Avocadoes like well drained soil and there is a higher altitude are north of Sydney, north of Taree known as Comboyne. The town is small and quaint and if you drive through a wonderful Cafe to have lunch.
Grower Ron Lindsay is following a passion with growing his avocado trees whilst renovating a former cheese making warehouse into his home, cafe and maybe a home brew …… mmm have to say their guacomole was dynamite, extra garlic, would go great with a home brew beer…of things to come.
So we thought you might like to see where your avocadoes are grown.
Where is Comboyne?
Three photos showing country avocadoes are grown in and the trees.
Did you know that no Avocados ripen on trees? It’s actually the harvesting (picking) action that triggers the ripening process! The Hass avocadoes have a rough skin but a creamy texture. As the Hass ripens, its skin goes from green to a dark purple. Before cutting, make sure they have plenty of ‘give’ when pressed: an unripe avocado is pretty tasteless and they have difficulty ripening in winter.
There is no quicker way to ripen Avocados. A natural fruit requires a natural process. So, pop them into a paper bag with an apple or banana in the bag accelerates the process, as these fruits give off ethylene gas – a ripening agent and store at room temperature until ready to eat. This will usually take two to five days. Once ripened the ripe fruit can be refrigerated until eaten, however, not for more than two or three days.
TIP: If only using one half leave the stone in the unused half, this helps prevent it going brown. Use avocado as a cholesterol-free alternative to butter or margarine, or make a tasty Guacamole dip by mixing avocado with Spanish onion, tomato, garlic, chopped chilli, lime juice and salt & pepper.
A dash of Tabasco sauce (optional) or red chilli flakes
Garnish with diced tofu, bacon and chopped parsley
Peel, stone and mash the avocados, adding a little lemon juice to stop them from going brown.
Melt the butter in a large saucepan then stir in flour to make a paste. Add the chicken stock a little at a time and always stirring to keep the paste smooth. Add milk and stir then the avocado and season with salt, pepper and Tabasco. Do not boil as the avocado will taste bitter.
If you wish to cool slightly and finish with a hand mixer to make the soup smooth then serve with garnish.
Peel and quarter the potatoes, then wash them thoroughly. Place the potatoes in a large pot with enough cold, salted water to cover them. Meanwhile, prepare the avocados, making sure to remove any brown flesh. Scoop into a bowl and stir until smooth with lemon juice.
Place milk in the microwave until melted and warm. When potatoes are fork tender, mash them in a large bowl or a stand mixer, slowly adding the milk and butter spread mixture. When potatoes are mashed to your liking, gently fold in avocado mixture gently, or in a stand mixer - use the lowest setting. Keep warm and serve!
Melt the chocolate with the cinnamon and chili powder in a double boiler over hot water and set aside.
Puree the avocado and brown sugar in a food processor until smooth. With the machine running, pour in the chocolate mixture. Using a stand mixer or whisk, beat the egg whites until they form soft peaks. Fold the chocolate mixture into the egg whites.
Pour the mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour or, covered, overnight.
The Ortanique Mandarins originates from Jamaica. It was popular in the early-mid sixties but got pushed out by the popular Imperials. However, it is making a come-back via the Citrus Clonal Protection Program which seeks to re-establish heirloom citrus varieties.
What’s unusual about these mandarins?
The Ortanique is in fact a hybrid between an orange and a tangerine – hence the name OR(ange)TAN(gerine)(un)IQUE.
David D. Phillips was recognized as the creator of the fruit by the Jamaica Agricultural Society (J.A.S.).
How do they look different?
They have a broad base with a tapered neck. The rind is thin and tight and peelable.
Grease and line a long loaf pan. In a food processor, put the sugar into the dry bowl with the metal chopping blade. Peel all the yellow peel from the lemons, using a potato peeler, and add to the bowl. Run the machine until the lemon peel is finely chopped through the sugar.
Add the eggs, oil and salt and process until thick and smooth, then add the yoghurt and lemon juice and blend enough to mix. Add the flour and process just enough to combine with the rest of the mixture. Pour into the cake pan and bake until golden brown and shrinking away from the sides of the pan. Insert a skewer to check it’s cooked.
To make icing:
When the cake is cool, mix just enough lemon juice with the icing sugar to make a liquid but not too runny mixture. Smooth over the top of the cake and let it dribble down the sides a bit.
½ -1 fresh avocado, halved and thinly sliced cross-wise
1 ½ tbs toasted sunflower seeds
Using a large bowl, whisk together the lime juice, honey, vinegar, salt, and cayenne.
Peel 3 long strips from a mandarin using a vegetable peeler, and cut the strips into matchstick-thickness pieces. Peel the mandarins and separate them into segments. Cut the mandarin segments cross-wise into 2 or 3 pieces.
Add the avocado and mandarins to the bowl, and toss to combine.
Chill the completed salad until serving time.
Sprinkle with the toasted sunflower seeds immediately before serving.