Eight food trends that have stood the test of time

THIS month delicious magazine celebrates it’s 150th issue. They’re taking a look back at the food trends that are still going strong after all these years.

Delicious’ 2001 launch issue and the 150th commemorative issue, which is out today.

IT OFTEN feels like there’s a new food trend every month — a new super food (kale anyone?), a new fusion cuisine (Italian meets French meets Chinese), a new hotspot, even a new allergy.

This month delicious magazine celebrates its 150th issue.

While they have covered a lot of food trends over the years, a few have managed to stand the test of time, and some ... well the jury is still out.

QUINOA. delicious featured a recipe for coconut quinoa porridge in June 2008. The Quinoa trend has definitely stuck around, with the super grain reinventing itself in the form of quinoa paella, quinoa tabouli, and even chicken quinoa schnitzels.

HOTCAKES. delicious’ first cover, back in 2001, featured Bill Grangers’ irresistibly fluffy hotcakes. Cut to 2015, and those same hotcakes are still a Sunday morning favourite (but now it’s completely normal to ask for a side of bacon).

News_Image_File: Ricotta hotcakes with maple bacon and rocket from delicious’ 150th issue. Recipe: Valli Little. Photo: Jeremy Simons.

MULLETS. A 26-year old Jamie Oliver rocked the hairdo in delicious’ launch issue in 2001 but everyone, including Jamie, has since moved on. The only mullet chefs are into these days is the sustainable fish, mullet.

ALCOPOPS. Ready-to-drink bottles and cans (RTDs) were all the rage in March 2002 — think Midori Illusion and Cruisers. Luckily, the fad didn’t last (teenagers might disagree). Now the only drink that should be drunk from the bottle is craft beer. Full stop.

GLUTEN-FREE. Once a buzzword (delicious started using the term in September 2004), the gluten-free movement has been one of the biggest influences on the food industry. Those little letters “GF” are now on every menu across the country, and there are constantly new gluten free products hitting the supermarkets — from buckwheat to almond milk to teff.

News_Image_File: A young Jamie Oliver sporting a lovely mullet in the launch issue of delicious, November 2001.

ROSÉ. Back in March 2003, when the lesser-known wine started making serious waves, delicious asked “what, where from, how to drink it?”. In 2015, it’s firmly established as the afternoon go-to.

CARBONARA SAUCE. Carbonara sauce is a classic and definitely here to stay. However, back in 2002 Australia’s love affair with the creamy sauce was potentially pushed too far with the trend of putting it on almost everything — delicious now regrets their recipe for carbonara oysters in their Nov. 2002 issue. The 2015 verdict? Good on pasta, that’s it.

KALE. The super food superstar. Time will tell how long this green smoothie, healthy chip maker will last but based on its complete and utter dominance at the moment, things look promising for kale.

The 150th issue of delicious is out today.