WHAT will 2017 taste like? Where to next on our respective gastronomical adventures? Where will food take us, and who will take us there? Gregory Czarnecki, the head chef of The Restaurant at Waterkloof Wine Estate in Somerset West, who was recently awarded Eat Out Chef of the Year for 2016, sheds some light on what he thinks the year holds in store for our taste buds.
l The next big veg:
How do we top the cauliflower? It has made many dreams come true. That a burger and a pizza can now be considered a healthy option is a modern miracle. Cauliflower has made the impossible possible by replacing flour, but now that it is a staple on most menus, it’s time we move on and give other vegetables a chance to shine.
Chef Czarnecki thinks the next big vegetable is the aubergine, also known as brinjal or eggplant. “So many vegetables deserve more respect in the kitchen. If I had to choose one, it would definitely be the aubergine. It is highly underrated. The flesh of the aubergine can be turned into purées, cubes to be coated and sautéed, or even just simply charred on a griddle pan.
“Looking past the flesh we have the skin, which can be stuffed or even julienned and deep-fried for an elegant garnish,” says Czarnecki.
Look out for this unassuming veggie on the menu.
l New favourite flavours:
You know the world has gone mad when there is coffee-flavoured tea on the menu. It happened last year and it confused us. From mint- to strawberry- and lemon-flavoured tea, we tried them all. Flavoured tonic water also had a preview season.
The next big trend might just be elderflower mixes, if the signs are anything to go by. According to Czarnecki, cordials with flavours such as elderflower and hibiscus are definitely making waves in the food industry, not only on sweet courses but also on dégustation menus that have palate cleansers.
“Products that are so transformable can be used in many different ways, whether it be in a pickle or in a snow.”
l Sea vegetables:
Sushi remains a constant favourite on most menus, and a welcome addition will be sea vegetables, says Czarnecki. “They are probably going to be a big one this year because of all of the access that we have to this produce. Products like nori and kombu already pop up everywhere, but I think people are going to experiment with products like this a lot more this year.”
l Chefs go back to basics:
Back to basics – using traditional methods of preparing food and bringing out the best of basic ingredients – is the new trend. Czarnecki is sure about this. “If there is anything that is ‘coming back into fashion’ in the food industry it would be the use of old school cooking techniques.
“Firstly they are the most thorough ‘no short cut’ methods which in the end give you the best finished product. They are also the most accessible in most kitchens when it comes to equipment. These methods are also very important for new chefs to learn because they form the base of any knowledge you wish to obtain in your career.”
l Responsible eating:
We are blessed with fresh produce and good quality water at our fingertips, and have a responsibility to pay it forward by not overfishing, being mindful of the food we consume and sharing knowledge.
Czarnecki is passionate about eating responsibly: “I really do believe that this shift of mindset has already started happening all over South Africa, people have become extremely aware of what is good and bad when it comes to sustainable food in the home, as well as when eating out.
“When cooking at home always dispose of your waste responsibly. This automatically starts the chain of sustainability. Where you can recycle it is necessary to do so.
“Another good tip is to always use produce that is in season – not only does it taste better, it causes less strain on the environment. If you ever need any information on sustainable fish, all the dos and don’ts, just visit the Sassi website (wwfsassi.co.za) as they have all you need to know.”
l Butchers get an upgrade:
While artisanal breads have not gone out of fashion yet, the upscale butcher will add some unique offerings to place on that slice of cranberry almond ciabatta.
The days of a blood-smeared butcher standing behind the counter are so over. A new breed of butchers, who place more emphasis on unique cuts of meat and charcuterie, are on the rise. Who wouldn’t love to get their grilled steak, prosciutto and freshly cured bacon in one place, from someone who can oak-smoke salmon while you wait? Artisanal butchers are trending the world over, 2017 is our turn to give it a try.