Listen to our new podcast: AvoChat – Global

Tune in, follow along, go global!

We’re excited to launch AvoChat – Global, a podcast series that shares insights from key international markets and foodservice leaders and explores the growing global opportunity for Australian avocados.

From ripeness and quality to supply consistency and market demand, these are the conversations shaping the future of Australian avocados globally.

Episode 1: Chef Jack Jarrott – Chef de Cuisine at Emirates Palace Mandarin Oriental Abu Dhabi

According to Chef Jack Jarrot, Australian avocados stand out in UAE restaurant kitchens.

“When they say they’re ripe, they’re ripe… It’s hard to find a breakfast menu in the UAE that doesn’t contain avocados,” Jack says.

“The most important aspect that my guests value is perceived value… Guests have to understand that what they’re paying for is what they’re getting… and they don’t want to feel ripped off”.

Tune in to this episode to hear Jack’s unique perspective on the role of avocados on UAE fine dining menus, and what opportunities this market segment represents for Australian avocados.

Episode 2: Ebby Loo – Managing Director of Euro-Atlantic Group in Malaysia

What do chefs in Abu Dhabi and importers in Malaysia really look for in avocados?

In episode 2 of AvoChat, Ebby answers this and much more, drawing from decades of experience in the fresh produce import and foodservice sector.

From the smoothies and healthy bowls of breakfast menus to fine dining experiences, she explains how avocados have evolved from a niche fruit to a mainstream ingredient in Malaysia.

“We even look forward to the day when nasi lemak might have avocado replacing the egg,” Ebby said.

She also shares practical advice for Australian growers and exporters looking to build long-term relationships in Southeast Asia and succeed in foodservice markets.

Where to find the AvoChat – Global podcast

🎧 Listen on Spotify
▶️ Listen on YouTube

Don’t forget to follow the series – more markets and insights coming soon!

This article appears as part of the 24 April 2026 issue of Guacamole, our e-Newsletter.