Winter Menus; Comfort food and the newest secondary cuts

Winter is fast approaching and the menus (if not already) are about to change. Gather your bay leaves and mirepoix, give your brasing dishes a dust off and order in your hard herbs. But the question remains, what will be the next "rebirth" in secondary cuts to be used. Shanks, Oxtail, beef cheeks and now pulled pork shoulder have all had their time in the sun but what will be next? Maybe we will move towards the roasted pork knee of the Czech Republic or the hunter style braised rabbit from Europe, or maybe we will continue on the Americana theme and push brisket and thick smoky sauces ? Several restaurants around Adelaide are focussing much more on Offal and off cuts, for examples have a look at the menu at the Daniel O'Connell or see the pig's head terrine at Elbow Room. The meats are the driving force behind winter menus and I can't wait to see what is brought into the spotlight next and what will be the winning vegetables that will accompany it! In the past years Celeriac, parsnips, beetroot and heirloom vegetables have all featured heavily on winter menus. Kale, cavalo nero and brussel sprouts have been trying to push their way in and I wonder if this will be their year. I am a great fan of broccoli rabe and would love to see it more widely used. What are your favourite winter ingredients and what are your predictions for this years big winter breakthroughs!