In this salad the chicken thighs are marinated, confit in duck fat. Producing a moist and tender texture full of flavour.
This tasty pasta dish uses white and brown crab meat to help create depth of flavour. Finishing the cooking of the pasta in the sauce allows the pasta to absorb ...
The cod is cured prior to pan frying which is a technique used to firm the flesh and it also brings out the flavour. In this dish the cod fillet plays centre ...
These stunning chocolate caramel-coated chestnuts, which are extremely simple to make, are sure to impress your guests during festive season parties. This ...
This scrumptious vegetarian recipe was created by Le Cordon Bleu New Zealand's Cuisine Chef, Francis Motta. Indulge yourself with this delicate yet flavorsome ...
This delicious cocktail was designed by Le Cordon Bleu New Zealand’s Bachelor of Culinary Arts Student & Master Mixologist, Akash Singh Chauhan. "Cloudy ...
Raspberries, blueberries, redcurrants, cherries... Le Cordon Bleu Chefs have chosen a tartlet recipe that showcases red berries, which are abundant in France ...
The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. ...
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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