A NEW batch of students have just arrived from far and wide to start the January 12 week cooking course.

Jason Innes from Amisfield Winery served a do-it-yourself Affogata on a round plate in a cappuccino cup and saucer, a scoop of vanilla ice-cream and a shot of espresso on the side.

NEW ZEALAND could teach us a thing or two in a number of food related areas, they are obsessive about keeping plant animal and insect diseases out of the country.

Pavlova is the quintessential Kiwi dessert, smothered with cream and seasonal fruit. It’s still a huge favourite.

Makes 24

Jeff Bryant made this delicious tart especially for us with fresh redcurrants from his garden in Queenstown.

Easy and gorgeous — these little drop scones can be made in minutes, perfect for children to help with also.

PEOPLE just love to bake. The smell of a freshly baked cake or a tray of biscuits coming out of the oven always brings a smile and a feeling of comfort and warmth.