GET YOUR 'PAV' ON: Morley's meringue mastertips bear fruit
It might be named after a Russian ballerina and the Kiwis may lay claim to inventing it, but there are few things as quintessentially Australian as the pavlova.
'Let's party': Spring heralds in a fresh start
Spring is nature’s way of saying “let’s party” and there’s plenty of party food on the menu, according to TAFE NSW cooking guru Sara Morley.
Slow-cooked lamb and pumpkin as easy as pie
TAFE NSW culinary supremo Sara Morley shared this tummy-warming recipe on her regular ABC Riverina segment this week, perfect for a winter's night Netflix or footy binge!
REVEALED: Sara's secrets to going the 'whole hog' with pork crackling
TAFE NSW Wagga Wagga’s resident epicurean Sara Morley has revealed her 12 Commandments of Cooking Cracking Crackling.
What's in a name? The art of making the most of the Jerusalem artichoke
Names can be misleading: sweet breads are actually animal innards, buffalo wings are made of chicken and serving a urinal cake up for dessert won’t impress your house guests.
SHE'S APPLES: Morley's mouthwatering apple tarte tatin
If an apple a day keeps the doctor away, then Sara Morley’s mouthwatering apple tarte tatin should keep you healthy for a month.
Far out Brussels sprout: Sara spices up the much-maligned vegetable
On her popular TAFE Buds segment on ABC Riverina this week, Sara Morley sprouted a controversial view – Brussels sprouts can be a delight if you cook them right.
Reason for the season: Morley's 'buy local, eat local' mission
COVID-19-enforced hibernation may have changed the way we live but it's also provided an ideal opportunity to reconsider the way we eat, according to Sara Morley from TAFE NSW.
It’s versatile, in-season, delicious and the perfect accompaniment to everything from pasta to a “parmy”.
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