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Trendspotting - Your guide to latest trends

09-08-2010 Muesli Lovers Unite!

Nothing beats good muesli for breakfast. Of course, there’s no tried and tested formula for what makes good muesli - instead it all comes down to personal preference. This is why we’re going crazy for the new trend that allows you to customise your own muesli. This concept started out in the US but has since spread its wings to the UK and a small Melbourne company (aptly named) MuesliMixer run by two German muesli connoisseurs. Sydney muesli lovers need not fret as Moose Cafe in Redfern promises to launch a similar concept in the not too distant future. Phew.

Image Source: www.healthy.com.au

Content Source: www.mueslimixer.com.au

 

 Related trends:

If you like this trend, you might also like Shopping (The Way Nature Intended)Not So Forbidden Fruit or Wine With A Twist

15-06-2010 The Pop up Dining Movement

Imagine if restaurants could pop up out of nowhere? Imagine if they wandered from house to house, to a pretty warehouse or a different location each week and the only way you knew about it was to keep an ear out, check out a blog online, leave secret messages (or an email will do) or whisper in hushed tones to your friends? What if the food came secondary (yet still of high quality, professionally home-made food?) and the setting came first? Well you’d appreciate the whole experience that much more. That’s the idea behind the pop up restaurants, an underground restaurant scene where the most important thing is meeting new people, sitting in a stranger’s home and sharing the long lost art of enjoying a good meal together. Doesn’t that sound lovely? 

 

Image Source www.static.guim.co.uk 

Content Source www.tablefor20.blogspot.com

Related trends:

If you like this trend, you might also like 'Dining to Infinity and Beyond!', 'A Green way of Dining' and 'Urban Restaurant Gazing'.

27-05-2010 The Opposite of Fast Food?

Well that would have to be Slow Food of course! Imagine: the Slow Food Movement has over 100,000 members in 132 countries so they must be doing something right.Developed in Italy by Carlo Petrini, the philosophy behind Slow Food is to counteract fast food and fast life. They’re all about bringing back local culinary traditions, along with people’s interest in the food they eat. Slow Food is about taking pride in where food comes from. Ultimately it’s a way of bringing people together and raising awareness of how our food choices affect the rest of the world.

Image Source: www.cubedtv.com

Content Source: www.slowfood.com

14-05-2010 Sugar Sweet, Sweet Alternative

We are always looking for new ways to sweeten our lives without adding extra calories and

now we find there are new and

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healthy sugars
 without chemical additives. The Stevia plant has been used as a sugar alternative for hundreds of years. Turbinado sugar is a brown and
crunchy sweetener similar to brown sugar but completely natural. Fruits can also be used to sweeten our food, such as Rambutan and mangosteen which are sweet fruits native to Asia, and while you may have tried agave in a tequila, now its nectar can be added to sweeten tea and coffee. 

  

 

Image Source www.foodmuseum.comwww.wordpress.com

Content Source www.abc.net.au

 

 

02-04-2009 Landscapes Fresh from the Kitchen

Sail away on a pink sea of smoked salmon or discover rural fields of pasta, a pine nut wall, mozzarella clouds, trees of chillies and a parmesan village in the distance. Where are you? You’re in the wonderful world of Carl Warner’s imagination, translated into still life photography, whole landscapes made entirely of food. Carl says 'Foodscapes' were partly inspired by healthy eating campaigns and he particularly likes how smaller aspects of nature resemble larger ones, which is evident in his work. Take a journey on a road paved with cumin, peas hanging from broccoli trees and cauliflower clouds among mountaineous loaves of bread in the foreground. How scenically delicious!

Food landscape

Picture from: www.carlwarner.com

13-01-2009 A Green way of Dining

Recently the number of eco-friendly restaurants has rapidly risen, with numerous ways that restaurants can simultaneously save money and the environment. Focused entirely on green living, The Green Table Australia Scheme intends to recognize the restaurants, cafés and caterers who are working to reduce their CO2 emissions. Businesses must meet minimum requirements in water and energy saving, waste management and supplies in a way that ensures that many of the industry’s small businesses can participate. The scheme is just one of the many coming into fruition with the aim of making the world a healthier place to live in.

Picture from: www.greentable.com.au

Related trends:

If you like this trend, you might also like 'Dining to Infinity and Beyond!', 'The Pop up Dining Movement' and 'Urban Restaurant Gazing'.

22-07-2008 Scoop it up

In the past an ice cream cone has been something that has to be eaten straightaway, in case it melts, drips or falls all over you. This is no longer a concern, as the Cuisipro Ice Cream Scoop and Stack is designed with exactly the same width as an ice cream cone. With a simple plunge, twist and lift a perfect oval cone-sized scoop is created, allowing the ice cream to fit ideally in your ice cream cone. At an affordable price, the Scoop and Stack allows you to enjoy the most out of your ice cream experience.

 

Picture from: www.wrapables.com

05-06-2008 Pitango to the Rescue

 Pitango, with its exotic sounding name and quality to boot, has made the search for healthy food a little easier with an incredible range of organic food to rival food manufacturers everywhere. Hailing from New Zealand, Pitango has reached the shores of Australia (as well as Canada and Hong Kong) and will continue to spread its organic wings throughout the world until every last organic appetite is satiated. Enjoy a wide selection of soup, risotto, curry and more from the world’s first fresh meal manufacturer to go carbon neutral.

 

          

 Picture from: www.pitango.co.nz