The Shepard avocado season is upon us and we can start to enjoy them as they are hittting the shelves at local stores now. Shepard avocados are a variety of “greenskins” – their skin stays green as they ripen rather than darkening to a purple-black like the Hass variety. The best thing about the Shepard variety is that if a fruit looks great on the outside, it will be great on the inside. Unlike Hass avocados, the flesh of a Shepard avocado does not go brown once it's cut.
Place all the ingredients into a bowl and mix well
Grate the zucchinis making sure to remove as much liquid as possible. Place in a bowl and add the onion, haloumi, flour, lemon rind, eggs and coriander. Season the mixture with salt and pepper and combine.
Form the mixture into fritters and cook in a non-stick pan over a medium-high heat for 1-2 minutes each side. Drain the excess oil on a paper towel.
Build your stack by placing smashed avocado salsa in-between each fritter – place about 3-4 fritters on top of each other.
P.S. You can always serve this with a slice of bacon as well (just to be naughty)!
Combine all ingredients well in a large bowl.
Avocado is a true-blue Aussie girl hailing from the country. She’s well known around the kitchen scene – this little lady is known for being low maintenance and getting along with everyone. She’s recently moved to the big city to find her perfect match.
Chocolate is a real sweet talker. He’s South American and tall, dark and handsome. He spends his weekends teaching samba and working at the local chocolate bar. He is the chocolate other chocolates dream they could be; but he still can't find a girlfriend.
Carefully melt the chocolate chips and sugar, before beginning.
Combine all ingredients in a food processor until completely smooth.
Refrigerate and serve with chocolate sauce and little scoops of avocado.
Use less milk for a thicker mousse and more for a thinner result. If using cocoa powder, add 1 - 2 tbsp. of maple syrup instead of sugar.
Recipe by Brendan McQueen - Matteo's, Melbourne
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