The dawn of the new year sees the food industry making predictions for 2012's hottest culinary crazes. Feargus O'Sullivan made his forecasts for the UAE culinary scene in the paper at the end of December, article <a href="http://www.thenational.ae/lifestyle/food/set-the-table-for-sardines-and-more-gourmet-trends-for-2012">here</a>. But what about the wider world and which ingredients/ restaurant/ concepts deserve to be phased out this year?<br/><br/><br/> According to a survey conducted by The National Restaurant Association in the US - which surveyed 1,800 professional chefs and members of the American Culinary Federation - the top two food trends of 2012 will be ones that have been popular for some time now: the use of locally sourced meat and seafood and locally grown produce. In fact, the top 20 predicted trends for the year all revolve around a similar theme, with the focus on sustainability, locality and health, with particular emphasis on whole grains and nutritious meals for children - all of which it would be great to see appearing with more regularity on UAE restaurant menus. In terms of ingredients and dishes, apparently non-wheat noodles and pasta are going to be big, as well as black and red rice, quinoa and vegetable pickles. For dessert, look out for savoury flavours, mini portions, artisan ice cream and yet more deconstructing of classic puddings. When it comes to items or techniques that deserve to be firmly placed in the "not hot" list, for me cupcakes come top of the bill - they're overly sweet, rarely taste as good as they look and have been done to death. I'd also be happy to never taste another smoked salmon mousse amuse bouche again. Whenever I'm presented with one of these, it makes my heart sink, being a sure indication that the chef had some salmon offcuts which needed using up, and did so unimaginatively. Which culinary techniques / dishes / ingredients would you like to see disappear or indeed appear in 2012?