Tempering chocolate is an essential technique in pastry. It will ensure a glossy and crisp finish. Chefs use the technique to make molds or chocolate shavings, ...

Le Cordon Bleu is extremely excited to be participating in the inaugural "Bonjour Barossa" event being held at the beautiful Seppeltsfield Estate.

Le Cordon Bleu Australia and Southern Cross University hosted this week the Le Cordon Bleu Master of Gastronomic Tourism residential program, attracting some 15 ...

Le Cordon Bleu Australia is excited to be a sponsor of the Shared Tables Thierry Marx Career Development Award.

Jacqui Newling, Le Cordon Bleu Master of Arts in Gastronomy graduate volunteered at the Sydney Living Museums before she took up a permanent position as a ...

Wednesday 8th June guests were invited to spend an evening with our chefs, lecturers and culinary and hospitality management students, who showcased their ...

Le Cordon Bleu Chefs have prepared a recipe with summer tones: Stuffed courgette flowers paired with oven-roasted tomato.

This recipe uses tomato juice within the bread as well as tomatoes on top of the bread to create distinctively golden dough. The addition of garlic, red onion, ...

Tasting Australia launched its opening dinner with one of the greatest chefs of our generation, Cheong Liew.

A true Le Cordon Bleu graduate having studied the Grand Diplôme in Paris followed by the Bachelor of Business (Restaurant & Catering Management) & the Graduate ...