2010 trends: décor and food



What does the year ahead hold for lifestyle and décor? Annemarie Meintjes of décor magazine Visi shares her predictions.

DO IT AGAIN: We’ll see fewer new trends so current styles will have a better chance of becoming classics. The big fad is “re”: rethink, reconsider, recreate, refurnish, restructure, recycle, rediscover, reuse, redesign, renew and reinterpret.

GET CRAFTY: Handcrafted items become more prized than factory-made. The talent of the crafter and the individuality of the product are paramount. For example, a set of 12 plates or blankets that aren’t identical but all reflect the crafter’s particular style.

COLOUR YOUR WORLD: Gold, copper and other metallic colours will be popular. We want to look rich after the dull time we’ve been through. Grey in all its shades will stay big and black is forever.

GO INDIGENOUS: We’ll honour local designers, artists and architects by eating produce from home gardens and supporting indigenous products such as mohair.


Simple eating and going back to basics are the major trends in what we’ll put on our tables in 2010, according to the experts YOU spoke to. We’ll entertain more often at home rather than eating out. And when we do occasionally eat out we’ll enjoy the relaxed ambience at our local eatery. This year we’ll show the world South Africa’s diverse food culture, braai and make potjiekos, and we’ll blog about our cooking and eating experiences while snacking on cupcakes.

VIVA AFRICA! The 2010 World Cup means more eyes will be on our continent, cookbook author Errieda du Toit says. People will want to know more about African cuisine and its characteristic spices, which are aromatic rather than fiery.

ENTERTAIN AT HOME: Eating at home is the new eating out, whether you’re having brunch or a bring-and-braai. People are also doing their own catering for small functions, food product producer Ina Paarman says.

Everything is more relaxed. Guests bring a dish and instead of flowers give the host a small tree to be planted in the garden.

COOK SEASONAL AND EAT LOCAL: The recession has not only forced people to cook seasonally because it’s cheaper it has made us appreciate things made or grown locally. Indigenous is now fashionable. Local produce markets are flourishing thanks to products stall holders have planted, canned and baked. People are more inclined to meet at a local eatery to socialise and have a meal than drive to a glitzy restaurant some distance away.

SHOP WITH A CONSCIENCE: In 2010 people will be even pickier about where their food comes from, how it’s farmed, what’s in it, how many chemicals were used and how workers were treated, owner of a Pretoria food and décor shop Lientjie Wessels says.

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