Remember when every recipe online called for coconut oil? It was the darling of wellness blogs and paleo diets — a “super-oil” that could apparently do everything from boost metabolism to whiten your teeth.
Fast-forward a few years and most nutrition experts have tempered that hype. Let’s look at why, and why macadamia oil — a home-grown, cold-pressed native — is the smarter choice for your kitchen.
1. Coconut Oil: The Good, the Bad, and the Greasy
Coconut oil feels healthy because it’s plant-based and smells like holidays. But chemically, it’s closer to butter than olive oil.
-
Around 90 % saturated fat, mostly lauric, myristic, and palmitic acids.
-
These raise both “good” (HDL) and “bad” (LDL) cholesterol — a mixed bag for heart health.
-
It hardens below 25 °C, making it tricky for smooth batters or cold salads.
It’s fine in moderation — but it’s not the everyday hero it was marketed to be.
2. Macadamia Oil: The Native Upgrade
Naturally rich in monounsaturates
Roughly 80 % monounsaturated fat (mostly oleic + palmitoleic acid) — the same heart-friendly fats found in olive oil, but with less omega-6 and a touch of rare omega-7.
Stable for roasting and baking
With a smoke point around 210 °C, it keeps its structure and flavour in the oven or frypan — perfect for roast veg, biscuits, or banana bread.
Flavour that works
Where coconut oil dominates, macadamia oil blends in — buttery, nutty, and subtle. It enhances rather than masks.
Australian-grown and cold-pressed
No imports, no refining chemicals. It’s pressed locally from a native Australian crop — supporting regional farms and keeping the food miles low.
3. Baking & Roasting Swaps
| Use | Coconut Oil | Macadamia Oil |
|---|---|---|
| Cakes & muffins | Solid at room temp; can make batter dense | Liquid & smooth; lighter crumb |
| Roasted veg | Sweet coconut aroma may clash | Buttery, savoury finish |
| Pan-frying | Spits easily when overheated | Clean browning, even crust |
| Storage | Solidifies in cool weather | Stays pourable year-round |
✅ Swap guide: Use 80–90 % macadamia oil by volume for any butter or coconut oil in baking recipes. Example: 100 g butter → ≈ 80–90 mL macadamia oil.
4. Health Check: What the Science Says
-
Coconut oil: High in saturated fat; moderate in medium-chain triglycerides (MCTs), but real-world studies show no consistent heart-health benefit.
-
Macadamia oil: Low in saturated fat; shown in small clinical trials to lower total and LDL cholesterol when replacing animal fats or refined seed oils.
-
Both are natural, but macadamia’s fatty-acid balance is more in line with current cardiovascular guidelines.
5. Why Local Matters
Every bottle of Fancy Farmer Macadamia Oil is pressed, bottled, and shipped from Australian farms — not freighted from overseas plantations.
You’re buying a product native to this land, grown under world-class agricultural standards, and supporting regional growers instead of foreign exporters.
That’s food sovereignty — Aussie style.
FAQs
Is coconut oil bad now?
Not bad — just over-hyped. It’s fine occasionally, but it’s not the heart-health miracle it was marketed as.
Can I bake with macadamia oil?
Absolutely. It creates a tender crumb and golden crust without a heavy coconut flavour.
Is macadamia oil refined?
No. Fancy Farmer uses cold-pressed, unrefined oil — no bleaching, no deodorising.
What makes it healthier?
Higher monounsaturates, lower saturated fat, and minimal omega-6 — the fats your body actually thrives on.
The Bottom Line
Coconut oil had its day. But Australia’s native nut has quietly delivered the better option all along.
Cold-pressed macadamia oil gives you a buttery taste, heart-friendly fats, and a story rooted in local soil — not imported hype.
👉 Bake and roast the Australian way with Fancy Farmer Macadamia Oil.