Top 10 Australian Food Trends 2026: Comfort, Connection and Creative Plates

Dining in 2026 is about more than what’s on the plate. It’s about how it makes us feel. Across Australia, the new era of eating out blends comfort, creativity, and connection, replacing formality with storytelling and warmth.

From Fine Dining to Casual Luxury: The Biggest Australian Food Trends for 2026

According to Marriott International’s Future of Food 2026 report, diners across Asia Pacific, and particularly in Australia, are moving away from rigid fine dining and embracing casual luxury. You only need to look around any restaurant dining room to see a move to more casual dining attire. Experiences matter more than etiquette, and provenance, sustainability, and design are now central to how we eat.

This evolution is echoed in Gourmet Traveller’s 2025 Dining Report, Nestlé Professional’s Foodservice Trends 2025, and SevenRooms’ 2025 Australian Restaurant Industry Report, all of which reveal how Australians are rewriting the rules of dining.

As a food and travel writer with more than 20 years’ experience, I’ve been tracing the rise of Australian food trends since 2019, following the nation’s evolving relationship with flavour, storytelling, and sustainability. Through my work on Eat Drink and Be Kerry, I’ve watched fine dining relax its collar, seen native ingredients step into the spotlight, and tasted the shift toward conscious, comfort-first cuisine. It’s a journey that mirrors Australia itself — creative, grounded, and endlessly curious about what’s next on the plate.

Here are Eat drink and be Kerry’s Top 10 Australian Food Trends 2026,  defining what and how we’ll be eating.

1. Comfort Is the New Luxury

Fine dining’s starched tablecloths are being swapped for cosy banquettes and heartfelt menus. Marriott’s report found 44 per cent of Australian diners are ordering more comfort foods than the previous year.  That’s the highest in the Asia Pacific region!

What’s driving this? A craving for authenticity. Diners want food that comforts, but with polish. Think lobster mac and cheese, truffle toasties, and caviar-topped fried chicken (yum). It’s indulgent, nostalgic, and deeply satisfying, served in spaces that feel like an elevated version of home.

Gourmet Traveller observes that “heritage flavours and nostalgia are defining the new dining landscape.” Think pavlova parfaits, wagyu pies, or vanilla slices with native plum jam. Comfort is no longer casual; instead, it’s the new definition of luxury.

Need to Know

• 44 per cent of Australians are eating more comfort food than in 2024.
• Fine dining evolves into “fine-casual” experiences.
• Nostalgia and heritage flavours dominate 2026 menus.

Sources: Marriott International, Future of Food 2026; Gourmet Traveller, The Dining Report 2025

2. Dining Becomes a Sensory Journey

Dinner in 2026 isn’t just a meal, it’s now a performance. Marriott’s research shows 48 per cent of their properties report more guests seeking interactive dining experiences. Expect omakase journeys, projection-mapped plating, and degustations that blend storytelling and theatre.

You’ll see more Australian restaurants embracing experiential design, transforming dining rooms into multisensory spaces where music, scent, and visuals enhance every bite. It’s a feast for all the senses and a reminder that the experience matters as much as the meal.

Need to Know

• 48 per cent of venues report more demand for sensory dining.
• Omakase and immersive environments are trending.
• Food, storytelling, and entertainment are merging.

Sources: Marriott International, Future of Food 2026; Gourmet Traveller, The Dining Report 2025

3. Plating Up Native Ingredients

Australian cuisine continues the reconnection with its roots. Marriott’s report found 85 per cent of properties in Asia Pacific now feature local or native produce, while Sensate reports native Australian flavours growing 35 per cent year-on-year.

From wattleseed breads and lemon myrtle tarts to finger lime sauces, local ingredients are becoming centrepieces rather than curiosities. Nestlé Professional’s 2025 report adds that one in five restaurants introduced sustainable, locally sourced dishes last year, proving that provenance is the new premium.

And why wouldn’t we? Native Australian ingredients are the heartbeat of our landscape, bringing wild freshness and unexpected notes to everyday favourites. I discovered Kunzea, a native Tasmanian myrtle, on a recent island road trip, where its delicate citrus aroma turned simple eggs Benedict into something quietly extraordinary.

Need to Know

• 85 per cent of venues now use local or native ingredients.
• Native flavours are growing 3 per cent annually.
• Sustainability and provenance drive menu design.

Sources: Marriott International, Future of Food 2026; Sensate, Food Flavour Trends 2026; Nestlé Professional, Foodservice Trends 2025

4. AI Takes a Byte

Artificial intelligence is transforming hospitality behind the scenes. Marriott found 76 per cent of properties use AI for bookings and menu design, while SevenRooms’ Australian research shows restaurants adopting smart tech to deliver personalisation.

From predicting peak dining times to recommending wines based on guest history, AI is enhancing, not replacing, human service. The future of dining is digital, efficient, and tailored, with tech quietly making hospitality more human.

Need to Know

• 76 per cent of Marriott venues use AI in operations.
• AI tools personalise menus and bookings.
• The challenge: tech meets genuine hospitality.

Sources: Marriott International, Future of Food 2026; SevenRooms, 2025 Australian Restaurant Industry Trends Report

5. Classic Cocktails, Reimagined

Australians are rediscovering the classics with a twist. Marriott’s research reveals 59 per cent of diners are choosing modernised cocktails such as yuzu negronis, wattleseed martinis, and kombucha spritzes.

Wellness-conscious drinkers are also embracing the low- and no-alcohol trend, with flavourful alternatives like native botanicals and fermented bases. Drinking in 2026 will be as much about experience as indulgence, a sophisticated evolution of cocktail culture.

I recently sampled the innovative non-alcoholic pairing matched to the chef’s tasting menu at Margaret River’s de’sendent and was genuinely impressed by its creativity and balance. Equally memorable was the crusted negroni served at Australia’s Best New Restaurant 2025, Attimi, a bold reinterpretation of a classic that delivered sophistication in every sip. 

Need to Know

• 59 per cent prefer classic cocktails with a twist.
• Low- and no-alcohol drinks continue to rise.
• Omakase-style cocktail tastings trend upward.

Source: Marriott International, Future of Food 2026

6. Sustainable Storytelling

Sustainability has become a brand identity. Marriott celebrates “food heroes”, producers and chefs leading regenerative agriculture and zero-waste cooking. Nestlé Professional found one in five Australian restaurants introduced eco-friendly dining options in 2024.

Sustainability now threads through every part of the dining experience. Menus name the farms, foragers, and producers behind each dish, and kitchens practise root-to-leaf creativity and pour carbon-neutral wines. At Aloria, yesterday’s carrot trimmings return as today’s elegant entrée, while others have rooftop bees for their honey, and a garden to grow the greens.  It’s local, mindful dining at its best.

Need to Know

• 20 per cent of venues added eco-friendly menus in 2024.
• Zero-waste, farm-to-fork, and regenerative cooking lead.
• Provenance storytelling builds diner trust.

Sources: Marriott International, Future of Food 2026; Nestlé Professional, Foodservice Trends 2025

7. Miso Moves Beyond Japan

Once the backbone of ramen, miso is now the darling of the dessert world. GlobalData reports a surge in miso-related innovation between 2020 and 2024, driven by wellness trends.

In bakeries across Australia, chefs are pairing miso with caramel, brown butter, and praline for a savoury-sweet flavour balance that’s impossible to resist. It’s a bold crossover that speaks to Australia’s growing appetite for global influences reimagined through a local lens.

Miso is often my secret flavour booster in home cooking. Here are two of my favourite recipes – Miso and Maple Pork Belly Bao Buns and Miso Hazelnut Caramel Slice 

Need to Know

• Miso patents surged from 2020–2024.
• Adds umami and depth to baked goods.
• Symbolises the “wellness meets indulgence” era.

Source: GlobalData, Ai Palette Innovation and Consumer Insights Platform

8. Purple Yam Power

Ube, the vivid purple yam from the Philippines, is set to take off in Australia’s bakeries and cafés. According to GlobalData, 52 per cent of consumers are still discovering the ingredient, leaving chefs with room to educate and experiment.

Ube brings both beauty and nutrition, rich in antioxidants, visually striking, and sweetly nutty. Expect to see its subtle flavour in cheesecakes, eclairs, and buns that double as edible art for social media feeds.

Need to Know

• 52 per cent of consumers are new to ube.
• Popular in desserts for its colour and flavour.
• Instagram-friendly and nutrient-rich.

Source: GlobalData, 2025 Q1 Global Consumer Survey

9. Seaweed’s Sustainable Wave

Seaweed is moving from sushi rolls to snack aisles. GlobalData’s Foresights report names it a “functional, planet-positive ingredient” driving sustainability in food production.

Australian producers are crafting kelp salts, crackers, and seaweed condiments that reduce carbon footprints while delivering umami-rich flavour. It’s both an ingredient and a sustainability hero – the ocean’s gift to the modern kitchen.

While I’ve long enjoyed seaweed around my sushi, I was amazed to find fresh seaweed is a traditional snack food, known as dulse, at Belfast’s St George Market. Try it with a side of Tabasco sauce.

Need to Know

• Recognised as a “planet-positive” ingredient.
• Gaining ground in snacks, breads, and condiments.
• Supports carbon capture and biodiversity.

Source: GlobalData, Foresights: Seaweed Capabilities Report (May 2025)

10, Nostalgia with a Twist

Australians are falling in love with familiar flavours all over again. Marriott and Gourmet Traveller both highlight the nostalgic turn in dining. Think lamingtons (absolutely invented in Queensland) with bush honey, wattleseed pavlovas, and vanilla slices reinvented with native plum cream.

Nostalgia connects diners emotionally while allowing chefs to experiment. It’s comfort food elevated and proof that the most powerful flavour of all might be memory.

Need to Know

• Nostalgia is now “the new comfort currency.”
• Classic Aussie desserts return with native twists.
• Emotional connection drives menu creativity.

Sources: Marriott International, Future of Food 2026; Gourmet Traveller, The Dining Report 2025

About the Reports

Marriott International’s Future of Food 2026
A regional study exploring dining trends across Asia Pacific, drawing insights from 270 hotels and 30 culinary leaders. It highlights casual luxury, comfort-first menus, immersive dining, and sustainable hospitality.

GlobalData’s Ai Palette Consumer Insights
Tracks global ingredient and flavour innovations, spotlighting emerging favourites like miso, seaweed, figs, and purple yam.

Australian Supporting Sources

• Gourmet Traveller, “The Dining Report: The trends shaping Australian hospitality in 2025”
• SevenRooms, “2025 Australian Restaurant Industry Trends Report”
• Nestlé Professional Australia, “Top Foodservice Trends in Australia 2025”
• Sensate, “Food Flavour Trends 2026: What Every Manufacturer Needs to Know”

The Future on a Plate

Australia’s food future is confident, creative, and deeply local. The Top 10 Australian Food Trends 2026 show that the next chapter of dining will celebrate comfort, community, and conscience — from native ingredients and seaweed sustainability to miso desserts and AI-driven hospitality.

One thing’s certain: the most memorable meals of 2026 will be those that feed the heart as well as the palate.