Bao buns, donuts and even salad (in the form of Buddha bowls) have all have been through trendy rebirths over the last decade and I’m here to tell you I think Quiche should be next. It might bring back childhood memories of a cold, weird textured eggy thing with a soggy pastry bottom – but we were doing it all wrong. It’s all about piping hot quiche, straight out of the oven with buttery short-crust pastry, crispy cheese on the top and an almost souffle like texture in the middle laden with top tier veg like courgettes, peppers or olives (floppy bacon, stringy broccoli and slimy mushrooms be gone).

So next time you’re thinking about poaching your eggs and sticking them on a piece of sourdough, I encourage you to think about how delicious those same eggs would be whipped up with a bit or cream, baked in pastry and enjoyed piping hot.

Maybe I’ll review the 2025 food trends at the end of the year, and we’ll see if Quiche made it? Or perhaps I should just start my own street food quiche truck called ‘Son of a Quicher Man’.

My recent trip to Hong Kong was filled with many beautiful and delicious things. I was struck by how delicious the simple and cheap everyday dishes were. Things like pineapple buns, egg waffles, Hong Kong-style French toast, Hong Kong milk tea and even macaroni soup. All quick to prepare, were full of flavour and strong staple of local cuisine.

On this trip my highlight was Hong Kong Milk Tea (港式奶茶). It's made with just two simple ingredients: black tea and evaporated milk. However, the specific blend of tea (sometimes a complex mix of up to ten different black teas) and the unique "pulling" technique used to mix it together, are what make each cup so special and delicious.

Picture above is my favourite combo...hot Hong Kong Milk tea with French toast.

I'm assuming that most of you reading this will have some sort of morning coffee ritual, whether you reach for the instant for that first hit of the day, or go full nerd with your scales and hand grinder, there is no judgement here. For me, I've always tried to find the best way to make the most delicious coffee with the least amount of effort. Here is what I do:

1. Pop the kettle on and weigh out 30 grams of good coffee and grind it in my trusty ancient Wilfa grinder.

2. Bang it in my large clever dripper on the scales, start a timer and fill up to 500g in less than 30 seconds. I spend the next 1:30 staring into space and maybe pre-heating the cups if I boiled too much water. At 2:00 total time, I give the crust 3 stirs front to back and pop the clever onto a jug, which releases the valve and filters the coffee.

3. Without buying a high end bean-to-cup machine, I have determined for me that this is the easiest way to make 2 delicious cups of coffee at 5:30am.