Tom Hishon from Orphan’s Kitchen knows how to make avocados sing. At the recent Supreme Coffee Popped Culture breakfasts, he served mashed advocado with a hint of chilli and a topping of smoked kahawhai, on Carter Were’s toasted brown bread. Delicious. I can’t stop thinking of it. It reignited my passion for avocado, which I often eat scooped straight from the skin with just a squeeze of lemon juice and some freshly ground pepper.
Avocados can be found in stores at most times of the year, but when they are in season they are much more flavoursome and better value.
It is essential to get avocados at their best. Bright green avocado are not ripe, allow 2-3 days in a fruit bowl to get the perfect texture, keeping an eye on them so they don’t become too soft. Once you’ve cut into your avocado, stop it from going brown with a squeeze of lemon juice, cover with plastic wrap or brush with oil.
A surprising fact, avocados are the third largest fresh fruit exported from New Zealand. Thankfully there are plenty left for us all to enjoy.
Today, I’m sharing my favourite avocado and herb dressing. Delightfully crunchy yet creamy at the same time, I dollop it on everything from roast vegetables to enchiladas and salads.
The chilled avocado soup is thick, creamy and vibrant in colour. With a light curry flavour and a hint of mint, it is avocado heaven. Serve with plenty of freshly ground pepper and, being a creature of habit, crusty bread and butter is a must.
For a last minute, no-bake, decadent dessert, try this white chocolate and avocado tart with a stunning creamy filling on an oaty base. It's best to make the filling as close to serving as possible, allowing for 30 minutes in the freezer. Lemon is essential to ensure the tart doesn't brown. With fresh berries on top and a sprinkle of white chocolate, this is the perfect finale to a meal.
Recipes:
• White Chocolate and Avocado Tarts
