In our online and magazine articles, we tend to focus on North American caterers and catering trends. However, ICA has amazing members all around the globe, so we decided to check in and get a glimpse into their catering trends.
South African catering
This market-style spread is becoming popular in South Africa.
Karen Short, chairlady of By Word of Mouth Catering in Johannesburg, South Africa, spoke with us about catering in her corner of the world. As for trends she's noticed, Short says that, “people are wanting our local food style” and that they have added dishes such as chakalaka, a “South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries” to their menu.
Karen Short
Short added that the South African market is “moving away from very formal events and is choosing market-style, more relaxed functions.” To cater to this trend, Short and her team are creating “farmers market tables; authentic, artisan food; craft beers and innovative cocktails.”
European catering
The use of fresh ingredients, like cucumber, carrot and red onion, resembles the European trend toward local produce.
Though Europeans traditionally emphasize fresher produce and ingredients, the American trends of locally-sourcing and using seasonal ingredients have become more popular there as well. Caterers are utilizing foods from their region when they are at their ripest—like Italian citrus, Greek melons, Spanish pomegranates, and French apples—and creating menus around them.
Asian cuisine, particularly Indian spices, Japanese dishes, and Indonesian flavors, are becoming increasingly popular in much of Europe. Caterers are incorporating these cultures into their menus and creating some incredible dishes.
Australian & Oceanic catering
In line with Australian trends, this spread encourages guests to make a plate and sit down to chat with others.
An interesting trend in this area of the world is ethically-sourced food. In Australia in particular, customers are more concerned with where their produce is coming from and the conditions it was cultivated in. This has led to the use of a variety of new ingredients—in very innovative ways.
Another emerging trend is the conversation culture, where guests want to emphasize the social aspect of eating. For caterers, this means more cocktail-style events or large, seated dinners.
East Asian catering
This interactive dessert involves pouring molten chocolate over a hardened chocolate sphere—a fun element that is becoming popular in East Asia.
Particularly in China, full-service catering is incredibly popular. Customers expect a meal that is not only delicious, but also an experience. Whether that means a chef prepares the dish directly in front of guests or if the meal is particularly interactive depends on the caterer.
Another East Asian trend in catering is the hot pot, a traditional way of serving a meal. Guests will sit around a table with a pot of simmering broth in the center. Throughout the meal, guests place ingredients in the broth and cook them, creating both a stew and incredibly flavorful bites. Commonly used ingredients include wontons, egg dumplings, tofu, leafy greens and vegetables, mushrooms, thinly-sliced meat, and seafood.
Word of Mouth Catering is a proud member of the ICA.
For more information on international catering, visit internationalcaterers.org. ICA is a global organization of caterers who come together for education and inspiration.
Additional information gathered from Euromonitor, Australian Food News, Event Magazine and What's Next.
