Emerging cuisines

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These are exciting times for eating out. Never before has the range of choices around the world been so great. And while we love to celebrate local dishes using local ingredients from local chefs, there’s also always a good time to celebrate offerings from distant lands around the world. From Olympics-primed Brazil to the rise of Korean, push the boat out with these emerging cuisines. Greg Sunning shares three great cuisines that deserve a little more of your attention.



With the Olympics imminent, expect growing appreciation of regional Brazilian cuisine, built on waves of immigration and climate variations. Stand by for the churrasco barbecue, typical of the Rio Grande of the south; Bahian-style moqueca fish stew which revels in Portuguese and African influences; or celebrate the northern staples of fish and cassava.



While Korean kimchi (a fiery, chilli-laden fermented cabbage) may have taken over parts of London and New York, there’s more to this near-neighbour of Japan than delicious pickle. Bibimbap incorporates many Korean specialities – steamed rice topped with assorted meats and pickles, and typically gochujang chilli paste, soy sauce, or doenjang, a fermented soybean paste.



While Austria isn’t the only continental European country to lay claim to the best patisseries and chocolates (think Italy and France), the resurgence of upscale Viennese-style cafés infused with Hungarian classics across Europe continues. Expect Wiener schnitzel (breaded meat escalope), assorted strudel (filled pastries), and hearty goulash stews on more menus.


Pickling, curing, and smoking

As the world seems to get smaller, the melting pot of places, people, and cuisines combines once-disparate cooking styles into universal techniques. Witness the prevalence of fermented, pickled, and cured dishes, such as Peruvian-style ceviche (cured fish), Scandinavian-inspired smoked butter, and Thai nam pla (fermented fish sauce).


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