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Food trends for 2014

Its that time of the year when we all possibly consumed far too much rich food and beverages so that new year’s resolutions are focused on eating good food and exercising more.

2013 was a year of lots of different favours and trends.  Gluten free has been around for a while and is still high on the list for a lot of people.  Gluten free foods have definitely gotten better over the years but for most the focus seems to be more on eating lighter rather than eating more.

Food trends for 2014 in restaurants and catering companies are providing a larger range of gluten free flavours ,so that its healthy and best of all you don’t go home hungry.    The mix has included a lot of tapas tastes, with seafood, primarily salmon and prawns topping the list for most Australians according to Aus Food News.

Quinoa usage increased dramatically for those looking for different flavours to work into their cooking menus but also as a gluten free alternative.   The general consensus is that people are buying more local produce and coupling the grains with seafood for a fresher, lighter dish.  Always better especially in hot climates.

Kale and kimchi were a hot in some circles but the interest may be tapering off to be replaced by high end vegan dishes, maybe even cauliflower.   Do we really know?

Goat cheese has always been popular but there has been a lot of talk around goat meat dishes for 2014.   Will it overtake the popularity of pork belly, we’ll have to wait and see.

 

Standing Room Only is a Brisbane Catering Company that provides gourmet, finger food and mobile catering for cocktail, corporate or wedding events.  Contact us now for your next party of cocktail event.

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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