Food shows are always great showcases for new products and top chefs and cooks whipping up inspirational dishes. A visit to the Christchurch Food Show ticked all the boxes for me.
I'd read about the health benefits and versatility of coconut oil but at the food show I was given several opportunities to sample it and discuss its attributes.
According to New Zealand oil company Olivado, coconut oil contains an abundance of medium chain fatty acids that are similar to those in breast milk. The oil, which is solid at room temperature, is easily digested and is immediately burned by your liver for energy but without the insulin spike. This boosts your metabolism to help your body use fat rather than store it.
However, it is still high in calories and should, like all fat and oils, be used in moderation. It can take the place of butter in bakes but I prefer to use coconut oil in stir-fries - the flavour adds extra pizzazz. www.olivado.com
I also indulged myself in a yummy selection of moist, 90 per cent fat-free beef salami from the Bay of Plenty's Lasco Smokehouse. They are gluten-, dairy-, soy- and pork-free so I can happily take them anywhere I am asked to "bring a plate" - so many friends appear to have allergies to almost everything.
