What we’ll be eating and drinking in 2018, according to delicious' Kerrie McCallum

We spoke to Kerrie McCallum about fashionable food, the end of ‘freakshakes’, and where she gets her #foodspo (food inspiration).

Editor-in-Chief of delicious magazine Kerrie McCallum spends a lot of her time thinking, breathing, living - and eating - food. We asked her where she goes for ideas, the food fads to forget this year, and the movements that are here to stay. 

When you're piecing the magazine together and planning for delicious' digital platforms, where do you look for inspiration?

I look everywhere for ideas – I am a big consumer of anything and everything. I watch a lot of TV, and I read a lot – print, digital, social, I am someone who is always consuming. I’m quite curious, so I love talking to people. For me, going to a lot of restaurants is important – restaurants really are the genesis of new and exciting food trends, before they trickle down to the mainstream.

I also attend lots of lifestyle events too. I think delicious is about entertaining, so it’s about knowing what Pantone colours or prints are on trend, as much as it is about knowing what people are keen to eat. I keep an eye on fashion and people as well as food. Our shoots and styling will always nod to current trends – the cutlery, the glassware, the napery - we consider this to be as important as the food itself.

Before delicious, you were at the helm of InStyle magazine. Were you always a foodie, and how do food and fashion mix?

Fashion and food are a lot more complementary than we might initially think. And with delicious, I’ve been able to apply the appreciation of trends and the finesse of my lifestyle experience while working with very creative [foodies]. The things I’ve learned as a fashion editor I apply every day here.

I think food is at the centre of the zeitgeist, all of those trends combine and inform each other – from restaurant fit outs and design through to fashion and food, it’s all compelling and complementary. We find that people who are interested in fashion, are also interested in travelling well and eating well, and culture in general.

Food today has to have an aesthetic, fashionable element – for Instagram, but also for magazines. How do you approach this in the magazine?

delicious is an aspirational magazine, so we definitely need to have an eye for fashion and aesthetics with food. I think it’s important that we consider the whole scenario – our audience is made up of avid entertainers, and they’re probably not going to shop beautiful produce and spend hours cooking it, then put it on a plastic plate. They care that the flowers match the drinks, the cutlery, and glassware. So to set that scene, we have to be aware of general cultural trends as well as food trends.

And on food trends – what are some of the things we’ll be eating and drinking in 2018? Is veganism a trend or a bigger social movement?

Veganism and vegetarianism are more than a just a fad, they're a movement. It’s not like cronuts, or 'freakshakes', which crash and burn. Veganism and vegetarianism are definitely here to stay, and I think that within that, rather than people opting to be 100% one or the other, maybe they will be more ‘flexitarian’, dabbling in more plant-based eating.

Outside of this, the world of drinks is interesting for now – things like Australian spirits, vermouth, sour beers, natural wines and orange wines, and adult slushies. There’s a whole explosion happening there. What we’ll be eating with these new drinks will be the next question, as this opens up a whole new possibility of food and drink pairing.

Fats are back too – as sugar has become the enemy, we are leaning more towards creamier or full-fat foods and high protein diets. Retro rewritten is hanging around as a food trend – nostalgic flavours are continuing to trend so long as they have a sexy new twist. Anything that harks back to our childhood meals, a recipe or a drink combination, is still very appealing to people.

And the movement of sustainability and seasonality and eating local has continued too. We're interested in reducing food waste and the whole ethical side of food. Caring about or knowing more about what’s on your plate and being more responsible consumers is really important. 

Images courtesy of delicious magazine. 

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