The better food movement of 2014

Over the past year, there has been a clear shift in local food culture. The average diner has developed a much more discerning palate, even in relation to the most lowly of edibles; fast food. Though the quick-bite, low quality nourishment still has a strong foothold, people are responding to and looking for fast food that is less greasy spoon, more gourmet grub.

Pizza and burgers are at the top of the list. Several restaurants have devoted themselves to polishing these fast food workhorses into slightly more upmarket creations. Any chef will tell you that superior ingredients are a must but the care taken to produce these dishes has left the realm of underpaid fry cooks and moved into the world of the high-end kitchen. Our taste buds are certainly thankful!

Tommy Diacono, owner of fast food chain New York Best said that over the last year demand for quality fast food has increased exponentially. This he puts down to the intelligent diner. “The younger generation makes for much smarter diners. They can see what is happening on an international scale – they are no longer happy with substandard food with a long shelf life. They do their own research. They demand meat from grass-fed cattle and sour dough in their pizzas.

“We have always been fussy about sourcing the best quality ingredients – local where possible – and this has really paid off over the last year as today’s diners demand the real thing.”

One thing he comments on is the use of rare meat in burgers. “If you are using good quality meat then the meat should be served rare. Our younger clientele not only are aware of this but they demand it. Older generations sometimes need an explanation and even a little encouragement, but the trend is moving towards a more educated diner with a definitive knowledge of what they want.”

The kids haven’t been left out of the ‘better food’ movement. Meals for the little ones have evolved quite drastically from the chicken nuggets and chips of yesteryear. More closely matched to the adult menu in terms of ingredients, parents and educators are making a conscious effort to feed their charges better, healthier and more diverse foods. 

Goldie’s Café is renowned for the healthier option for everyday lunches and owner Cristina Dacoutros has seen an increased demand for the healthier option from the little ones as well as their parents. She offers alternative birthday parties with a healthy twist and has seen demand for these spike over the last year. 

“Parents have become more aware of what they are feeding their children and demand everything to be made from scratch. Whilst they will still ask for pizzas on the menu, these have to be made with love rather than the ones that come out of a box – like they would make at home. So I make the dough myself and the tomato sauce so that kids are getting quality ingredients in the food that they are eating. 

“Getting enough vegetables into their children is also top priority, therefore adding items with hidden vegetables always works a treat. The demand for organic produce and options that are wheat and lactose free are also becoming more popular with kids as well as adults. Lasagne with spelt pasta and soy milk is an option many parents consider.”

Dacoutros said that schools have played an important part in making the younger generation healthier. “Banning packaged foods from schools has made parents more aware of what they are feeding their children and this has trickled into their daily lives. Parents feel embarrassed to tell their friends that they take their kids to McDonalds or feed them other unhealthy options.”

For the whole family, superfoods are being given more room at the table. From the exotic quinoa and buckwheat – increasingly popular as salad basics – to the more familiar beans and pulses, people seem to be paying more attention to the foundations of their meals, the unsung heroes that add bulk, protein and essential elements to a dish.

A welcome trend – hopefully one that will persist – is putting more thought into not only what we buy but also where it comes from. Locally sourced produce has become more appealing on two fronts. The first is an appreciation for the local growers of our food, an increased awareness of the importance of the small, hard-working community. Shopping local means more of the money we spend ends up in their pockets. The second factor is that in knowing where something comes from, it is much easier to find out how it is treated. Livestock welfare standards and the use of chemicals as fertiliser or pesticides have both come to have a real impact on the consumer’s choice of food products. 

The Veg Box at Villa Bologna grows seasonal fruit and vegetables, without using insecticides or chemical fertilisers. 2014 has been a good year and Emanuela de Giorgio says that this is the result of a more informed buyer. People are becoming more interested in where their food comes from. They are no longer happy with the perfectly polished, uniform options available at the supermarkets that have travelled half way across the world. They are trying as much a possible to buy local. 

“People are becoming more aware of the importance of the quality of food they put into their bodies. Food is a fuel and really does make a difference in the way that you look and feel. They are becoming more interested in the process of growing, why it is good for you and how best to get the most nutritional value out of what they are eating. For example though spinach is a healthy option, it is only really nutritious if you eat it raw!” 

For this, de Giorgio says, people are willing to pay a little bit more. “People are starting to understand that what you put into your body is more important than the material things they seem happy to waste money on.” 

Although fresh produce is of primary concern when it comes to meats, people are becoming more and more concerned with convenience. Niall Bugeja of Snow White butchers in Mgarr said that people are looking for a butcher that can provide more and more services. They look for ready-marinated meats that they can simply put in the oven.

“Over Christmas there is always an increase in demand for meats as people entertain more. Over the years there has been demand for alternative meats like venison and guinea fowl but these aren’t really consistent. It depends on what recipes people see. Turkey is still number one at Christmas time, however we have seen a drop in the demand for the whole bird and increased demand for smaller parts, like just the breast. I would put this down to smaller families who cannot eat a whole bird.”

Snow White have always used local suppliers and people are becoming more concerned about where their meats are coming from. The way in which the meat is reared is also of concern to shoppers. Organic meats are seeing a slow but steady increase in demand. 

The chefs at home are experiencing a few fads of their own. Locally, cupcakes and novelty cakes seem to have clung on to our list of favourite sweet treats. Trends abroad have moved away from cupcakes and muffins but the little bites are still a popular do-it-yourself project in the kitchen. 

Sweet things in general seem to have climbed up the ranks, with more people trying their hand at different desserts, cakes and bakes. The macaron, that dainty, elegant staple of French patisserie, has become the new rising star. Macarons pose a technical challenge – these charming treats are not exactly beginner-friendly – but that makes them all the more satisfying when they do turn out right.