Brave New World

Lee Tran Lam explores the 10 big shifts set to shape the way we cook, eat, drink, and dine.

- By Lee Tran Lam

Predicting the future can be tricky, but it’s clear that climate change, changing diets, evolving technology and the rise of Indigenous ingredients will shape what we cook, serve and consume in the coming decade. Staples like meat and coffee are going to taste – and look – different, while uncorking a bottle of wine might become as old-fashioned as winding up a gramophone. Here are the innovations that could determine how we’ll be eating and drinking next.

INDUCTION IS THE ECO-FRIENDLY WAY TO COOK

Gas is on its way out – for environmental and health reasons – and induction cooking will be its sleek, safer and more energy-efficient replacement. The Global Cooksafe Coalition has linked gas stoves with childhood asthma and indoor pollution, and sees induction cooktops as a green alternative to climate-warming gas. “If we’re all thinking about electric cars, why are we not thinking about getting electric kitchens?” asks Chat Thai’s Palisa Anderson, who works with the Coalition and Miele to promote this technology. Induction cooktops use electromagnetic fields to heat cookware directly – so it’s quicker than standard electric or gas stoves. Anderson is impressed by the set-up at Sydney’s Spice Temple restaurant, which uses induction wok burners. As Miele induction units demonstrate, you no longer need blaring gas flames to get the smoky wok effect, “You can boost the heat up so it goes super, super hot,” she says. “If it’s feasible to go induction, there shouldn’t be anything stopping you. Because the technology’s there.”