Le Cordon Bleu Australia welcomes you to join us at the 2016 Open Days being held in Melbourne, Sydney & Adelaide.

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, ...

Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.

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

These delicate biscuits use a mixture of glacé fruit and nuts in a sweet honey caramel, generously coated in bitter dark chocolate.

Dr Roger Haden shares some notes from his presentation at Words to Go 2016, a culinary and travel bloggers forum that runs as part of Tasting Australia.

Students from the Le Cordon Bleu Australia Bachelor of Business (Food Entrepreneurship) enjoyed the opportunity to meet with South Australia’s finest food ...

Le Cordon Bleu, the internationally renowned provider of culinary and hospitality based education programs, has announced the latest addition to its global ...

If you like smooth and creamy frozen treats, this iced coffee soufflé will please your taste buds. It’s a perfect dessert to serve as a refreshing treat on a ...