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GASTRO WORDS Martina Murray What’s hot for ‘25 As
we reach the mid-point of the decade, here, in no particular order, are ten of the food and drink trends currently piquing our interest at Totally Dublin. Remember the Cronut – the 2013 craze that involved a Franco-American mash-up between a croissant and a donut, subsequently named by Time Magazine as one of the best inventions of the year? It worked out pretty well for its creator, culinary disruptor Dominique Ansel, who knew he had hit on something big, and swiftly trademarked his work. In addition to making his creation a household name, his discovery also led to a renewed interest in futurology and the science of predicting food trends. So what’s new for 2025? According to the experts, the movement towards health, sustainability, and global culinary exploration looks set to garner continued attention this coming year. There’ll also be a renewed emphasis on all things ‘Glocal’ – the practice of making globally renowned dishes using locally sourced ingredients – with saké, tea and dumplings also having a moment. Bon Appetit! Hot! Hot! Hot! That ‘Swicy’ trend we first observed two years ago has been a bit of a slow burner, but word is that its trajectory is set to accelerate in 2025. As Asian spices and sauces grow in popularity, keep an eye on the heat factor as the dial switches up a gear or two with the increased use of ‘ghost chilli’. Measuring just over a million on the Scoville Heat Unit Scale, this red hot chilli pepper ensures that heat levels rapidly progress to burning hot. Ouch! More Low-Alcohol and Non-Alcoholic Drinks The regular presence of zero alcohol products such as Wine, Gin, Guinness etc in bars here is something previous generations of Dublin drinkers would no doubt have scoffed at, and yet here we are. From the early days of “Sure that’ll never take on” to the opening of actual low and no-alcohol bars such as The Virgin Mary (RIP) and Board, this is a trend that continues to grow. Expect to see further innovations in non-alcoholic spirits and drinks as the year progresses. The Rise of Saké From the Land of the Rising Sun comes the rise of Saké, as the Japanese drink expands its appeal to a wider global audience with some handsome new variations. Now available in an increased range of flavour offerings, expect to find it as a base in all kinds of tasty cocktails across the city soon. Kanpai! Time for Tea Once upon a time Tea came in leaves or bags (square, round, triangle, Barry’s or Lyons), but baby’s all grown up now, so the year ahead will see it busy flexing its tannins in tea strip and powder formats. Flavour-wise, 2025 sees Chai and Earl Grey in the ascendant as they spread their influence beyond liquids to food. It reminds us of what Gunpowder Tea did for Irish Gin at Drumshanbo. Who knew that steeping tea could be so much fun? 30