With all the advertising hype targeting heart disease and high cholesterol and with some websites proclaiming it the "world's healthiest oil", best for body builders and even menopausal women, rice bran oil is the oil I get most questions about. How much healthier is it? What's it like to cook with? And how does it taste? Here are some answers...

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Sugar. We all love its soft sweetness but it's clear we overdo its consumption. As a nation, Australia has a collective sweet tooth that sees us consuming ¾ of a kilo a week of the stuff. From soft drinks to ice cream, doughnuts to dessert, sugar is everywhere. While it's not the cause, it's certainly contributing to health problems such as tooth decay, and being overweight .

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My taste buds died and woke up in flavour heaven! I've just bought my first bottle of pomegranate molasses and can't believe how magnificent the flavour is! How come I got to the ripe old age of 50-something and never ever sampled this before? Something as basic as a marinade for lamb, pork or chicken now sends me into raptures. A salad with a teaspoon of the molasses in the dressing has me drooling. Even sipping a ‘cordial' made pomegranate molasses in a glass of water is refreshingly divine.

I know you'll think I've gone insane but I've never tasted anything so sublime. Honestly. It's the combination of understated sweetness with that astringency that you only find in balsamic vinegar or too-strong tea (must be those amazing polyphenols - aka tannins - which the tea blenders tell me is what makes you mouth pucker).

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