Our chefs have been fortunate enough to test drive the new KitchenAid KSM70 bowl-lift stand mixer. Le Cordon Bleu Adelaide’s Justin Williams has a handy tip on ...
Have you ever gone to the supermarket and scratched your head at the different types of potatoes on display? Chef Andrew Summers from Le Cordon Bleu Adelaide ...
Gooey, melted chocolate. Who doesn’t love it? Le Cordon Bleu Australia lecturer and chef Antonia Abiuso, who teaches pâtisserie students at our Melbourne ...
Truffle season in Australia begins in June and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just ...
Whether you are a beginner baker or a budding pâtissier, Chef Jenni from Le Cordon Bleu Adelaide has given us her top three chef’s tips to improve your pastry ...
Chef Simon from Le Cordon Bleu Adelaide has revealed his secrets on how to cook a steak perfectly, in just five steps.
Turning vegetables is a classic French technique. Vegetables are turned in order to form exactly the same barrel shape and size thus ensuring even cooking ...
Kneading is very important to distribute the yeast and allow gluten to develop. Watch this short video to understand the baking technique.
Mayonnaise is referred to as cold emulsion and can be used to season or accompany a cold dish. By adding other ingredients to the basic (mother) sauce, other ...
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