FOOD TASTES & TRENDS 2017

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Looking back on 2016, it was full of aperol spritz, donut walls and abundant feast’s. Our creative team of event specialists predicted their food tastes and trends for you to look out for in 2017.

Conscious Eating – In 2017 the interest is in provenance of ingredients. The ‘paddock to plate’ journey of produce will shape the way we approach our menus. Quality and seasonality of produce will remain a key focus.

Image By Richard Williams Film

Understanding the story – Our clients are interested in the makers, the people behind the dish and the story that’s there, which has ultimately influenced the demand for action stations, live cooking and chef interactions at events.

 Image By Stewart Ross

An increase in convenience catering – Living in a time poor society, preparing every meal can sometimes feel impossible to achieve. Fresh and healthy convenience catering is more common than ever.

Personalised weddings through food – Traditionally, weddings show the personality of the couple through styling, venue and ceremony proceedings. Although, creating bespoke menus suited to the couples is increasing in popularity. From the couples favourite cuisine or memories from a recent holiday, we are seeing an increase in tailored menus for weddings.

Image By Van Middleton

The rise of the dinner party – Private party catering is becoming more and more popular with people celebrating their big milestones in the comfort of their own home.

Creative and tasty dietary meals – Long gone are the terrible alternatives for those with dietary requirements. With around 11.2% of Australians choosing to be vegetarian, raw foods and vegan/vegetarian friendly menus are a necessity.

 

 

Image by Channel 7

Single item speciality food stations – Rather than tastes of a certain region or country we are seeing an increase in stations where a main ingredient is presented in different ways for example a slider station or ramen bar.

A hybrid of feasting and station foods served at height – 2017 sees feasting taken to a new level (literally) with food being served at height. Whether it be a long high bar seating arrangement or dishes being placed on risers in the middle of a table… the sky’s the  limit (mind the pun).

Image by Channel 7