Organic produce is being tipped as one of the hottest fine dining trends for 2010 in a survey of more than 1800 professional chefs of the American Culinary Federation released yesterday.

The Biological Farmers of Australia reports that the annual 'What’s Hot' survey revealed that 73 percent of ACF chefs voted organic produce as a ‘hot’ restaurant menu trend for 2010, while nutrition and sustainable menu items took out the tops spots.

Organic coffee was voted the second hottest non-alcoholic beverage and organic beer, wine and spirits were also tipped to be the top alcohol trends of the coming year.

Demand for certified organic produce from some of Australia's most highly awarded chefs has confirmed this trend, with chefs including Kym Machin, Justin North, David Pugh, Dominique Rizzo, and Kylie Kwong all fans of organic.

BFA general manager Holly Vyner said growing interest in certified organic produce from renowned Australian and international chefs confirmed the superior quality of organic over conventionally produced food.

"It appears that both chefs and consumers are identifying that organic produce is not only a healthier and more sustainable option but is a superior standard of product in terms of both quality and flavour," she said.