When it comes to cooking and eating we embrace food in all its forms, but there are some food trends that even we can’t get behind. From the team behind your favourite food brand, here are 32 trends we hope won’t carry over into the new year.

 John Hannan, Digital Editor 

Avocado on toast/on anything: Why waste valuable real estate space on your plate with what is essentially a bland (read: tasteless) fruit that everyone insists on ‘smashing’. More bacon please.

Truffle oil: Even our national restaurant reviewer will agree on this. The smell, the synthetic versions, it’s all bad.

Vegemite: Call it treason but there is something definitely wrong with people spreading Vegemite on their toast (with butter no less!). Give me Nutella or peanut butter any day.

Espresso martinis: For the sole reason that they inevitably hold up the line more than they need to. Stop ordering your 20 espresso martinis, I’d just like my manhattan already.

Samantha Jones, Managing Editor

Sweet potato fries/wedges/mash: Just accept it. You want hot chips. Eat the hot chips. Stop accepting substandard carbs.

All Champagne/sparkling coming in a box: It’s too much packaging. It doesn’t get cold enough in the fridge. It’s special enough without having it’s own little house, thank you.

Roasted chickpeas: Yuck. Pass the pretzels please.

Any food served on a board: It’s over. Let it go. I don’t like to think of what’s in those deep scars in the board. Extra negative points for a knife stuck into said board/food.

Kerrie McCallum, Editor-in-Chief

Interiors by George Livissianis: I hope he is getting a good Christmas/New Year break before someone else flogs him.

Bashing avocado: I’m looking at you John Hannan. It’s a #superfood.

Warren Mendes being predictable: No doubt he will say: kale, quinoa, chia seeds and buckwheat.

Sophie Kitchen, Editorial Coordinator

Smoothie bowls: Honestly why does it need a spoon? It’s a smoothie not cereal or a bowl of yoghurt.

 Jason Scullin, Chief Subeditor

5.30-7pm bookings: Are we 65 years old? I’d like to enjoy dinner and have a few drinks afterwards without being served the bill and ushered out for bedtime.

Jam jar cocktails: All they guarantee is that your drink will end up on your shirt and not down your throat.

 Samantha Coutts, Assistant Food Editor

Dinners paired with juice: Just no. Juice is for breakfast not dinner. I’ll have my dinner with wine, thanks.

Menus that read like shopping lists: When I dine out I’m looking for a description of the dish not the kitchen’s prep list.

Sarah Bristow, Deputy Digital Editor

Raw treats: I’m all for healthy eating and the occasional raw dessert but life’s too short – just eat the damn chocolate.

Smash cakes: They’re essentially an edible piñata which is just another way of presenting the $2 bag of Allen’s lollies you bought without having serve a proper cake.

Morgan Reid, Digital Art Director

Absurdly priced bar snacks: If I have to pay more than $8 for a serving of olives, I’ll be bringing my own jar next time.

 Hayley Incoll, Creative Director

Protein balls: I’ve never liked any that I’ve tried. They’re basically just a waste of calories.

Acai smoothies: Those purple signs that stand around outside cafes everywhere are just so ugly.

 Warren Mendes, delicious. on Sunday Food Editor

Kale: Let’s all stop pretending that it’s nice and that we all love it. Just stop.

Tri-coloured quinoa: Why should there be three forms of edible torture in one dish?

Referring to non-dairy liquids as milk: Unless it comes from an udder, then it’s not milk. Call it ‘almond water’ or ‘rice water’.

Paleo: It’s 2016 not 10,000BC, we’re not caveman so let’s not try and eat like them. We have roads, cars and electricity. Move with the times people.

Josie Taylor, Deputy Art Director

Hybrid foods: I’m looking at you cronuts and cruffins. Muffins and croissants are already awesome, why do we need to go and ruin them?

Taking sashimi too far: Octopus sashimi is my idea of a nightmare on a plate. 

Marion Langford, Chief Subeditor of delicious. on Sunday

Gluten-free food: Unless you actually have to go gluten-free, don’t pretend. I like gluten. In fact, I love gluten. Gluten rocks. It makes bread amazingly, fantastically, gorgeously bready. Stop hating it!

Almond milk: Again, if you don’t have to go dairy-free don’t. Just drink dairy and get over yourself.

No bookings for less than six people: You are killing romance! Sometimes I want to book a cosy dinner for two instead of turning up and hoping for a spot.

Kirsten Jenkins, Style Editor

Noisy restaurants: How hard it is to understand that if you jam a whole heap of people in a space with only hard surfaces that it’s going to be noisy. Didn’t you study this in design school?

Plating food only one side: Chefs, what’s going on? What’s wrong with the other side too?