Avocados Australia has launched the Culinary Guide to Australian Fruits, a resource designed to help chefs, culinary students, educators and foodservice professionals incorporate Australian avocados, grapes, and summerfruit into Southeast Asian cuisine.
A cross-industry collaboration
The guide is the first cross-industry culinary collaboration involving Australian Avocados, Australian Grapes and Summerfruit Australia. It combines culinary education and engagement to strengthen connections and develop long-term demand for Australian fresh produce.
Developed as an education and training resource for emerging chefs, it provides information on product characteristics, handling, and culinary applications.
© Avocados Australia
Part of a broader training program
The guide forms part of the Australia Fruit Culinary Training Program, supported by a US$200,000 grant from the ASEAN-Australia Centre. Led by Avocados Australia in collaboration with Australian Grapes and Summerfruit Australia, the multi-stage initiative aims to increase awareness, knowledge and demand across Southeast Asia.
The program includes culinary ambassadors, demonstrations and commodity-specific training at culinary institutes. Participants apply their knowledge through culinary competitions and the development of recipes adapted to local preferences, followed by judging, showcase activities and media engagement.
The guide supports the training component and provides a reference for developing recipes and culinary applications.
Developing foodservice opportunities
Avocados Australia Export General Manager Flora Zhang said the guide and training initiatives aim to integrate Australian produce into Southeast Asian cuisine rather than position it solely as imported ingredients.
“By adding or introducing Australian avocados and other fresh produce into local Southeast Asian cuisine, we can create more innovative yet nutritious options for local customers,” Flora said.
“The grant has given us the opportunity to go beyond retail and really engage with the culinary foodservice sectors. ASEAN consumers dine out quite a lot, and they get their cooking inspiration from dining out. Once they have their cooking ideas, they’ll go back to the retail chain to purchase avocados. We see retail and foodservice growing hand in hand.”
Culinary ambassador contributes recipes
Chef, author and Australian Avocados culinary ambassador Audra Morrice contributed recipes and supported the guide’s development.
Her involvement focused on combining product knowledge, handling advice and culinary applications with recipes suited to Southeast Asian cooking styles.
“This program will further deepen understanding of avocados, from cultivation and management to their diverse culinary applications. I’m genuinely excited to see how emerging chefs will showcase the incredible versatility of this fruit by applying their local spin!”
© Avocados AustraliaFor more information:
Avocadoes Australia
Tel: +61 (0) 488 384 222
Email: [email protected]
www.avocado.org.au
