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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

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The sooner we ban canapés, the better off we’ll all be.

Canapes are a bite-sized stress we could all do without

Awkward, unsatisfying and stressful, canapes are a bite-sized burden to us all.

  • Thomas Mitchell
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
Bill Trad of Acai Underworld.

Trad trades gangster life for acai berry business

Ex-con Bill “Underworld” Trad is riding the crest of Sydney’s açai wave thanks in part to his wildly popular social media videos featuring his prison chic face tattoo and rolled-up track pants. But with the business booming, competition is fierce.

  • Jordan Baker
With its filling of kataifi pastry and pistachios, the Dubai chocolate bar became a worldwide hit.
EASY

Dubai chocolate bar with Turkish delight Easter eggs

Turkish delight Easter eggs add a touch of gooey magic to this version of the TikTok-famous Dubai chocolate bar.

  • < 30 mins
  • Katrina Meynink
We’ve done it all in my house - smoothies, vegetarian, high protein. But I drew the line at vegan.

My house is a testing ground for trends, and a graveyard for the failures

Have you tried the sliced cucumber fad? Or used apple cider vinegar as a hair rinse? In my family, there’s no TikTok trend too fleeting to give a burl.

  • Claire Heaney
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Safety in numbers: Shiny restaurant precincts on the rise in Melbourne and Sydney

Like it or not, it makes sense, and not just for the property developers.

  • Terry Durack

Is caviar worth the exorbitant price? No, but here’s why I must buy it anyway

Terry Durack buys oscietra caviar for himself every birthday. And time stops whenever he eats it.

  • Terry Durack

Banh mi to mousse: Restaurants reinvent the wheel with their new-school tableside service

Dining “a la cart” is doing the rounds again at these Melbourne and Sydney restaurants, writes Terry Durack.

  • Terry Durack
A very purple bowl.

If you’re a fan of acai bowls, I’ve got bad news for you

No matter how purple a food is, it cannot fix your life.

  • Patrick Lenton

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