Flavours of 2017: Food trends from the Good Food Guide

Pig bits, fish bits, stretched cheese and ridiculous ice-cream cones. More trends than you can chuck a blue algae coffee at...

No toast the town

Dear chefs (we're looking at you in particular, Melbourne's Bar Liberty and Sydney's Monopole), is there something you're trying to say when denying us a nice stack of hot toast along with our tartare? The rest of Australia may be on the paleo bandwagon, but we'll never turn our noses up at a dose of carbs with our hand-chopped raw meat.

Ice-cream cones: the final, ridiculous fatty frontier

It's official. Ice-cream has reached peak ridiculousness. Whether it's blue swirls and fairy floss at Aqua S, wafer fish filled with soft serve at Sydney's Zero Degrees or the doughnut cones at South Yarra's Zumbo Cafe, cool treats have become hot property. We wait with bated breath for Christina Tosi's ice-cream pies to hit our shores.

Blue: not just an after-hours treat for consenting adults

It's a trend that comes and goes, but this time it looks like it's here to stay. Blue wine may be staining the teeth of Spanish debutantes but here you can try a blue algae coffee at St Kilda's Matcha Mylkbar. Or throw caution to the wind with a Corpse Reviver Mali-blu at Big Poppa's in Darlinghurst. All the gin-soaked goodness of a Corpse Reviver, stained azure.

Game, set, matcha

Who knew This Year In Flavours would turn out to be all the colours of the fruit rainbow? Seemingly, the crew at Potts Point izakaya Cho Cho San when they stuck a green tea soft-serve on the menu last year. Melbourne was so sure of itself it opened a whole cafe devoted to the stuff.

• Where to get your matcha fix

Stretch out

Say cheese. Actually, don't bother. Just say stracciatella. The word, confusingly, also applies to chocolate chip gelato and egg drop soup. Anyway, the creamy fresh cheese has stretched its way across the country, turning up with slices of plum and a soft roll at Melbourne's Anchovy or covered in a verdant herbed oil at Automata.

More guts, more glory

Well, that accelerated. We've gone from tiptoeing around crackling and puffed tendons straight to tripe and brisket for breakfast at Lawyers, Guns and Money and thymus nugget wine snacks at Sydney's Dolphin. Staunch up, eaters.

Dirty French

Dip us in butter and throw on a hat. If anyone's complaining about the mighty rise of French from the deliciously old school (we're looking at your oeufs en gelee, Hubert) to the prog-French party at Melbourne's Oter they can ferme la damn porte on their way out.