wombat3788

Saffron is good, but for a real Queenstown experience, Wai Restaurant on the Steamer Wharf really does take a lot of beating. They specialise in seafood with an emphasis on Oysters, but also do a degustation menu which IMHO is one of the best you will find.

The issue with olive oil is that good olive oil (Extra Virgin or EVOO)has a distinct flavor which will impart a taste to whatever you are frying/sauteeing. It's not unpleasant, but it is different to the refined frying oils like canola. The link that you directed readers to makes two very important points. Firstly, don't deep fry with it and don't let it heat beyond the smoke point. Olive oil is too dense for deep frying and above the smoke point,it will make your food taste terrible. Always smell your olive oil before you put it on a salad or in a vinaigrette. Despite its use-by date, EVOO starts to deteriorate from the moment the oil is in the bottle. It's shelf life is about 12 months depending on the storage conditions - and don't keep it beside the stove. Like good red wine, keep it cool and dark, but not in the fridge. Olive oil that smells rancid or slightly off can still be used for shallow frying. During the heating process, the rancid smell disappears and no unpleasant taste goes through to the food.