Alex Atala of Sao Paulo’s D.O.M. says: “Seaweeds and [other] ingredients from the sea we don’t pay attention to – [such as] plankton, sea snail, anemone – will take prominence.”
Mark LaBrooy of Byron Bay’s Three Blue Ducks thinks wild-harvested ingredients such as deer, a non-indigenous species detrimental to the Australian native environment, will work their way onto menus, as they are “nutrient-dense and all-natural”.
Henrietta Lovell, London-based founder of Rare Tea Company, is seeing a turnaround in consumer habits, where people are switching from tea bags to loose-leaf tea. “Tea bags create unsustainable waste,” she says, “[but] a teapot can be passed down through generations, flooding your life with pleasure.”
SEE ALSO: Food trends: How “light” fine-dining is taking off
This article was originally published in the December 2019 issue of SilverKris magazine