Ben Shewry’s avo toast Savoy

If Melbourne’s number-one dish is avocado on toast, it’s only fitting that it should be on the menu at your place. Here, Ben Shewry shows you how to make it party-friendly and a little bit fancy.

“Savoy = Fancy,” says Ben Shewry. “Growing up, the fancy party foods were always on crackers.

“Think about it! Cheese goes on crackers, hummus goes on crackers, don’t mind a smoked mussel on a cracker, when things got extra, extra fancy it was always with pâté on a cracker.

"But we are living in 2020, and we are living in a city that is mad for avocado on toast. Let me say that again: WE ARE LIVING IN A CITY THAT IS MAD FOR AVOCADO ON TOAST. And so it should be, it was damn well invented in the city of Melbourne, and from here this phenomenon spread all over the world. And in the name of next-level celebration, now it’s avocado toast’s time to spread itself on a Savoy."

Serves 2


2 tbsp salted butter, softened

4 Savoy crackers

¼ ripe avocado, skin removed, and flesh cut into 4 pieces

1½ tbsp miso

1 small lime

1 tsp olive oil

Salt and black pepper, to taste


1. Spread a hefty amount of butter on each Savoy. Back that up with a layer of miso on top of the butter. Using a mesh sieve, pass the 4 pieces of avocado, green side down through the sieve using the back of a spoon to push it through. Use a small knife to cut the “pixelated’ avocado away from the bottom of the sieve. Carefully place a piece on each cracker, green side up.

2. Using a fine grater, grate a little zest on top of the avocado. Follow that with a few drops of lime juice and a few drops of olive oil. Season with salt and pepper and serve.

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