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Le Cordon Bleu Newsletter
Australia: Sydney, Adelaide & Melbourne
Issue: February 2013
Masterchef runner-up joins Le Cordon Bleu
Australia Top Seven at Pastry World Cup in France
Short courses now on offer in Adelaide
Sydney & Adelaide students celebrate their achievements
Australian students welcome FEE-Help for Degrees
Oh Canada!
Saffron poached halibut fillet, baby vegetables and aioli
Masterchef runner-up joins Le Cordon Bleu
Masterchef contestant Julia Taylor has joined the Patisserie course at Le Cordon Bleu Sydney

Le Cordon Bleu is excited to announce a celebrity new recruit – Julia Taylor, runner-up in the 2012 Masterchef Australia TV program. Julia has always been passionate about food, even though she was only ever able to make it a side business to her everyday job as a legal secretary. So when she auditioned for MasterChef Australia Season 4, little did she realise that her tenacity and perfectionism would take her right through the finale. Though she did not win, Julia has been remembered by the Australian public as a highly talented amateur chef.

» Read more

Australia Top Seven at Pastry World Cup in France
Le Cordon Bleu Sydney Chef Andre Sandison, and graduate Justin Yu bring home great result

On the 28th January, Australia placed seventh, ahead of previous winners Belgium and Taiwan, at one of cooking’s most respected international competitions - la Coupe du Monde de la Patisserie, or Pastry World Cup, in France.

The top seven position automatically qualifies the Australian team, headed by Le Cordon Bleu Chef André Sandison, for the 2015 competition - an absolutely stellar result, considering the stiff competition they faced from the 21 other countries involved. Widely considered the underdogs, it was also the first time in six years that Australia has competed at this international showcase.

» Read more

Short courses now on offer in Adelaide
Le Cordon Bleu partners with TAFE SA to provide select short courses

If you have ever wanted a sneak peek into the culinary skills and delights of Le Cordon Bleu, then now is your chance. As of May 2013, Le Cordon Bleu, in association with TAFE SA, will be offering a select range of short courses at their Adelaide campus.

The courses, ranging from cheese making to smallgoods to beer production, are a great way to learn a little bit more about what Le Cordon Bleu offers their students.

Courses range from 4 to 8 hours sessions, held during the months of May and June this year. Enrolments and further details can currently be obtained from TAFE SA on

Sydney & Adelaide students celebrate their achievements
Student kick off the year with Awards and Graduation Ceremonies

Students from all stages of our courses got a chance to celebrate together at the start of this month, with the Adelaide Course Commencement & Awards Ceremony, and the Sydney Culinary Arts Graduation. Both events acknowledged the achievements of all Le Cordon Bleu students with pins, medals, awards and gifts, as well as singling out those students who have gone above and beyond during their time with Le Cordon Bleu. Students also got a chance to learn from those who have gone before them, with speeches on the night given by Aditya Tjandra, a recent Adelaide graduate, and by Alumni Mitchell Turner (Adelaide) and Hugh Mawter (Sydney), who have gone on to impressive careers thanks to their education. A big thank you to all who attended and congratulations to all the award winners!

Australian students welcome FEE-Help for Degrees
Local students now have the chance to receive financial assistance for Bachelor and Master’s Degrees

Local students wanting to study at Le Cordon Bleu now have another great reason to apply, with the government loan scheme FEE-Help now available for our students.

This now means that eligible fee paying students will have assistance to pay all or part of their tuition fees for our Higher-Education qualifications, including Master’s and Bachelor Degrees.

ˆ To be eligible for this assistance you must be an Australian citizen or the holder of a Permanent Humanitarian visa and be resident for the duration of your studies.

For more information on FEE-Help & your eligibility, please contact us [email link to Leo?] or visit the Study Assist website.

Oh Canada!
Learn the culinary arts in the snowy wonderland of Canada

Located in the heart of Canada's picturesque capital, Le Cordon Bleu Culinary Arts Institute takes full advantage of a rich history of gastronomy in this highly French influenced city. The fourth largest city in Canada, Ottawa is located in Eastern Ontario at the junction of three majestic waterways. A bilingual city with a multicultural population including embassy representatives from around the globe, Ottawa offers all the cultural attractions and diversions expected in a world capital, but in a more intimate and comfortable setting.

Ottawa also offers restaurants and culinary experiences to suit every palate, with a thriving local culinary scene and local chefs making names for themselves at home and abroad. By exploring the diversity of Ottawa’s neighbourhoods and hunting for local and exotic ingredients you can easily understand why Ottawa is recognised as a culinary tourism destination. Just one of the great reasons students come to study at the Le Cordon Bleu Ottawa state-of-the-art campus.

And don’t forget all the fun things to outside of study in this vibrant city. Ottawa is an ideal location for those who enjoy discovering the outdoors, such as cycling, boating in the summer, and skiing and skating in winter. It is home to the picturesque Rideau Canal, Ontario's first UNESCO World Heritage Site. In winter, it becomes the world's largest naturally frozen skating rink. Now, who could say no to that?

Saffron poached halibut fillet, baby vegetables and aioli
Filet de flétan poché aux saveurs de safran, petits légumes et aïoli

Treat your next dinner guests to fish with a difference by poaching halibut in a saffron-infused stock, creating a vibrant dish that is delicately infused. This light dish is completed with the contrasting texture of baby vegetables and the zing of the aioli sauce.

» View recipe

Upcoming Events
2nd-24th Mar 2013
Education Expo and Open Days in Indonesia

Come and meet our Marketing team in Surabaya and Jakarta.

14th-19th Mar 2013
Austrade Education Road Show in Fiji

To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels.

24th Mar 2013
Culinary Experience with Rinrin Marinka, Jakarta Indonesia
Le Cordon Bleu is proud to host "A Culinary Experience" featuring Rinrin Marinka, Le Cordon Bleu Alumnus and MasterChef Indonesia Judge, as well as Le Cordon Bleu Chef Franck Bruwier in Jakarta, Indonesia
Wine Tasting Tip
Wine Tasting Tip
Next time you’re in a hurry to chill that bottle of white wine or Champagne, try this useful tip. Wet a tea-towel with cold water under the tap, then wrap the wet tea towel around the bottle, and place it directly in the freezer. The wet tea towel will soak up all the cold, chilling the bottle quickly, without damaging the wine inside.
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