Cronuts are old news – it’s all about unicorn cupcakes now – and blue algae coffee was over before it was really a thing.
Here’s a handy reference guide that should help you navigate menus and ‘foodie’ conversations for the rest of the year, or at least the next week.
Binchotan n /bin-CHO-TAHN/ a super-compressed and absorbent Japanese charcoal that burns four times longer than regular charcoal. Ideal for grilling yakitori, it’s also used by healthy-eaters to filter water of impurities. Jane paid $10 for a binchotan water at the new raw-food cafe and wondered if the money would have been better spent on magic beans.
Brewpub n /BREW-pub/ a place serving questionable pizza and ‘beer brewed on site’. Tim couldn’t wait to hit the brewpub for 50¢ buffalo wings and $17 pints after a big day playing World of Warcraft.
Brocavore n /WAN-ker/ a term coined by Bon Appetit executive editor, Christine Muhlke, referring to ultra-hip, food-obsessed blokes. Can be found reading Monocle at craft soda bars, drinking Georgian wine in parks and buying cocktail guides from Mr Porter. Brocavore best mates, Will and Harrison, had an awesome afternoon fingering axes before hitting the pub for pre-batched negronis and poutine.
Mylk n /MILK/ a catch-all term used for any plant-based ‘milk’ such as almond, rice, soy, cashew, hazelnut and hemp. It is a truth universally acknowledged, that a single glass of mylk will cost at least twice as much as the dairy-based stuff.
Petillant naturel n /pet-NAT/ sparkling wine made by an ancient method whereby wine that hasn’t finished its primary ferment is bottled without secondary yeasts or sugars. This creates wine that’s often cloudy, tart and super drinkable. It was 11am on a hot Saturday morning and Callan had smashed two bottles of petillant naturel before leaving the house.
Sorghum n /SORE-gum/ a gluten-free grain grown on a large scale in Queensland for animal feed. The cereal is gaining popularity as a superfood for humans as it’s high in protein and contains less fat than quinoa. Something something anti-inflammatory. No one was more confused than Queensland farmers by the health magazines promoting sorghum as a ‘new ancient’ grain.
