What's hot and what's not

Over the years there have been countless trends and fads within the food world, much like the world of fashion. And when I started out in the restaurant business some twenty years ago, nouvelle cuisine was hot.

I remember dining in a very famous restaurant when I was about 17 years old, at Fanny's in Lonsdale Street, Melbourne (which was then the place to dine) and enjoying a deep fried prawn stuffed with a slice of mustard fruit - about half the size of an old one cent piece - on a Choron sauce. The meal set me back about $18 if I remember correctly, and I only got one prawn. Thank God it didn't last long.

How strange to think of those 'unheard-of' fruits and veg such as snake beans, tamarillos, star fruit, bok choy, fennel, and durians which were all so new to us then but are now as common as ever.

Foods, like many things in life, come in and out of fashion and often no one knows why. They disappear for a while, only to return with more vehemence some time later, but here is my take on what's hot and what's not right now:

HOT:

• Dukkah spice, a great Egyptian spice used for centuries in the Middle East and commonly used as a dip seasoning for breads with olive oil

• Pomegranate (it ain't new, but it's coming back strong)

• White teas

• Green teas

• Home-made Christmas puddings

• Rose wine

• Red wine - pinot noirs are still booming

• Lilydale chickens (range free)

• White chocolate

• Dark chocolate

• Mangoes

• Peaches

• Australian sparkling from Tasmania

• Line-caught fish

• Aged beef

• Australian olive oil

• Sea salt

• Anything that claims to be an anti-oxidant

• Good fat - fish oils, rich in omega 3

• Good quality coffee

• Organic, natural foods

• Small desserts

• Mojito cocktails

• Flatbreads

• Organic wines

• 'Slow' cooking

• Spanish cuisine (the next big one, I think)

• Bottled water (especially Tasmanian)

• Spanish and Italian wines

• Locally grown produce

• Dragon fruit

• Figs

• Passionfruit

• Fresh berries (they would be much hotter if they weren't so expensive!)

• Tapas

• Micro beers and beverages

• Ginger

• Chillies (always were hot)

• Quinoa

NOT:

• Dill

• Parsley

• Heavy sauces

• Foams

• Bad fats - Palm oils

• American fast food joints

• Starbucks

• Hotel buffets

• Merlot

• Artificial flavours

• Processed foods

• Frozen vegetables (except peas)

• Carbonated sweet beverages

• Caesar salad (its had a long run)

• Fois Gras (too cruel)

• Deep fried

• Pre packaged, sweetened, flavoured, reconstituted, coloured and flavoured juices

• White rice

• Fruit flavoured wine

• Heavy, thick layered cakes

• Bland food (used to be very hot in Australia)

I would love to hear from readers about which items they think will be HOT in coming years. I am sure to have missed some and perhaps you think I’ve got a few wrong!