Street food

The trend for street food began in 2016 and shows no sign of slowing down in 2017. With venues such as Cairo Takeaway in Newtown, Sydney leading the charge, diners are looking for new and different yet authentically tasty food. Other cuisines to keep an eye out for in 2017 include Indonesian, heralded as ‘the new Asian go-to’, and Peruvian street food. Nikkei cuisine, which is a fusion of Japanese and Peruvian, is also on the rise.

Jackfruit, dragonfruit and other lesser-known tropical fruits

Said to smell like sweet, rotting onions but taste like pulled pork when cooked, jackfruit hails from south and southeast Asia and is being heralded as a 2017 ‘miracle crop’. Not only is it the largest tree-borne fruit in the world – with a single fruit weighing up to a whopping 45kg, but it also contains hundreds of seeds that are rich in protein, potassium, calcium, iron and vitamin C. Jackfruit can be eaten ripe or unripe and can be used in curries, stir-fries, dried as chips or even in ice cream. Its flesh can even be dried and ground to make flour for baking.

Dragonfruit, native to Mexico and Central America, is 2017’s answer to acai, with its powerful antioxidant content. Another fruit to watch out for in 2017 is the carambola, or star fruit, which is is rich in antioxidants, potassium, and vitamin C and low in sugar, sodium, and acid.

Meal prepping

Meal prepping quickly became all the rage in 2016 and looks set to continue to only grow in popularity. However, meal prepping in 2017 looks soon to become the new ‘Sunday sesh’, with people prepping and sesh-ing together. Makes sense to us, why wouldn’t you combine getting your meals sorted for the week with a few drinks with friends? Friends who prep together, stay together.

Plant waters

Watch out coconut water, there’s a new crop of plants looking to quench the thirsts of people everywhere. Drinks made from maple, artichoke, cactus, watermelon and cucumber are all said to be hitting the market as ‘natural hydrators’ and alternatives to sports drinks. These waters are said to be high in potassium and electrolytes, without the added sugar in your normal sports drinks.

Bean Pasta

As the demand for gluten-free products continues to grow, alternatives to traditional flour-based products look to gain in popularity in 2017. One of the most in-demand products is supposedly pasta made from bean flours, derived from chickpeas, lentils and other legumes. These bean-based noodles are not only perfect for coeliacs but also have more protein and fibre with fewer carbs, though roughly the same kilojoule intake. This sounds like an intriguing and exciting development to keep an eye out for.

Activated Charcoal

Have you seen those black lemonades popping up in random cafes across the country? Well apparently there’s a very healthy reason for them. Activated charcoal is said to trap toxins in its pores, helping to remove them from your body – cleansing and detoxing your system as it goes. Keep an eye out for it in everything from cakes and cocktails to burgers and juices.

Power Bowls

First there was the acai bowl, then came the smoothie bowl and now 2017 brings you the ‘power bowl’. The dish is based on the classic Hawaiian ‘poke bowl’, featuring cubed raw fish atop rice and garnished with accompaniments such as sliced spring onions, pickled ginger and seaweed. Needless to say, chefs have already started putting their own spin on the dish, substituting fish for cooked chicken or tofu, rice for grains and noodles and seaweed for shredded vegetables and avocado. Miss Bliss Whole Foods Kitchen in Brisbane’s West End is among the many restaurants adding this dish to their menus. We at delicious. can’t wait to see what people put in bowls next.

Wellness Tonics

Kombucha and turmeric lattes are so last year. Get set for sparkling probiotic drinks and tonics packed with everything from vinegar to ginger, baobab and elderberries. These concoctions are inspired by alternative medicines and designed to cleanse, detox, revitalize and energise the body. Keep an eye out for them at a hipster café near you.

Sorghum

Forget about quinoa and freekeh, sorghum is the new grain making waves in 2017. The beige-coloured crop has 17 out of 25 species native to Australia, is gluten-free and non-GMO. It’s health benefits include high levels of protein, B vitamins, iron and manganese and you can expect to see it popping up in cereals, granolas and health-food bars all over the place.

Coconut

2016 seemed to be the year coconut products were everywhere, with the number of products available expected to grow in 2017 as well. Coconut butters, tortillas and syrups are expected to join the growing list of coconut sugars, waters, milks, flours, yoghurts and ice creams that are popping up in your local supermarket. Touted for their good fats and essential minerals, whilst being both gluten-free and low in carbs, the coconut doesn’t seem to be going anywhere in a hurry.

Vegan food

As more and more restaurants embrace an all-vegetable menu and more and more people ditch meat for ethical, environmental and health reasons, vegan-friendly products are predicted to hit retail shelves in record numbers. Vegan mayonnaise, ice cream, yoghurt, cheese, chocolate, sauces and baking mixes are some of the many products to keep an eye out for in 2017.

Seaweed and other sea vegetables

Seaweed is the new kale, or so many are predicting anyway. Sea vegetables appear to be growing in popularity for their health benefits and versatility, with some seaweed being used as a salt substitute, where others can bring a wonderful umami taste to many dishes. As vegan and vegetable-based menus continue to grow in popularity, keep an eye out for the creative new ways people are using sea vegetables as well!