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.