Food Trends for 2009
Friday, February 6, 2009 at 8:46AM 
Tea-smoked chicken breast sandwich
(Photo : Jackie Cameron)
Extensive research reveals the obvious: the economy dictates people’s eating and shopping budgets. People swipe less and save more. Food will be cooked by the people for the people, so family meals and stay-at-home dinner parties will be the next "big thing". Knowledge of seasonal ingredients and the use of local produce are essential in impressing your company.
Peruvian food is the new Thai, so Ceviche, or “Cebiche,” to be phonetically correct, is perfect. Ceviche is the Peruvian style of marinating seafood in soya and lime. The benefits of this chilled seafood dish include a cure for hangovers, and is reputed to be an aphrodisiac. Oh boy! Fresh ginger, garlic and coriander form an integral part of the dish and the pantry gossip is that ginger is pushing mint right off menus.
Recognizing that unhealthy eating habits in children result in unhealthy adults, grown health awareness demands a new emphasis on the value of sensible nutrition over convenience foods. Get into the habit of “double” cooking, where possible, and freezing the surplus, so that healthier food is available when time isn’t. When I think excellent value-for-money, I think homemade macaroni and cheese. Plain or schussed up, both are scrumptious.
The new trend is for smoking your food rather than frying, a blast from the past. Imagine a stylish, healthy, tea-smoked chicken breast sandwich for lunch.
Thinking of what works and what is best, remember how your grandparents used to source and prepare their food. They were the trend setters of all time, to the point that today we are looking back to what they did, and more often than not, we nick ideas from yesteryear.
Take these recipes and try them.
SEAFOOD CEVICHE
MACARONI AND CHEESE
SMOKED CHICKEN SANDWICH
Post your comments and food-related questions below.
I look forward to hearing from you.
Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
033 263 2713
Reader Comments (2)
Thank you so much for the info. It is very informative, and I'll definitely be following up on these trends. I love the fact the food is moving toward a more 'homely' approach now. Haute-cuisine and ridiculously elaborate meals be gone! Hello home kitchen! Hello wholesome food presented fabulously!
Hi Nathan
Thank you very much for your comments related to my article. I am so glad you enjoyed it.
Please do not hesitate to contact me with any foodie questions. All the best and have a lovely day further.
Yours in hospitality
Jacqueline Cameron
(Head Chef)