11 hours ago
The food trends shaping Johannesburg's menus right now
Johannesburg's food scene has always been a melting pot of cultures, and in 2025, it's going global in the best way. This week, I got a front-row seat to the launch of the Future Menus Report by Unilever Food Solutions, hosted right here in Johannesburg. Not only did we dive into the insights shaping restaurant menus around the world, but we also got to taste them.
The hottest global trend, according to the report? Street Food Couture. Think gourmet mac and cheese, Korean rice rolls, and even a luxe take on our beloved lamb and apricot sosaties. This trend is redefining how we dine out, with bold flavours, informal vibes, and high-end touches all wrapped in wax paper and grit. For a city that thrives on food trucks, weekend markets and pop-ups, Johannesburg is more than ready to run with this.
Another standout trend is Borderless Cuisine, which refers to dishes that mix influences and ingredients across continents. It's a concept that mirrors how many Joburg kitchens already operate. From truffle-enhanced bunny chow to Joburg-style tteokbokki, our local chefs already know how to mix things up with flair. This trend just gives them permission to go even bolder.
But my favourite part of the day was the interactive Diner Designed showcase. The Diner Designed trend is a playful, customisable approach to dining where guests become co-creators of their meals. This isn't just build-your-own burger territory; it's about turning the entire dining experience into something personal, memorable, and fun.
This concept came to life in the most decadent way at the launch when we were asked to use a QR code to access a short quiz on our phones to determine the perfect sauce to pair with our crème brûlée (mine landed on an indulgent chocolate espresso sauce), and then we got to decorate it ourselves based on personal taste. It was delicious and creative, but more than that, it showed just how much diners love being part of the process.
For Johannesburg restaurateurs, the message is clear: experiment, localise, and personalise. Diners want food that tells a story and sparks connection, whether that's through nostalgic street eats or unexpected global mashups.
