New food trends are splashed across food media with all the hurrah of the latest designer threads. With a paleo diet-inspired coffee with butter instead of milk the newest fad to hit up the marketplace, what trends have peaked, cooling off as café regulars, supermarket staples or fast food promotions?
Cold drip coffee
With the rise of butter coffee, another coffee trend must die to make room. While it only just seemed to get here, it's already everywhere. Looking like a leftover from the science lab, the drip filter maker sits proudly on most café benches, making the most of unique coffee roasts and blends through the cold filter process. Next trend? Vietnamese egg coffee.
Once they were everywhere, occupying kiosks in shopping malls and street front stores. Fill a large cup with frozen yogurt and add sweet toppings of fruit, crushed cookies or chocolate bars and get charged by the weight and extras for a perceived healthier than ice cream dessert treat. Still hanging out there in Strathfield and Eastwood in Sydney, Sunnybank in Brisbane and Balaclava in Melbourne.
So when McDonalds start selling these by the pack you know a trend has reached peak. Still popular at Laduree in Sydney, some shine has come off a once exclusive sweet treat.
Quinoa, Chia seeds and super foods
Chia seed bread is found on grocery store shelves and nearly every café porridge, salad or stuffing seems to based on quinoa. Kohlrabi looks set be crowned as the latest super vegetable, while kale is still sticking around turning its curly-tipped green nose at the next contender to the superfood crown.
Sliders and dude food
Once dude food was the darling of the food set, with food fawning happening at the Duke Bistro in Sydney, banh mi sliders at Ms G's and hot dawgs at the Dip all hailed as the best in town. The Duke Bistro has new hands and the Dip is closing, but the American diner food trend lives on across Melbourne. Try Rockwell and Sons or Huxtaburger for trend-extending dining there.
Drinks in jars
Small bars started serving drinks in jars as a nod to the recycled aesthetic or the speakeasy. Now mueslis, desserts and cold pressed vegetable juices are served in old jam and preserving jars. Whole accessory industries have sprung up around the mason jar, including sipping tops, drinking straws and covers to make your takeaway jar even more useful.
Salted or chilli deserts
Salt in caramel, chilli in chocolate or Japanese furikake on popcorn have kept the savoury-on-sweet trend alive. While sugar, popcorn and seaweed seems a strange combo, so does butter in coffee.
If you are looking for pork on a menu, you won't have to look far to find pork belly as the only choice. A favoured cut for Asian inspired dishes, it's fatty meat and crisp top makes a succulent baked piece of pork. Now it's the star of any pork dish, any style. No choices.
Either served on boards, platters or slates, share plates are laid out across communal dining tables expecting you to be social and share your food. We'd like our own personal serve back, please.
Baked or poached 63 degree eggs
A simple egg breakfast is now hard to find, it has to be a 63 degree sous vide cooked egg on your artisanal toast or it's just not a poached egg. If it's not a slow cooked googie it's a baked one or a shakshouka version, but definitely not scrambled or simply boiled.
Frozen yoghurt. Photograph: Graham Turner for the Guardian