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WHAT'S HOT WHAT'S NOT.

HOT

1 Store shelves in Muscat will hopefully see celebrity branded foods like sauces by Cat Cora and molecular gastronomy kits from Ferran Adria of El Bulli fame.

2 Natural meats are giving processed foods a run for their money. The trend is set towards grass fed beef for better, purer flavour.

3 'Alternative' pastas made from quinoa, rice and artichoke leaves.

NOT

1 Speciality restaurants losing their 'speciality' and introducing multiA[degrees] cuisine fare. When this happens, every dish on the menu suffers.

2 Salty tastes are going down the taste meter while sour is going up.

3 With meat prices rising, restaurants will offer more options on the bun as the meat itself shrinks. Too many choices to spoil the taste of a simple burger?

Apex Press and Publishing

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Publication:The Week (Muscat, Oman)
Date:Aug 22, 2013
Words:139
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