According to top Kiwi chefs, ancient grains are the new trend food to follow.
Farro, kamut, millet and amaranth may sound like celebrity baby names. But in actual fact, these health food grains are being tipped to be the next big food trend to hit our shores.
Together with buckwheat and barley, grains make up Kiwi chef's top picks for foods expected to trend in the near future.
Chef and food writer Simon Gault was among the chefs who weren't going against the grain. He said whole grains were a great carb substitute and could even replace fries or mash - with a little imagination.
"Ancient grains are growing momentum, like kamut and millet, and we're definitely ethically inspired [by them]. At home I'm doing more ethnic breakfasts such as Sri Lankan hoppers."
He said chefs that like pushing the boundaries are starting to do interesting things with sprouted grains: "that are full of a lot more nutrients."
Moving away from grains and into legumes and pulses, Gault said it was nice to see chips made from more interesting and healthy ingredients such lentils, chick peas or quinoa.
"They're becoming more popular now and they are much better for us and they're tasty."
Food writer Sam Mannering agrees with the whole grain movement, having encouraged their use for some time.
"We're starting to see things like barley andfarro being used instead of pasta a lot more, as a carb component for a dish.
"Traditionally we've seen barley just get tossed in a soup, otherwise it doesn't get used, but now we're discovering it's a beautiful way to bulk out a salad, and it's damn good for you."
Celebrity chef and TV host Mike Van de Elzen, said he's been in love with grains for a long time but admits even he doesn't know how to properly cook some of them.
"There's still a bit of education that needs to go on - a lot of people still don't know quite how to cook them yet.
"Cooking them low and slow is the way to go."
He said a general rule of thumb would be use one part grain and two parts water with a little salt, bring to the boil then simmer.
"You can't rush these things ... if you boil the crap out of them, you'll end up with a mushy mess,"
Chef and food writer Simon Gault was among the chefs who weren't going against the grain.
Celebrity chef and TV host Mike Van de Elzen, said he's been in love with grains for a long time but admits even he doesn't know how to properly cook some of them.