For almost five years I managed a hospitality store in Sydney’s CBD- we sold knives, chef uniforms and kitchen utensils to chefs and cooking enthusiasts. We also supplied to hospitality schools and colleges and would sometimes be invited to dinners where the students were given the chance to hone their skills.
On one particular occasion, we were invited to an event which was sponsored by Avocados Australia. The students were tasked with creating an entree, main and dessert, highlighting how the avocado could be used at all stages of it’s life cycle- unripened, just ripe and over ripe. I was seated next to the CEO of Avocados Australia who would get up in between in each course and speak about the dish we had just eaten and everything else avocado related.
We sat and discussed the dishes the students had created which included an avocado pickle (unripened), finely sliced avocado with smoked trout (just ripe) and avocado chocolate mousse (over ripe), I tried my best to smile as our table marvelled at the versatility of avocados and how delicious and inventive the dishes were. You see, what nobody at this dinner really knew is that, well, I don’t actually like avocado. So while I absolutely appreciated the meal and agreed that the students had produced some incredible dishes, I was in struggletown.
On the outside I was nodding my head in agreeance with how amazing avocados are yet on the inside I was trying not to gag whilst swallowing mouthfuls of my worst nightmare. Yep, that’s right, to me avocados are slimy, tasteless and scream expensive disappointment.
That was until I caught up with some friends at a Mexican restaurant in Sydney and decided to try their guacamole. BOOM- mind blown. Yes, I had tried guac before but this guac was next level good and for the very first time I didn’t instinctively feel like throwing up.
Avocados come with some amazing health benefits and instead of missing out on all of that good stuff, I set out on a mission to make guacamole at home.
This recipe has been tested probably half a dozen times and I think I’ve pretty much perfected it at this point. It’s PACKED full of flavour and is great on it’s own with corn chips and carrot sticks or piled in to a burrito. This guacamole will last in the fridge for around four to five days so it’s a great to make a batch on a Sunday and eat it throughout the week as a snack!