Roll up for a roll-up icecream
A dessert originating from the Thai street food scene, the roll-up mixes artistry with deliciousness in a sweet sensation. As the name suggests, it features little rolls of icecream made in a couple of minutes by spreading mixture on cold metal, then rolling as it freezes. If you’re in Auckland, try them at Iceberg Gelatos.
Purple all the rage
The colour purple will be dominant on the food scene this year. Not only do purple vegetables add a splash of colour to your cuisine, they are also great for disease prevention. Purple cauliflower, carrots, kale and broccoli are packed with anthocyanins, which are responsible for the purple colour and soothe inflammation, boost immunity and help brain function.
Give purple kale a whirl in this tasty salad recipe.
Jianbing for breakfast
Avocado on toast is so 2016; for breakfast this year jianbing is going mainstream. Originating in China, it is a large crepe topped with an egg, filled with all manner of deliciousness, from vegetables, herbs and pickles, to pork and duck. Grab yours at Panda Express in Christchurch or Bing & Go food carts in central Auckland.
Carbon copy
Charcoal is the new black. Its health benefits have long been appreciated; a great detoxifier, it’s also said to help with digestive cleansing, skin issues and even whiten teeth. But now chefs are reaching for it as an exciting and bold new taste sensation. As an ingredient in everything from pizza to icecream, charcoal is widely expected to burn up the food scene this year.
This article first appeared in Food magazine.
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