Fancy avocado ice cream with pumpkin jam, in a cone and decorated with edible flowers and candied hazelnuts?

The Avoconetto was a crowd pleaser at Australia's first pop-up avocado cafe in Sydney, which trained consumers to do so much more than smash their avos.

The Good Fat Avocado Cafe in Crown Street, Surry Hills, cost the avocado industry $219,000, using more than 480 kilograms of avocados over a month and fed 2,000 people.

Sydney's pop-up cafe was based on similar avocado pop-up cafes in Amsterdam and Brooklyn, New York.

Avocado and cucumber smoothie was one of the delicacies at the avocado pop-up cafe in Sydney. ( ABC Rural: Sarina Locke )

If avocado ice cream doesn't interest you, then try a smoothie.

Blend ripe plump avocados, cucumbers or mangoes, milk, ice and mint — and it won't cost you a house deposit.

As a savoury dish, try avocado fritters.

Make two avocado patties, fry in olive oil and serve on baby spinach, sour cream with dill, topped with smoked salmon and avocado slices and baby bitter leaves.

Avocado fritters served on a bed of sour cream, with baby spinach with smoked salmon. ( ABC Rural: Sarina Locke )

Chef Tommy Prosser said the fruit was amazing and far more versatile than people may think.

Avocado also goes well as a bearnaise sauce.

First make the hollandaise reduction, blend up the avocado with chopped tarragon and season well with salt and pepper.

"People are shocked when they find out it's a vegan dish because it's so creamy," Mr Prosser said.

It is vegan until it is served on a beef steak, but the chef said it also went well on grilled mushrooms.

"We even do a deep fried avocado chip, with preserved lemon aioli."

Crumb the slices of avocado, coat in flour, egg, breadcrumbs and chopped herbs then deep fry.

Avocado consumption doubles in a decade

The Avocado Australia Association reports we have doubled our consumption since 2007, to an average of four kilograms per person, per year.

Annual production has grown from $100 million to $460 million over the decade, and this year's season will be a record 75,000 tonnes.

At the Sydney Markets, Nick Martelli's wholesale store specialises in avocados and is receiving record shipments from Western Australian orchards.

"[The demand] is just amazing. No product in this industry has risen that high in 10 years," Mr Martelli said.

"It's because Australians know it's great for them," spruiks the marketing manager for avocados, Claire Tindale-Penning at Horticulture Innovation Australia, which launched the pop-up cafe.

"It's great baby's first food, and good for older people for heart health," hence the cafe's name Good Fat.

"I think we could consume more, but most people only have a repertoire of three dishes and one of the aims of this restaurant is to show the versatility of an avocado."