It’s no easy feat to predict the future, but that’s exactly what some of the nation’s most influential foodies did on Tuesday at the Global Food Forum. Amongst them was Peter Gilmore, executive chef of the highly lauded Quay restaurant in Sydney. Forget superfoods, here’s what he thinks we can expect to shape our meals shortly:

1. Vegetarianism.

According to the top chef, meat is so 2016. He believes that the plant-based diet is about to take a firm hold on our eating habits. “Vegetables can be a big combination of flavours and textures,” he said. “That’s where the interest comes from, [we are] no longer relying on meat for flavour. That’s a global trend in fine dining restaurants.”

2. Conscious eating

Mindful eating is also set to take flight in 2017. Increased understanding from Australian consumers about where their meal comes from, how organic it is, and whether it is sustainable is on the rise. It’s a notion that Gilmore believes will help to enhance the eating experience across the country. “If the local consumer can support local farmers, the flow on effect will be amazing,” he said. 

3. Share plates

The day of the meat and three veg is done, with the concept of a single individualised meal continuing to grow less and less popular, according to Gilmore. “The way we eat has changed. There are a lot more tasting or shared menus available these days.” It’s a trend that’s providing chefs and cooks with more opportunities to experiment in the kitchen. “There’s freedom in that you don’t need a big slab of protein on the plate. It is instead a small indulgent piece of protein if anything.”