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Five foodie trends to look out for in 2017

About Rachel

Ys social influencer and roving reporter, avid foodie and devotee of the grape.

Some of these are not for the faint of heart!

As the years roll past, we see food trends go from weird to even weirder - and 2017 is no exception. Let’s dive right in, shall we?

Prepare yourself for chocolate wafer bars with almonds, cashews .

Prepare yourself for chocolate wafer bars with almonds, cashews ... and fried insects. Picture: Shutterstock


Ohhh Australia, why do you have to be so darn healthy all the time? As we embrace our sunrise PT sessions and a penchant for brunch, we’re feeling less inclined to go hard the night before.

But what if I told you that you can still go hard on the dancefloor? With mocktails, you can enjoy all the fruity flavours and selfie opportunities of holding a cocktail, without sacrificing your productivity the next morning.

Mocktails rule .

Mocktails rule


I’m still wrapping my head around golden turmeric and green matcha lattes, so excuse me while I judge Melbourne just a little bit for introducing the blue algae latte to us so soon.

Apparently, someone’s just gone ahead and classified algae as a superfood, thanks to its high quantities of vitamins, minerals, nutrients and antioxidants. The list of health benefits is endless, I’ll give them that, but apparently the taste is…”funky”.

Blue algae lattes.

Blue algae lattes. Picture: Shutterstock


I’m just now realising I’m probably not the best person to write this blog, as I’m a total scaredy cat about weird foods/drinks/textures.

Guys, get ready to see insects like crickets, caterpillars and spiders on the menu at your local foodie spot. History shows people have been eating insects for millenniums because they’re a good source of nutrients and protein, and it’s gaining popularity today for the fact it’s an eco-friendly source of food.

We ordered a bowl of crickets for the table the other night at a local mexican restaurant, and just in case you were wondering, I did not try.


Long live kimchi!

Fermentation is officially trending, and this is probably no surprise with the amount of kombucha, kimchi, miso, jun and sauerkraut mentions across social media and restaurant menus.

This one may be here to stay, as it turns out fermented foods and drinks are incredibly good for your gut. Get on board, guys.

White miso and dry red pepper kimchi.

White miso and dry red pepper kimchi. Picture: Green St Kitchen

Native ingredients

We turn our focus to native ingredients in 2017, with Australian chefs hoping to represent the flavours and foods of the area and pay respect to the indigenous community. Love it!

You’ll see a lot of groundbreaking, award-winning Australian gin already being distilled with native botanicals.

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