Ugh! Look what's for dinner in 2013! From cuttlefish and chips to bacon chocolate, the Mail's food writer predicts the bizarre food trends coming our way
10:44 GMT, 29 December 2012
Fancy some Korean fermented cabbage Or how about oxcheek doughnuts
It’s not only clothes that have trends — food is just as susceptible to the fickle world of fashion.
Here, Daily Mail food writer ANNE SHOOTER gives her predictions for the hottest foods of 2013…
Bon appetit! Anne Shooter has predicted what foods are going to hit the big time in 2013
Have a haute dog
Gourmet: Hot dogs are going up in the world thanks to steak restaurant Hawksmoor and Bubbledogs in London
Remember a few years ago when posh burger bars were popping up everywhere
Well, now it’s the turn of the humble hot dog to go gourmet. Steak restaurant Hawksmoor is offering three hotdogs made from rare breed beef and pork with different toppings for 10 a pop.
Bubbledogs in London has a dozen variations (try the one with sour cream, avocado, salsa and jalapenos), which it serves with house champagne. Could there be a better combination
An acquired taste: Fermented Korean cabbage is being featured on all sorts of menues and is now a side dish at the Wagamama chain of restaurants
Fermented Korean cabbage, or Kimchi, is gracing all sorts of menus and has just become available as a side dish at the Wagamama chain of noodle restaurants.
We are going to see more of it in 2013 and, as someone who has experienced this combination of pickled vegetables, chilli and garlic (think super-spicy sauerkraut), I am not sure that is necessarily a good thing.
Definitely an acquired taste and it makes your fridge smell scary.
Jumping off the shelves: Rabbit is cheap, sustainable, healthy, delicious and easy to cook
When M&S launched a game range in the autumn, they were surprised to see wild rabbit jumping (sorry!) off the shelves.
And why not It’s cheap, sustainable, healthy, delicious and easy to cook (just brown the pieces of rabbit in a pan, add carrots, onions, garlic, celery, half a bottle of red and a sprig of rosemary, and cook for an hour).
So ditch any thoughts of cute bunnies, get down to your butcher and tuck in.
Not just for budgies: 'If you like squid, the chances are that you'll love cuttlefish'
Cuttlefish isn’t just for the budgies, you know. CJ Jackson, CEO of the Billingsgate Seafood Training School, says: ‘If you like squid, the chances are that you’ll love cuttlefish.
It’s just a bit meatier and sweeter — and cheaper. It’s sustainable and we land plenty of it in Britain, with much of it going to Europe, but it’s becoming popular here.
‘Try pan-frying the head in strips dusted with seasoned flour, with chilli. The tentacles are tougher and need slow cooking with wine, garlic and tomatoes.
‘Beware: cuttlefish have ink sacs so if you want to avoid an ink-drenched kitchen, ask your fishmonger to prepare it for you.’
Posh 'n' mix
The new macaroons: Get ready to see marshmallows in a range of shapes and flavours everywhere
Marshmallows are the new macaroons, so get ready to see them everywhere and be delighted by their upgrade from pick ’n’ mix favourites to heavenly cubes of perfumed, highly expensive gorgeousness.
They are on the menu at fashionable London restaurant Delaunay and are included in the afternoon tea at The Connaught.
You can order them online from various places including the wonderful Fine And Candy (finecandy.co.uk).
Try their crystallised rose petal, 5.95 for ten fat cubes of marsh-mallow. There’s also lavender, pistachio, vanilla and cinnamon.
Bars of bacon
Sweet and savoury trend: Nigella has recently published a recipe for bacon brownies and you can buy bars of Chocolate with hazelnuts and pork crackling
It may sound grim, but this is just the trend for salted caramel — last year’s sweet and savoury obsession — taken one step further.
Americans have been slopping maple syrup over bacon and pancakes for decades, but recently they’ve moved onto bacon muffins, bacon popcorn and now upmarket chocolate with bacon bits in it.
In Britain, Nigella has recently published a recipe for bacon brownies, and you can buy bars of Zotter chocolate studded with hazelnuts and pork crackling for 3.25 from John Lewis, Wholefoods or chocolatiers.co.uk.
Paste with taste
Popular: Sriracha is a Thai paste made of chillies, garlic, sugar, salt and vinegar
Sriracha is a Thai paste made of chillies, garlic, sugar, salt and vinegar that has started popping up all over the place.
It’s a condiment in Itsu sushi restaurants and even M&S is selling it.
Try mixing it with mayonnaise and smearing on a grilled chicken sandwich, or have a squirt with a dollop of yoghurt on couscous or rice-based dishes.
Oxcheek doughnut, anyone
About to take over: Handmade doughnuts are already popular in America and new London restaurant Duck and Waffle is serving a savoury variety with ox cheek
Gorgeous handmade, jam-filled doughnuts are about to take over.
In America, the trend is to choose your filling and have it injected into the doughnut while you wait.
Here, new London restaurant Duck And Waffle is serving a savoury doughnut stuffed with ox cheek (more delicious than you can imagine), while Fergus Henderson’s St John is serving stunning sweet versions at his bakery.
Fish 'n' pips
'Like sushi with a dressing': Ceviche – raw fish marinated in lime juice with chilli – is a Peruvian speciality
Ceviche — raw fish marinated in lime juice with chilli — is a Peruvian speciality and it’s the hottest trend around.
In London, five restaurants have opened in the past year, and more are set to follow.
Matt McAuliffe, food development manager at M&S, says: ‘It’s accessible because it is basically like sushi with a dressing, and it is easy to prepare at home.’
Serve with pisco sours (lethal Peruvian cocktails).
I feel like chicken tonight: Dedicated chicken restaurants are popping up everywhere
Dedicated chicken restaurants are springing up everywhere, such as Chicken Shop, owned by Nick Jones, the man behind celebrity-packed private members’ club Soho House; and Tramshed, owned by chef Mark Hix, who is responsible for the revival of bangers and mash and shepherd’s pie.
Rotisserie chicken is popular in supermarkets and posh fried chicken stalls are at all the best farmers’ markets. The cows must be delighted.
Pig out on buns
Chinese pork buns (slow roasted pork with hoisin sauce, cucumber and spring onions in a steamed bun) are the speciality dish at New York restaurant sensation Momofuku
The biggest restaurant sensation in New York has been David Chang’s Asian fusion chain Momofuku, famed for its take on the Chinese pork bun (slow-roasted pork with hoisin sauce, cucumber and spring onions in a steamed bun).
You can buy a similar version from the Yum Bun stalls at London’s King’s Cross and Broadway Market.
M&S is launching a version in February, in time for Chinese New Year. Developer Caroline Crumby says: ‘We’re hoping ours become as famous as Mr Chang’s!’
British bubbly (left) regularly wins more medals than its French competitors while popcorn (right) is set to be taken to a whole new level and mixed with chocolate, chunks of pretzel and shards of salted caramel
We love a bit of patriotic eating and drinking, and now British fizz regularly wins more medals than its French competitors it is on the rise in popularity.
Vineyards such as Chapel Down in Kent and Nyetimber in West Sussex are seeing huge sales — and though the wet weather last summer was unkind to the grape harvest, the most chic way to toast a wedding in 2013 will be with home-grown bubbly.
At Christmas there were all sorts of crazy popcorn flavours around, from mince pie to curry, but we are going to see popcorn taken to a whole new level, mixed with chocolate, chunks of pretzel and shards of salted caramel.
Joe & Seph’s gourmet popcorn, 5.99 (firebox.com), comes in toffee apple and cinnamon and caramel macchiato with whisky. So much for a healthy snack!
It's a bitter fun
Watch out for bitters – intense alcoholic herbal or fruit infusions are to be added in droplet form – in trendy cocktails
Watch out for bitters — intense alcoholic herbal or fruit infusions added in droplet form — in trendy cocktails. Barman Tony Conigliaro has dandelion and burdock bitters in his Flintlock cocktail at the Zetter Townhouse bar in London.
You can buy Bob’s Bitters in coriander, lavender, chocolate and vanilla varieties from thewhisky -exchange.com, 13.49 each. Amazon has grapefruit or peach bitters by Fee Brothers of New York (8.85 a bottle).
Eclairway to heaven
Where it's at: Elegant, colourful and glamorous eclairs are huge in Paris. Selfridges are about to start selling seasonal versions in different flavours
Eclairs are where it’s at in 2013, and not just the chocolate-coated versions. Elegant, colourful and glamorous eclairs are huge in Paris.
Patisserie Fouchon held its fifth eclair weekend in the autumn, featuring some decorated with images of the Mona Lisa. Selfridges are about to start selling seasonal versions in different flavours.