Sydney’s Avocado Masterclass Lunch at 4Fourteen Restaurant with Colin Fassnidge and his crew, saw him putting his gastronomic touch of the Blarney to an awe inspiring showcase of technique, flavours and nuances with Australian avocados. The gathered chefs convivially rubbed shoulders at 4Fourteen’s long tables for an inspirational five course extravaganza that included: Seared Spanish mackerel with frozen avocado as a canapé; Crab, avocado and dark chocolate sandwich; Salt baked avocado with miso corn and pickled seaweed; Roast pork fillet, lardo carrot, avocado whey sauce; White chocolate, bacon avocado parfait with avocado and banana puree.

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