2017’s Kitchen Essentials & Food Trends

elciervo.co | dcpnomadictraveler.tumblr.com | becauseblog.es

Purple food, wild foraged food, seaweed spaghetti and monochromatic plating are just a few of the food trends that we can look forward to this year. ELLE’s Kareesha Naidoo caught up with a few of the country’s top chefs and foodies  for their take on food trends this year and must-have kitchen essentials.

NEILL ANTHONY

Private Chef Neill Anthony was trained in THE kitchens of Gordon Ramsay, Marcus Wareing and other amazing international chefs. He is the host of the TV show Private Chef where he cooks up delicious meals for his many famous friends.

Let’s start with the trends, what’s cooking in 2017?
Wild foraged food – which means people want to know exactly where those food comes from and there is no better way than picking or finding it yourself, there are a few markets now dedicated to wild foraged food. It is mainly mushrooms and wild blackberries that people are after but always remember to take an expert with you as you don’t want to eat the wrong mushrooms. Eastern European food with a lighter touch. We are taking the classic cabbage and potato style dishes and giving them a twist with new cooking techniques, and also just by the simple addition of fresh herbs, which these tasty dishes lighter.

What trends are you over?
Edible flowers are getting very old now, I am talking about the generic mixed ones in supermarkets, not the chives and wild garlic flowers.  People/chefs tend to throw them at food to try make the dish look good and it seldom works.

What are your top 3 kitchen essentials?
Thermomix, vac pac machine and a sharp carving knife.

What are your top 3 pantry or fridge essentials?
Butter, Salt and veal stock.

Any new projects you are working on?
I am currently working on my first cook book which will be available in June.

What can we expect from you this year?
I will be working on season 3 of The Private Chef, the Good Food and Wine shows and definitely more international cooking. 

Get in touch with Neill here and follow this food ventures at neillanthony on Instagram

JENNY MORRIS

Jenny Morris also known as ‘The Giggling Gourmet’ and is one of South Africa’s most-loved food personalities. She is an author, magazine writer, radio and TV presenter, celebrity chef and teacher. Catch Jenny as she cooks her way through Morocco on the Food Network channel 175.

What  2017 trends are your excited about?
Purple foods – they contain anthocyanins, which are health-promoting chemicals that help protect cells and heal your body. Research suggests they play active roles in promoting eye and heart health, decreasing cancer cell proliferation and more. Also seaweed spaghetti is going to be as big as the kale trend, it is a fabulous super food. Food security and sustainability is going to become a big issue. Craft and artisan products are also going to be in big demand.

What food trend are you over?
Kale

What are your top 3 kitchen essentials?
My pestle and mortar. A very good quality sharp knife and my Magimix

Nectarine and Prawn Crystal Spring Rolls
8 dried rice paper rounds
2 firm ripe nectarines diced
2 tsp lime zest
3 tsp chopped mint
1 tbls chopped fresh coriander
5 chopped basil leaves
1 chilli finely chopped
1 whole spring onion with tops chopped
1/2 English cucumber deseeded and cut into thin match sticks
Shredded lettuce
Finely shredded red cabbage
16 steamed tiger prawns halved lengthways
DIPPING SAUCE:
1 tsp grated ginger
1 clove garlic finely chopped
1/2 cup rice vinegar
1/4 cup boiling water
1/2 cup castor sugar
1 Tbs fish sauce
2 small chillies, chopped
1 Tbs chopped fresh coriander
1 tsp sesame oil
1Tbs finely-diced fresh cucumber
Instructions
1. Mix together the nectarines, lime zest, mint, coriander, basil, chilli and spring onion
2. TO make the spring rolls, place one rice paper at a time in a bowl of warm water to soften it slightly. Remove to a flat surface and place a little of the nectarine mixture onto the centre of the rice paper, top with a little shredded lettuce, then red cabbage and lay two prawn halves onto that
3. Now fold in the sides of the rice paper and gently roll up nice and tight. Do the same with the remaining rounds of rice paper. Pack onto tray with enough space between them so they don't stick together, and cover with a damp clean cloth
4. When you are ready to serve, slice the rolls in half diagonally, place on a plate and serve with dipping sauce.
5. MAKE THE DIPPING SAUCE FIRST:
6. Place the ginger, garlic, vinegar and water in a saucepan over medium heat and add the sugar, stirring to dissolve. Bring to the boil and let it bubble away for a few minutes. Remove from the heat and stir in the fish sauce and chillies. Stir in the chopped coriander, sesame oil and diced cucumber too, when cool and set aside.
7. I sometimes make these with shredded duck breast, rare thinly-sliced beef fillet, shredded chicken breasts, or even leave out the meat and go vegetarian. If you can lay your hands on some Vietnamese mint please add a leaf to your roll.
8. Tip: You can make these up to 2 hours ahead – just cover them with a clean damp cloth to prevent them from drying out!
9. © Jenny Morris 2015 All rights reserved

A post shared by Jenny Morris (@jennymorrischef) on

What are your top 3 pantry or fridge essentials?
Parmesan cheese, olive oil and garlic.

Any new projects you are working on?
I’m busy formulating a concept for a new TV show and I will be taking a group to China on a culinary tour.

https://www.instagram.com/p/BKchFGlBg7u/

What can we expect from you this year?
I’m writing a new cookbook and I’m in negotiations to expand the Yumcious Brand beyond the South African borders. I’ve joined the Breakfast Team on Heart Radio as their resident celebrity chef and do a weekly show every Thursday morning between 8am and 9am with Aden Thomas.

Fin out more about Jenny here.

IVOR JONES

Ivor Jones is teaming up with Chef Liam Tomlin and is now the head chef of Beau Constantia, owned by Pierre du Preez.

What do you think will be the hottest trend in 2017?
I think chefs are going back to simple good cooking and moving away from gimmick cooking.

What food trend are you over?
Molecular gastronomy – unless it’s done right the taste is just not there for me.

What are your top 3 kitchen essentials?
Sharp knives, good music,and passionate chefs

Id eat that #thechefswarehouse #cheflife #chef #loveit #liveit #seaweed #roedressing

A post shared by Ivor Jones (@ivorjonesct) on

What are your top 3 pantry or fridge essentials?
Butter, olive oil and more butter

Any new projects you are working on?
Currently we are setting up our garden with Soil For Life, and establishing it as a space where they can do workshops on educating the communities on home gardening.

Just give me time #gardens #loveit #liveit #cantwait #yay #beauconstantia #worktodo #chef #cheflife #gardeninglist

A post shared by Ivor Jones (@ivorjonesct) on

https://www.instagram.com/p/BN6CeiCAsMi/

https://www.instagram.com/p/BO8GqlCgcBl/

What can we expect from you this year?
I am purely focused on Beau Constantia this year marking sure there is always a continuously changing and evolving menu – involving the garden as much as we can.

Find out more about Beau Constantia and follow them at beauconstantia on Instagram.

ZOLITHA MAGENGELE

Zolitha is the founder of The Cook’s Table, a series of pop-up dinners hosted in Johannesburg’s Maboneng precinct.

@bodibe_wine_collection you far too kind. This Marriage though. #thecookstable #artnoir #MESA #blackportraitures2016

A post shared by Zolitha Magengelele (@thecookstable) on

What food trends are you excited about for 2017?
For me it is not so much the ingredients but the plating of food. I’m loving the monochromatic style of plating. Recently I served up what you could say is fancy custard and jelly. Customers weren’t that excited when they read the menu, but when they saw the grey blueberry panna cotta and black liquorice custard served with fresh whole blackberries, well you can imagine their surprise at the ‘custard and jelly’.

What food trend are you over?
Coconut. Lord knows we all been had.

What are your top 3 kitchen essentials?
Chopping board, knives and my Master Tasters – my kids.

What are your top 3 pantry or fridge essentials?
Canned tomatoes, eggs and rice. Using all three I could make a meal or two.

Tb to #tctoctoberedition the final dessert poached plum nesting on a vanilla creme and toasted fresh coconut shavings.

A post shared by Zolitha Magengelele (@thecookstable) on

Any new projects you are working on?
I am currently working on a fundraising pop up to take place in Johannesburg in March the 5th. The Cook’s Table will be hosting a pop up luncheon at King Kong where I will be collaborating with the three street food chefs, we are raising funds for their new food trucks. The initiative is run by the ladies at Being Frank.

What can we expect from you this year?

Phew! Loads. Let’s just say more of the unconventional dining experiences and serving lots more of The Cook’s Table’s Successful Experiments.

Follow thecookstable on Instagram

As seen on elle.co.za


ENJOYED READING THIS?

Then you may be interested in 5 Dinner Party Food Trends That Will Take Over 2017 and How To Host The Perfect Summer Soiree


For More Design Inspiration

Like us on Facebook and follow us on Twitter and Instagram 


The 2017 Field Report is not about fleeting trends – its about quality and perfection, about bringing back traditional skills and craftsmanship. We speak to the visionaries, icons and experts who shape their unique, lasting and life-enhancing concepts for us to embrace through their designs, recipes, buildings and explorations. Pick up your copy today and tell us what you think on Twitter @Elle_Deco using #2017FieldReport.

Written By
More from Sam Evans

Selecting Fabric: Expert Opinions

In our Ideas Issue we presented to you our downloadable Fabric Library...
Read More

Leave a Reply

Your email address will not be published. Required fields are marked *