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5 Australian Food trends for 2014

Forget kale and quinoa – they’re both so 2013! At least that’s what many leading recipe blogs and chefs are saying, tipping the rise of healthy ‘clean’ foods to continue but manifesting in different ingredients which will be put under the spotlight increasingly in 2014.

However grains and veggies aren’t the only ones who will make noticeable appearances on menus and shopping lists around Australia, there are also some sweet treats that also look set to make it big in the world of catering and food service this year.

Standing Room Only are one of the Brisbane catering companies that are always keeping our ear to the ground to learn what’s popular when it comes to ingredients and dishes.

Here’s what we expect to see more of in 2014:

 

1.     Pop Up Restaurants and Food Trucks

All capital cities in Australia have enjoyed casual outdoor eating in the form of gourmet food trucks and pop up restaurants as an increasing proportion of foodies continue turn away from fine dining restaurants looking for more casual options.

This has been the case in Brisbane, and we look forward to seeing this interesting form of food service continue in 2014. We’re sure we won’t be the only ones welcoming more mobile catering ventures who set up pop up shops, and deliver gourmet meals on wheels.

 

2.     The Ancient Grain Trend Continues

Quinoa was so popular last year that many of the countries producing the grain experienced significant supply shortages. Quinoa is still expected to be extremely popular, but menu trend setters are expected move towards other ancient grains, this time from Middle East including teff and freekeh.  Also while not considered strictly a wheat or grain, buckwheat (a fruit seed) which can be used as an alternative to rice, seems to be increasingly making in inner city café menu appearances in the form of buckwheat pancakes.

 

3.     Cauliflower makes a comeback  

It’s been fondly referred to as the next kale, and for maybe a vegetable that doesn’t overly excited, however the diversity of the humble cauli in soups, salads and so many other dishes even its ability to be eaten raw should not be overlooked. Its wide nutritional benefits with good amounts of vitamin C and A, along with fibre, calcium and folate all but guarantees the health benefits of the cauliflower to be widely touted by health food bloggers and clean eaters in 2014.

 

4.     American Southern Cuisine

The rise of comfort food from the Southern U.S. looks set to continue, although instead of sliders, hoagies and chilli dogs, we’re expecting to see a lot more of a Texas and Louisiana smoky BBQ influence. Bring on the lathered, smoky goodness we say!

 

5.      Éclairs eclipse macaroons for sweet eats

For a while macaroons where the fashionable sweet dessert, but following the lead from patisseries in Paris dedicated éclair shops are springing up in Sydney and look set to follow in other capitals. Their versatility of savoury and sweet fillings plus their visual appeal make them the perfect treat for instagramming and social media sharing among the influential will no doubt only increase their exposure and uptake.

 

We’re always on topic with new trends and tastes here at Standing Room Only, but we also cater to the preferences of any tastes our guests have, whether that happens to be currently ‘trendy’ or not! We can advise on all different catering options for your next event in Brisbane so don’t hesitate to get in touch with us today on 0433 822 280.

 

About me

Andrew Marno ☞

Andrew Marno has worked in the hospitality industry for 35 years. His career began in Noosa Headsworking in establishments such as Anita’s, The Lobster Trap and the 5 Star Sheraton Noosa. While living and working overseas he broadened his knowledge of and experience with international foods and ingredients.

Soon after returning to Australia Andrew opened his first restaurant, ‘AndaVanth’ in Milton, Qld with executive chef and business partner David Farmer, of Mount Lofty House (Adelaide Hills). AndaVanth was credited with many accolades over the years including a perfect score from the Courier Mail’s restaurant review in its opening year. It became a very popular Wedding Venue, in particular for Cocktail style receptions.

After 5 years he ventured to the West End district to open a more challenging establishment, ‘BIN 220’ Wine and Tapas bar. An extensive and international wine list, carefully selected by an award winning sommelier, complimented a refined, sophisticated menu. The modern offering in West End quickly became a popular venue for locals and others appreciating fine food and wine in a cosmopolitan atmosphere.

Following this business Andrew opened the award winning ‘Seagrass’ Fish and Chippery, also on Brisbane’s
West End/South Brisbane border.

In 2008 Andrew was approached to cater for a ‘stand up’ cocktail-style function on a luxury vessel on the Brisbane River. This experience inspired him to meet a growing market for events designed for guests and hosts alike to mingle while still enjoying their food and beverages. ‘Standing Room Only Catering’ was born.

Now in it’s tenth year, Andrew works with Michelin star chefs and a highly experienced service team, and is constantly researching local and international trends in order to offer contemporary menus. He and his team pride themselves on the delivery of outstanding customer service from the initial enquiry, working to ensure a seamless and delicious event for every client.

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We proudly hold the highest rating of 5 Stars for Brisbane City Council’s Eat Safe Brisbane scheme. Few Brisbane catering companies have achieved this rating.

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