What are chefs leaning towards this year? Will Izakaya’s (Japanese Taverns) become the new sushi bar? I cant wait to see what we are going to eat. Here are some new exciting trends.

Simple is definitely still in, say our chefs, and using the best possible ingredients in your dishes. Don’t stray too far from what is really important in creating a delicious dish.

Small plates, big variety
Sharing food and tasting small portions of a wider range of dishes is still a very strong growing trend. These ‘tasting menus’ will keep popping up in more restaurants.

We’ll also see small portions of Japanese food served on small plates in Izakayas – which are essentially Japanese taverns. This is a huge trend in the US already, with LA providing the most interesting interpretations of traditional Japanese dishes. The food is enjoyed with beer or sake.

Cocktail chic
This year, we’ll learn more about the art of drinking cocktails and matching them up with food. We’ve done wine and food pairing, we’ve done whisky and food pairing, and of course while these will always be important, the next thing is cocktail and food pairing.

All kinds of belly
We ate pork belly in every way in 2006, as well as tuna belly (toro) in upmarket sushi restaurants. This year it is predicted that its going to be veal and lamb belly. These are very rich, fatty cuts which never even used to make it to the pot, but is now treated as more of a delicacy. Interesting turn around!

Steakhouse chic
The new style steakhouse will emerge with, well-known chefs behind the scene. We’ll see less untrained grill chefs and greasy place mats and more beautiful spaces, with chefs in the kitchen whipping up delicious steaks and gourmet sauces. Argentinian-style grills will be especially popular, with chunks of beef, rolled in salt and served on skewers.

Salt trends
Maldon salt just doesn’t cut it by itself anymore. Flavoured salts, from black to pink, are the new thing. Think pink salt from the Peruvian Andes and black lava salt from Cyprus. Vanilla salt, smoked salt, truffle-flavoured salt…the list carries on! What an exciting new taste dimension.

Chocolate is big
Anything chocolate will be big this year. Where is comes from is increasingly important (chocolate terroir?!); darker is better (serious choccies eat 99% cocoa – one foodie calls it ‘narcotic grade’); the way it is made…there is even talk of chocolate sommeliers in restaurants!

Also think wine and chocolate pairing and tastings – find the right red to match.

Quick chocolate tasting notes
1. Smell the chocolate and break a piece off. The ‘snap’ should be impressive.
2. Let the chocolate melt in your mouth for a moment, then chew.
3. Take note of the texture and taste, as well as extra flavouring. Does it all blend seamlessly?
4. Keep note of the aftertaste. You can still enjoy the taste of good chocolate two minutes later.

Food alchemy
Some say molecular gastronomy is dead, I dont think so. Let’s see how chefs incorporate the concept into their own style of cooking, maybe it will be bigger internationally.

News is that Ferran Adrià, the godfather of this style, has just launched a range of cooking products under the name ‘Texturas’.

Now you can create your own magical food at home using ingredients from this kit! The range includes spherification tools, jelly agents and emulsifiers – let’s hope it comes with an extensive instruction manual!

Here’s to exploring new food creations in 2007!