Food trends go in and out of fashion faster than you can say ‘frappuccino’. Auckland’s restaurants, cafes and food trucks crank out all sorts of scrumptious fare, but we gotta be honest…where are the wonuts at?
In a dream world, food trends would wander down to our wee corner of the world, stay a while, then be on their way. Unfortunately for us, not all food trends appear to be making the trip.
So we’ve decided to put it out to the universe with this dream list of food trends we wish would come to Auckland. Fingers crossed they get the message.
Is it a waffle or is it a donut? Truth be told, we don’t really care because they look outrageously good. Just when you thought the donut was done making babies with other delicious foods, the wonut was born. Waffles Café in Chicago thicken their waffle batter, cook it in a waffle-iron, deep fry the wonut, then dip it in sugar, marshmallow, maple or chocolate glaze. Topped off with the likes of sprinkles, chocolate shavings, granola and candied pistachios, the wonut is definitely something we need in our lives (and mouths).
The donut obsession never ends, and with inventions like milky buns, we wouldn’t want it to. Lauded by OC-based (yep, like that TV we wish would make a comeback) ice cream shop, Afters, the milky bun features a classic glazed donut stuffed with ice cream and pressed in a waffle-iron for a sweet, warm, cool, creamy result. The ice cream line-up includes churro, cookie butter, peanut butter s’mores, jasmine milk team and triple choc, so naturally you’d want to try them all. Milky buns, we hope to meet you one day.
Okay so, stroganoff doesn’t seem to be a thing here in New Zealand, BUT if you could pick up a stroganoff burger from your local then that might be a different story. From the creator of the spring onion pancake burger and cinnamon roll stuffing, the stroganoff burger takes the mediocre dish (stroganoff) and makes it awesome with a bit of culinary wizardry. Dan Whalen of The Food In My Beard takes inspiration from the ramen burger trend by sandwiching DIY egg noodle buns between a beef patty, caramelised onions and mushrooms, and a creamy, creamy sauce #demgains.
As a nation of caffeine fiends, there’s something in the US of A you should know about: nitro coffee. Cold brew had its time, but nitro coffee takes the cold coffee thing one step further. Pulled from a tap, just like beer, nitro is cold brew infused with nitrogen and served like a Guinness…foamy head and all. It’s rich, creamy and thanks to the nitrogen, not as acidic as cold brew. Be warned: nitro coffee will fry you out big time.
There’s a burrito chain in Toronto that might have created the best foodie mash up of all time (soz, wonut). Behold the poutine burrito. Smoke’s Burritorie has built a rep for cramming whatever the hell they want into a burrito. Fries, cheese curds and gravy? You got it. Pad thai? That’s cool. Chicken and waffles? Get in ma belly.
Early morning dumping cravings are real. Mimi Cheng’s in New York introduced a breakfast dumpling special last month made with maple sausage, egg, cheddar cheese and a side a classic T-sauce. Other dumplings you’ll want to try include vegan gauc burger and chicken pot pie. We’re praying to the food gods that Mimi relocates ASAP.
Wanting to jump on more trends? Here’s What You’ll Be Eating, Wearing, Buying and Watching In 2016.
Image credit: After’s