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Home » All Recipes » Byron Bay Guacamole

Byron Bay Guacamole

August 20, 2014 by Dhanya Samuel 12 Comments

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The modern Australian cuisine is a true representation of the multicultural camaraderie of this country. The culinary influences of other cultures are a marked feature of the food here and when combined with the beautiful produce of this country puts Australia at the top of the gourmet world map.

The same goes for today’s recipe too. In his book Mercurio’s Menu, Paul Mercurio writes about his visits to Byron Bay where he was introduced to Russian garlic. This experience inspired him to come up with the ‘Byron bay guacamole’ in which he used jalapenos and Russian garlic to spice up this much loved Mexican dip.

Now, I couldn’t find Russian garlic in the area where I live but came across some beautiful ‘single clove garlic’ at the farmer’s market in Dandenong plaza. Also known as solo garlic or pearl garlic, this is my first experience with this type of garlic. Smaller in size with purple striations, I found it has a milder ‘garlicky’ taste and has a beautiful smell especially when roasted.

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I would strongly recommend using a mortar and pestle to make this guacamole. I prepared mine using this beauty from Kitchenware Direct.

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So check out the recipe for Byron bay guacamole – creamy avocado chunks infused with the sweetness of roasted pearl garlic and spiced with rustic smoky jalapenos.

Guacamole in black bowl with tortilla chips on the side
Print Recipe

Byron Bay Guacamole

Course: Appetizer, Condiments
Cuisine: Mexican

Ingredients

  • 5 fresh jalapeno peppers
  • 2 single clove garlic
  • 1 tsp olive oil
  • 2 ripe avocados sliced
  • Juice of ½ lemon
  • Salt to season
  • Corn chips to serve

Instructions

  • Preheat the oven to 180°C.
  • Char the jalapenos over a naked flame till blackened and blistered. Cover with a cloth or plastic bag to sweat a little so that removing the skin becomes easier.
  • Place the garlic in a foil, drizzle with olive oil and roast in the oven for about 15 to 20 minutes till soft.
  • Remove the jalapeno skins and chop up the rest; I included the seeds too for the extra kick of heat. But you can remove the seeds if you wish.
  • Squeeze out the garlic into the mortar along with the jalapenos. Add the avocados, lemon juice and salt. Crush lightly using the pestle.
  • Guacamole is best served slightly chunky than pasty so crush just enough to mix through.
  • Serve with corn chips.

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Reader Interactions

Comments

  1. I Spy Plum Pie

    November 3, 2014 at 8:25 am

    I’ve never seen single garlic like that before! Will have to keep an eye out for it. This looks delish, thanks for joining the linkup again!

    Reply
    • vanyadhanya

      November 3, 2014 at 9:33 am

      it was a first for me too; you are welcome dear

      Reply
  2. afracooking

    August 24, 2014 at 10:32 am

    The main thing I rememeber from my visit to Byron Bay is the smell of incence in all the shops 🙂 …..not garlic 😉 But what an intersting thing to learn about – never knew the garlic you mention – or the one you use – existed

    Reply
    • vanyadhanya

      August 24, 2014 at 1:52 pm

      same here Afra. never knew of Russian garlic and then I went in search of it to find pearl garlic. Well, learning never stops with Mother nature

      Reply
  3. Shruti

    August 21, 2014 at 2:04 am

    Loved a twist on classic guacamole!!! Will try this one soon… 🙂

    Reply
    • vanyadhanya

      August 21, 2014 at 2:46 am

      its perfect with the jalapeno hit

      Reply
  4. begaaccommodation

    August 20, 2014 at 4:52 pm

    Byron Bay Guacamole is an interesting place to visit, I will include it in my itinerary.

    Reply
  5. mscate

    August 20, 2014 at 3:02 pm

    Wow that garlic looks amazing!

    Reply

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Hi, I am Dhanya. The Spice Adventuress is my alter ego. Through her, I fulfill my desire to put my thoughts into words, explore my restless creative soul and express it through food and photography.

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