I got an email from a Stonesoup reader the other day asking about the best oil for cooking.
For a long time I was using olive oil but in the last year I’ve moved to an even better oil for pan frying and roasting.
And it’s Australian too!
So what is this excellent oil?
Macadamia nut oil.
It has a higher smoke point than olive or vegetable oils. This means it’s more stable at higher temperatures and less prone to breaking down and releasing free radicals. Definitely a good thing.
AND it has a crazily high level of the ‘good’ types of fat called mono-unstaturated fatty acids.
In fact macadamia oil is around 75% mono-unstaurates where as olive oil only sits around 55%
It’s also a good source of Vitamin E, an antioxidant.
For those of you living in Oz, cold pressed macadamia oil is available at Woolies and is around the same price or cheaper than olive oil.
ps. Have you seen my new eCookbook yet?
To find out How to Love Your Waistline AND Your Food go to: