On the cusp of a bold new year, H&G invited a group of creative minds to share their views on the forces shaping design, decor and leisure experiences in 2017. In this fourth episode of our trend report we get the ultimate foodie trends from culinary geniuses head chef Wesley Randles of The Shortmarket Club and The Collection by Liz McGrath’s executive chef Peter Tempelhoff.
Head Chef, The Shortmarket Club
After fine-tuning his skills over the past few years as executive chef at The Pot Luck Club, and previously working at The Test Kitchen, chef Wesley Randles is now heading up The Shortmarket Club with restaurant-aficionado Luke Dale-Roberts. Growing up in Durban, Wesley knew his heart lay in the restaurant industry, working from a young age in the business. Cooking was his next step, and has now become one of the most sensational chefs in South Africa. He gives us at H&G an idea of what to expect from culinary delights in the next year.
Food is taking a minimalist direction, exposing the main ingredient as the hero and not compromising by adding more components for the sake of aesthetics.
Health consciousness comes to the fore, with a new wave of restaurants either going completely meat and dairy free, or just generally upping their use of organic ingredients.
The price of food is going to be a massive influence in 2017 and the years ahead. In our current economic state, good quality ingredients are really expensive and will only get higher, a fact that consumers will need to accept. I would like to see a shift in focus – less consumption of American-style fast food and more local heritage ‘working-man’ food made well and cheap.
Peter Tempelhoff (on the right)
Executive Chef, The Collection by Liz McGrath
With a background in economics, Peter Tempelhoff is a rare breed of chef. Award-winning, there is no doubt that he is one of the most talented stars to emerge from the industry in recent years and has had experience in a number of top-class restaurants, most recently being The Collection by Liz McGrath and Mondiall Kitchen and Bar. Tempelhoff might have world-class credentials, but his culinary inspirations are firmly rooted in the rich and rewarding flavours of South Africa, and he loves being connected to the seasons to create fresh, unique and completely original dishes.
Food is becoming very simple, even in fine dining restaurants.
Expect to see more use of sea and coastal plants, while cooking the food of our ancestors and using ancient grains and heirloom strains continues as a significant trend in 2017.
One of the biggest influencers of food now is the Internet, while locally the drought will play a more pronounced role in what produce we are able to source.
Instagrammer to Watch
@theartofplating is a great page for looking at innovative plating.