After my first dinner out in Byron Bay, I was already convinced this would be a foodie’s beachside dream town. The meals continued to delight over the course of our stay; but, I will go ahead and take you to the final one before heading to Sydney. A brunch at The Avocado Hut randomly selected thanks to the outdoor seating and convenience to the Tourism Center. We went in without too many expectations but wow, this place is small but the menu is mighty.
After a week of free for all ordering, something good for the gut was in order and the Probiotic Salad was full of some of my favorite health goodies. ‘Pink passion’ sauerkraut, chunky avocado, quinoa, roasted sweet potato, fresh dill, cherry tomatoes, fresh leafy greens, pickled onion, nutritional yeast, apple cider vinaigrette & zesty lemon tahini, with an added poached egg on top. What a sight of a salad to behold!
I am not a fool to think that reading ingredients like sauerkraut, pickled onion and nutritional yeast make ones mouth water. Avocado, roasted sweet potatoes and tomato may be easier to stomach but still, that’s only half of what goes into this. Trust me when I say you will not have any clue that fermented and sour flavors make up the other half. To briefly break it down, roasted sweet potatoes and cherry tomatoes sweetness is only brought out further with the brightness from the fresh dill. Leafy greens and quinoa add the fiber and protein plus a solid base to hold all of the lovely vegetables. Nutritional yeast itself is not noticeable at all should the idea of it scare you. Savory in taste, it simply provides a healthy alternative to salt, sugar or fat additions for some extra flavor. The tahini and vinaigrette (especially when mixed with the yolk from a runny egg add on) mask any bitterness that can come from pickling and fermenting vegetables.
This salad is a digestive miracle for those traveling and I only wish I could have it on every trip. Really brilliant menu item for brunch or lunch in cities that are tourist heavy and clearly well thought out and placed together!
For those who prefer breakfast foods for their brunch, the Full Avo Breaky isn’t just the signature namesake, it’s the ultimate breakfast. Free-range scrambled eggs, avocado, Byron Bay halloumi, thyme & garlic field mushroom, fresh leafy greens, lemon, “Omega seed blend” and organic sourdough made for a very full plate.
The scrambled eggs, like most served at a breakfast place, have that special touch you just can’t get at home. Creamy and runny but still fully cooked, they’re clearly made on a low heat and likely have some sort of dairy product snuck in for an even better taste. Move on to the Halloumi, a traditional Cypriot cheese made from a mixture of goat’s and sheep’s milk, grilled to a firm crisp ripe for the cutting into. With it’s high melting point, it is the perfect cheese for grilling and serving on a plate like this one. Similar to feta, but far more mild and less tangy, it’s got a flavor profile all of its’ own. This one came from Byron, as likely does everything else, which has a thriving cheese market, many which are locally handcrafted. Then you add the mushrooms, sautéed with a thyme and garlic blend, and some leafy greens and you get this completely different, nutty and bright contrast to the cheese, eggs, and of course avocado served. Use the homemade sourdough to place a little bit of everything together and feast! It’s really a full plate that is so flavorful and still full of healthy fats, fibers, and proteins. As if all of this were not enough, we added the turkey bacon to really hit all of the food groups. Like everything else here, it is made using local ingredients and the seasonality and freshness of that comes right through.
The Avocado Hut is a hidden gem and must try. Really makes it easy to #ThinkGreenEatClean, as their motto goes.
