Tamborine Cooking School

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Eat Local Week

EAT Local Week is on at the moment throughout the Scenic Rim and Tamborine Mountain is known Australia wide for its plentiful, magnificent avocadoes that can be bought at the road side honesty stalls. They are available all- year round, depending on the variety. At the moment the smooth green Fuerte are in season. Later in the year the rough, pebbly purple, black-skinned Hass are at their best; they have the creamiest flesh of all the varieties.


My favourite is the Anaheim which is the extra large Emu egg size that is available at the Green Shed. They are so impressive, and if I am visiting friends on the Gold Coast or Brisbane, I take some as a gift. They cannot help but to be impressed, and I just modestly say they are a typical of the size available on our wonderful Mountain. Another variety is the Reid, which is the round, pale flesh one that peaks in summer. Other varieties available throughout the year are Sharwil, the most pear shaped, and Wurtz. How lucky are we! I just have to drive along any of our local roads on the Mountain at any time of the year and avocadoes are always there.

If you are a greedy person like me, I’m sure you will already know the gustatory pleasures of a perfect avocado. Split and consumed with nothing more than a good squeeze of lemon or lime juice or a drizzle of best olive oil and balsamic vinegar, flecks of sea salt and ground black pepper, it offers a sensuous solitary eating experience. The flesh is smooth and creamy, the flavour nutty and rich. Spread it on toast, and with a glass of chilled Witches Falls Verdelho, it is a perfect little meal. Certainly greater, more glamorous embellishments can be used, for the avocado is a happy partner to all kinds of different flavour profiles – prawns, tomatoes, chillies, garlic, smoked chicken, crisp fried prosciutto and even chocolate!

Yes, a healthy chocolate mousse can be made with avocado:


  • 1/2 cup of maple syrup
  • 2 large ripe avocados
  • 1 teaspoon vanilla extract or paste
  • 1/2 cup raw cacao

Combine all the ingredients in a good powerful high-speed blender. Blend for about 30 seconds until smooth and creamy; add a pinch of salt; a splash of water or coconut milk to make a lighter mousse. Taste and adjust if needed. Spoon into a bowl and allow to set in the fridge.


There is just a day or two between the luscious, creamy melt-in-the-mouth texture of a perfectly ripe avocado and one that has turned brown and horrid. At perfect ripeness the fruit should give just a little when cradled in the palm of your hand and the flesh should be a soft, creamy green. Do not store avocados in the fridge before they are ripe as this will turn the flesh brown. Once cut, they brown quickly, so drizzle cut surfaces with lemon juice to prevent discolouration. Avocados are best added to salads last.

November 18, 2016 / Uncategorized / thechef