A kaleidoscopic crème brûlée

David Cohen taste-tests what's coming to the boil and what's so last year to help home kitchens and top-end diners stay on trend in 2024.

Any good food is a trend, really, but where would those who write about it be without recourse to a crystal ball to see what's clattering out of the global kitchen for 2024? Most of the ones noted here for the coming year seem to be conventional wisdom in some quarters, although possibly a couple reflect the prejudices and hopes of the compiler.

COLOUR BLINDNESS: According to Food Business News, the international trends to watch for include "luxe self-expression", "dare to dupe" and "health without stealth" (respectively taken to mean TikTok friendly, sassy duplications of old-time favourites, and altogether more sensual presentations of stuff that's "good for you"). There's also "breaking boundaries" of taste and colour - desserts and drinks arrayed in bold reds, vibrant pinks, rich purples, refined blues, saturated yellows and earthy greens. What any of this means for diners is anybody's guess - but watch that crème brûlée. Things could get kaleidoscopic.

GOURMET NOODLES: Oldschool noodles with saffron and rose water, anyone? With high-quality new ingredients, naturally, but also avoiding preservatives. And why not? As staples become more expensive, dressing up a simple pack of noodles with fresh veges and spices, rather than pad Thai or chow mein, might be the financial tonic.