Food Trends from Marthinus Ferreira
Trends, in general, are a wonderful and exciting thing. It can be highly unpredictable, yet always enjoyable (even if only for a few people). Indeed, food trends of late have been easy to predict considering the global effort towards sustainability and eco-friendly products. Yet this doesn’t stop the unabashed connoisseurs from stretching their creative palate. It’s perhaps when you put someone in a box that they are forced to be more creative, trendier. There is, after all, no greater pleasure than setting a trend.
Through the years I’ve seen truly inspiring trends in the food industry. But of course, there are also, always, the complete flops. While the trends in South Africa allow for a great deal of versatility and a unique local flavour, I enjoy taking a broader gaze at the industry. I am inspired by that which exists outside of my “cultural bubble” when it comes to food.
Food trends (like most) have and always will be about putting a new spin on a more established idea. Just look at every known ingredient we’ve been brave enough to dabble with. There are only so many ways to fry an egg… And you don’t always have to fry it…
Recently I’ve found that it’s becoming trendy to cook more “homely” meals. Nostalgic comfort food is by far the best trend to emerge out of 2010. It’s something that will always be trendy. Going back to basics is something that we always do. And with food, there’s no better trend to follow and set. Food is about comfort, isn’t it? It’s not only about sustenance, nutrition and all that, it’s about making us feel good. There is no one on the planet that can deny the subtle pleasures of food.
Food trends are about perfection through reinvention. And every time we go through a trend, we are one step closer to creating and enjoying something incredible…
