I've had good results with a method shows on one of the food network shows.
He sprayed both an avocado cut in halve and a bowl of guacamole with light olive oil but said any neutral oil spray would work because the thin coating of oil would keep the surface of the avocado from exposure to air. It is virtually tasteless and does not alter the composition of the dip. The avocado half was then wrapped in plastic wrap and the bowl was covered with it.
My local health food store carries a product to spray on cut avocados and etc., but it is essentially the same thing. (But more expensive!
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Restaurants that have salad bars use a spray made with ascorbic acid but that does leave a faint flavor (I can taste it) but many people do not sense it at all.
If you've ever wondered how the slices of avocado that are so beautifully displayed on fancy buffet tables are maintained so beautifully, one of the above procedures was used.
I don't know if they are available in Australia but I have sprayers that are made specifically for oils, olive, etc., however, I note that some of you make soap and the stores that sell soap supplies also have sprayers that are usually food-grade plastic, that can be used for culinary oils and are cheaper than the ones I get.
oil sprayers