Loin of venison with cranberry Madeleines, creamed Savoy cabbage, roast onions and butternut squash, red wine jus
Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.
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Make a truly festive dish by combining the rich flavor of venison with sweet roast vegetables, creamed cabbage and soft madeleines.
Recently our Adelaide Bachelor of Business (International Restaurant Management) students were entertained and informed on an industry workshop day out to visit ...
22 expert judges have gathered for the 16th annual Australian Grand Dairy Awards with Le Cordon Bleu Sydney Head Chef Andre Sandison one of the esteemed judges. ...
This year the program is celebrating its 10th anniversary and to celebrate it, Le Cordon Bleu organised a conference entitled “What is Eating well?” on October ...
Le Cordon Bleu is proud to be hosting a special presentation of the Le Cordon Bleu Master of Gastronomic Tourism program - an online postgraduate degree from Le ...
The Le Cordon Bleu Master of Gastronomic Tourism, launched in May 2012, is celebrating the enrollment of their 100th student to the program.
Chantilly cream, a big favourite with dessert lovers, is extremely simple to prepare. Here are the steps to help you make it at home.
Le Cordon Bleu, in collaboration with Southern Cross University, have announced the 2014 Education & Industry Professional Scholarships for the Le Cordon Bleu ...
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