A Culinary Journey
Mixing the great classics of French gastronomy and international cuisine, this collection of 70 recipes offers a glimpse of Le Cordon Bleu alumni’s savoir-faire and their exemplary career paths.
World Heart Day is celebrated across the globe on Thursday, September 29. To help promote a healthy heart, Le Cordon Bleu Melbourne cuisine teacher and chef ...
To emphasize once again that Thai cooking techniques can be applied to all kinds of ingredients from all over the world. Today, we're giving away a recipe ...
There is nothing better than enjoying slow-cooked lamb shanks drowned in a rich, red wine jus on a cold winter’s night. In celebration of National Red Wine Day ...
In celebration of International Dog Day on Friday, August 26, Le Cordon Bleu Australia has created a paw-lickin’ recipe for gourmet dog treats. Chef and ...
Our Thai Cuisine Chef Instructor chosen pennywort, a local ingredient commonly used in Burmese Cuisine to make a ‘Raw pennywort salad with grilled river prawn’.
In celebration of Bastille Day on July 14, Le Cordon Bleu Adelaide chef and patisserie lecturer Jenni Key shares her recipe for a stunning and uniquely French ...
Truffle season in Australia begins in June and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just ...
Whether you exclusively follow a plant-based diet, you're doing Veganuary or just fancy trying something new, there’s a world of flavour to be discovered in ...
This classic dish was originally created for the Coronation of Queen Elizabeth II in 1953 by Rosemary Hume, the principal of Le Cordon Bleu London at the time. ...
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