Avocados first arrived in Australia in 1840 in seed form, and were planted in the Royal Botanical Gardens in Sydney.
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Today, avocado orchards are found in Queensland, NSW, South Australia, Victoria, Western Australia and Tasmania.
The two main varieties of avocados grown in Australia are Hass and Shepard. Hass are in season from May through to January and Shepards are in season from February through to May.
Avocado, Lentil and Tomato Salad
Serves four
Ingredients:
Dressing:
⅓ cup extra virgin olive oil
1 tsp Dijon mustard
2 tbsp red wine vinegar
Salt and pepper
Salad:
2 x 400g tins lentils (drained and rinsed)
1 punnet (250g) cherry tomatoes, chopped
2 shallots, sliced
100g crumbled feta cheese
2 avocados, chopped
1 cup fresh mixed herbs; we used mint and parsley
Method:
Dressing: Combine all ingredients in a small jug and whisk to combine. Alternatively add to a screw top jar and shake to combine. Set aside.
Salad: Combine all ingredients in a large bowl, reserving half of the herbs and half the dressing. Gently toss to combine. Serve on a platter and top with remaining herbs and dressing.
Avocado Pesto Pasta
Serves two
Ingredients:
2 small avocados
150g spaghetti
50g pine nuts
1 cup basil leaves
½ cup finely grated parmesan
1 peeled garlic clove
¼ cup olive oil, plus extra for serving
Salt and pepper to taste
To serve:
½ avocado sliced and fanned out
Method:
Cook spaghetti in a large saucepan of boiling water until al dente. Drain, and return the spaghetti to the pan, set aside.
Heat a small frying pan over low heat. Add pine nuts and toast lightly, stirring.
Place basil, parmesan, toasted pine nuts and garlic in a small food processor and process until a coarse paste forms.
Add 1½ avocados and keep processing until mostly smooth. Add oil and mix well. Season with salt and pepper to taste.
Add sauce to the pasta and mix through.
Slice the remaining avocado and fan out. Divide the spaghetti between bowls and serve garnished with fanned-out avocado. Season with extra pepper if you like.
Avocado Chicken Fajitas
Serves four
Ingredients:
Salsa:
1 red chilli pepper, chopped
400g tin of tomatoes
Salad:
1 red chilli pepper, cut into rings
1 handful chard
1 handful coriander
2 red onions, finely sliced
4 spring onions, cut in diagonal slices
2-3 tomatoes, diced
Plus:
4 chicken breasts
4 tortillas
2 ripe avocados, halved, pitted, flesh sliced
2 limes, cut into wedges
Method:
To make the salsa, purée the chilli and tomatoes in a blender and season with salt and ground black pepper.
To make the salad, mix together all the ingredients in a bowl.
Butterfly the chicken breasts and hammer flat. Fry in a grill pan on both sides for 4-5 minutes and season with salt and ground black pepper.
Heat the tortillas in a pan on a low temperature.
Spread the tortillas with the salsa, cut the chicken into strips and place on top. Add the salad, top with the avocado and serve with the lime. Goes well with grilled corn cobs.
Recipes and photos: https://australianavocados.com.au/