Being in the restaurant business forces one to stay up to date with all things culinary – something which I enjoy tremendously. When we recently had a look at the Food Trends of 2012, I was rather nervous. I am very enthusiastic about regional food and the concept of Cape Winelands Cuisine – we have even published a cookbook with the same title! – but I was not sure whether a restaurant focusing on the traditional cuisine of its area could also be on-trend with what is happening in the culinary world.
The results of our research showed that one of the biggest trends in food for the past year – and one that will most probably continue into 2013 – is the concept of Farm to the Table. And with this focus on traceability, locally
sourced, sustainably farmed produce, heirloom vegetables and foraging for ingredients, the very essence of regional cuisine is supported – enabling us to keep traditional food trendy as well.
read more on heinkoegelenberg.typepad.com