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Reason for the season: Morley's 'buy local, eat local' mission  

TAFE NSW Wagga Wagga

Reason for the season: Morley's 'buy local, eat local' mission  

LOCAL FIRST: TAFE NSW graduate Diyana Gundor mans her family stall at the Riverina Producers' Market, where her homemade Iraqi flatbread is one of the star attractions.

May 21, 2020

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.

Speaking on her regular TAFE Buds segment on ABC Riverina, Ms Morley this week told announcer Sally Bryant that now was the perfect time to support local producers and focus on what's in season.

"We're so lucky with all the fabulous produce we have available in the Riverina and eating what's in season just makes total sense," Ms Morley said.

"With all the focus on food miles, supermarkets are getting better at letting us know what's grown locally and there are plenty of opportunities to buy direct from the farmgate."

Ms Morley said there was an abundance of local markets in the region showcasing local food, including the popular Riverina Producers' Market, held at the Wagga Showgrounds each Thursday afternoon.

"People are increasingly looking at how they can source things straight from suppliers and the Riverina Producers' Market is an ideal forum for that," Ms Morley said. 

"Whether it's authentic Iraqi flatbread, Batlow apples, locally grown plums and cherries or local wines and free range pork, the range is incredible."

Ms Morley said the looming onset of winter would have many locals reaching for comfort food with a higher starch content.

"It mightn't help the 'COVID kilos' but it's a delicious option," Ms Morley said.

"Pumpkin is a good example - why not consider a pumpkin risotto or pumpkin soup to warm you up on those chilly days?

"With the risotto, don't be afraid to put the pumpkin in at the start and saute it with the oil and rice. That way it will caramelise and sweeten up the pumpkin, give the risotto a deeper golden colour and a deeper pumpkin flavour."

Ms Morley said TAFE NSW was still delivering high-quality training and education to locals, and many were embracing the new style of connected learning.

"Regardless of whether it's face-to-face or connected learning, semester two is approaching fast and it's a great time to learn new skills so you're well-placed for the changing jobs market," she said.

For information on what courses are available at TAFE NSW for semester two, call 131 601 or visit