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Maggie Beer

Avocado, Ginger and Almond Pasta with Coriander

This is my take on a dish I sat and savoured in the eighties at a wonderful restaurant Mistress Augustine's by Anne Oliver of Adelaide. A restaurant way ahead of its time. How I wish it was still there!


Step 1: Preheat oven to 220C.

Step 2: Bring a large saucepan of water to the boil. Pasta can be cooked beforehand and then warmed up in the microwave.

Step 3: Place almonds on a flat tray and roast them. This won’t take long so keep an eye on them. Remove from the oven when ready, after approximately 5 minutes, or when golden brown.

Step 4: Place the chopped avocado into a bowl and drizzle with Verjuice.

Step 5: Into a separate large bowl, place the warmed pasta with the Extra Virgin Olive Oil and minced ginger and toss through. Add some sea salt and 3/4 of the roasted almonds, toss.

Step 6: Add the coriander and the rest of the roasted almonds and toss.

Step 7: Finally add the avocado, serve with some freshly ground black pepper and sea salt to taste, a squeeze of lemon juice and the shaved parmigiano to finish.


  1. 6 tbspn almond flakes
  2. 2 large or 3 small avocados chopped
  3. 30ml 2 tbspn Verjuice
  4. 2 tspn ginger finely chopped, almost to a mince
  5. To taste salt flakes
  6. ½ cup parmesan shaved

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