Taiwanese cuisine is fast becoming more palatable and recognisable in the UK, thanks in no small part to street food stalls and London restaurant BAO. Are people more adventurous in what they’re willing to eat? And how will the rise in street food change restaurants for good?

Australia is one of the most multicultural countries in the world, and nowhere is this better reflected than in the nation’s cuisine. A new study shows that Chinese food is an Aussie favourite, and while a BBQ and a beer probably won’t go amiss, a growing number are broadening their palettes.

Is fine dining over? Are we all getting more experimental? Can we become ‘slim by design’? And should we feel guilty about food? As part of our Expert Outlook 2016 series we speak to three food and drink experts about the future of eating out, cooking in and getting our five-a-day.

Summer 2015 saw Zaap open in Leeds with an eye-catching interior that had diners thinking they’d been teleported to a street market in Bangkok. The restaurant fits into a growing ‘genuine phoney’ theme in the food industry, but has it made Zaap a successful business, or a laughable, one-off novelty?