Try Cockatoo, you can order large cans off their website and I use them to refill my smaller bottles, truly superb oil for the price and much better than anything you can get at the supermarket. I pivoted to them after I realised most of the Cobram Estate stuff I’d been getting was severely lacking.

I’ve made this a few times! (Various other versions, not this one.) I highly recommend it if only for the arguments it starts between my South African friends who are all convinced their way is the only right way to make it. One variation is to top it with slivered almonds, which is good but definitely caused the biggest arguments between friends!

This sounds awesome. Were you somehow able to pasteurise them in place (i.e. in the fermentation vessels) or did this involve transferring them to carboys or similiar for secondary?

That’s a stressful situation, hope you got there in the end. Why are airports always so disorganised once they get busy? It’s not like these process problems are novel for them to solve.