Nine Sydney food fads you have to try

BONE BROTH

Bone broth is an old-school technique that’s become a foodie fad. It’s a slow process taking up to 24 hours, Mona Vale cafe owner Anthony Milotic said. He makes broth by roasting beef bones from organic butcher Shiralee Meats.

They are simmered in filtered water so there is no chlorine and fluoride. His cafe, Rough and Bare, goes through 10 litres a day. Half is sold as a caffeine-free alternative to coffee, he said. Brothee is spiked with turmeric, spices and lemon.

Local TV chef Ed Halmagyi said bone broths tended to be cook slowly at lower temperatures, so more of the protein structure remains digestible. Mr Halmagyi said no science backed this up.