Avocado Jang, Daikon, Soy & Garlic – a recipe designed by Audra Morrice for the new Culinary Guide to Australian Fruits.

The culinary guide is one component of the Australia Fruit Culinary Training Program – a broader initiative supported by a $200,000 grant from the ASEAN-Australia Centre. Led by Avocados Australia in collaboration with Australian Grapes and Summerfruit Australia, the multi-stage program aims to build awareness, knowledge and demand for premium Australian produce across Southeast Asia. The program takes participants on a journey of engagement and capability building – from raising awareness via culinary ambassadors and demonstrations, to providing commodity-specific knowledge and training at culinary institutes across the region. Young and emerging chefs then apply this knowledge through culinary competitions and the development of innovative, locally relevant recipes. The program culminates in judging, showcase activities and broader media amplification. The guide supports this training stage of the program and provides participants with a resource they can continue to reference as they develop new recipes and applications. Avocados Australia Export General Manager Flora Zhang said the guide, in conjunction with the culinary education initiatives in Southeast Asia, will help Australian produce become part of local food culture, rather than simply being viewed 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,” Zhang commented “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.”

Internationally recognised chef, author and Australian Avocados’ culinary ambassador, Audra Morrice, endorsed the guide and contributed recipes. Audra helped to ensure the guide combines product knowledge, handling advice and practical applications with recipes tailored to Southeast Asian tastes and cooking styles.

“Australian avocados have long been recognised across Asia as a premium, high-quality product,” Morrice commented “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!”
A Culinary Guide to Australian Fruits is available on the Avocados Australia website.