Bacon, Avocado and Ginger Thing

Bacon, Avocado and Ginger Thing Not Suitable For Vegetarians not suitable for vegetarians Biscuit Threat Low low biscuit injury risk

1999 Winner, Chef Andy

Bacon, Avocado and Ginger Thing

Ingredients used in Bacon, Avocado and Ginger Thing


  • thick cut unsmoked bacon
  • an avocado
  • rhubarb and ginger jam
  • Canada dry ginger ale
  • bottle Chilean sauvignon blanc


Using a pastry cutter, or if you don't have one, an egg cup and a sharp knife, cut the lean meat of the bacon into small discs. Dice the remaining bacon into fine cubes. Open the wine using the waiter's friend. Lightly poach the bacon in the ginger ale, adding small amounts of wine and stirring to prevent burning. Slice the avocado horizontally, remove the stone, and cut a single avocado ring. Chop the remaining avocado into cubes. Remove the bacon discs and set aside into a warm oven to keep warm. Turn up the heat and add the rhubarb and ginger jam, stirring constantly, to make a sauce. Turn down the heat, and add the avocado cubes to warm through. Arrange the bacon and avocado ring on a serving plate, spread the hot sauce around the plate, and decorate the centre of the avocado ring with a knob of jam. Serve immediately.

Andy: "I felt was very lucky with the ingredients. Everyone knows that rhubarb and bacon is a near-perfect combination"

Al: "Bacon, Avocado and Ginger Thing was an obvious winner, largely because both of its competitors were completely inedible"

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