Culinary resource developed to help foodservice integrate Australian produce into dishes across the region
Avocados Australia, Australian Grapes and Summerfruit Australia have launched their first joint culinary resource, the Culinary Guide to Australian Fruits, aimed at chefs, culinary students and foodservice professionals across South-East Asia.
The new guide is the first cross-industry culinary collaboration, combining culinary education and engagement to strengthen people-to-people connections and build long-term demand for premium Australian produce.
It was developed as a practical education and training resource for young chefs, covering Australian avocados, grapes, and summerfruit, including produce characteristics, handling, and culinary applications.
The culinary guide is one component of the Australia Fruit Culinary Training Program - a broader initiative supported by a A$200,000 grant from the ASEAN-Australia Centre. Led by Avocados Australia in collaboration with Australian Grapes and Summerfruit Australia, the multi-stage programme aims to build awareness, knowledge and demand for premium Australian produce across South-East Asia.
The programme takes participants on a journey of engagement and capability building – from raising awareness via culinary ambassadors and demonstrations, to providing commodity-specific knowledge and training at culinary institutes across the region. Young and emerging chefs then apply this knowledge through culinary competitions and the development of innovative, locally relevant recipes. The programme culminates in judging, showcase activities and broader media amplification.
The guide supports the training stage of the program and gives participants a resource they can keep referring to as they develop new recipes and applications.
Avocados Australia export general manager Flora Zhang said the guide, in conjunction with the culinary education initiatives in South-East Asia, will help Australian produce become part of local food culture, rather than simply being viewed as imported ingredients.
“By adding or introducing Australian avocados and other fresh produce into local Southeast Asian cuisine, we can create more innovative yet nutritious options for local customers,” Zhang said.
“The grant has given us the opportunity to go beyond retail and really engage with the culinary foodservice sectors. ASEAN consumers dine out quite a lot, and they get their cooking inspiration from dining out. Once they have their cooking ideas, they’ll go back to the retail chain to purchase avocados. We see retail and foodservice growing hand in hand.”
Internationally recognised chef, author and Australian Avocados’ culinary ambassador, Audra Morrice, endorsed the guide and contributed recipes.
Morrice helped to ensure the guide combines product knowledge, handling advice and practical applications with recipes tailored to South-East Asian tastes and cooking styles.
“Australian avocados have long been recognised across Asia as a premium, high-quality product,” Morrice said.
“This program will further deepen understanding of avocados, from cultivation and management to their diverse culinary applications. I’m genuinely excited to see how emerging chefs will showcase the incredible versatility of this fruit by applying their local spin.”
