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THE HOT LIST – WINTER 2026

Overhead view of a large red onion tart. Made with caramelised red onions, blue cheese or gorgonzola cheese and oregano. Delicious as an appetiser or a light lunch or brunch. Colour, horizontal format with some copy space. Made with shop bought puff pastry. Roll out your pastry and make a gentle cut about 2cm in for the edge and cut all the way around the pastry being careful not to cut through, brush this edge with a beaten egg. Inside this prick the pastry base with a fork to stop it for rising when it is baked, pre-bake this for 10 mins. Make your caramelised onions by peeling and cutting the red onions into rings. Melt some butter and fry the onions until they are soft, add sugar, balsamic vinegar and simmer for between 10-15 minutes. Then spread this mixture over the pre-baked pastry base with some grated cheese, mozzarella, and some gorgonzola cheese, or similar, add some fresh oregano and bake for 10-12 minutes. Cool on a wire rack, enjoy!
  • Crunch & tang
  • Better-for-you cocktails
  • Late-night comeback
  • High fiber & protein-rich
  • Laotion cuisine
  • Snackable options
  • Banana milk
  • C-store breakfasts
  • Texture
  • Fast food value meals
  • Berbere
  • Zero-waste initiatives
  • Global flavors
  • Vegan charcuterie boards
  • Sourdough pizzas
  • Sea greens
  • Beef tallow
  • Caper berries
  • LTO collabs
  • Dill pickle everything
  • Saba
  • Subscription packages
  • Local sourcing
  • Savory pastries
  • Hybrid venues
  • Indigenous ingredients
  • Giardiniera
  • Reinvented buffets
  • Complex chile flavors
  • Dubai chocolate
  • “Forgotten” vegetables
  • Pop ups
  • Streamlined menus
  • Sudachi citrus fruits
  • International steakhouses
  • Kabocha squash
  • Healthy Greek food
  • Mushroom garum
  • Smaller pizza sizes
  • Mood food therapy

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.

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