For me, it is all about ‘the art of coffee and cake’. The Peggy Porschen Parlour does this incredibly well and I see it as a real trend.

I think that artisan butchers will be increasingly mainstream as more people eat less meat, but want better cuts.

In the US, we are ever paying increased attention to the footprint of the foods we eat, striving to eat as locally and seasonably as possible, and to support ...

Culinary and Bachelor Students get to know each other over drinks and canapes Culinary and Bachelor Students get to know each other over drinks and canapes.

As part of their Orientation program, new Master of International Management students were treated to a full day exploring the beautiful Adelaide Hills.

Malaysian-born Lucas Lee brings the same focus to his work as he does to rock climbing, a favourite pursuit. It’s about conquering challenges.

The Chefs from Le Cordon Bleu wish you all a very happy Valentine’s day and for the occasion propose an original entremets recipe. Be seduced by the tasty ...

Le Cordon Bleu has partnered with Birkbeck, University of London, to deliver a new Bachelor of Business Administration in Culinary Industry Management.

Second in the series of videos where our Chefs share some classic French techniques, we show you how to make French-style macaronage for macarons.

Le Cordon Bleu Australia’s Career Service team is presenting a series of articles & video interviews from our valued industry partners on the key elements of ...