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Camomile and fennel in the honey glaze gives the cheese a remarkable flavour.

Cook the trends of 2025: How to make the must-try dishes seen on every cool menu

From fried Greek cheese to pistachio morning buns, bring a little restaurant magic home by cooking the dishes that dazzled Good Food Guide reviewers this year.

  • Katrina Meynink
The history of Japanese mochi stretches back thousands of years.

Mochi madness: How this stretchy, chewy, dramatic dessert became a viral hit

This pillow-soft Japanese social media sensation has endless flavours. Here’s your complete guide, including how to make it yourself.

  • Jane de Graaff
Acai bowls are a delicious alternative to ice-cream.

From food fad to cafe fixture: Why acai bowls have outlasted the hype (and how to MYO)

Equal parts healthy breakfast bowl and vibrant dessert, the acai bowl can be customised to suit almost any palate.

  • Jane de Graaff
Chefs Sam Young and Grace Chen at their restaurant Young’s Palace, Potts Point.

Honey chicken? Not tonight. Meet the new restaurants changing Chinese food

From sourdough prawn toast to smoked beef short-rib, there’s a wave of restaurants daring to do things differently.

  • Scott Bolles
Gelato Messinas “eye-scream” blue tracksuit.

The coolest new things in food merch, from restaurant-scented candles to tracksuits

Hospitality merchandise has ramped up considerably since COVID-19, with some brands outfitting you from head to toe.

  • Terry Durack
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The North Fitzroy Arms’ schnitzel Holstein.

This deliciously different loaded schnitzel dish rivals the parma. Here’s where to try it

The seldom-seem German Holstein is popping up on menus in different guises (and meats).

  • Tomas Telegramma
Bartender Manny Platsis with The Lincoln’s Hotels wild boar dim sims and beetroot relish.

‘The perfect little vessel’: Tricked-up dim sims are the hot pub snack this winter

Victoria’s most iconic street food is enjoying a new lease of life from the Melbourne CBD to the Wimmera.

  • Frank Sweet
Helen Goh’s Dubai chocolate brownies.

Helen Goh takes the viral Dubai chocolate bar and makes it even better

Inspired by the pistachio chocolate, this brownie is a textural treat in every bite.

  • 1-2 hrs
  • Helen Goh
Bloomwood cafe-bakery on Exhibition Street.

Melbourne’s cafes have always been world-class. But in 2025 they’ve got even better

As we announce Good Food’s Essential Melbourne Cafes and Bakeries, Emma Breheny looks at the city’s shift from macchiatos to matcha, and the rise of third culture cooking.

  • Emma Breheny
Strawberry, blueberry, grape, chocolate and matcha daifuku at Daifuku Sydney Store.

Three viral Japanese street foods and where to try them in Sydney

Until now, you could only find these overseas. Join the lines for deep-fried sandos, fruit-filled daifuku and wobbly warambimochi, a blobby kind of mochi.

  • Erina Starkey

Original URL: https://www.smh.com.au/goodfood/topic/food-trends-1msb