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IT is a rare thing to find a café in Australia that doesn’t serve smashed avocado but our humble breakfast favourite has now become a global food phenomenon with cafes from Spain to Hong Kong serving up the cult-favourite.
Australian chef Bill Granger is credited with being the first restaurateur to offer avocado toast – a smashed quarter slice of avocado, doused with lime and cilantro, salt and pepper, on sourdough – at his first Sydney café, bills, more than 26 years ago.
Now, the popularity of the healthy yet indulgent dish, often served with another Aussie favourite, the flat white, has since spread all over the globe with cafes such as Sakona in Spain’s San Sebastian, Season and Love Juice Bar in Paris, Lantana in London, the Cupping Room in Hong Kong and Arvo on the Hawaiian island of Oahu offering the Aussie dish on their menus.
Mashed with a fork – opposed to slicing it – and usually served with a squeeze of lemon and sourdough toast, the dish, which has been blamed for millennials being unable to afford a house, can also be served with coriander, feta, chilli and seeds and can set you back up to $22.
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