We’ve all witnessed the deluge of food trends that have invaded Australian shores by way of that hallowed food ground, New York City. Cupcakes, cronuts, calling bành mí by its proper name, no-reservations restaurants: they’ve all touched our food lives in ways we may or may not care to admit.
But we all know what happens with food fads. A select few people get to try them, and then the swarming hordes make it impossible for anyone else without a spare hour or five to wait. I’m living in New York, but missed the ramen burger train completely; I’m not going to be one of the hundreds of people miserably lining up in the cold to get one of only three burgers made each weekend by fairy gnomes. (Are they even good?) It literally seems like less of a time investment to make your own.
To help you stay ahead of the game, I’ve tried a few New York offerings that could be the next big thing down under. Keep your eye out, and get in before the suckers.
Read the full story on Junkee.
“Eating Japanese food in Japan is wonderful, obviously...”
Cupcakes, cronuts, calling bành mí by its proper name, no-reservations restaurants: they’ve all touched our food lives in ways we may or may not care to admit.
Yes, this is a real, popular commercial offering, and the next frozen yoghurt. Rice to Riches, a Nolita joint decked out like a Jetstar economy lounge in eye-bleedingly bright orange, serves up 19 flavours of rice pudding.
Eating Japanese food in Japan is wonderful, obviously — but eating Western food in Japan is a hoot. You would not believe the things that get put on spaghetti. I think I tried a strawberry-and-banana flavoured pasta in Tokyo once. You get the idea; it’s creative.
Kale is already gracing market stalls and inner-suburban menus in Australia, but kale chips have so far been mainly a DIY effort for creative, healthy foodies.
I’m not going to even pretend to be impartial about this one: HOW ARE BISCUITS NOT ALREADY A THING IN AUSTRALIA? Is it because we already have a type of food called biscuits? Why don’t we just call them “solid sawdusts” instead?
Skyr is a very thick, slightly sour yogurty product (technically a cheese) that hails from Iceland. When Sigur Rós chow down on this stuff, they are getting way more calcium and protein than we dumbos are getting from regular yogurt, because more milk is used to produce it. (This also makes it more expensive than your run-of-the-mill yogurt.)
Australia is obviously on top of the jam doughnut, and we’ve taken some tips from our Italian friends on custard-filled doughnuts, for which full marks and well done.
Follow Stoli Australia on:
Article and photography by Junkee for Stoli Australia