Who knew avocados were so versatile?

I have new respect for the humble avocado after attending grower's group Australian Avocados' Avocado Masterclass at Matteo's in North Firtzroy yesterday.

Designed to inspire chefs who might not usually use them in foodservice, the event presented avocados in a whole new light, sauteeing, deep-frying, pureeing, marinating and spicing them as part of a 6-course degustation meal.

Highlights were chef Brendan McQueen's steamed avocado "chawan mushi" custard  with Yabby tail and sweet dashi sauce, and guest chef Raymond Capaldi's "Ahuacatl" (the Nahuatl word for "testicle", which the name avocado is derived from!), golden almond, oyster and fig, a sophisticated and texture combination of flavours in a clear, nutty broth.

Missing from the menu was one of my personal favourites - avocado, tomatoes and chopped basil on turkish - but you know what? I had it for breakfast instead - mmmm...