8 food trends to look out for in 2026 according to experts
Pistachios, protein and nostalgia defined 2025. What will be the food trends of 2026? We asked top chefs, food content creators and TASTE contributors to share their hopes and predictions for the year.
1. Intentional cooking
Masego Mbonyana | Chef and Food Stylist | @mealswithmasego
“I think this will be the year of intentional cooking. Less stress on trends, more cooking from the heart. People want fewer ingredients, but better ones. They want to know where their food comes from, and they want meals that feel grounding. Think slow pots, real flavours, meaningful food.
“The small-batch heroes are coming: local fermenters, bean-to-bar chocolate makers, regenerative farmers, spice blenders, and the new wave of young chefs telling African food stories in modern ways. Anyone cooking with honesty and heart? They’re next.”
Mpho Nkomo | Owner of Something Smoked Roadhouse | @somethingsmokedroadhouse
“Comfort food with intention and craft will really resonate.”
Megan Kate Swan | Private Chef | @swanskitchen
“We’ll care less about polished ‘farm-to-table’ language and more about where things actually come from, even if that’s a neighbour’s garden. Waste will be the enemy and efficiency the story. TikTok will keep driving curiosity, and inclusive, community-driven dining will matter more than formal fine dining.”
2. Fynbos and local flavours
Rooibos-and-whisky-glazed gammon
Wayne Chang | Food Content Creator | @munchin_mash
“I think we’ll discover even more flavour combinations with our local fynbos. We’ve only scratched the surface of these plants and more will be discovered in 2026 and beyond. As for restaurants, I predict that many will start to experiment further with ingredients unique to our country.”
Masego Mbonyana | Chef and Food Stylist | @mealswithmasego
“I'd love to see more citrus varieties, more African spice blends, more sorghum and millet, more amasi, and honestly, more local pride on the plate.”
Chiara Turilli | Owner of Lello’s Deli | @lellosdeli
“Local Italian-style olive oil deserves to blow up in 2026 (I can’t believe I just said that; Nonno Lello is turning in his grave!). We’ve seen such incredible growth in the local olive oil culture in SA. It’s phenomenal.”
Fayruza Abrahams | Food and Menu Curator, Cape Malay Cooking Experiences | @taste.malay
“We’ll see more local flavours and produce like spices, indigenous plants and certainly more plant-based dishes.
“I would like to see some of our lovely creameries, gelaterias and small dessert businesses explode. We are already known for our amazing cuisine and I'd like to see our sweet treats receive more attention.
“I’d also like to see more African-inspired dishes with a possible Cape Malay twist, more seafood dishes and more Middle Eastern-inspired dishes, as they are so similar to Mediterranean-style dishes popular locally.”
3. Different cooking methods
Wayne Chang | Food Content Creator | @munchin_mash
“I want to see South Africans explore steaming more. It’s a cornerstone of East Asian cuisine and the flavours are amazing!
“Personally, I want to explore more stew recipes. That might sound oddly specific but I’ve recently fallen down a rabbit hole of exploring stews from all over the world and the variety is insane!”
Masego Mbonyana | Chef and Food Stylist | @mealswithmasego
“I’d love to see braising, slow cooking, fire cooking and fermentation becoming everyday kitchen magic.”
Mpho Nkomo | Owner of Something Smoked Roadhouse | @somethingsmokedroadhouse
“Smoke, fermentation, umami-rich sauces and subtle heat will stay big, along with a deeper respect for provenance and storytelling around where food comes from.”
4. Recess Mode and simplicity
Hannerie Visser | Director at Studio H | @studio_h_
“I think we’re going to see an even bigger reset to much simpler plates and flavours. We already see it in other industries, with Pantone explaining their colour of the year, white, as “a whisper of calm and peace in a noisy world". We’re seeing an almost determined move towards a state of playfulness and uncomplicatedness.
“We call it Recess Mode – we’re entering a cultural pause that invites softness, ease and play back into our everyday lives. In Recess Mode, we prioritise what feels easy, human and real: slow lunches, soft-edged design, familiar flavours, unpolished moments. It’s a reminder that joy doesn’t have to be grand to be meaningful.”
Studio H has released its annual Future Food Report 2026/2027. Buy it here.
Chiara Turilli | Owner of Lello’s Deli | @lellosdeli
“I forecast more simple, single-note flavours, with single ingredients as the hero. I hope more people follow the Lello’s example by using only the best ingredients possible. We’re strict about having a good mix of imported and local products. We want more people to respect local farmers and appreciate what they do for us, which is why we spent a lot of time last year focusing on how we can help uplift small producers and farmers.”
5. Healthier whole foods
Fayruza Abrahams | Food and Menu Curator, Cape Malay Cooking Experiences | @taste.malay
“There is definitely a trend towards eating healthier whole-food dishes using sustainable ingredients.”
6. Authentic traditional foods
Zaynab Paruk’s chicken biryani
Zaynab Paruk | Food Content Creator | @zaynabparuk
“Now more than ever, social media makes it possible to learn to cook an authentic Indian curry or Italian pasta from someone living in those countries. The fusion cooking of the past few years is making way for an appreciation of authentic cuisines, and people want to learn more about traditional foods.
“Pages and accounts showing home-style cooking are also becoming popular, with people learning to bake bread at home and even make store-bought items such as cereals and candies.”
7. Heritage cuts
Mpho Nkomo | Owner of Something Smoked Roadhouse | @somethingsmokedroadhouse
“I think we’ll see a continued move towards heritage cuts, nose-to-tail cooking, and bold but balanced flavours.
“Deeper respect for provenance and storytelling around where food comes from will also be big this year.”
8. Food as design and art
Megan Kate Swan | Private Chef | @swanskitchen
“Simplicity will take centre stage alongside food as design and art. There’s a growing appreciation for honouring one ingredient – a potato, an apple or great butter – and letting it speak for itself. Food will continue to move beyond the plate and into creative spaces, brand storytelling and sensory experiences, with sustainability, efficiency and cultural food pride becoming central to the narrative.
“I see less over-produced food and more ingredient-first cooking; a rise in playful, nostalgic eating that doesn’t take itself too seriously; and food becoming more about emotion, memory and connection.”
Bonus: Nicky Barber, a.k.a. Delicious Monster (@delishmonster), shares her top predictions for 2026
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