As the holiday countdown begins, why not have a look at some of the festive food trends to keep an eye on this holiday season.
Henrico Grobbelaar, executive chef, Southern Sun The Cullinan, recently received the Unilever Food Solutions Senior Chef of the Year 2016 award. We chat with him about food trends we may spot over the holiday season.
Executive chef, Henrico Grobbelaar, of Southern Sun The Cullinan.
What are some noticeable food trends you think will feature these holidays?
A lot of cured items, pickles and a few old-school trends will feature this season. Raw food is very big in Europe currently, and I have a feeling that a few chefs will be brave enough to feature it on their menus.
How about drinks?
Cocktails, cocktails and more cocktails. Artisan beers will remain top sellers but cocktails are coming back with a vengeance. Over the past four months, I’ve seen cocktails become a massive hit – I’ve been working with our barmen and Food and Beverage team on infusing our own syrups with botanicals from our rooftop garden, as well as peels from certain breakfast fruits.
What are some of your top tips for readers to enjoy a relaxing festive season catering for loved ones?
Share the workload for the menu of the day – cook together and help each other. This will speed up the preparation period, which means all parties will have longer downtime together. Another option is for every family member or friend to bring something special to the party that fits in with their cooking skills and preference.
What are you planning on cooking over the holidays?
The festive season is the busiest time of the year for me, so I’ll be at work most of the time doing what I love, and preparing our normal offerings as well as our special Christmas and New Year’s menus. Some things to look forward to are turkey ballotine, smoked kassler, sweet and sour pork pie, croquembouche Christmas tree and assorted festive cookies.
Henrico Grobbelaar's stella banana dessert
Finally, any table decor trends you've noticed lately?
The less-is-more approach seems to be the trend with more handmade items being used as well, something that brings a special touch to the theme of your event.
A lot of cured items, pickles and a few old-school trends will feature this season
-Henrico Grobbelaar, executive chef, Southern Sun The Cullinan
Experience it for yourself:
- Tsogo Sun | tsogosun.com
This article originally appeared in Neighbourhood, Sunday Times.
