In the Australian Elizabeth Meryment presents her A to Z of culinary trends including the following:
(E)xtra Virgin Olive Oil: Olive oil has been big for a long time, but Australian chefs are taking their obsession with it to another level. At Pendolino, in Sydney's historic Strand Arcade, chef Nino Zoccali's menu details the exact oil he uses in each dish. He's even established an olioteca, or olive oil shop, beside the dining room.
