Hello,

This is more of a local question, but the aus.food group looks quite dead.

In a masterclass on the TV show Masterchef chef Matt Moran said that a lot of
chefs say that they only cook with extra virgin olive oil, but he says that's
silly because the extra virgin quality of the oil is lost when it's heated, for
frying say.

In Australia we are told that European countries dump their lowest quality oil
here because we don't have strict enough labelling standards, so it's safest to
use only Australian olive oil, which is good quality. However, in the big
supermarkets I can see no Australian olive oil that's not extra virgin, and
therefore I assume not suitable for cooking. So, what olive oil to cook with?