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.
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.
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.
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.
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).
