Autumn Food Trends 2017

The nights have drawn in, knitwear is making it’s annual revival and we’re embracing the chill with a few of our favourite autumnal food trends of 2017.

Here’s Social Pantry founders, Alex Head’s, Top 3…

Table Top Noir

Cross over to the dark side of the dinner table and get on board with the black food trend that’s taking social media by storm.

Black ingredients (a welcome antidote to garish technicolour unicorn foods) needn’t be scary and chances are, you’ve already tried most of them before. Black rice? Check. Black beans? Check. Blackberries? Check. Charcoal ice cream? Ok maybe not but don’t be put off – this amazing ingredient is easy to cook with and is guaranteed to wow your dinner party guests.

To take the fear out of entertaining with black foods, try these show-stopping recipes to get you started – your Instagram feed (and hungry friends) will thank you later! Whether you’re dining alone or cooking for a crowd, make black food the star of the show with these fun and fresh dishes.


2 squid tubes

1 tsp squid ink

100 ml fish stock

Lemon juice

1⁄2 head of cauliflower

100ml milk

100ml double cream

50g butter


Start by preparing your squid by cleaning the tubes and cutting into small rice size pieces.

To make the cauliflower puree, roughly chop the cauliflower and place in a pan. Add the cream, milk and butter, on a medium heat on the hob cook through. Then strain and blend to a smooth puree consistency.

To make the risotto, place the squid in a pan on a medium heat, add the fish stock and cook for approximately 30 seconds.

Add the cauliflower puree and cook for a further 30 seconds, adding in the squid ink and lemon juice – taste and season accordingly.

Plate up and garnish with cauliflower shavings – add a sprinkling of white borage flowers if you have them handy.

Jack Fruit

If you’re not yet familiar with Jackfruit, you will be soon enough. It’s a healthy alternative to meat, yes meat! A brother or sister of figs, this fruit has the same texture as chicken or pork. So much so, it makes for a delicious ingredient to create a pulled pork substitute – bizarre, hey?

You’ll either be a lover or hater but try this taco recipe and you’ll soon find out…


1 can, green jackfruit in water or brine, drained, rinsed and cut into thin long slices

1 small onion, thinly sliced

1 tsp chili powder

1 tsp cumin

1 lime, juiced

150ml water

Flour or corn tortillas

Salt and pepper Coriander for garnish


1 avocado, smashed

1⁄4 red onion, finely diced

1⁄2 red bell pepper, finely diced

1 tbsp jalapeño, finely diced

1 tbsp chopped coriander

1 tbsp chopped mint

1⁄2 lime, juiced

Salt and pepper


Make the taco filling. Sauté the onions in oil until translucent, about 6 minutes.

Next, add the jackfruit followed by the chili powder, cumin, lime juice and water. Cover and simmer for about 5 minutes.

Once jackfruit has softened, shred using two forks or cut into strips. Season with salt and pepper to taste.

Make the salsa by combining all the ingredients together, season to taste and build the tacos.


Who says waffles are just for breakfast? Enjoy them as a naughty lunch, afternoon tea snack or even an after-dinner treat. Waffes are having a moment (have you heard that we do a bangin’ waffle sharing board at Social Pantry Café?) and we want in.


128g gluten-free flour

2 tsp baking powder

180 ml milk

2 whole eggs, whisked

1tsp pure vanilla extract

2 tbsp maple syrup

75g melted butter

Pinch ground cinnamon

Pinch of salt


230g mascarpone

1 tsp maple syrup

1 1⁄2 tsp pure vanilla extract

Pinch of salt, to taste


Seasonal fruit of your choice

Additional maple syrup, to taste


Preheat your waffle iron to 200C.

In a mixing bowl, whisk together the gluten- free flour, salt and cinnamon.

In a separate bowl combine the eggs, milk, melted butter, maple syrup and vanilla extract.

Combine the wet and dry mixtures, whisking vigorously. Pass through a sieve to remove any remaining lumps.