TAFE NSW graduate Nicki Guttler is living her dream life travelling around Australia shearing sheep and earning good coin in an industry crying out for more workers.

A TAFE NSW graduate and Riverina Aboriginal Health Worker has claimed a prestigious training award and spoken candidly about her wrestle with a learning disorder in a bid to offer hope to others.

From the suburban classics - Maccas French Fries dipped in a chocolate sundae - to the truly stomach churning - chocolate chip cookie slathered in French onion dip, this morning's TAFE Buds segment had it all.

A Narrandera woman who opted for a “skills refresh” in her 40s has credited TAFE NSW with helping turbocharge her career and launch a successful new business.

It’s one of the great existential questions of our time: should ANZAC Biscuits be chewy or crunchy?

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.

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.

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.

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.