Keep it simple: Sara's sage advice for the bring a plate predicament
They’re the three seemingly innocent words that strike dread into the hearts of many: “Bring a plate”.
Slow and steady the key to autumn cooking, says Sara
The true beauty of autumn is that it heralds the arrival of the relatively-guilt-free eating season. And what better way to embrace the season than to tuck into a hearty slow-cooked meal.
CHOP TO IT: Sara gets to the pointy end of knife debate
According to TAFE NSW cookery queen Sara Morley, no matter how you slice it, your cutting implement is often the most forgotten part of food preparation.
BUN FIGHT: Sara says keep it simple for a classic Easter treat
Whether you prefer them lightly toasted and slathered with butter or topped with scrambled eggs and peanut butter (yes, that’s actually a thing), there’s something deliciously comforting about a hot cross bun.
Hey pesto! Sara serves up suggestions for everyone's favourite green sauce
Infinitely versatile, quick, easy and lip-smackingly delicious, pesto is also practically impossible to stuff up.
Why you should give a fig about figs (plus three yummy salad recipes)
For a fruit that looms so large in human history, the fig can be a tad tricky to track down, as TAFE NSW cookery queen Sara Morley explains.
IN A PICKLE: Sara reveals chef secrets to mastering the art of preservation
Polarising as pickling may be, it’s still an ideal way to preserve vegetables and inject some added flavour into them, according to TAFE NSW cookery expert Sara Morley.
Sara reveals ripper recipes for your festive feast
TAFE NSW cookery guru Sara Morley has unveiled her mouthwatering yuletide recipes for the season of excess.
Secrets of the TAFE NSW masterchefs (or why butter, salt and sugar are your best friends in the kitchen)
The COVID pandemic may have upended the way we live and forced many of us into “home detention”, but it’s also provided a perfect opportunity to sharpen our kitchen skills.