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The Hundred-Foot Journey

This is le Cordon Bleu Chef’s take on Mouclade, a dish delicately marrying Indian and French flavours. La Mouclade is a speciality of Poitou-Charentes (South-West region of France) historically renowned for its trade with Orient, hence the use of curry.
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To the Moon and back

Australia’s premier food and wine magazine, Gourmet Traveller, has recognised Alumni restaurant Moon Park in Sydney among the Top 100 restaurants in Australia. An outstanding result for this modern Korean restaurant, impressing guests with an impressive selection of food.
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Sascha Stone of Swan Valley, WA first graduate

Designed for those with a passion for gastronomy and tourism, the Le Cordon Bleu Master of Gastronomic Tourism recognises the specialised needs of those operating food and wine tourism businesses. It takes traditional tourism education and enriches it with an understanding of traditional and local foodways, skills in revitalising and building regional food cultures, insights into the economic and social impacts of tourism, as well as adopting a more conscious approach to eating and drinking.
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Bakery Star!

Good news from Singapore as alumna Jane Tan (Diplôme de Patisserie, 2011) won first prize in the inaugural SCS Dairy Star Baker’s Challenge.
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