What’s hot, what’s fresh, what’s new, what’s next? We’ve called the extended delicious. Family to the table to pick what’s cooking in the wonderful world of food in the year ahead. Some trends are fleeting and just plain fun (we don’t want a doughnut on our milkshake forever, but maybe one more time), while others are set to stick, whether it’s heritage chook, artisan designers or winemakers, japan mania, or a nostalgic hit of Australiana with tinnies and rissoles. Be quick. Some of these are here for a good time, not a long time.

“Restaurants like Kensington Street Social will continue to up their fit-out game. Expect a mix of strong industrial concepts such as polished concrete, exposed brick, brass and leather, with emeralds, tans, burnt mustards and highlights of gold.” Kirsten Jenkins, style editor.

Artisan salt is more than just a finishing flourish. We’re fast realizing the unique flavours and textures salt flakes – from sea, river or lake – can add to our favorite dish. Tasman Salt

Roast chook has never been so hot, with chefs taking a family favourite and elevating it for diners. Whether it’s breed, provenance, brine or method, flavour is the focus. Think Henrietta’s free-range Milawa birds in Melbourne, or Mercado’s woodfired version in Sydney.

That’s right, Bond was way ahead of the trend ordering negronis way back in the 60s, preferring his to be made with Gordon’s gin. Find our recipe, here.

The handmade aesthetic is trickling down even to cafes and more chefs are working with ceramists on bespoke plates and bowls (think Ross Lusted designing his own at The Bridge Room). Expect more unique designs and more re ned pieces.

A growing interest in natives colliding with a boom in Australian-made spirits is resulting in unique drink offerings. From Applewood making bitters with riberry to Maidenii infusing vermouth with native botanicals (above). Just add finger limes. maidennii.com.au

More than ever, chefs are fighting for a cause, from Massimo Bottura’s soup kitchens, to Maggie Beer’s aged care revolution and Jamie’s battle against obesity.

“Cutlery has become more than a tool, adding personal highlights to dinner parties and accents to your settings. Look out for more touches of gold, too.” Kerrie McCallum, editor-in-chief.

Japan has been the destination on hit-lists for years, but with flash sales making flights as cheap as onigiri, we’ll be slurping soba and belting out karaoke for some time yet.

What you want, when you want it and better than you’ve ever had it. The on-demand economy has turned a night in your tracky dacks watching netflix into a gourmet affair with services such as Ubereats, Foodora, Deliveroo (pictured). Meaning a feed from Huxtaburger, Mary’s or Burger Project is just a tap away.

Louis Tikaram.

Meat-free mains are making their way into home kitchens after restaurants started treating veg with the respect they deserve. Roast cauli and broccoli kicked it off, but look out for more than patch.

After a brief flirtation in the 80s and 90s, Aussie chefs are using more of the native ingredients that indigenous Australians have been eating for thousands of years, adding them to menus with flourish. Natives are inspiring others, too, including Rene Redzepi at his Noma pop-up.

“Gone are the days of kitchen teams where only the strongest survive an often brutal and abusive regime. It’s imperative that senior chefs install the right work ethic and respect in young chefs” – Neil Perry.