one of the pleasant surprises of last night's menu opening was the popularity of the beetroot gazpacho. when we are thinking about recipes, we will usually take a trawl of the internet to see what others have done and then pick out the bits we like. well the gazpacho pretty much takes care of itself but on my trawl we noticed an avocado sorbet accompaniment by a two michelin star chef whose name i can't recall but recipe i can. this is not his because i had no limes when making it so now it's (kind of) ours.
take 150ml of hot water and place in a jug and add 150g of caster sugar. place in microwave and heat to make a sugar syrup. add the zest and juice of a lemon and the flesh from two large avocados. blitz with a hand blender. place in the fridge to cool. once cooled trasfer to an ice cream machine and churn until frozen.
hope the guys from the embassy cafe had a good time and have found this recipe. i'm popping in for lunch on my way to work.
cheers
wayne
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Wayne Thomas has taken time out from full-time lecturing, to concentrate on his passion, food. He's been a vegetarian for 23 years and for the entire 23 years he's been disappointed by the food served in restaurants. he is changing that through his restaurant Canteen on Clifton Street
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