What’s trending – The food & drink to keep an eye on in March
Nick Baines keeps you up to date with the newest dishes, flavours and innovations in food & drink
Burmese Food The cuisine from Myanmar has been touted as one of the hottest to watch in 2019. Lahpet, which started life on a stall at Maltby St Market, has now graduated to two brick and mortar premises in the Capital where you can find national dishes like mohinga; a fish chowder with lemongrass and rice noodles, and the pickled tea leaf salad known as Lahphet thonk. In Manchester, Nila’s Burmese Café serves Shan ‘tofu’ Gyaw – a handmade tofu made with chickpea flour – as well as a roast chicken marinated in fish sauce.
Bourbon barrel aged wine When California’s Fetzer vineyards first made a bourbon-barrel-aged Zinfandel in 2014, it sold just 5,000 cases. However, last year sales grew to 120,000 cases, with export sales now reaching UK shores. Mondavi, a powerhouse in the winemaking world has also got in on the action releasing a bourbon-barrel-aged Chardonnay and Cabernet Sauvignon. Meanwhile, independent wineries like Stave & Steel have created their whole offering around the process. Drinkers should not expect a distinct whisky-like flavour, but will likely find more pronounced maple, vanilla and caramel notes.
Good fats: The key to keto The ketogenic, or ‘keto’ diet has its roots in treating childhood epilepsy and improving brain function, but the high fat diet has many ‘wellness’ enthusiasts hot under the collar. The diet’s popularity has the potential to be a key driver of high quality fats like coconut and avocado oil, as well as another keto favourite: grass-fed ghee. While it offers more versatility in cooking compared to regular butter, ghee also has a significantly lower lactose content, making it a good option for health-conscious shoppers.
This story appeared in the March issue of Fine Food Digest. You can read more on the digital edition here.