Chef masterclass at Marmelo

Leading chefs explore avocado’s versatility at Melbourne masterclass

On Tuesday 30 June, Australian Avocados hosted a chef masterclass at Marmelo in Melbourne, bringing together leading chefs to explore new ways to use avocados on foodservice menus. Through a curated avocado menu and interactive masterclass, the event connected chefs with growers and industry representatives while showcasing the versatility of Australian avocados.

55 leading chefs were welcomed to the event from across a mix of venues, including restaurants, cafes and Quick Service Restaurants, with high-profile names in the room.

Owner and head chef Ross Lusted curated a nine-course avocado menu that showcased avocado across inventive sweet and savoury formats.

Guests also took part in a hands-on masterclass with chef Ross, building their own beef tartare using avocado in place of egg yolk. Menu highlights included Picked and Shelled Spanner Crab with Avocado Petals, Buttermilk Cream and Tomburi; Wood Roasted Pork Rack with Grilled Avocado, Sesame Leaf, Escabeche and Saffron; and Whipped Avocado with White Chocolate Cream, Green Tea and Toasted Coconut Meringues for dessert.

The night also featured an interactive “smash or slice” spin on “heads or tails”, which tested guests’ knowledge on avocados and gave them the chance to hear insights straight from the orchard, bringing the farm to table story to life.

The curated avocado menu provided a strong demonstration of the versatility and value Australian avocados can add to foodservice menus.

Acknowledgements

The Avocados FY26 Foodservice Program Educational Masterclasses (AV25003) have been funded by Hort Innovation, using the research and development levy and contributions from the Australian Government.

This article appears as part of the 3 July 2026 issue of Guacamole, our e-Newsletter.