The five biggest food trends in 2015

The five biggest food trends in 2015

Ready to say c'est la vie to the cronut? These are the 5 biggest food trends you can expect to see on the menu at your fave cafe, bar and restaurant in Brisbane in 2015.

By Lucy Stephens | 8th January 2015

We love our food - and we love our food trends even more. 2014 was a year of salted caramel, peanut butter-infused dishes and American grub. We predict the next five big food trends coming to a café/bar/restaurant in Brisbane in 2015.


Thought you had your fair share of ‘merican food last year? Y’all be coming back for more wings, burgers and dogs as US themed venues continue to crop up across Brisbane and the rest of the country. You'll be tempted by beverages like craft sodas and meals from America that extend beyond your basic deep south, like clam bake, creole flavours and gumbo.


Yes, the creepy crawlies you normally try to keep off your plate are making their way there as a fancy-pants ingredient. Touted as a lean, high-protein and tasty snack, innovative restaurateurs are serving ants, crickets and even cockroaches to daring customers cooked in sauces like soy and caramel. Melbourne restaurant Shizuku and even our own Public and Gerard’s Bistro have jumped on the bug-wagon. But, don’t expect this trend to go gang-busters quite like the US trend has; this one’s more likely to crawl along. (Geddit?)


Franken-food can almost be traced back to one thing; cronuts. The tasty croissant/doughnut treat was the epitome of food trends in 2013/2014, making its way into the mainstream with a slew of hybrid dishes following suit. In 2015 think pizzas topped with miso salmon and wasabi mayonnaise, or tacos filled with kimchi and Asian-spiced pork. The CBD’s Miel Burger is pioneering the trend with their Korean BBQ Bulgogi Burger (with beef, soy sauce and bean paste mayo), Cowch Dessert is dishing up bacon ice cream, and newcomer NY Brew in the valley is appealing to hybrid fans with their pretzel burgers and pretzel dogs. And yes, they taste as good as they sound!


Vegies will be making a move from the side dish to the main meal, with more restaurants, cafes and customers embracing meat-free food. This year, root vegetables are in, so anticipate plenty of lotus and kumara chips, hearty vegetable curries and risottos made with grains and in-season vegies.


Yep, humble toast is about to get cool. Avo on toast was THE breakfast dish in 2014, topped with everything from chilli flakes and Himalayan salt, or served ‘smashed’ with labna, chopped grape tomatoes and basil. This year, expect plenty more avo, plus a heap of gourmet breads and toppings to make an appearance. Stuff like grain bread topped with artisan almond butter and home-made preserves and even the trusty toastie will make a re-emergence and become a mainstay on menus everywhere…


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Article by Lucy Stephens

Lucy Stephens is a Senior Digital Journalist and Content Strategist at Style Magazines. She's a travel addict, considers gelato an appropriate meal for breakfast, lunch and dinner (salted caramel, preferably), and suffers from a moderate to severe case of FOMO (fear of missing out).


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