This is our inspiration page. Its a collection of recipes and things we create regularly with our avocado oil. These recipes are not our own. Some have been handed down through our family, some from friends and some we are using with permission.  If you would like to add to our collection please feel free to do so.

Chocolate Avocado Oil Cake

This is quick and easy cake that you will want to go back for seconds!


150ml regular avocado oil (plus additional for greasing)

50g good quality cocoa powder sifted

150ml boiling water

2 teaspoons vanilla extract

125g plain flour

1/2 teaspoon baking soda

A pinch salt

200g caster sugar

3 large eggs


Prehead oven to 170 degrees. Grease a 23cm spring form tin with a little oil and line the base with banking paper. 

Sift the cocoa powder into a bowl and whisk in the boiling water to create a runny chocolate sauce. Add in the vanilla extract and set aside to cool.

In another dish, combine the flour, baking soda and salt and set aside. 

Put the sugar, avocado oil and eggs in the mixing bowl of your cake mixer and beat together on a fast speed until all are combined, is aerated and the mixture pales in colour.  

Turn the speed down and add in the chocolate sauce mixture. Scrape down the sides of the mixing bowl regularly to ensure everything is combined. 

Slowly add the flour mixture and scrape down the sides to ensure everything is combined. Do not over beat at this stage.

Pour the batter into the prepared tin and bake for 40-45 minutes until the sides are set and the very centre on time still looks slightly damp. If testing with a skewer or cake tester it should come out mostly clean with maybe a few sticky chocolate bits.

Allow the cake to stand for another 10 minutes (it will finish cooking) on a wire rack before taking it out of the tin and leaving to cool on the wire rack.

The cake can be eaten warm or cold. 

Dust the cake with icing sugar for serving or serve with cream or ice cream

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Fettuccine with Mushrooms and Bacon

This is quick and easy comfort food at its best. It only takes a few minutes to prepare and guaranteed to impress!


2 tablespoons avocado oil

1 medium onion finely chopped

1 clove garlic crushed (you can add more if you like)

25g chopped parsley

250g streaky bacon sliced

250g mushrooms sliced

100ml white wine (or chicken stock)

100g fettuccine pasta

Grated parmesan for serving


In a medium frying pan, heat the avocado oil gently and add the bacon. Fry on a medium heat until 

the bacon starts to cook. Add the onion and garlic and continue frying until the onion changes colour and softens. 

Prepare your pasta as per its cooking instructions (I tend to use fresh pasta but dried pasta works just as well). 

Stir the mushrooms into the bacon and onion and cook until they soften. Add the wine (or stock) and increase the heat until it has almost evaporated.

Add the cream to the bacon and mushroom mixture and return to a gentle simmer for 3 to 4 minutes.

When the pasta is cooked, drain and return to the pan or add to a large bowl.  Pour over the bacon and mushroom mixture and stir through the chopped parsley. 

Serves 2 generously or 4 smaller portions

Pan Fried Courgettees with Onion, Garlic and Parmesan

This is probably my favourite way of eating courgettes


2 1/2 tablespoons avocado oil

3-4 courgettes cut into 1/2 cm rings

1 medium onion thinly sliced

2 garlic cloves finely chopped

Zest of 1 medium lemon

Juice of half the lemon 

50g grated Parmesan

Salt & Pepper to taste


Heat the avocado oil in a frying pan and add the onions. Once onions start to soften add the courgettes. Sprinkle over the garlic and lemon zest and squeeze over the lemon juice and allow the courgettes to start to cook on the side touching the pan. Without crushing the courgette slices, turn them over so that they brown on both sides. Shake the pan to keep the courgettes moving so that they don't catch or burn. As the courgettes start to soften (a couple of minutes), sprinkle half of Parmesan shaking the pan again to spread it throughout the courgettes. Add salt and pepper to taste.  The courgettes should cook for no longer than about 5 minutes. They should be soft but retain their shape. They shouldn't be mushy. 

Top the courgettes and onions with the last of the Parmesan and serve.

Serves 4 as side dishes 

Courgette, Basil and Pork Mince Stir-Fry

This is a quick and easy, full of flavour anytime meal and it's ready in 20 minutes. 


4 garlic cloves, peeled

2 large mild red chillies, roughly chopped

2 birds’ eye chillies (optional)

4 tablespoons oyster sauce

2 tablespoons fish sauce

1 teaspoon sugar

2 tablespoon avocado oil

500g of minced pork (you can use beef or chicken mince)

2 large courgettes cut into cubes

1 cup of basil leaves

Steamed rice to serve


Use a mortar and pestle to pound the garlic and chillies into a paste

To create the stir-fry sauce, mix together the oyster sauce, fish sauce and sugar

Heat the oil in a large frying pan over a high heat. Add the garlic and chilli paste and cook for approximately 30 seconds. Add the minced meat and stir-fry for 3-4 minutes or until just cooked. Add the courgette and stir-fry sauce. Stir-fry for another 2 minutes. Toss through the basil. Serve with rice.


Serves 2 generously or 4 smaller portions

Mojo Verde

Translated from Spanish means ‘green sauce’. Its a quick and easy taste accompaniment for steak or barbecue meats. Its also great on Crispy oven-baked Potato Wedges.


1 packed cup of coriander leaves

1 cup of Italian (flat leaf) parsley leaves

1 green capiscum, seeded and chopped

1 green chilli (optional)

2 cloves of garlic, crushed with 1 teaspoon of salt

1 teaspoon of salt

½ teaspoon of ground cumin

½ cup of (citrus) avocado oil

Zest of one small to medium lemon or lime


Wizz all ingredients together in a food processor or kitchen wizz.

Makes about a cup and a quarter and will keep in the fridge for a couple of days

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Crispy oven-baked Potato Wedges

Wedges are a quick and easy staple in our house. They are great as a game time snack or added to fish or steak to complete a meal.


4 medium sized potatoes (choose a floury potato)

3 tablespoons avocado oil

2 tablespoons all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt (to taste)


Preheat oven to 220 degrees

Clean potatoes and cut into wedges

Coat the wedges in 2 tablespoons of avocado oil

Combine the flour, paprika, garlic powder, onion powder and salt and toss through the 

Wedges. Grease a baking tray with the remaining avocado oil and spread wedges out.

Bake for approximately 35 minutes or until the wedges are golden brown. Wedges can be turned once during cooking. Serve with additional salt to taste if required.

Easy Pesy Guacamole

Guacamole goes with just about anything and this base can be added to to jazz up the flavour when required.


Base Ingredients

2 avocados

½ lemon, juiced

2 tablespoons red onion finely chopped

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

2 tablespoons avocado oil


Additional Ingredients

You can add your favourite finely chopped ingredients to jazz it up including:

Red and green capsicum, Tomatoes, Chilli, Coriander, Jalapeno


Mash avocados with a fork and add the dry ingredients. Add lemon juice, avocado oil and chopped onion. Refrigerate for 30 minutes before serving.

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