Smashed Avo is a winner everywhere

No single dish on breakfast menus across the nation is more loved and reviled than Smashed Avocado.

Whether we’re talking breakfast habits or lifestyle economics (thanks, Bernard Salt), it’s the dish symbolic of generational divide – baby boomers versus millennials.

There’s more to the debate than just economics, however. It’s not only about the way we live our lives and socialise, but also about intergenerational equity issues and housing affordability.

If anything, following the debate, Smashed Avocado is more popular than ever before. Check out the menus of most cafés in Australia and you’ll find Smashed Avo (along with Eggs Bene) lurking somewhere!

The virality of ‘smashed avo’ on Twitter drew attention internationally, the dish now available in cafés in London and Hong Kong.

Certainly, avos have a lot of qualities to love. ‘Nature’s butter’, as avocado is also known, has a creamy texture and many health benefits. For cafés, the dish is also a winner, being low on labour costs and high in popularity with the client base.

“You can never go past a good smashed avo,” says Jess Winters, co-owner of Double Barrel Kitchen in Mermaid Waters. Here’s her recipe for their rustic smashed avocado:

Rustic Avo


1 fresh ripe Hass avocado, peeled and stone removed (Hass avocadoes are creamier than the Reed avo)

Freshly squeezed lemon juice (bottled juice is not an option)

80g house-marinated feta, crumbled (or use marinated Persian feta)

Salt and pepper

2 slices sourdough bread (of your choice)

Balsamic glaze

Lemon wedges

Sea salt flakes


Place the avocado in a medium size bowl and mash roughly with a fork.

Add lemon juice and crumbled feta and mix until just combined. Season to taste with salt and freshly ground black pepper.

“This is a crucial step. Seasoning is your friend!” says Jess. “We serve on a toasted pumpkin seed sourdough toast and top with balsamic glaze, a wedge of lemon and sea salt flakes on the side.

It’s all pretty simple. Just make it fresh using good quality ingredients. You could even use a goats’ milk feta if you prefer.

There’s also the option of adding a poached egg, bacon, hot smoked trout or cold smoked salmon to your finished dish.”


Double Barrel Kitchen, Waterways Shopping Centre, Karbunya St., Mermaid Waters Ph: 07 5526 0774


NOTE: This article was published in The Sun on 29 November 2017.

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