As grocery bills soar, the 'luxury' item that sparked a national debate is finally a bargain

One of Australia's favourite grocery items and café choices is having its redemption arc.

Just a few years ago, avocados, or more specifically 'avo on toast', was being blamed for an entire generation's financial woes.

Critics argued that the popular brunch dish, which can cost upwards of $16 and is often topped with crumbled feta and eggs, was the primary reason young Australians were being priced out of the housing market.

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This year, however, avocados more affordable than ever before, and selling for as little as 99c each. In fact, we haven't seen avocado prices this low since 2022.

Our most popular avocados in Australia are Shepard and Hass.

Shepard avocados are now in season, and available at supermarkets near you. This particular variety has thinner skin and firmer flesh than others, with an appetising bright green appearance.

Avocado farmer Lawrence Masasso from Rocky Creek Orchids in Tolga, far North Queensland, has been growing avocados for decades on his family farm.

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They were advised to start growing avocados decades ago, and haven't looked back.

"We were actually doing a little bit of packing for another avocado grower – we were mango growers at the time – and they actually talked us into it. They said, 'Look, this is a really good industry'," he told nine.com.au.

"The mango industry at the time was quite tricky. And so we did our first few [avocado] trees in and really haven't looked back since."

They started off growing Shepard avocados, with growing conditions in far North Queensland "ideal" for them.

"So Shepards and Hass, they are both a rainforest tree. So they like a nice, wet, temperate climate that is not too cold through the winter," he continued.

"But that also means they have quite weak roots, so you've got to keep the soil well drained."

While the past few years have proved challenging for growers due to extreme weather patterns, but this most recent season, they were prepared.

"It's been quite a wet year again, which probably no surprise to everyone else in Australia. So wet years for us mean that we've got more issues with just normal diseases that avocado trees are going to suffer from," he added.

"Also you've got to make sure that you've got the water draining off the paddock nicely so the trees are not sitting anywhere near water because of their fairly weak root system.

"So it's been a challenge that way."

"The nice thing is that we have really good crossed avocados this year. So the quality is great. The crops are really good. So that's one thing as a farmer you're really aiming for. So we're pretty pleased with that."

Avocados in Australia are grown in Queensland and Western Australia, meaning there is a constant supply of them year round.

Rocky Creek Orchids still grows "quite a lot of mangoes" as well as lychees and passionfruit.

Shepard avocados are on sale at Woolworths for $1, Coles is selling them for $1.30, and Harris Farm Market has them for $2 each.

Prices can be expected to fall even lower as more stock arrives.

Aldi currently has Shepard avocadoes on sale for 99c.

Shepard avocado season typically runs from February through to May.

Anton van den Berg, co-founder of Box Divvy, told nine.com.au these prices are "unusually cheap for this time of the year".

"This applies not only to the Shepards (creamier and $1.25 each), which are currently in season from North Queensland and will go until April, but also to the Hass (nuttier and $1.57 each) from West Australia where they have planted a significant number of trees in recent years.

"Production has increased by 35 per cent over the past few years, which is filling the gap we'd normally experience during February-April."

Darren Robertson, acclaimed chef and co-owner of The Three Blue Ducks Group, has partnered with Australian Avocados and has shared three delicious recipes that perfectly showcase Shepard avocadoes.

They're so simple to put together, but each pack a different punch.

They are:

• Shepard Avocado Rounds with Ricotta, Soft Herbs, Pickled Shallot & Chilli Honey
• Shaved Shepard Avocado, Zucchini, Torn Buffalo Mozzarella & Crispy Chilli Oil
• Diced Shepard Avocado, Smoked NZ Salmon & Caper Cream Cheese on Rye

He tells nine.com.au he loves using Shepard avocados because they "hold their shape very well".

"It just gives us a bit more creativity in how they're served ... like rings, you can do this all the perfect fan, pressing [them] like roses ... also thinly sliced or shaved on like a mandolin or using a vegetable peeler.

"So I think it just opens itself up to a lot more options. I feel like they're not as challenging as other varieties.

"I feel like they don't discolour. They really hold their vibrant green colour."

When it comes to cutting open an avocado, Robertson has a perfect technique.

"I like to roll it on the board and cut around the seed, twist it and then just use a knife and then remove the seed. Then, there are two main ways.

"You can use a scoop to scoop out the flesh, which is probably the quickest way. Unless you get it perfect, sometimes you really need to get on the skin.

"I really just prefer getting a little paring knife and then peeling away the skin from the flesh."

It can be hard to tell if a Shepard avocado is ripe and ready to eat because the flesh stays firm.

Robertson said the best way to tell is to "gently squeezing the top of the avocado".

If it is slightly soft there, then it is ready to eat.

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