By Grant Bushby
As temperatures rise and evenings stretch longer, summer dining shifts into a lighter, looser rhythm. Summer 2025 food trends focus on fresh flavour, minimal effort, and playful twists on familiar favourites. From citrus-forward cooking to zero-proof drinks and nostalgic upgrades, these are the foods, drinks, and ideas shaping the season.
Citrus, layered and complex
Citrus moves beyond simple refreshment. Chefs pair yuzu with grapefruit, grill oranges for smoky depth, and build lime-leaf syrups for cocktails. Home cooks lean into preserved Meyer lemons in pasta salads and mandarin-ginger marinades for chicken.
Try it
Grilled prawns with charred orange chimichurri.
Cold kitchen cooking takes over
No-cook and low-heat dishes dominate as kitchens stay cool. Expect shaved zucchini with mint-pistachio pesto, cold-poached salmon with dill yoghurt, and refrigerator pickles of all kinds. TikTok’s freezer-friendly meal prep trend adds frozen marinated tofu and chilled noodle kits ready in minutes.
Try it
Cucumber-sesame udon with icy broth.
Crunchy snacks with a twist
Texture drives snacking trends. Tamari-seaweed potato chips, puffed chickpea clusters, and chilli-oil crackers fill shelves. Freeze-dried pineapple becomes a go-to beach snack.
Try it
A snack board combining honeyed crispy figs and savoury puffed lentils.
Botanical drinks and zero-proof cocktails
Alcohol-free drinks feel grown-up and refined. Summer favourites include basil-pear spritzes, white-tea Negroni-style blends, and rosemary-grapefruit tonics. Aromatics such as juniper blossom and toasted chamomile bring depth.
Try it
Lavender-apricot highball with a salt-sugar rim.
Barely cooked seafood
Raw and lightly cured seafood leads summer menus. Expect chilli-lime scallops, olive-oil-cured tuna, and salmon with citrus-pepper granita. Sustainability drives interest in Cape bream and mackerel.
Try it
Tomato-water ceviche with sweet corn kernels.
Retro dishes, refined
Classic comfort foods return with better ingredients. Wedge salads, diner burgers, and floats now feature grass-fed beef, heirloom lettuces, and small-batch sodas. Desserts add playful upgrades like miso caramel and chilli chocolate.
Try it
A BLT with smoked heirloom tomatoes and basil mayo.
Frozen desserts with global influence
Summer sweets travel the world. Persian saffron-rose ice cream, tequila-lime ice lollies, and mango-topped Korean bingsoo dominate dessert menus. Coconut milk bases keep options lighter and dairy-free.
Try it
Cardamom-pistachio kulfi pops.
Condiments take centre stage
Chilli crisp paved the way for bold, small-batch sauces. Lemongrass-ginger crunch, garlic-scallion oil, and pineapple-habanero drizzle elevate simple meals.
Try it
Grilled corn finished with lime-leaf chilli oil.
Micro garden-to-table cooking
Homegrown ingredients shape everyday cooking. Balcony tomatoes, countertop mushroom kits, and jar-grown herbs add immediacy to meals. Summer dishes rely on just-picked produce.
Try it
Toast with ricotta, homegrown herbs, and lemon zest.
The summer sandwich revival
Lunch belongs to layered, ingredient-driven sandwiches. Roasted peaches with burrata, tofu banh mi, lobster rolls with ponzu butter, and vegetable stacks with harissa yoghurt define the trend.
Try it
Grilled peach, basil, and hot honey on sourdough.
