Dashi poached mackerel, soy infused shiitake and tofu gyoza, Granny Smith apple
Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.
Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish.
Le Cordon Bleu Australia are incredibly proud to announce that current Bachelor of Business (Food Entrepreneurship) student, Daniel Han Kin Juan, was a ...
Held over 2 days, on the 10th and 11th November, Le Cordon Bleu Adelaide presented a Traditional Bread Baking Workshop which taught participants the secret ...
Prominent Adelaide based food photographer, Josie Withers, ran a two day Food Styling and Photography workshop on the 18th and 19th November.
Le Cordon Bleu partners with the University of Fortaleza and Anima Educação to launch new undergraduate and postgraduate programmes in gastronomy, hospitality, ...
Le Cordon Bleu, the leading Global Network of Culinary Arts and Hospitality Management Institutes, celebrated the inauguration of its new campus on Monday 10 ...
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Simon Barton won the first prize - a 3 weeks trip in Paris, including 2 weeks of training under the guidance of Thierry Marx and his team at the Mandarin ...
South Australian Premier, Hon. Jay Weatherill, paid Le Cordon Bleu Paris a visit. As it happened, the winner of this award, Ben Simon, was in Paris at the same ...
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