The average Australian ate 4kg of avocados in 2020, according to data from Avocados Australia. Rather than saving for a house, we love forking out $20 for the big, green beautiful fruit smashed over a piece of toast. If we’re getting fancy, we might even sprinkle some feta cheese and add tomatoes with a balsamic glaze. But that’s a big if.
For the next eight weeks, you can fuel your avocado obsession at the Cuckoo Callay in Surry Hills. Their Kiss My Hass avocado festival pays homage to the avocado with an inventive menu that pushes the boundaries well beyond smashed avocado on toast.
My Kitchen Rules grand finalist, Ibby Moubadder (owner of Nour, Henrietta, Lilymu and, Cuckoo Callay) is the brains behind the festival. You will find specific dishes from his team across the restaurants, including Paul Farag from Nour and Brendan Fong from Lilymu.
Expect Tahini avocado served on saj bread with chermoula scrambled eggs, sujuk, wild rocket and herbs from Farag, and spiced avocado served on tostadas with smoked salmon, green Nahm Jim, Thai herbs and a 63° poached egg from Fong. Cuckoo Callay’s Executive Chef, Ollie Hughes also serves his version of avocado toast. This includes smashed Avocado with olives and sundried tomatoes served on sourdough with basil pesto, confit tomatoes, buffalo mozzarella and a 63° poached egg.
Some of the other dishes include an avocado burger with pea and spiced potato croquette, slaw, and chilli jam served on an avo bun. The avocado chips are a crowd-pleaser, as is their take on chips and guac, which comes on a crispy corn chip and topped with lime pearls.
There’s even a range of avocado drinks, including an avocado margarita, and an avocado, matcha, and vanilla thick shake. Yes, it’s a thing.
If you think that’s wild, it’s got nothing on the glorious desserts you can get. The lemon and coconut french toast comes with avocado mascarpone, which might sound weird, but it works— too well if you ask us. There’s also an avocado shaped dessert from John Ralley, the pastry chef at Textbook Patisserie. It’s made of avocado, white chocolate and matcha mousse with a yuzu, citrus and milk chocolate seed. To round it out, you can get an avo ice cream bar from Ciccone and Sons, as part of a collaboration with Cuckoo Callay.
The festival runs from Wednesday, 14 April to Friday, 11 June and is available at the Newtown and Surry Hills locations.
Mexican restaurant chain Mad Mex has dropped a new protein, and it’s one of the most popular street foods in Mexico.
Enter, Chicken Al Pastor. It’s traditionally made with pork and grilled on a spinning rotisserie with a pineapple sitting a top, but Mad Mex has put its own spin on it, serving chicken bathed in an Al Pastor marinade with a touch of juicy pineapple.
You can order the protein-packed filling in your favourite burrito, bowl, quesadilla, nachos, or in a taco.
As always, these things are here for a good time, not a long time. Pop into your local Mad Mex restaurant, order delivery or through the Mad Mex app today.