‘Pretty food’, fire and… offal? The dining trends poised to take WA by storm in 2024

“Pretty food” will be gracing our plates in 2024. WA’s top chefs say 2024 food trends also include an increasing push to use produce with a sustainability backstory.

Offal, and generally cheaper cuts, will be making a budget-led comeback (bring on sweetbreads), and there will be an even greater emphasis on wood-fired cooking and simplicity which celebrates ingredients, rather than kitchen time spent in preparation.

They’re a favourite out west, but what does 2024 have in store for crayfish dishes? Read on to find out.Credit: Edwina Pickles

Buckle up, 2024 is going to be the year of beauty, affordability and smoke.

These are just some of the predictions for 2024 from WA’s tastemakers, the executive chefs behind some of our most influential restaurant groups.

They are the guys who oversee dozens of WA restaurants and hundreds of chefs whose work we consume with relish across the city every day.

At the forefront of every executive chef’s thinking is the cost of living, both in terms of produce they use and the expectations of diners. Chefs need to make the books balance and their customers happy at the same time.

“With cost of living at an all-time high, if people are spending money to go out to eat, they want good quality food with a reasonable portion size,” says Mark Zavone, executive chef for venues including The Claremont Hotel, The Raffles, Sweetwater and The Peninsula.

“Trends will follow these external, economic factors by showcasing good quality produce and a strong focus on Australian local produce to support Australian industries and producers.

“Good produce equals less fuss. Simpler cooking techniques and good, intentional seasoning allow the ingredients to really shine.

“Non-traditional cuts and serves of meat – think larger, on-the-bone cuts that could be shared across a table.

“Working with seasonal Aussie ingredients will always be a winner. It’s a great way to highlight fresh produce, make the most of the seasonal market, reduce food waste and to sustainably support Australian businesses.”

Ben Keal, executive chef for the Three Pound Group.

Ben Keal, executive chef for the Three Pound Group, says he’ll be following the 2024 trends.

“As the price of meat continues to rise, chefs are turning to the cheaper cuts,” he says.

“When cooked properly these cuts are amazing and I expect to see more venues in Perth using these extremely tasty cuts and that includes offal.

“WA offers fairly safe menus that everyone enjoys. I hope offal makes it to more menus.”

Keal, who oversees the kitchens in venues including the Elford and Australia’s biggest pub The Camfield, says the international obsession with wood-fuelled cookery shows no signs of abating.

“Charcoal grills and wood-fired cooking appliances seem to be popping up in most of the new restaurants in Perth,” he says.

“There are some that have been doing this for a few years in Perth and are ahead of the game, but it seems many are now getting on the bandwagon.

“An open fire draws customers in to enjoy the theatre and the flavours this cooking technique offers.”

On the flip-side, Keal says raw seafood here is only just scratching the surface and predicts new thinking around how to present WA’s impressive fish, especially crustaceans.

“I recently tried some raw WA crayfish over east and it was amazing,” Keal says.

“Raw fish has been on most Perth restaurants for a few years but using raw crays and prawns is going to be the new dish on any great menu.”

Kim Brennan, executive chef at Perth’s State Buildings, says the nexus between restaurant food and its environmental impact will continue to colour the thinking of his kitchens in 2024.

Kim Brennan, executive chef at Perth’s State Buildings.Credit: Shot by Thom

“It’s quality over quantity,” says Brennan.

“In today’s dining landscape, people are increasingly mindful of the environmental footprint of their food choices.

“That’s why we’ve made it a priority to collaborate with local suppliers who share our commitment to sustainable. We’re actively exploring ways to reduce environmental impact in every facet of our operations.

“The return to simplicity is a notable trend in the culinary world, with diners seeking dishes that showcase the flavours of seasonal and fresh ingredients.”

Tom Haynes, executive chef of Cooee, Cape Lodge and Indigo Oscar, predicts 2024 will herald “a return to pretty food”.

“It involves a thoughtful consideration of colour, shape, and presentation techniques, transforming dining into a multi-sensory experience that is as pleasing to the eyes as it is to the palate,” he says.

If that sounds all a bit Heston, Haynes doubles down on the matter of beauty: “Chefs are increasingly treating each dish as a canvas, using various techniques to create visually stunning presentations.”

“Colourful ingredients not only enhance the visual appeal of dishes,” says Haynes, but indicates a focus on freshness and variety.

Haynes says the diner’s preference for “natural” and “sustainable” elements within a meal will continue to push on to the table.

“There is a growing trend towards using natural and sustainable elements in food presentation, replacing plates with eco-friendly materials (think wood and stone) that complement the overall aesthetic while aligning with a commitment to sustainability.”

Other key predictions for 2024

Cocktails: “If we’re cooking simpler dishes to showcase produce, a paired cocktail is a great way to add some complexity to a meal with complementary spices, fruits and herby flavours,” says Mark Zavone.

The stunning new cocktail menu at Perth Thai restaurant Long Chim sports some of the finest drinks in Perth, all of them simple with forthright flavours, natural flavours and minimal garnishes.

Caviar: “Caviar is becoming accessible to everyone and not just for the customers with fat pockets. China is now producing quality caviar at an affordable price,” Keal says.

Although at about $200 for a 30-gram serve, it’s not for everyone. Kellie Wilcock, the WA manager of the Simon Johnson company says the posh purveyor has never sold as much caviar as it has this year.

“It’s been a bumper year at the luxury end of the market and we’re expecting sales of top-end caviar to continue through 2024.”

Brennan says unique and immersive experiences unique and immersive experience will become more of a thing in 2024.

“We’ve observed a surge in requests for distinctive dining experiences that go beyond the ordinary. Guests want memorable adventures, ensuring that each visit with us is unlike any other,” Brennan says.

“The return to simplicity is a notable trend in the culinary world, with diners seeking dishes that showcase the flavours of seasonal and fresh ingredients.”

Get the day’s breaking news, entertainment ideas and a long read to enjoy. Sign up to receive our Evening Edition newsletter.