After matcha, hot honey, and Dubai chocolate went viral for Australian tastebuds in 2025, it’s Asian-inspired foods and fusions that are leading the charge this year. Pureprofile Australia senior account director, Kate Richards, shares insights on the latest trends in hospitality, and how they are impacting retail.
Data analysis from Pureprofile’s Social Insights tool, powered by Quilt.AI, shows how quickly culturally driven flavours are moving from niche communities to mainstream Australian menus. From Japanese-Italian fusion to theatrical seafood towers and Southeast Asian desserts, these are the Asian-inspired trends building real momentum in 2026.
Global cuisine crossover
K-Pop has been a huge influence on Korean food exploration as Australians enthusiastically embrace global cuisine crossovers. Entertainment and media are driving new trends, Asian fusion has moved from novelty to norm, spanning fine dining, fast casual and supermarket shelves.
For Australians, it’s not just about experimentation but about fundamental aspects of national identity in a highly multicultural country. Asian cuisines dominate urban food hubs such as Sydney and Melbourne, with 40 per cent market share. Social media posts indicate that 82 per cent of Australians choose destinations based on specific restaurants.
Australians also increasingly seek dishes that blend international traditions with local Australian ingredients, including Indigenous elements. The localisation creates “Australianised” versions of global foods, from matcha tiramisu to gojuchang chips.
Carbonara Udon
Australians, particularly younger and urban demographics, are showing significant curiosity toward Japanese-Italian fusion, driven by both adventurous palates and social status-seeking.
From February 2025 to January 2026, TikTok views have surged every month, growing 98 per cent in the past 12 months from 382,184 views in February 2025 to 755,012 views in January 2026.
Carbonara Udon marries two very popular tastes: Italian creaminess with Japanese umami. The striking visual nature of Japanese-Italian fusion – egg yolk rivers, glossy noodles and artistic presentation – gives them Instagram and TikTok appeal.
“Creamy udon carbonara”, “Miso carbonara udon” and similar are appearing across menus from fine dining to fast casual, particularly in metropolitan hubs like Melbourne where diners embrace culinary experimentation. There’s also DIY/home experimentation, with searches such as “udon carbonara recipe” and “carbonara udon recipe” – this represents a deeper level of engagement beyond restaurant consumption.
Theatrical seafood dining
Traditionally positioned as a premium dining experience, seafood is getting even more showy. Perhaps an influence of the new Sydney Fish Market’s breakthrough in August 2025, TikTok views jumped from over 12 million to over 20.3 million between July and August, while Google search peaked in December 2025, rising above 8000 – up 50 per cent from the previous month, likely due to the holiday season.
Multicultural influences, particularly Asian, Mediterranean and Indigenous traditions, are reshaping Australia’s seafood landscape as Australians prioritise experiential dining with lavish seafood towers, oyster lanes and the like. Urban Millennials and Gen Z seek Instagram-worthy seafood moments that deliver both gastronomic excellence and social media currency.
There’s also rising demand for transparency around sourcing and sustainability credentials. Local provenance has become non-negotiable for educated seafood consumers.
This is creating tension between the desire for premium quality and the need for accessible pricing. Australians want high-quality, sustainable seafood in their diets but also face economic constraints.
Southeast Asian desserts
Southeast Asian desserts have become mainstream in Australia, with TikTok views growing consistently from over 28 million in February 2025 to over 37 million in January 2026. Younger demographics in particular embrace unique textures such as chewy mochi and gelatinous layers. They also appreciate the Instagrammable aesthetics of foods such as Filipino purple ube and colourful Thai sweets.
Flavours such as pandan, mango sticky rice and durian are infusing everything from ice cream to doughnuts and cheesecake. No longer occasional novelties, Southeast Asian desserts are now appearing in bakeries, cafes and home kitchens across Australia. Google searches reveal requests for “asian bakery near me” and “ube cake near me”.
Southeast Asian desserts also fit with health-conscious trends for more plant-based ingredients, such as coconut milk and beans, and lower sugar/natural sweeteners.
While Australians crave culinary novelty, they’re simultaneously seeking reassurance, digital validation and social proof, before committing to unfamiliar flavour combinations.
This is an opportunity for hospitality businesses, as positive online sentiment can rapidly accelerate adoption of new food concepts. Success with these Asian-inspired trends ultimately requires balancing authenticity with innovation, leveraging established brands to reduce perceived risk and creating shareable, experience-focused dining concepts that capitalise on both flavour appeal and social currency.
This article first appeared in the Q1 2026 edition of Food & Drink Business magazine.
