Avocado – is it a fruit or a vegetable? We don’t know, and honestly we don’t avo-care*. All we know is, it tastes delicious and goes with everything. In guacamole, on a pizza, or turned into chocolate mousse (seriously, try it), we love avocado. But perhaps our favourite avocado dish is the humble avo on toast. So to help you go green this spring (it’s ok, it’s a good fat), we’ve put together a definitive guide to who’s dishing up some seriously good smashed avocado.
*We do care, and it’s a berry. Look it up.
Plum Tucker | Red Hill
With two avo options to choose from, you’d better plan a return visit to Plum Tucker. Choose between The Pioneer, with pumpkin, rosemary, grilled haloumi and toasted almonds, The Celebrity, with strawberries, honey ricotta and pistachios or The Rookie, with betroot hommus, dukkah and roasted chickpeas.
Deedot | Coorparoo
Deedot goes back to basics with two pieces of thick toasted sourdough piled with smashed avocado and a sprinkle of dukkah, balsamic vinegar and olive oil. Be a little adventurous by adding Persian feta or poached eggs.
The Gunshop Café | West End
Don’t jump the gun and go straight for Gunshop’s infamous hash cakes, stop and consider the toasted sourdough and avocado piled with blistered cherry tomatoes, rocket, quark, flaked salt and lemon.
Pablo | New Farm
Talk about getting avo-control! Pablo serves their sourdough toast with smashed avo, basil and mango salsa, grilled haloumi, minted labne and fresh herbs.
Scout | Spring Hill
Holy guacamole! We already thought Scout’s enormous smashed avocado, fetta, herbs, olive oil and lemon on toast was delicious but then they go and add Kaiserfleisch (super thick cut bacon)!
The Jam Pantry | Greenslopes
Avocado and strawberries? Don’t knock it ’til you try it peeps, because The Jam Pantry really knows what their doing when it comes to combining flavours. Goats chevre and pistachio crumb are just the icing on the… avocado!
The Smug Fig | East Brisbane
You’d be smug too if you were served up smashed avocado with feta, dukkah, lemon and balsamic glaze on sourdough, particularly with the possibility of extras like garlic thyme mushrooms, haloumi, eggs or ham. Figgin’ delicious.
Putia Pure Foods Kitchen | Banyo
For a creative avo on toast plated up by Brisbane’s favourite celebrity chef, Putia is worth the trip to Banyo. Tuck into creamy avocado on sourdough piled high with balsamic strawberries.
Corner Store Café | Toowong
Corner Store Café has found the perfect avo-couple: chilli oil and avocado, heaped on top of sourdough, with haloumi, poached eggs and radishing radishes.
Anouk | Paddington
While we’re on the subject of chilli, Anouk’s smashed avocado, chilli jam, labnah, dukkah and balsamic on toast is a breakfast hit. Rock out with your guac out and get a side of bacon or haloumi!
My Mistress | Clayfield
The My Mistress Rendezvous plates up mashed avocado on sourdough toast with feta, olive oil, fresh basil and lemon. Add bacon and you’ll be well and truly seduced.
Qwerk Espresso | Wilston
Freshly baked organic sourdough adds a homey flavour to this back-to-basics breakfast with mashed avocado, lemon and cracked pepper. Best served with a lime milkshake.
Hops, Scotch & Beans | Spring Hill
You’ll never see a prettier avo on toast than Hops, Scotch and Beans’ with beetroot ricotta, sesame tuille and grilled lemon on rye. If you avo-do, do tell us.
Alcove | Kedron
Tried and true, the Alcove avo on toast features avocado (duh), feta and dukkah on organic sourdough, with the option of poached eggs, haloumi, smoked salmon or bacon.
Little Sista | Coorparoo
Crunchy lemon salted almonds, whipped feta and a side of sweet chilli jam makes these super thick cut pieces of sourdough our favourite. We’re guessing they use a whole avo on each slice to even out the bread to avocado ratio.
Flute | Coorparoo
Instagram friendly, this crowd favourite goes DIY, with three bowls filled with tomato, feta and avo next to four pieces of lightly butter fried Turkish bread sprinkled with shaved parmesan. A food coma is bound to follow.
Avocado on toast is just so ripe, you know?
Words by Rebecca Grady