Most menus only use avocado in one way, whether that’s smashed on toast, sliced into a salad or added as a garnish. Chefs Will and Gianna Cowper, co-owners of Brisbane’s new Pici Restaurant & Bar, are rethinking that and pushing the boundaries of what Australian Avocados can do. Using their natural fat and texture as a technique across two unexpected dishes, they’ll show how one ingredient can take on completely different forms. Hospitality operators will leave with practical ideas to use in their own kitchens, so they can get more versatility, creativity and value from Australian Avocados.