8 Top Foods for 2015

After a ‘pope hangover’, one can surely click at Yahoo for a mouth-watery ‘yummy in the tummy’ that will surely replace your last year’s gastronomical trip. Interestingly, here’s a few top food from Yahoo.com that we’ll surely hit your menu this year.

1) Fermented foods like sauerkraut are all the rage as people cotton on to their extensive health benefits – namely in the glamorous region of gut health.

2) We’ve done sushi, sashimi and miso. Now it’s time for the ramen revolution. Some foodies predict this noodle dish will become as pervasive as the burger in the food world.

3) Vegetables have long been relegated to side dish status, but not anymore. Thanks to chefs like Yottam Ottolenghi, vegetables are becoming the main attraction in their own right. Not only that, but in 2015 we’ll be eating the whole vegetable, from peel to stem.

Mushroom (Image Credit: Yahoo)

4) Foraging for food growing in the wild, like mushrooms, edible weeds and seaweed, is big news in the food world. Expect to spot growing numbers of chefs hunting for ingredients on roadsides and beaches in 2015.

Flour (Image Credit: Yahoo)

5) Consider it the backlash against gluten-free: in 2015 lovers of bread and pasta will pay more attention to the wheat used to make flour. Michael Tusk, the owner of Michelin-starred Quince in San Francisco, says that he expects wheat to be the next food to go single origin. “I expect to see more awareness and discussion of monocultivar grains in the coming year.”

Powdered Green Tea (Image Credit: Yahoo)

6) The next health tonic to take hold is matcha – Japanese powdered green tea. Its vivid green colour reflects its high levels of antioxidants.

Kale (Image Credit: Yahoo)

7) Kale was everyone’s go-to superfood in 2014, but people are tiring of the green leafy vegetable. That’s no excuse not to eat your greens though!

Rabbit (Image Credit: Yahoo)

8) This guy might be cute, but some foodies have predicted you’ll be seeing more of him on menus in 2015. “I think 2015 will be the year of the rabbit,” says Giuseppe Tentori, executive chef of Chicago’s GT Fish & Oyster in the US. “It has such a delicious flavour no matter how you prepare it, but I love to confit or braise the legs, as well as stuff the loin and wrap it in bacon.”