The 10 food trends taking over spring 2025

Spring food trends Australia 2025

1. Matcha

If one food has dominated 2025, it’s matcha. In fact, the grassy coffee alternative has become so popular that there have even been worldwide matcha shortages this year.

Some Australian cafes have even reported that matcha now outsells coffee — a definite first for Australian coffee culture.

With its earthy flavour and lower dose of caffeine, and appealing colour, it’s easy to see why people love matcha. And with the weather warming up, one thing is certain: iced matcha lattes aren’t going anywhere.

2. Pastries

The pastry trend continues this spring, with sweet and savoury options on the menu.

There’s never been a better excuse to visit your local baker, and if you feel like pastries have become a big part of your life in recent months, you’re not alone. This year, bakery and patisserie fare has skyrocketed thanks to social media and an increased cost of living.

The ‘eat with your eyes’ mentality of social media entices us to reach for pretty-looking pastries, as opposed to a boring slice of toast. Meanwhile, higher living costs make small indulgences, like an almond croissant here or there, feel like an achievable luxury.

Pinterest trends show that ‘savoury baking’ is on the rise, so we expect to see more salty options catching on. From elevated Vegemite scrolls to ham and cheese croissants, we can’t wait to see what Australia’s top bakeries come up with.

3. Fermented Foods

Thanks to the focus on gut health over the past few years, fermented foods have taken centre stage.

We expect to see more kombucha, miso, and kimchi in the coming months, with sauerkraut increasingly entering the mainstream.

As you’ll see from other foods on the list, eaters aren’t shying away from strong flavours this season, and fermented foods play perfectly with this yearning for punchy, pungent tastes. Whether you add some kimchi to your instant noodles or enjoy a side of sauerkraut with dinner, your gut — and taste buds — will thank you.

4. Pickles

Salty foods are in — and pickles are no exception. Also falling under the ‘fermented’ umbrella, pickles deserve their own category, due to their surging popularity.

It’s fair to say that pickles never really go out of style, but restaurant menus seem to be adding more pickle plates to menus, and we’re all for it.

5. Tinned Fish

If you haven’t stumbled across the tinned fish side of TikTok, it’s honestly only a matter of time.

Like pastries, this two-fold trend can be attributed to both social media and the increased cost of living.

Social media platforms like TikTok and Instagram love tinned fish for its aesthetic packaging. From international favorites like Ortiz to Australian brands like Little Tin Co., this unlikely food is taking the world by storm.In an article for The Guardian, London-based food writer Thea Everett attributes the tinned fish craze to aesthetic packaging, the joy of unboxing, and the affordable luxury this wallet-friendly food allows.

6. Pistachio

The popularity of this humble nut in 2025 may all be due to Dubai chocolate reaching peak popularity this year. As one of the key ingredients in the viral chocolate bar, pistachio rose to the fore, with its aesthetic green colouring winning over our eyes just as much as our taste buds.

And while the craze of Dubai chocolate seemed to fade just as quickly as it caught on, pistachio nevertheless persevered. Often crossing over with the pastry trend, pistachio can be found in sweets of all stripes, from cakes to croissants and more.

7. Avocado

Every spring, avocados make their comeback. With Haas avocados at peak freshness and a strong supply of avocados from Queensland, avocados are often at their cheapest and yummiest during the spring months.

While avocado toast is always a mainstay of the Australian diet, this healthy veg has also become increasingly popular as a key ingredient in  creamy plant-based pasta sauces, smoothies, and even healthy desserts.

8. Asparagus

Another spring classic is asparagus. With September marking the start of asparagus season, the coming months promise juicy, flavourful asparagus at lower prices.

Thanks to the increased attention on blood sugar and fibre intake, asparagus has become somewhat of a star vegetable. With a high fibre content, asparagus has ‘one of the lowest glycemic index ratings available,’ explains Signos.

Whether you enjoy it as a veggie starter or add it to your favourite nourish bowl, you simply can’t go wrong with a bit more asparagus in your diet.  

9. Non-alcoholic Beer

Last year, ANZ forecasted that zero alcohol beer sales would double by 2028, with non-alcholic beer being the fastest growing beverage in the alcohol sector.

Thanks to delicious options in the Australian market like James Squire Zero and the perennial favourite Heaps normal, going alcohol free has never been easier or more enjoyable.

In addition to being stocked at most liquor stores, it’s becoming increasingly easy to find alcohol-free beers at Aussie pubs. It’s no coincidence that an increasing popularity in non-alcoholic options coincides with the fact that Gen Z is drinking less than previous generations.

In a post-COVID world, the increased attention to health and wellness is reflected across trends: from run clubs to alcohol-free beer, it’s clear that more people are making choices for their long-term health, so it’s great that there are some delicious beverage options to turn to.

10. Martinis

On the complete opposite end of the spectrum, martinis are also trending.

Thanks to their sleek, minimal vibe, martinis have become a social media star  — perhaps due in no small part to the olives that adorn them. Looking at this list, it’s clear that the colour green is underpinning many current food trends, and a martini with a green olive is no exception.

While espresso martinis had their moment over the past few years, European influence and Y2K nostalgia seem to be driving a martini resurgence.

One new take on the classic is the advent of ‘mini’ martinis, meant to scratch your martini itch without putting you over the edge. Of course, it all comes down to how many mini martinis you drink, but it’s interesting to see that the downward trend of alcohol consumption is inspiring new modes of serving and drinking classic beverage options.

Want some spring cooking inspo? Try these recipes: