Delcado with Spring Peas and Gribiche
In creating a dish I am always guided by the ingredient itself, colour, aroma, flavour and texture. This first flush of Spring Delcado are redolent with subtle citrus aromas and acidity. Mild flavours of new almonds and boiled green cashews come to mind with the colour, melting from bright pea green, to a soft pastel yellow proposing a gentle approach.
Delcado with Marron, Roast Peppers and Kiwi
It doesn’t get much better than this. Wild caught marron cooked over the coals with thick slices of grilled Delcado and a drizzle of roasted kiwi.
“This recipe demonstrates the versatility of Delcado avocados. Sautéed they shine as a hot vegetable, marrying perfectly with the sweet flesh of the marron and roasted peppers, with the kiwi giving a lovely acid counterpoint,” said chef Mark Best one of the country’s top chefs and author of Australian cookbook favourite Best Kitchen Basic.
Delcado with Scrambled Free Range Eggs, Sourdough Toast and Manjimup Truffle
“The soft curds make a seamless marriage with the yielding texture of the Delcado. Local Manjimup black truffles show that the Delcado can play it high and low with a dish that wouldn’t be out of place in a white clothed fine diner,” said Best.
Delcado with Green Mango, Granny Smith and Jarrah Honey
“I love to eat Delcado out of my hand with a teaspoon. The addition of the texture and acid of the green mango and apple really elevate the experience. By balancing locally grown Jarrah honey with lime and virgin olive oil we created an instant classic,” said chef Mark Best, one of the country’s most awarded chefs.