2016 saw bao buns go mainstream, freakshakes dominate Instagram feeds, and avocado mania reach whole new levels. But what will be the next big thing in food? We turned to our crystal ball and some of our Deliveroo restaurant experts to compile the biggest and best food trend predictions for 2017.
Plus, find out more about the top food trends in 2016.
If 2016 was the year of the cupcake, then 2017 is the year of the nata. Already loved in London – thanks in part to Golborne Road's legendary Lisboa Patisserie and new Covent Garden boutique I Love Nata – the Portuguese custard tarts are set to reach peak popularity in 2017.
And you can expect the moreish little pastries to go national with even more flavours on offer, like chocolate and cardamom.
Eat the trend: I Love Nata, London
Bigger, better brunches
News just in – we're upgrading from avocado on toast. Inspired by New York bistros like Jack's Wife Freda and the success story that is Ottolenghi, Middle Eastern dishes such as shakshuka and Turkish poached eggs will be the next big-hit brunches.
Plus, bottomless brunches will crank up a notch in 2017. You'll see lavish champagne offerings to rival those of Hong Kong and Dubai, and more entertainment-on-the-side, as with London's ever-popular Bunga Bunga brunch parties.
Eat the trend: Mud, London
Let's taco-bout tacos – they're going to be huge this year. The end of 2016 saw Dalston pop-up Breddos Tacos set up a much-anticipated permanent site in Clerkenwell, while the brothers behind tapas group Barrafina have just opened a brand new taco joint in Borough Market, El Pastor. Watch out for even more openings in 2017.
But it's not all about classic Mexican flavours – you'll find Korean and Japanese-style fillings aplenty by the end of the year.
Eat the trend: Breddos Tacos, London
Deep South street food
We're already mad for mac 'n' cheese, wings and ribs, but 2017 will see Deep South style favourites like popcorn shrimp and battered pickles popping up all over the UK's street food scene.
Eat the trend: Stax @ Boondocks, London
Free-from foods will go mainstream, according to our friends at Franco Manca.
"The free-from trend is continuing to grow and an increasing number of health conscious consumers are making the choice to eat less wheat. Our teams at Franco Manca have been busy trialling a gluten-free recipe that we're looking to introduce in our pizzerias in 2017."
As well as gluten-free, supergrains will explode this year. Move aside quinoa – freekeh will be the grain-of-the-moment, filling us up in protein-rich salads, risottos, and even burgers.
Eat the trend: Franco Manca, various locations
Counting down to 2017 with our January Cronut® for NYC: Golden Honey Vanilla with lemon sugar. Notes of Tahitian vanilla bring out the well-roundedness of fragrant clover honey, with a hint of citrus to finish. Perfect for a new start to a new year. 🎉 Pre-orders are live now at www.CronutPreorder.com. #Cronut #DominiqueAnselBakery
Inventor of the cronut and New York city pastry chef, Dominique Ansel, predicts more textured, chewier bakes.
"Chefs are now creating their own flours with different heirloom wheats, resulting in different gluten contents and different flavours – some bake a bit darker and have a deeper, nuttier aroma, some may have malty notes. For me, it's all about the texture, exploring what will bake up chewier, what makes something softer and so on."
And just as Insta-friendly as their sugary counterparts, savoury doughnuts will go big this year, inspired by Gunpowder's venison and vermicelli doughnut, and Le Bab's lokma doughnut with spiced chicken liver parfait.
Eat the trend: Dominique Ansel Bakery, London
What food trend are you most excited about? Tell us on Twitter @DeliverooUK.