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Sydney restaurant Cuckoo Callay launches avocado ‘festival’

A two-week AVOCADO ‘festival’ has kicked off in Australia – complete with ice cream, mousse and unique versions of smashed avo toast

  • Sydney restaurant Cuckoo Callay has launched an avocado ‘festival’  
  • The ‘For the love of Shepard Avocado’ event will run until Sunday March 27
  • Guests can experience a range of unique dishes dedicated to the popular fruit 
  • In addition to sliced avocado on toast, it’s been used in creative ways 
  • The chefs have made avocado ice cream, mousse and ‘goats cheese’  

A two-week avocado ‘festival’ has kicked off in Sydney, offering guests a range of tasty experimental meals.

The ‘For the love of Shepard Avocado’ event will run until Sunday March 27 at Surry Hills restaurant Cuckoo Callay in partnership with Australian Avocados.

The limited-edition menu highlights flavour of Shepard avocados – and the chefs have used the fruit in creative ways, including turning it into ice cream and mousse. 

The ‘For the love of Shepard Avocado’ festival will run until Sunday March 27 at Surry Hills restaurant Cuckoo Callay in partnership with Australian Avocados

The menu highlights flavour and texture of Shepard avocados - and the chefs have used the fruit in creative ways by turning it into ice cream, mousse and mixed with goats cheese

The menu highlights flavour and texture of Shepard avocados – and the chefs have used the fruit in creative ways by turning it into ice cream, mousse and mixed with goats cheese 

Taking the classic avocado on toast to the next level, the ‘You’re everything I avo wanted’ toast is topped with Shepard avocado mascarpone, lemon meringue, lemon curd and caramelised white chocolate with Shepard avocado ice cream.

To compare, the ‘You’re the avo to my toast’ dish is for the hardcore avocado enthusiasts as it is topped with sliced Shepard avocado and Vegemite dukkah on sourdough.

Alternatively guests may wish to try the ‘Move in the ripe direction’ dish – a toasted bagel topped with sliced Shepard avocado, salmon gravlax, avocado goat cheese and pickled beetroot. 

Guests may wish to try the 'Move in the ripe direction' dish – a toasted bagel topped with sliced Shepard avocado, salmon gravlax, avocado goat cheese and pickled beetroot (pictured)

The event will run in Surry Hills until March 27

Guests may wish to try the ‘Move in the ripe direction’ dish – a toasted bagel topped with sliced Shepard avocado, salmon gravlax, avocado goat cheese and pickled beetroot (pictured left)

Gillian Reilly, Head of Consumer Marketing at Hort Innovation, said: 'Shepard avocados are truly unique and versatile. They have a beautifully smooth yet firm texture and nutty taste which gives endless opportunities to experiment

Gillian Reilly, Head of Consumer Marketing at Hort Innovation, said: ‘Shepard avocados are truly unique and versatile. They have a beautifully smooth yet firm texture and nutty taste which gives endless opportunities to experiment

Gillian Reilly, Head of Consumer Marketing at Hort Innovation, said: ‘Shepard avocados are truly unique and versatile. They have a beautifully smooth yet firm texture and nutty taste which gives endless opportunities to experiment. 

‘The cafe scene is a huge part of Australian culture and something that Aussies have been missing. This Shepard season, we’re celebrating taste and togetherness, something Australia does best.’ 

Oliver Hughes, executive chef at Cuckoo Callay said: ‘We’re so excited to be working with Australian Avocados for the launch of Shepard Season. 

‘Shepard avocados have lots of unique properties including that they stay bright green and gold when cut and can be used with both savoury and sweet dishes, so we have been able to create some incredible and delicious dishes with a twist. 

‘We look forward to welcoming you to the café to try the flavour sensation during the For the love of Shepard Avocado festival.’ 

To try one of the limited-edition Shepard Avocado recipes, head to Cuckoo Callay in Surry Hills from Monday March 14 to Sunday March 27, 2022. 

WHAT’S ON THE MENU?

‘Avo-colada’ – Shepard avocado, coconut milk, mango

‘You’re the avo to my toast’ – sliced Shepard avocado, vegemite dukkah and a slice of sourdough

‘Move in the ripe direction’ – sliced Shepard avocado, salmon gravlax, avocado goat cheese and pickled beetroot served on a toasted bagel.

‘You’re everything I avo wanted’ – Shepard Avo French toast, Shepard avocado mascarpone, lemon meringue, lemon curd and caramelised white chocolate topped with Shepard avocado ice cream 

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Read more at DailyMail.co.uk