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Breakfast with a difference tickles your TAFE Buds

In the first of our 'TAFE Buds' series, we head down the ol’ Riverina and pull up to Sara Morley’s breakfast bar.

 Breakfast with a difference tickles your TAFE Buds

Table talk on breakfast radio

To say Sara is passionate about food is an understatement. A former Wagga restaurant owner, chef and TAFE NSW commercial cookery teacher, Sara is now TAFE NSW Head of Student Services.

But the hectic new role hasn’t dimmed her gastronomic ardour.

Sara has been on the Taste Riverina Committee since its inception, providing valuable connections between the paddock, the plate and providing education. She is now also a director on board of Thrive Riverina. Sara even shares her obsession for food through a weekly segment on ABC Riverina radio.

Sara has shared some delicious breakfast ideas so you can get your day off to the right start.

Muesli ala Morley 

  • 4 cups rolled oats

  • 1 cup slivered almonds

  • ¼ cup chia seeds

  • 2 tsp ground cinnamon

  • 1 tsp salt flakes

  • ½ cup olive oil or coconut oil

  • ½ cup maple syrup

  • 2 tsp vanilla essence

  • 1 cup coconut (shredded or flakes)

  • ½ cup currants


  1. Heat oven to 180°C. Line a large baking tray with baking paper.

  2. In a large mixing bowl, stir together oats, almonds, chia seeds, cinnamon and sea salt until combined.

  3. In a separate mixing bowl, stir together the oil, maple syrup and vanilla essence until combined. Pour into the oats mixture, and stir until combined.

  4. Spread out evenly on the prepared baking tray. Bake for 20 minutes, stirring once halfway through. Then remove from the oven, add the coconut. Bake for 5 more minutes, until lightly toasted and golden.

  5. Remove from the oven and let cool until the muesli reaches room temperature. Then stir in the currants.

  6. Store in an airtight container for up to a month.

  7. Vary your ingredients according to what you have in the pantry.


Polenta Waffles

  • 1 cup fine polenta

  • 1.5 cups milk

  • ½ cup natural or greek yoghurt

  • 2 eggs, lightly beaten

  • 1.5 cups flour

  • 2 tsp baking powder

  • ½ tsp smoked paprika

  • Salt and freshly ground pepper

  • 60 gm cheddar cheese, grated

  • 60 gm manchego or parmesan cheese, grated

  • 2 tablespoons chopped chives, plus extra to serve

  • Grilled bacon or smoked salmon and fried eggs

  • Spicy tomato chutney


  1. Bring a cup of water to the boil in a saucepan over medium heat.

  2. Reduce heat to low and gradually add polenta, whisking continuously. Simmer, stirring often, until thick. Remove from heat and whisk in milk and yoghurt. Transfer to a bowl to cool, then whisk in eggs until smooth. Stir in flour, baking powder, paprika, salt and pepper until smooth, then stir in grated cheeses and chives.

  3. Heat a waffle iron until hot and spray with oil. Add about ½ cup of batter and cook until golden brown. Serve with crispy bacon or smoked salmon, top with a fried egg and a dollop of spicy chutney.

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