2020 VISION

What are the new ingredients, flavours and dishes to look out for on shelves and restaurant menus this year? Abigail Donnelly predicts the future of food and we hope it tastes this good

STUFFED CHICKEN WINGS

The humble chicken wing is an eternal crowd favourite but there’s always room for improvement, right? Start looking for deboned stuffed wings on local restaurant menus this year. Game to try making them at home? Deboning the chicken using a paring knife can be finicky, but why not ask your butcher or a chef friend to be your wingman? Abigail’s favourite way to make them is filled with pork or chicken mince seasoned with lemongrass, then doused in a smoky David Chang-inspired sauce. (If you’re in a flap about all that deboning, simply serve the sauce with regular grilled or crumbed wings instead. No judgement, seriously.)

CHICKPEA BUTTER

If canned chickpeas have never been one of your pantry staples, resolve here and now to never be caught without them again. Not only are they an essential ingredient in countless plant-based recipes, from curries to salads and soups, they’re also about to become a breakfast standby in your house – cleverly turned into a moreish chickpea “butter” used to top pancakes or waffles. Here at TASTE HQ, we’re always on the hunt for new sandwich ideas and couldn’t resist dolloping it onto slices of Woolies’ new raisin bread, which is made with stoneground flour. It’s the new almond butter. You heard it here first.

HIBISCUS