For some, it’s that feeling of a warm pizza box on your lap; for others, the carb-laden succour of a creamy mashed potato or the sweet sensation of a freshly-baked cookie.

They’re the three seemingly innocent words that strike dread into the hearts of many: “Bring a plate”.

The true beauty of autumn is that it heralds the arrival of the relatively-guilt-free eating season. And what better way to embrace the season than to tuck into a hearty slow-cooked meal.

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.

Infinitely versatile, quick, easy and lip-smackingly delicious, pesto is also practically impossible to stuff up.

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.

TAFE NSW cookery guru Sara Morley has unveiled her mouthwatering yuletide recipes for the season of excess.