IN THE LAST few years, food trends have brought a certain solemnity and earnestness to the kitchen and the table. But this year predictions are that foodies want to let their hair down and enjoy themselves and 2025 will see a return to a sense of fun in the world of food.

The overstuffed sandwich with an array of tantalising fillings is making it big in London and Sydney.

Whether this involves munching on overstuffed sandwiches for lunch, sipping on exotic ice-cream floats and savoury cocktails or eating more seaweed and frozen dumplings, there are signs that diners are getting ready to rip up the rule books and enjoy themselves. Chefs and food personalities have breathed new life into some unlikely old favourites, while social media - particularly Tik Tok - continues to have a significant influence on what we eat.

According to National Geographic, some of the biggest food trends forecast for 2025 include: supercharged sandwiches which are currently taking over lunchtimes. Indeed, one of last year’s most hyped London openings was Sandwich Sandwich, which drew huge queues for its elaborate and over-the-top creations. In Australia, cafes are hellbent on elevating the humble sandwich to brave new heights by using thick-cut sourdough, white crustless bread, paninis and ciabatta and piling them high with creatively layered fillings such as spiced sriracha and coriander prawns, chargrilled chicken and olives or honey, ham, brie and apple.

Crispy dried seaweed is another big ingredient of 2025 - along with Asian inspired food in general.

Crisps are the hot new snack on restaurant menus, with chefs topping handmade crisps with mussels escabeche, or dusted with currywurst spice mix or tossed with Baharat spices, sumac, garlic and parsley.

Posh hot dogs, also known as “haute dogs”, will trend this year, according to National Geographic, with Harrods getting in on the act and dishing up gourmet dogs topped with guacamole, chipotle and tortilla chips or truffle mayo, gruyere, fig jam and crispy onions.

Delicious and easy to make vegan recipes will continue to inspire - and make budgets stretch further.

On the drinks front, soju a distilled rice spirit popular in South Korea will make its way across the globe and become popular in bars and restaurants, as will savoury cocktails like the spicy margarita complete with a salty tajin seasoning and jalapeno slices or the Tokyo Bloody Mary which comes with a wasabi and pickled ginger kick.

In its food and beverage trends report for 2025, Whole Foods Market highlights seaweed as an increasingly popular ingredient, acclaimed for its health benefits and sustainable credentials. It’s one that Charl Botha, a senior lecturer at Capsicum Culinary Studio’s Cape Town campus agrees with.

“I think we’ll be seeing a lot more of it on menus and in supermarkets. There was a huge escalation in the consumption in Europe in 2024, especially in places like Spain. Not only is it the best source of iodine, which helps support the thyroid gland, it is also rich in vitamin K and B as well as iron and zinc. This along with antioxidants to protect your cells from damage is one of the key reasons why it is gaining popularity.”

Because of the ongoing move towards a healthier, more sustainable lifestyle among many South Africans, Botha feels that local food trends for 2025 will not be vastly different from last year.

“We’re still looking at a couple of things that will probably be trending for the next few years including food sustainability, keeping it local and in season, reducing waste in kitchens and utilising as much of an item as possible; the ubiquitous nose to tail eating.

“Plant-based items will continue to become popular, and I think we will see a lot more healthier items on our menus going forward.”

Chefs in Australia concur saying that vegetarian recipes are one of the fastest-rising search terms on food websites, not only because they are healthy options but also because they are also budget-friendly.

Botha also predicts there will be a reduction in the use of refined sugar in favour of natural sugars found in fruits and plants and more gluten-free products on the shelves and on menus.

Also forecast to make an impact will be pickles which will move from being a supporting addition to charcuterie platters to starring roles in everything from drinks and snacks to salads and mains, and even desserts.

Globally and locally, Asian food will have an impact this year with a rise in popularity in items such as gyozas (frozen dumplings), guotie (aka potstickers), bao buns and “tissue bread” - a soft, fluffy milk bread baked into ultra-thin layers with a crispy exterior.

One of the top trends of the year is predicted to be pistachios. There are over 46 million views for pistachio-related content on TikTok.

Able to skew salty or sweet, pistachios are perfectly ambidextrous and made for our Instagram age where colour is compelling. They’re taking the place of almonds and hazelnuts in pastries, and playing a starring role in savoury salads, sauces, drinks, and much more.

What’s new is their use across the board, from an aged Pekin duck dish (with shallot, Asian pear and Sicilian pistachio butter), to frena, a Moroccan flatbread with pistachio butter, olives, pickled peppers, to marinated beets, spiced Asian pear, orange, farmer’s cheese and pistachio za’atar.

There’s even a pistachio martini, filled to the brim with a mixture of vanilla vodka, amaretto or pistachio liqueur, a splash of blue Curaçao, a glug of Baileys and, depending on which bar you’re sitting at, a scoop of pistachio gelato bobbing at the centre of the glass.

Said Botha: “And of course they are a great source of protein which is why they have made such an impact in vegetarian and vegan cuisine.”

A Tokyo bloody Mary tarted up with wasabi and pickled ginger.

Tokyo Virgin Bloody Mary

Ingredients

2 limes

1.5 litres tomato juice

1 tbsp Worcestershire sauce

1 tsp wasabi paste

1 tbsp pickled ginger

Ice cubes, to serve

Celery stalks, to serve

Method

Juice one lime (you’ll need 2 tablespoons juice). Whisk lime juice, tomato juice, Worcestershire sauce and wasabi in a jug until combined. Cut remaining lime into 6 wedges. Thread 1 lime wedge and 1 piece pickled ginger onto each swizzle stick. Divide ice cubes and celery stalks among six 1½-cup-capacity glasses. Pour over tomato mixture. Top each glass with a swizzle stick. Serve.

Chef’s note: Add ½ cup vodka to the mix for something a little stronger.

#gourmet-food

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