Author: wineandwasabi

Food Trends 2019｜Wine and Wasabi

Food trends are getting crazier by the year. While some have been done to death and are finally leaving us in 2019, others might be here to stay or are possibly even making a comeback. Here’s my list of what’s just about to be hot!

Let’s face it, food trends are getting crazier by the year. While some have been done to death and are finally leaving us in 2019 – I’m looking at you unicorn/mermaid foods, bowl foods, and activated charcoal – others might be here to stay or are possibly even making a comeback.

Companies use everything from data analysis to intuition and make these predictions aiming to both maximize profits and try to influence public opinion. Every organisation has a different opinion and it’s quite confusing if you’re trying to manoeuvre your way around the complicated network of differing points of view.

Mine are based on reading (way too many articles) and keeping an eye out for anything that remotely smells of food.

Here are a few food trends I am looking forward to investing time and emotionally in 2019 and possible weird ones you may just see around you soon.

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Wine and Wasabi (and Cocktails) – A Start

So finally, after years of just thinking and planning, I’m putting myself and my first post out there, as a cocktail recipe. It’ll be short and simple, and a cocktail to make and celebrate with to ring in the new year, new beginnings or anything new really, just like this space and is meant to be a hopeful, no-nonsense but still exceptional tasting start.

Secret Origins

Food and everything around it has been on my mind for a while now, almost as long as time itself, as far as I am concerned. While W&W is relatively new, a vague shape was always there, slowly trying to come to life in me. From when I was in culinary school endless walks around a cold London and a need to keep myself entertained gave me opportunity to think about what I wanted to do with my passion, time, and life.

It came from being around a passionate, encouraging, positive, and talented milieu which opened my eyes to endless possibilities and exposure to the world at large.

On returning home inspired, I wanted to start this blog immediately, but couldn’t. What my partner and mum (who shall also be contributors here) thought was procrastination was simply a tiny voice in my heart and head that just wasn’t convinced. Nothing I came up with seemed like it was good enough. Something or other seemed off and I couldn’t commit.

I wanted everything to be perfect. For that, I needed to wait for the perfect first post, or the inspiration of it to strike like a bolt of lightning. I’m a romantic and dramatic. It was my version of a quest for a unicorn. I had committed to myself that I’d find it, and I’m nothing if not stubborn.

Continue reading “Wine and Wasabi (and Cocktails) – A Start”