January 28, 2020

As communities slowly enter the recovery phase following the unprecedented bushfire crisis, Sara Morley from TAFE NSW has suggested a novel – and tasty – way of helping revive local economies.

Speaking on her weekly TAFE Buds program on ABC Riverina this week, Ms Morley urged locals to grab their eskies and do a “foodie tour” of fire-affected regions.

“We have so much amazing produce available to us locally and this is a great way to help some of these communities rebuild,” Ms Morley said.

“The economies in places like Tumut, Tumbarumba and Batlow have been badly affected but there’s still so many things to do and see up there.”

Ms Morley recounted her weekend with friends in the Tumut region, where they left with a “boot-full of produce”, including cheese, fruit and vegetables.

A renowned local chef, Ms Morley incorporated some of the produce she purchased into healthy, delicious home-made ice blocks.

If you’d like to sharpen your kitchen skills or consider a career in cooking, there are a smorgasbord of courses available at TAFE NSW for semester one, starting next week. For more information, visit www.tafensw.edu.au/courses/cookery-and-wine-courses

Blackberry and Mango Yoghurt Frozen Pops

Ingredients

• 125g mango (about ½ fresh mango)
• 125g fresh blackberries
• 250mls vanilla or Greek yoghurt
• 1 tablespoon honey

Method

Place the mango and half the yoghurt in a blender and blend until smooth. Transfer to a jug.

Place the blackberries, honey and remaining yoghurt in a blender. Blend until smooth. Transfer to a jug.

Pour ¼ of the mango mixture among the ice-block moulds. Top with ¼ of the blackberry mixture.

Continue layering with remaining mango mixture and blackberry mixture.

Insert ice block sticks.

Place in freezer until frozen.