Less Instagram, More Stories: 13 Chefs Predict the Year in Australian Dining

Last year, Australian diners wanted Greek food, steak frites, and protein with extra protein, thanks. But what about the chefs? This year, we’re getting an early temperature check to find out what the people who actually feed us want to see in restaurants and on menus. And, perhaps more importantly, what they’d rather leave in 2025.  

Juan Lantadilla Tapia, Antara 

I see a future in which bold, cross-cultural cooking sits alongside deep respect for local producers and sustainable practices. Zero-waste thinking will shape menus from conception – not as a trend, but as a responsibility. Technology will support consistency and reduce pressure, but craftsmanship and people will remain at the heart of the kitchen. The most successful kitchens won’t just cook great food – they’ll build strong teams, protect wellbeing, and stay deeply connected to their community.

John Rivera, Askal 

Call me a hater, but I say “du-bye-bye” to Dubai chocolate anything. Let’s leave that whole trend in 2025! What I really want to see come back though, is people dining later in the evening. More tables at 8pm and 9pm, followed by a cheeky nightcap somewhere. I want to see Melbourne CBD buzzing at night again, and I’m sure many of my peers will say the same thing.

John Demetrios, Butter Days Bakery 

Melbourne’s pastry scene is incredible, but after years of adding layers of ideas, techniques and flavours, restraint feels like a natural next step. On the sweet side, that means a return to classics like NY baked cheesecake, old-school chocolate mousse, lemon tart with real acidity, and mille-feuille with disciplined layers – desserts that don’t need reinvention, just respect. For savoury pastries, I want big, bold, salty statement pieces that show real understanding of flavour, balance and seasoning – not things pretending to be breakfast. 

Audrey Shaw, Carnation Canteen

Less rushing and more late-night dining. Not a snack you regret the next day, but a proper meal starting around 9.30pm. In summer especially, it’s nice to eat dinner once the sun has set and the heat has left the day. I’m always rushing from one place to another, and I feel others are the same. The beauty of the late dinner is that you can finish your day, reset and arrive feeling a bit calmer. I think more restaurants will embrace this rhythm, and create space for meals that unfold at a relaxed pace – just a little later on.

Mindy Woods, Karkalla 

I hope we finally see native ingredients move from garnish to foundation, because the future of Australian dining lies in native grains, fruits, nuts and ferments being used as everyday staples. 

I believe we’ll also see a deeper focus on provenance – not just where an ingredient comes from, but whose Country it belongs to, how it’s harvested, and who benefits from its use. Native ingredients carry story, responsibility and living culture, and that needs to be acknowledged on the plate.

Indigenous fermentation and preservation techniques will play a bigger role, too: native misos, vinegars, smoked and dried foods shaped by tens of thousands of years of climate knowledge.

Ultimately, I’d love to see chefs become more accountable to Country, knowing whose land their kitchens sit on, building real relationships with Indigenous producers, and understanding that cooking with native ingredients is anchored in respect as well as flavour.

Joe Valero, Lottie 

2026 will be the year we collectively realise offal is not only acceptable, but genuinely delicious. Macca’s will announce the “McRipped”, with an unnecessary 68 grams of protein per serve, prompting us all to quietly admit we may have taken the protein thing a little too far. Non-alcoholic drinks will finally be treated with the same creativity, care and flair as their boozy counterparts. And, finally, menus will shrink to the point where diners will be handed a coaster with scribbles, nodded at reassuringly, and told, “We got you”.  

Jacob D’Vauz, Magnolia BBQ

It definitely feels like we’re seeing a new wave of formally trained chefs combining highbrow and lowbrow concepts through pop-ups and alternative business models. It’s been uplifting to see the bravery of this younger generation. They’ve moved up the ladder in brigade-mentality kitchens and are now going out on a limb: launching single-product businesses, expressing their heritage, and sharing spaces with talented cooks who have amazing food but lack the followers. A great example is Yang Thai in Melbourne – a barbeque chicken shop that’s both simple and complex in its offering, while also being true to origin. This year, I’d love to see more storytelling and dining in a different tempo. I feel we’re on the right track in Australia, and the rest of the world. 

Toby Wilson, Ricos Tacos

I really want to see a diversification of offering and fewer trend-based menus. Times are tough, the economy sucks, and so safety is king at the moment. But I’d love to see venues have the courage to put dishes they truly want to serve on the menu. Back yourself and get weird with it!  We’ve probably got enough focaccia sandwiches, acai bowls and burrata for now. Create something new, tell a story, cook some family recipes – anything! 

Saavni Krishnan, Saadi 

I see a strong shift toward community-driven dining. People from different ethnic backgrounds will increasingly come forward to bring their cultures to the table, using food as a way to connect and tell their stories. We’ll also see more informal dinner parties and restaurant pop-ups that prioritise togetherness over formality, and spaces where people gather not just to eat, but to share ideas, perspectives, and a sense of belonging. 

Sriram Aditya, Saadi 

I’d love to see the return of the long lunch. Everyone seems to be in a rush these days, and that urgency has bled into the dining scene. When restaurants do offer lunch, it’s often an abridged version of the dinner menu or an express option, promising diners they’ll be in and out quickly. I’d love to see a return to people settling in and enjoying the full experience. Quick lunches absolutely have their place during the work week – but let’s bring back leisurely Friday and Saturday lunches. They encourage conversation, connection, generosity, and genuine hospitality. 

Changhoon Kim, Sogumm 

I expect more small, focused restaurants by a new generation of skilled chefs will open. Instead of trying to grow bigger, many will choose independence and simplicity, with a focus on doing fewer things but doing them well. There’ll also be a shift away from trends and fancy presentations, with more emphasis on care, consistency, and thoughtful cooking using local ingredients, seasonal produce, and traditional techniques like fermentation. Diners will appreciate this attention to detail, and the stories behind the food.

Clare Falzon, Staguni 

I suspect non-alcoholic drinks are going to get even more creative this year, now that there’s a larger demographic of non-drinkers, as well as those who just want to cut back a bit. This group of diners clearly isn’t going anywhere, which is all the more reason for restaurants and bars to continue putting consideration and creativity into their offerings.  

Coskun Uysal, Tulum 

I want food that tells a story rooted in culture, memory, and place – not Instagram trends. At Tulum, guests are loving share-style dishes, dining earlier and drinking less alcohol (though a little theatre, like smoke or foam, always delights). Chefs – bring back honest, bold flavours: Aleppo chili, sumac, cumin, coriander. And please, no more fried, oily calamari or burrata as a showpiece. Food should be generous, comforting, and real – the kind that makes people linger, talk, and come back for seconds.