2. Nature’s seasonality takes center stage
Diners today are embracing the beauty of simplicity and a connection to their local environment. Especially in gourmet restaurants, seasonal dishes are taking centre stage, inspired by seasonal variety. From wild mushrooms to seaweed and flowers, these ingredients provide a sense of authenticity and show a care for the planet. By using what nature offers at its doorstep, this trend leans into native, wild components, and local provenance of foods.
Seasonal foods, at their peak freshness, taste, and nutritional value, are transforming menus and offering a wholesome, flavourful dining experience.
Conscious Consumption:
Consumers are showing a greater level of care and consideration for what they are eating and want transparency on:
the provenance of key ingredients
desire to eat local and seasonal5.
Source: 5. Australian Macadamias, The 8 big emerging food trends revealed by global opinion leaders, 2023 Report.
Embrace local sourcing: Prioritize ingredients that are in season and source them locally to support nearby producers and reduce food miles.
Highlight seasonal specials: Keep your menu fresh by regularly introducing seasonal dishes that showcase the best flavours of each season – think berries, figs, mangoes, citrus, cauliflower, asparagus, snow peas and zucchini. Tap into the three nature-inspired ingredients:
1.Mushrooms: Mushrooms offer diverse applications, including being a regular ingredient in plant-based meat alternatives. Mushrooms are a great addition to a meal and provide a rich umami flavour, plus a unique bundle of essential nutrients including B vitamins, selenium and copper. 6,7
2.Seaweed: Algae and seaweed are rising stars in the food industry, but have been staples of East Asian and Pacific cuisines for years. Seaweed tends to be lower in calories due to its high content of fibre and water, but potentially rich in minerals absorbed from seawater. Some types also contains an amino acid called glutamic acid, which is converted into glutamate that imparts a rich umami flavour when added to recipes.8,9
3.Flowers: Botanical flowers like jasmine, rose, lavender, hibiscus, and eucalyptus are becoming wildly popular due to their unique fragrances and flavours – and because they add a pop of colour to just about any dish. Traditionally found in tinctures, teas, and cocktails, they’re branching into desserts and savoury dishes, too.
Beverage insight: Great for flavoured waters, juices and teas – wild berries, botanicals and herbs like sprig of mint can add a creative and eye-catching twist to beverages.
Food insight: Use botanicals in sauces, vinaigrettes or broths to unlock new flavours and add a touch of fragrance to your dishes..
Source: 6. https://www.hsph.harvard.edu/nutritionsource/food-features/mushrooms/ | 7. https://australianmushrooms.com.au/health/ | 8. https://www.hsph.harvard.edu/nutritionsource/seaweed/ | 9. Australian Government: Rural Industries Research and Development Corporation. 2009. Seaweed Culture in Integrated Multi-Trophic Aquaculture - Nutritional Benefits and Systems for Australia https://www.agrifutures.com.au/wp-content/uploads/publications/09-005.pdf
