Life Eat & Drink Instagram predicts the next big things in food Australians will be craving

Instagram predicts the next big things in food Australians will be craving

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The food we'll all be photographing this year is a Euroasian take on pizza. Photo: Getty
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Forget edible flowers, subversive superfoods and luxe ingredients like truffles and caviar – the next big trend in food is a cheese pizza.

But it’s not likely many Australians have tried it. It’s called khachapuri (pronounced hatch-ah-poo-ree) and it’s Georgia’s answer to pizza.

The Eurasian country’s national dish is served up in varying ways but there’s always two consistencies: Dough and cheese.

One of the most common presentations includes a egg yolk and a pat of butter slammed on top just before serving.

More and more Aussie foodies are wrapping their mouthes around the meal and its pronunciation, according to the latest trending data from Instagram Australia.

At a panel in Sydney recently, the social media giant released data that showed the hashtag searches for khachapuri has grown exponentially to 37,000 posts, according to Good Food.

We’re also loving ‘Grams of tonkotsu – the Japanese broth that forms the steady base of tonkotsu ramen. If you haven’t heard of it, it’s a noodle soup that can be topped with anything from slow-cooked meats, vegetables and an egg, plus a range of traditional Japanese ingredients.

It doesn’t look like we’ve seen the back of the keto eating trend, either – Instagram’s group industry director Naomi Shepherd says #KetoAustralia is one of the hashtags garnering the biggest following on the platform.

Apron on: Here’s how to make khachapuri at home. Photo: Getty

Get ahead of the trend

For those who want to try their hand at making their own goods, try this at-home recipe for Georgia’s soon-to-be-on-everyone’s plates khachapuri.


For the dough

3 cups bread flour

1 tsp caster sugar

7g sachet dried yeast

1 cup warm milk

1 lightly beaten egg, plus 1 extremely lightly beaten egg yolk

1 tbsp grape seed oil

Butter, to serve

For the filling

2 cups coarsely grated mozzarella (traditional recipes use a Georgian version of mozzarella)

¾ cup firm ricotta

2 whole eggs (that’s 3 whole eggs for the total recipe, plus one yolk)

1 tbsp chopped parsley

1 tbsp chopped chives

1 egg

Salt, pepper


For the dough: Combine flour, sugar, yeast and a pinch of salt in a bowl, making a well in the middle. Separately, combine milk, one lightly beaten egg and oil, then add to dry mix. Use hands to combine.

Once combined, turn the dough out and knead until there’s a smooth, elastic texture. Set the dough in a greased bowl, cover and leave in a warm place to rise – about half an hour or until it has doubled in size.

For the filling: Combine the filling ingredients, and season with salt and pepper to taste.

Bringing it together: Prep an oven to 250 degrees and line two trays with baking paper.

Knead the risen dough on a lightly floured surface, until smooth, and divide the dough in half. Roll out each portion to roughly 18 centimetre by 32 centimetre oval “boats” and rest on lined trays for 15 minutes.

Next, divide the filling evenly over each piece of dough, leaving a five centimetre border.

Use these edges to enclose the filling: Fold them up and pinch at either end to make a boat shape, with the centre filling exposed.

Drop the oven down to 180 degrees, and bake the breads for 12 minutes or until lightly golden. Then take them out and brush with the extra egg yolk. Break one whole egg in each boat, and return to the oven for seven minutes, or until the egg is cooked.

Dish up with slabs of butter on top.

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