The way we'll cook

1. Dust off your aprons

We'll be turning into our own grandmothers - pickling, preserving, jamming and marmalading, smoking and curing, dehydrating and fermenting. We'll make fewer cheffy desserts, but there will be more baking, of cakes, pies, tarts, biscuits, slices, and what Americans call ''pie'', a cheesecake-style open tart with a biscuit crumb base and creamy filling. Sweet potato, white chocolate and banana-cream filling, come on down.

2. Remodel the kitchen

To the horror of clutter-hating kitchen designers, our kitchens will continue to change shape, as we surround ourselves with the things that make us happy and allocate more room for recycling, growing things and grills. We'll also pinch the things we like about our favourite cafes and install them at home, from custom-made espresso machines and food served on planks and boards to smoothies and all-day breakfasts. And quinoa, of course.

3. Ancient grains are the future

The United Nations declared 2013 to be the International Year of Quinoa. It says the 3000-year-old grain is the organic food of the future, with a significant role to play in potential food security and the eradication of poverty. And there you were, thinking it was so last year. Along with other grains and seeds, quinoa is already on our shopping lists. In Donna Hay's latest hit, Fresh and Light, it appears 13 times, in roles as varied as piecrust and sushi ''rice''.

4. We'll probably dabble in a bit of these, too.

Singaporean laksa, ramen noodles and summer rolls, from our love and understanding of being part of south-east Asia; meatballs from Mexican to Moroccan, pasta al forno (oven-baked), slow roasts and everything-on-toast, for familiarity and much-needed comfort. Latin salsas, flavoured salts and Mexican chillies are on the menu for sheer excitement value, and porridge, native greens and raw foods for feeling good.