Breakfast with the humble smashed avocado

avo on toastThe strength behind an avocado for breakfast

It’s amazing how a timeline and social media can create the demands of those items we have so grown to love…

Taking 5 years from pip to grow into a tree ready to bear fruit, then the fruit flower stays open for a small window, 2 days to be exact and can only successfully fruit if it has been grafted and lives in subtropical & tropical regions.  With such an integrate beginning one is intrigued with how farmers have persevered to ensure it stays available and has grown to be such a popular fruit.

This great fruit was predominately found in the Mexican diet for over 10,000 years then records of avocado growing in Australia were shown was as early as the mid-eighteenth century. However, the modern-day industry dates from 1928 with the first importation of named varieties from California.

By the late 1960’s it had become the colour everyone had to have, with most kitchens replicating the colour of an avocado in curtains, utensils and many whole kitchens, often teamed up with yellow.. boy.. how time changes our desires and interior house colours.

It has now taken the fall for the millenniums not being able to afford housing with the “Avocado toast” stories floating the internet so what is the future for our most loved avocado.

It currently ranks in the highest sort after fruit in the cafe market with a multitude of versions to the “avocado toast” option on Nationwide cafe menus.  What respectable cafe would dare not to add some variation of “smashed” avocado to their menus.  Now with the move towards a healthier lifestyle, super foods have taken the market by storm and guess who is at the forefront??   Packed with nutrients and good fats it has moved to the top of the list of ingredients for most healthy salads.

In Australia, demand is outpacing supply. Australian retail sales increased 15.8% in the 12 months ending August 2016, driven by a significant spike in the number of consumers buying avocados. Around seven-in-10 (71.4%) households bought avocados in 2016—up from 65.4% two years ago. And just like in the U.S., Aussies are putting avocados in their shopping basket more frequently than they did just a few years ago.   taken from an interesting article on the growth of avocado’s world wide  take a look:

The article states “The Australian avocado industry has been working hard to capitalise on the increased demand for avocados, with Horticulture Innovation Australia investing heavily over the last three years in media and activation to attract consumers to the category.” Great news for the farming industry of Australia  (well subtropical & tropical parts of Australia)

So where to from here??  Will we continue to indulge in this wonderful fruit and stay healthy whilst eating it?

Why not post on our facebook page under “smashed avocado” your best photo enjoying this great fruit and we will draw the “most intriguing” photo and you could   win a Rhyme St meal eating our freshly made guacamole “smashed avocado” for 2 with drinks.


reference: Avocado Production in Australia – Anthony W. Whiley*


Follow this truly wonderful set of instructions of how to grow an avocado tree….

Low fat including Vegetarian, Vegan & Gluten free

Rhyme St low fat options embrace the Vegetarian, Vegan & Gluten free dietary requirements see our take on the ever growing dietary needs of our customers

Vegetarianism is on the rise in Australia

The growing trend towards vegetarianism is making a strong growth in Australian with the increase growing (according to the Roy Morgan Research  report )from 9.7% of the population to 11.2% between 2012 to 2016, with New South Wales alone growing to 30% of its population predominately eating vegetables.
As it did in 2012, Tasmania leads the nation with the highest proportion of residents who eat little or no meat (12.7%, up from 12.2%), while Queensland (9.2%, up from 8.3%) retains the distinction of being the state least inclined towards vegetarianism.
Where Australia’s vegetarians live: 2012 vs 2016


state-by-state-vegetarian-chartSource: Roy Morgan Single Source (Australia), April 2011-March 2012 (n=19,167); April 2015-March 2016 (n=14,380)
 Why does a country full of grazing livestock turn to vegetarian?

Roy Morgan’s data revealed while 60.7% of Australian adults have a Body Mass Index that qualifies as overweight or obese, this figure drops to 45.4% of those whose diet is mostly or totally vegetarian.
The move to vegetables has been increased with large influences to the move being both lifestyle & affordability. Although most opting for the vegetable alternatives will and do still eat meat, they just dont choose to eat it daily, using legumes & lentils etc as the alternative.  Is it time to increase the variety and offerings in the cafe/restaurant markets to accommodate the increase in vegetarianism? A strong move in the hospitality industry towards the vegetarian lines has been prevalent for many years with some famous NSW restaurants chosing to move across completely to a vegetarian menu.
Soul Burger in Sydney launched recently as the “first gourmet plant-based burger joint” and is a leading example of this change.

Rhyme St has developed a new range of vegan/vegetarian lines that will assist in our states changed dietary needs, we have added a few recipes below for you to try at home.

GLUTEN FREE, & VEGANISM  a growing trend..Good health decision or not??


Gluten is a protein found in wheat, rye and barley.
A small percentage of the population can’t tolerate gluten because of Coeliac disease or gluten sensitivity, but gluten-free diets have become popular for people without these conditions.
Following a gluten-free diet can increase your risk of contracting type-2 diabetes, a massive new US study has found.
Research led by Harvard University indicates that people who eat more gluten have less chance of developing the disease, and vice-versa.  The Australian   3:30AM March 10, 2017
Nutritionist Rosemary Stanton said the gluten-free fad had been fostered by endorsements from movie stars and other celebrities. “It becomes a fashion,” she said. “If people have doubts about their diet, the best thing they could do is go and see a registered dietician and sort out what they need to eat. Instead, they self-­diagnose.”
A review published in the Medical Journal of Australia today September 5, 2017 has revealed only a small proportion of Australians who claim to feel unwell after eating gluten are likely to be truly sensitive to gluten or wheat.  Coeliac disease is now estimated to affect up to one in 100 Australians, but a recent national survey found a further 7.3 per cent of the population monitor and limit their intake of gluten despite having no formal diagnosis of the disease.  Australian researchers found only 16 per cent of people who self-reported gluten sensitivity had reproducible symptoms when they did not know if they were being given wheat or a placebo.
Known as non-coeliac gluten or wheat sensitivity (NCG/WS), reported symptoms include bloating, headaches or tiredness after the consumption of a gluten product.
“Identification of NCG/WS is important as gluten-free diets carry risks, are socially restricting and are costlier than regular diets,” they said.
After a rapid growth in the global gluten-free market, the current estimated market value is more than $6 billion in the US alone.
If you’re determined to go gluten free, it’s important to know that it can set you up for some nutritional deficiencies. Fortified breads and cereals have become a major source of B vitamins in the United States. Although breads made with white rice, tapioca, and other gluten-free flours are becoming more common, they are generally not fortified with vitamins. This can be a problem for anyone, but it’s especially worrisome for women who are pregnant or may become pregnant. They need vitamin B9, more commonly known as folate or folic acid, to prevent birth defects. Taking a gluten-free multivitamin-multimineral supplement is a good idea for anyone trying to avoid gluten.  Harvard health publishing UPDATED NOVEMBER 28, 2016


Concerned about animals?  Want to make the world a fairer place?  Looking for ways to lessen your environmental footprint?  Want to improve your health?  Whatever brings you here, we have resources to help you on your journey.
Veganism: “a philosophy and way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.”
Vegan Australia state: To be healthy we must all make sure we are consuming the right balance of nutrients. Your diet should be rich in whole foods such as fruits, vegetables, grains, beans, nuts and seeds, eating as much variety as possible.   Getting adequate nutrients to sustain our body is something we should all be aware of. While on average vegans live longer than others, we still have to make an effort to eat healthily. If you eat a wide variety of whole foods, you will cover nearly all nutrients your body requires.
Many people worry about getting enough protein on a vegan diet but in fact it is easy for a vegan diet to meet recommendations for protein, as long as calorie intake is adequate. Vegans can get all the protein they need from vegetables, lentils, tofu, beans, nuts and seeds and many other plant foods. It is important to eat a varied diet throughout the day.
Rhyme St found a  great article on egg replacement ..  see below:
Egg substitute guide for vegan cooking     20 JUN 2016

Lancey Morris from has supplied this easy egg substitute guide for vegan cooking. She writes “The world of vegan food is growing bigger every day, and I’m regularly finding new ways to veganise my favourite meals. When it comes to eggs, there are multiple options for the vegan cook, but it’s important to know which substitute is best suited to your purpose. This guide gives you some of the most common options for egg substitutes, with a description of their purpose and the kinds of recipes that would work best with them.”

Whether it is your choice or your doctor’s orders Rhyme St have a great range of both Gluten free, vegetarian & Vegan to ensure you feel welcome and accommodated with any dietary requirement

Rhyme St’s delicious coffee

We love our coffee!!!    Its Tasmanian freshly roasted by Villino especially blended for ussandbar 012 on a weekly basis and we thought you would love to hear more about it..

A throwback to a more traditional style of roasting, we develop this blend longer and darker to highlight the natural sweetness in each coffee. Perfect for milk based coffee, it has strong notes of caramel and dark chocolate. As a black coffee expect rich notes of cocoa and plum, with a sweet nutty finish. This blend is made up of high grade and traceable coffees from Ethiopia, El Salvador, Indonesia and Guatemala. The information for each origin is as follows.

Ethiopia Yirgacheffe – (Apricot, Bergamot & Floral)

Region: Western Kaffa

Altitude: 1900-2250masl

Process: Washed

Varietal: Heirloom Varietals

Farmer: Various Small holding farmers

Yirgacheffe is a renowned coffee growing area of Ethiopia, widely recognised as the birthplace of coffee. Coffees from this region are known for their light to medium body, soft fruit sweetness and delicate tea like/floral characteristics. Growing coffee in Ethiopia is a complex business, with the local authority (ECX) controlling the sale and distribution of all lots produced. Each coffee is graded and bought based on their region and cupping profile, with less emphasis on the particular farm. This means that coffees are usually labelled by their local region or centralised processing Mill.

El Salvador Apaneca – (Malt, Chocolate & Plum)

Region: Apaneca-Ilamatepec mountains

Altitude: 1200masl

Process: Washed

Varietal: Pacas

Farmer: Various Small holder Farmers

The mountainous region of Apaneca/Ilamatepec is one of the most renown coffee growing regions in El Salvador, and the third largest producing area. El Salvador is also the birthplace of the Pacas and Pacamara varietals, the latter being a hybrid of of the Pacas and Maragogype. Pacas and Pacamaras are typically very fruit driven and have a big syrupy body, with low to medium acidity.

Indonesia Java Blawan – (Cocoa, Malt & Almond)

Region: Ijen Volcano, East Java

Altitude: 1200masl

Process: Washed

Varietal: Typica

Farmer: Various Small holding farmers

The history of Java coffee can be traced back to the year 1699, when the Dutch colony became one of the first coffee producers outside the Arab world. Blawan is a government owned farm and one of the earlier “Private Estate” Javas. Blawan is located on the far east of the island of Java, on the slopes of the Ijen Volcano. Typical of most Indonesian coffees, Java Blawan has very low acidity.

Guatemala Rio Azul – (Caramel, Red Berries & Black Tea)

Region: Jacaltenango
Altitude: 1200-1750masl
Process: Washed
Varietal: Caturra & Bourbon
Farmer: Various Small holding farmers

Located in the remote town of Jacaltenango in Western Guatemala, Rio Azul is a cooperative with 186 local members. Originally founded in 1967, the cooperative has a long history of producing some of the best coffee exported under the famed Huehuetenango regional mark. Rio Azul also have their own wet mill, which is located in very close proximity its farmers plots, allowing comprehensive control over various stages of the quality process.