Over the decades, avocados have become mainstream in Australia. Not too long ago however, avocados were used exclusively for prawn cocktails and salads, so how did they become a mainstay food in so many dishes in Australia?
One person you might ask is Antony Allen. Mr Allen is a qualified horticulturalist, the current president of the International Avocado Society, and a former chief executive of Avocados Australia.
Avocados are not native to Australia. Their seeds were first brought the the country in 1840, before being planted in Sydney's Royal Botanical Gardens.
As Mr Tyas puts it: "They sat there for a century, and nobody really did much with them."
Due to the difficulty of the crop compared to others, commercial opportunities for the fruit were limited, too, until widespread adoption of drip irrigation, sufficient advances in combating cinnamon fungus — which, as botanical pathogens go, is something of a nemesis of a fruit once known to the Aztecs as ahuacatl.
Once they got it growing, it all came down to marketing it to consumers.
"We had to evolve the industry," Mr Allen says. Thus, the "Add an Avocado" line was born.
Sweet or savoury, hot or cold dishes, it didn't matter: "It was about giving people the perspective [that] avocados could do the same things they do for salads for other meals."
Something else happened to coincide with the avocado industry's renewed messaging: an overall awareness in nutrition in Australia.
"Health became a much more important aspect of the Australian lifestyle," Mr Allen says.
"So you started to see [avocados] being added to chocolate mousses, cakes, cooking — all these sorts of things."
