Choux Christmas Wreath
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1 avocado, sliced
45 ml (3 tbsp) soy sauce
20 g black and white sesame seeds, toasted
10 ml (2 tsp) honey
salt and pepper, to taste
½ (100 g) avocado, mashed
30 ml (2 tbsp) cream cheese, softened
30 ml (2 tbsp) preserved lemon rind, chopped
lemon juice, to taste
salt, black pepper and cayenne pepper to taste
50 g panko bread crumbs, toasted in butter garlic and herbs (rosemary)
50 g pistachios, toasted and finely chopped
1 (150 g) tomato, diced
½ (100 g) avocado, mashed
5 ml (1 tsp) dried oregano
10 ml (2 tsp) olive oil
½ (3,5 g) garlic clove, minced
10 ml (2 tsp) lime juice
1 (60 g) lemon, zested
salt and pepper, to taste
Sourdough bread, sliced and toasted
50 g bacon, diced and fried until crispy
Avocado and Cream Cheese Bomb
Guacamole
Louis Feldscher represented ICA at the 2024 Culinary Schools Student Chef Competition with his dish, “The Avo Bomb”. This dish features an avocado and cream cheese truffle crusted with lightly toasted panko breadcrumbs and pistachios. On the side, a flavourful guacamole is served with marinated avocado and toasted sourdough.
