Australian Avocados Shine at Food & Hospitality QLD Tradeshow

Australian Avocados proudly took the spotlight at the Food & Hospitality Queensland Tradeshow (12–13 October), which attracted over 15,000 foodservice professionals across QSRs, cafés, pubs, and restaurants. As part of our FY25–26 marketing plan (Pillar 3 – Channel Expansion), we delivered two high-impact activations designed to elevate avocado usage in commercial kitchens.

Educational Masterclass: Beyond the Smash – Mastering Sauces & Dressings with Australian Avocados

Led by Louis Tikaram, Head Chef and Partner at The Stanley Restaurant, this hands-on session welcomed 35 chefs and café owners. The masterclass explored avocado’s unique role as a natural emulsifier, demonstrating how it can replace traditional binders to create silky, nutrient-rich dressings and sauces.

Key Outcomes:

• 100% of surveyed attendees said they are “definitely likely” to incorporate avocados into sauces and dressings on future menus.
• The session reinforced avocado’s operational efficiency and versatility, aligning with the goals of Project AV25003 – Avocados FY26 Foodservice Program – Educational Masterclasses, which aims to grow avocado usage in foodservice through education.

Chef of the Year Competition – Sponsored by Australian Avocados

Australian Avocados proudly sponsored the Chef of the Year Competition, a dynamic showcase of culinary creativity. Chefs were challenged to craft an entrée and main course dish using a mystery box of ingredients- avocados featured as a key pantry item.

Competition Highlights:

• Avocados were featured in a finalist’s grand final dish, reinforcing their appeal and adaptability.
• The Australian Avocados brand was highly visible across event signage, brochures, social media, and the official website, amplifying reach and recognition among the foodservice community.

By engaging chefs and hospitality professionals directly, we’re building confidence, capability and intention to feature Australian Avocados on menus nationwide.

This article appears as part of the 24 October 2025 issue of Guacamole, our eNews.

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