The favoured fruit is abundant this winter, as cafe brunches take a hit. But you can do far more with avocado than smash it on toast
The all-but-total shutdown of Australia’s restaurant industry has had a flow-on impact for many producers. It’s why you can now get sashimi-grade Mooloolaba tuna at the supermarkets, insanely well-priced cheese direct from urban provedores and rare wine from Instagram.
The cancellation of Australian brunch culture has also put pasture to one of the country’s most ordered dishes: avocado toast.
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