Ancient grains and sustainable seafood highlight healthy eating trends for 2016

NAUGHTY hybrid sweet treats like cronuts and cruffins have had their day with the trends for 2016 suggesting that ancient grains, fresh ingredients and healthy options are in vogue.

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NAUGHTY hybrid sweet treats like cronuts and cruffins have had their day. This year’s food trends will focus on healthy options, sustainability and simplicity.

Northern beaches resident Peter Gilmore, the award-winning executive chef from Bennelong and Quay, expects to see a greater variety of ancient grains and old school techniques popping up in restaurants and our homes.

“We’re gong to see more interest in ancient wholegrains like wholemeal rye, amaranth and black barley as well as a focus on techniques like fermentation,” he said.

Going green: Peter Gilmore grows heirloom vegetables in his Bayview vegetable garden. Picture: Braden Fastier.

Trendy ancient grains like spelt, amaranth and millet come with numerous health benefits.

The key — according to the Dietitians Association of Australia — is to choose wholegrain varieties over refined or white versions to boost fibre content, vitamins, minerals, phytonutrients and protein.

Sustainable seafood practices will also have a big impact, Gilmore said.

“People want to have traceability, they want to know where the prawns on their seafood pizza have come from.”

... while fermentation is so in. Picture: Braden Fastier

Cruffins are out... Picture: Richard Gosling

Giovanni Pilu says we are going back to basics with simple, well-executed dishes. Picture: Braden Fastier

Local TV celebrity chef Ed Halmagyi believes we’ll be experimenting our culinary repertoires and stocking our pantries with legumes. Look out for chickpea recipes featuring Mediterranean staples like socca, a gluten-free crepe made with chickpea flour.

“Not just chickpeas, but legumes in general. Not only is 2016 the International Year of the Pulse, but chefs are rediscovering loads of classic and redefined ways to use them,” Halmagyi said.

On the pulse: ingredients like socca, a Mediterranean chickpea crepe could define this year’s trends.

Simple, fresh ingredients are making a comeback.

Restaurateur Giovanni Pilu feels overworked dishes are on the way out.

“My personal view is that the focus will be on simple, well executed dishes made with local seasonal produce,’ he said.

“We’re going back to basics.”

KNOW YOUR GRAINS

Amaranth

Gluten-free, high protein ancient grain from South America. Cook like rice. Eat it rolled or puffed for breakfast.

Teff

Touted as a superfood, this tiny, ancient grain is gluten-free. Common in Africa, it can be milled into flour for baking.

Spelt

A high fibre, nutty flavoured ancient wheat species. It can be milled into flour.

Celebrity chef Ed Halmagyi say chefs are rediscovering loads of legume classic and redefined ways to use them.