malicious way, the results can be damaging. We are all entitled to our complaints over bad meals, what we are not entitled to is being an asshole. You can write about a negative experience without damning the establishment to hell. Before you let your fingers run wild over that keyboard, pause and take a minute to think. Did you bring your matter up with the manager or relevant member of staff? How did they handle it? What would you think if you read a review like yours? Your review should be informative, without being inflammatory. Just think of the business owner or chef reading that review and what your words could mean to their business.<\/p>\n
Spiralised foods<\/strong><\/h4>\nProbably a hangover from the gluten-free fad as well as the popular banting diet, pasta has been hailed as the devil food and replaced with spiralised vegetables. We love zucchini, butternut and beetroot, we really do, we just don\u2019t need someone telling us that it\u2019s as good as spaghetti. Because it\u2019s not.<\/p>\n
Multi-coloured food<\/strong><\/h4>\nRainbow cakes are one thing, perfect for fun birthday parties but we\u2019re afraid that\u2019s where multicoloured foods need to end. At some point this year, someone thought bagels weren\u2019t perfect as they were and decided to dye them all the colours of the rainbow. This crime against bagels caught on and became something of a trend for a while. This idea will hopefully soon fade into obscurity, along with multicoloured pancakes, coffee, toasted cheeses and sushi. Yes, sushi.<\/p>\n","protected":false},"excerpt":{"rendered":"
It is nearly time to bid 2016 adieu, but before we do, we look back on our best, and worst, food trends that popped up this year. BEST Farm to Table This has probably one of the best trends this year, a simple idea where the fruit, vegetables and even the meat in some cases all comes from the farm a restaurant is situated on. The Werf Restaurant at Boschendal and The Table at De Meye\u00a0and Ash have nailed this, […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-35217","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=35217"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=35217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=35217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=35217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Aquafaba<\/strong><\/h4>\nWhile 2015 was technically the year that aquafaba became \u2018a thing\u2019, 2016 was the year it became a household name. If you\u2019re not sure what we\u2019re talking about, aquafaba is the liquid you drain out of a can of chickpeas and it makes for a ridiculously reliable egg replacement. How do we know this? We went vegan for a week and aquafaba mayonnaise was one of the saving graces.<\/p>\n
Ros\u00e9<\/strong><\/h4>\nA year ago if you said you were into Ros\u00e9, people would call you all sorts of names. For lots of us, Ros\u00e9 reminded us of gran or those extra large bottles of the ghastly coloured pink stuff that sit below eye level at Pick \u2018n Pay. Ros\u00e9 was known to be sweet and cheap and easier to drink that actual wine, which explained the hangover of a bad rep. This year, Ros\u00e9 made a comeback, complete with hashtags (#yeswayros\u00e9 and #ros\u00e9allday) but also with consumers realising that the wine doesn\u2019t have to be sweet and one-dimensional. Ros\u00e9s are finally being heralded for their bright, fresh, crisp, dry notes, as well as the fact that they\u2019re always going to be the more affordable option. Ros\u00e9 doesn\u2019t need to age, so it\u2019s relatively inexpensive to make, meaning you can pick up some super quality bottles without breaking the bank. Yes way, Ros\u00e9 indeed.<\/p>\n
Cacio e pepe<\/strong><\/h4>\nHow does a classic Italian recipe become an internet star? It probably started with David Chang who was not only cooking the original recipe but many versions of it too including a cacio e pepe ramen dish, which often featured in one of his restaurants. To be fair to the dish though, it is simple and heart-stoppingly tasty and was always destined for its moment in the sun. Cacio e pepe translates to \u2018cheese and pepper\u2019, specifically pecorino (being that it\u2019s a Romano dish) which is gently combined with starchy pasta water and a generous crack of black pepper. Please, never leave us cacio e pepe.<\/p>\n
Gin and Tonic<\/strong><\/h4>\nNo longer claimed by old timers and people on game drives, gin is cool again. And while the UK cottoned onto this over a year ago, South Africa really did make mother\u2019s ruin their own this year and we are now home to dozens of local distilleries. Our favourites include Hope on Hopkins<\/strong><\/a>, Bloedlemoen and Wilderer.<\/p>\nJuicing<\/strong><\/h4>\nDespite all the gin drinking this year, it appeared that healthy habits were definitely a trend. Juicing became a popular way of increasing fruit and veggie options, and many juice bars popped up all over the city of Cape Town. Read about our favourite juicers and juices to make with them HERE<\/strong><\/a>.<\/p>\nFamily style eating<\/strong><\/h4>\nWith places like The Table, sharing your food has never been cooler or more appealing. Restaurants across the country embraced this generous way of eating too, with a lot of menus being designed to be eaten between any number of people. We\u2019re big fans of the sharing style, it opens conversation and means that you\u2019re not ever at risk of food envy.<\/p>\n
Coal cooking<\/strong><\/h4>\nWith Marble in Joburg and Ash<\/strong><\/a> here in Cape Town leading the trend, it seems that South Africa has gone coal crazy. And with good reason, the smoky, charred, toasty notes pretty much go with everything. Word on the street is that even the apple crumble from Ash goes through their famous Josper oven.<\/p>\nVeganism<\/strong><\/h4>\nNo longer shunned or written off as weirdos, vegans are finally being welcomed into society and with this, their numbers are increasing. Worldwide, the percentage of vegans or people moving to a more plant-based lifestyle grows every single day. While many of us may be die-hard meat lovers, there is no denying that vegans make incredible sacrifices that positively impact the environment. The growing numbers of vegans mean that vegan food is being taken more seriously, with high-end chefs taking real care to cater for them. The benefits of a more veggie-friendly lifestyle are very well known, so let\u2019s hope this trend continues for the sake of this great green earth we inhabit. Read about why you should give vegans a chance HERE<\/strong><\/a>.<\/p>\nNose to tail<\/strong><\/h4>\nFollowing on from the \u2018ethicurean\u2019 trend, this year saw consumers getting into lesser or secondary cuts of meat. We\u2019re big nose to tail fans, as it ensures that none of the animal is wasted. These cuts are also exceptionally tasty, be it a spider steak, pig\u2019s tails or chicken hearts, we hope these previously-unloved cuts are here to stay.<\/p>\n
WORST<\/strong><\/h3>\nComplaining about the price of avos in February<\/strong><\/h4>\nLook, we get it, avos really do make the world go round, they\u2019re tasty and are a great source of healthy fat. Unfortunately though, like with most natural produce, avocados have a season that generally runs from March to September. Yep, that means people were nearly rioting about the prices of avos in some stores when they weren\u2019t even in season. Luckily, we shouldn\u2019t have a repeat of this next year thanks to Westfalia \u2013 word is they\u2019ve cultivated a summer avo that will ensure that there is stock all year round.<\/p>\n
The Gluten-free fad<\/strong><\/h4>\nFirstly, let\u2019s establish what gluten actually is. Gluten is a mixture of two proteins, glutenin and gliadin, brought together when flour and water are mixed. It is responsible for the structure and the elastic texture of dough. Right, so now what is the difference between a gluten-free diet and someone who genuinely suffers from coeliac disease. A coeliac simply has to avoid gluten, as their immune system reacts to it, which damages the lining of the small intestine. This hampers the absorption of nutrients, and can cause anaemia, weight loss, fatigue, bloating and pain. The long-term consequences of undiagnosed coeliac disease, and continuing to eat gluten include osteoporosis, anaemia and even bowel cancer. So, basically, more people this year likened what could be a life threatening, crippling illness for some, to a glamorized way of trying to be healthy. Sure, we could all do with eating less bread and other process simple starches, but let\u2019s not try and make out that you have to be gluten-free simply because \u2018it disagrees with you\u2019.<\/p>\n
Obnoxious, overindulged foods<\/strong><\/h4>\nDon\u2019t get us wrong, we\u2019re a food magazine run by people who are obsessed with food. But sometimes it\u2019s just not necessary to have a bacon-wrapped-nutella-stuffed-deep-fried-croissant, when a simple (perfectly made) plain or almond one will do. Each to their own naturally, but this year we saw more restaurants trying to wow consumers with overdone foods that in reality weren\u2019t done all that well. There is a beauty in simplicity, well-executed foods, so let\u2019s champion that food instead of ghoulish, overboard hybrids.<\/p>\n
Downright mean restaurant reviews<\/strong><\/h4>\nAh, the internet, literally bringing the world to you and taking you to the world. Or unleashing you. Social media is a wonderful tool for sharing ideas, opinions and thoughts but when it\u2019s used in a negative or malicious way, the results can be damaging. We are all entitled to our complaints over bad meals, what we are not entitled to is being an asshole. You can write about a negative experience without damning the establishment to hell. Before you let your fingers run wild over that keyboard, pause and take a minute to think. Did you bring your matter up with the manager or relevant member of staff? How did they handle it? What would you think if you read a review like yours? Your review should be informative, without being inflammatory. Just think of the business owner or chef reading that review and what your words could mean to their business.<\/p>\n
Spiralised foods<\/strong><\/h4>\nProbably a hangover from the gluten-free fad as well as the popular banting diet, pasta has been hailed as the devil food and replaced with spiralised vegetables. We love zucchini, butternut and beetroot, we really do, we just don\u2019t need someone telling us that it\u2019s as good as spaghetti. Because it\u2019s not.<\/p>\n
Multi-coloured food<\/strong><\/h4>\nRainbow cakes are one thing, perfect for fun birthday parties but we\u2019re afraid that\u2019s where multicoloured foods need to end. At some point this year, someone thought bagels weren\u2019t perfect as they were and decided to dye them all the colours of the rainbow. This crime against bagels caught on and became something of a trend for a while. This idea will hopefully soon fade into obscurity, along with multicoloured pancakes, coffee, toasted cheeses and sushi. Yes, sushi.<\/p>\n","protected":false},"excerpt":{"rendered":"
It is nearly time to bid 2016 adieu, but before we do, we look back on our best, and worst, food trends that popped up this year. BEST Farm to Table This has probably one of the best trends this year, a simple idea where the fruit, vegetables and even the meat in some cases all comes from the farm a restaurant is situated on. The Werf Restaurant at Boschendal and The Table at De Meye\u00a0and Ash have nailed this, […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-35217","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=35217"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=35217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=35217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=35217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
A year ago if you said you were into Ros\u00e9, people would call you all sorts of names. For lots of us, Ros\u00e9 reminded us of gran or those extra large bottles of the ghastly coloured pink stuff that sit below eye level at Pick \u2018n Pay. Ros\u00e9 was known to be sweet and cheap and easier to drink that actual wine, which explained the hangover of a bad rep. This year, Ros\u00e9 made a comeback, complete with hashtags (#yeswayros\u00e9 and #ros\u00e9allday) but also with consumers realising that the wine doesn\u2019t have to be sweet and one-dimensional. Ros\u00e9s are finally being heralded for their bright, fresh, crisp, dry notes, as well as the fact that they\u2019re always going to be the more affordable option. Ros\u00e9 doesn\u2019t need to age, so it\u2019s relatively inexpensive to make, meaning you can pick up some super quality bottles without breaking the bank. Yes way, Ros\u00e9 indeed.<\/p>\n
Cacio e pepe<\/strong><\/h4>\nHow does a classic Italian recipe become an internet star? It probably started with David Chang who was not only cooking the original recipe but many versions of it too including a cacio e pepe ramen dish, which often featured in one of his restaurants. To be fair to the dish though, it is simple and heart-stoppingly tasty and was always destined for its moment in the sun. Cacio e pepe translates to \u2018cheese and pepper\u2019, specifically pecorino (being that it\u2019s a Romano dish) which is gently combined with starchy pasta water and a generous crack of black pepper. Please, never leave us cacio e pepe.<\/p>\n
Gin and Tonic<\/strong><\/h4>\nNo longer claimed by old timers and people on game drives, gin is cool again. And while the UK cottoned onto this over a year ago, South Africa really did make mother\u2019s ruin their own this year and we are now home to dozens of local distilleries. Our favourites include Hope on Hopkins<\/strong><\/a>, Bloedlemoen and Wilderer.<\/p>\nJuicing<\/strong><\/h4>\nDespite all the gin drinking this year, it appeared that healthy habits were definitely a trend. Juicing became a popular way of increasing fruit and veggie options, and many juice bars popped up all over the city of Cape Town. Read about our favourite juicers and juices to make with them HERE<\/strong><\/a>.<\/p>\nFamily style eating<\/strong><\/h4>\nWith places like The Table, sharing your food has never been cooler or more appealing. Restaurants across the country embraced this generous way of eating too, with a lot of menus being designed to be eaten between any number of people. We\u2019re big fans of the sharing style, it opens conversation and means that you\u2019re not ever at risk of food envy.<\/p>\n
Coal cooking<\/strong><\/h4>\nWith Marble in Joburg and Ash<\/strong><\/a> here in Cape Town leading the trend, it seems that South Africa has gone coal crazy. And with good reason, the smoky, charred, toasty notes pretty much go with everything. Word on the street is that even the apple crumble from Ash goes through their famous Josper oven.<\/p>\nVeganism<\/strong><\/h4>\nNo longer shunned or written off as weirdos, vegans are finally being welcomed into society and with this, their numbers are increasing. Worldwide, the percentage of vegans or people moving to a more plant-based lifestyle grows every single day. While many of us may be die-hard meat lovers, there is no denying that vegans make incredible sacrifices that positively impact the environment. The growing numbers of vegans mean that vegan food is being taken more seriously, with high-end chefs taking real care to cater for them. The benefits of a more veggie-friendly lifestyle are very well known, so let\u2019s hope this trend continues for the sake of this great green earth we inhabit. Read about why you should give vegans a chance HERE<\/strong><\/a>.<\/p>\nNose to tail<\/strong><\/h4>\nFollowing on from the \u2018ethicurean\u2019 trend, this year saw consumers getting into lesser or secondary cuts of meat. We\u2019re big nose to tail fans, as it ensures that none of the animal is wasted. These cuts are also exceptionally tasty, be it a spider steak, pig\u2019s tails or chicken hearts, we hope these previously-unloved cuts are here to stay.<\/p>\n
WORST<\/strong><\/h3>\nComplaining about the price of avos in February<\/strong><\/h4>\nLook, we get it, avos really do make the world go round, they\u2019re tasty and are a great source of healthy fat. Unfortunately though, like with most natural produce, avocados have a season that generally runs from March to September. Yep, that means people were nearly rioting about the prices of avos in some stores when they weren\u2019t even in season. Luckily, we shouldn\u2019t have a repeat of this next year thanks to Westfalia \u2013 word is they\u2019ve cultivated a summer avo that will ensure that there is stock all year round.<\/p>\n
The Gluten-free fad<\/strong><\/h4>\nFirstly, let\u2019s establish what gluten actually is. Gluten is a mixture of two proteins, glutenin and gliadin, brought together when flour and water are mixed. It is responsible for the structure and the elastic texture of dough. Right, so now what is the difference between a gluten-free diet and someone who genuinely suffers from coeliac disease. A coeliac simply has to avoid gluten, as their immune system reacts to it, which damages the lining of the small intestine. This hampers the absorption of nutrients, and can cause anaemia, weight loss, fatigue, bloating and pain. The long-term consequences of undiagnosed coeliac disease, and continuing to eat gluten include osteoporosis, anaemia and even bowel cancer. So, basically, more people this year likened what could be a life threatening, crippling illness for some, to a glamorized way of trying to be healthy. Sure, we could all do with eating less bread and other process simple starches, but let\u2019s not try and make out that you have to be gluten-free simply because \u2018it disagrees with you\u2019.<\/p>\n
Obnoxious, overindulged foods<\/strong><\/h4>\nDon\u2019t get us wrong, we\u2019re a food magazine run by people who are obsessed with food. But sometimes it\u2019s just not necessary to have a bacon-wrapped-nutella-stuffed-deep-fried-croissant, when a simple (perfectly made) plain or almond one will do. Each to their own naturally, but this year we saw more restaurants trying to wow consumers with overdone foods that in reality weren\u2019t done all that well. There is a beauty in simplicity, well-executed foods, so let\u2019s champion that food instead of ghoulish, overboard hybrids.<\/p>\n
Downright mean restaurant reviews<\/strong><\/h4>\nAh, the internet, literally bringing the world to you and taking you to the world. Or unleashing you. Social media is a wonderful tool for sharing ideas, opinions and thoughts but when it\u2019s used in a negative or malicious way, the results can be damaging. We are all entitled to our complaints over bad meals, what we are not entitled to is being an asshole. You can write about a negative experience without damning the establishment to hell. Before you let your fingers run wild over that keyboard, pause and take a minute to think. Did you bring your matter up with the manager or relevant member of staff? How did they handle it? What would you think if you read a review like yours? Your review should be informative, without being inflammatory. Just think of the business owner or chef reading that review and what your words could mean to their business.<\/p>\n
Spiralised foods<\/strong><\/h4>\nProbably a hangover from the gluten-free fad as well as the popular banting diet, pasta has been hailed as the devil food and replaced with spiralised vegetables. We love zucchini, butternut and beetroot, we really do, we just don\u2019t need someone telling us that it\u2019s as good as spaghetti. Because it\u2019s not.<\/p>\n
Multi-coloured food<\/strong><\/h4>\nRainbow cakes are one thing, perfect for fun birthday parties but we\u2019re afraid that\u2019s where multicoloured foods need to end. At some point this year, someone thought bagels weren\u2019t perfect as they were and decided to dye them all the colours of the rainbow. This crime against bagels caught on and became something of a trend for a while. This idea will hopefully soon fade into obscurity, along with multicoloured pancakes, coffee, toasted cheeses and sushi. Yes, sushi.<\/p>\n","protected":false},"excerpt":{"rendered":"
It is nearly time to bid 2016 adieu, but before we do, we look back on our best, and worst, food trends that popped up this year. BEST Farm to Table This has probably one of the best trends this year, a simple idea where the fruit, vegetables and even the meat in some cases all comes from the farm a restaurant is situated on. The Werf Restaurant at Boschendal and The Table at De Meye\u00a0and Ash have nailed this, […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-35217","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=35217"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=35217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=35217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=35217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
No longer claimed by old timers and people on game drives, gin is cool again. And while the UK cottoned onto this over a year ago, South Africa really did make mother\u2019s ruin their own this year and we are now home to dozens of local distilleries. Our favourites include Hope on Hopkins<\/strong><\/a>, Bloedlemoen and Wilderer.<\/p>\n Despite all the gin drinking this year, it appeared that healthy habits were definitely a trend. Juicing became a popular way of increasing fruit and veggie options, and many juice bars popped up all over the city of Cape Town. Read about our favourite juicers and juices to make with them HERE<\/strong><\/a>.<\/p>\n With places like The Table, sharing your food has never been cooler or more appealing. Restaurants across the country embraced this generous way of eating too, with a lot of menus being designed to be eaten between any number of people. We\u2019re big fans of the sharing style, it opens conversation and means that you\u2019re not ever at risk of food envy.<\/p>\n With Marble in Joburg and Ash<\/strong><\/a> here in Cape Town leading the trend, it seems that South Africa has gone coal crazy. And with good reason, the smoky, charred, toasty notes pretty much go with everything. Word on the street is that even the apple crumble from Ash goes through their famous Josper oven.<\/p>\n No longer shunned or written off as weirdos, vegans are finally being welcomed into society and with this, their numbers are increasing. Worldwide, the percentage of vegans or people moving to a more plant-based lifestyle grows every single day. While many of us may be die-hard meat lovers, there is no denying that vegans make incredible sacrifices that positively impact the environment. The growing numbers of vegans mean that vegan food is being taken more seriously, with high-end chefs taking real care to cater for them. The benefits of a more veggie-friendly lifestyle are very well known, so let\u2019s hope this trend continues for the sake of this great green earth we inhabit. Read about why you should give vegans a chance HERE<\/strong><\/a>.<\/p>\n Following on from the \u2018ethicurean\u2019 trend, this year saw consumers getting into lesser or secondary cuts of meat. We\u2019re big nose to tail fans, as it ensures that none of the animal is wasted. These cuts are also exceptionally tasty, be it a spider steak, pig\u2019s tails or chicken hearts, we hope these previously-unloved cuts are here to stay.<\/p>\n Look, we get it, avos really do make the world go round, they\u2019re tasty and are a great source of healthy fat. Unfortunately though, like with most natural produce, avocados have a season that generally runs from March to September. Yep, that means people were nearly rioting about the prices of avos in some stores when they weren\u2019t even in season. Luckily, we shouldn\u2019t have a repeat of this next year thanks to Westfalia \u2013 word is they\u2019ve cultivated a summer avo that will ensure that there is stock all year round.<\/p>\n Firstly, let\u2019s establish what gluten actually is. Gluten is a mixture of two proteins, glutenin and gliadin, brought together when flour and water are mixed. It is responsible for the structure and the elastic texture of dough. Right, so now what is the difference between a gluten-free diet and someone who genuinely suffers from coeliac disease. A coeliac simply has to avoid gluten, as their immune system reacts to it, which damages the lining of the small intestine. This hampers the absorption of nutrients, and can cause anaemia, weight loss, fatigue, bloating and pain. The long-term consequences of undiagnosed coeliac disease, and continuing to eat gluten include osteoporosis, anaemia and even bowel cancer. So, basically, more people this year likened what could be a life threatening, crippling illness for some, to a glamorized way of trying to be healthy. Sure, we could all do with eating less bread and other process simple starches, but let\u2019s not try and make out that you have to be gluten-free simply because \u2018it disagrees with you\u2019.<\/p>\n Don\u2019t get us wrong, we\u2019re a food magazine run by people who are obsessed with food. But sometimes it\u2019s just not necessary to have a bacon-wrapped-nutella-stuffed-deep-fried-croissant, when a simple (perfectly made) plain or almond one will do. Each to their own naturally, but this year we saw more restaurants trying to wow consumers with overdone foods that in reality weren\u2019t done all that well. There is a beauty in simplicity, well-executed foods, so let\u2019s champion that food instead of ghoulish, overboard hybrids.<\/p>\n Ah, the internet, literally bringing the world to you and taking you to the world. Or unleashing you. Social media is a wonderful tool for sharing ideas, opinions and thoughts but when it\u2019s used in a negative or malicious way, the results can be damaging. We are all entitled to our complaints over bad meals, what we are not entitled to is being an asshole. You can write about a negative experience without damning the establishment to hell. Before you let your fingers run wild over that keyboard, pause and take a minute to think. Did you bring your matter up with the manager or relevant member of staff? How did they handle it? What would you think if you read a review like yours? Your review should be informative, without being inflammatory. Just think of the business owner or chef reading that review and what your words could mean to their business.<\/p>\n Probably a hangover from the gluten-free fad as well as the popular banting diet, pasta has been hailed as the devil food and replaced with spiralised vegetables. We love zucchini, butternut and beetroot, we really do, we just don\u2019t need someone telling us that it\u2019s as good as spaghetti. Because it\u2019s not.<\/p>\n Rainbow cakes are one thing, perfect for fun birthday parties but we\u2019re afraid that\u2019s where multicoloured foods need to end. At some point this year, someone thought bagels weren\u2019t perfect as they were and decided to dye them all the colours of the rainbow. This crime against bagels caught on and became something of a trend for a while. This idea will hopefully soon fade into obscurity, along with multicoloured pancakes, coffee, toasted cheeses and sushi. Yes, sushi.<\/p>\n","protected":false},"excerpt":{"rendered":" It is nearly time to bid 2016 adieu, but before we do, we look back on our best, and worst, food trends that popped up this year. BEST Farm to Table This has probably one of the best trends this year, a simple idea where the fruit, vegetables and even the meat in some cases all comes from the farm a restaurant is situated on. The Werf Restaurant at Boschendal and The Table at De Meye\u00a0and Ash have nailed this, […]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-35217","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=35217"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35217\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=35217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=35217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=35217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Juicing<\/strong><\/h4>\n
Family style eating<\/strong><\/h4>\n
Coal cooking<\/strong><\/h4>\n
Veganism<\/strong><\/h4>\n
Nose to tail<\/strong><\/h4>\n
WORST<\/strong><\/h3>\n
Complaining about the price of avos in February<\/strong><\/h4>\n
The Gluten-free fad<\/strong><\/h4>\n
Obnoxious, overindulged foods<\/strong><\/h4>\n
Downright mean restaurant reviews<\/strong><\/h4>\n
Spiralised foods<\/strong><\/h4>\n
Multi-coloured food<\/strong><\/h4>\n