Puff Pastry Tart with Goats' Cheese and Asparagus Recipe by Rebecca Frey
Featuring spears of fresh asparagus, goats' cheese, Parmesan, lemon, and thyme, this rustic puff pastry tart celebrates the best flavours of early summer.
It’s our birthday and we’re sharing our cake! Le Cordon Bleu turns 120 this year and we’re celebrating by sending out our celebration cakes to friends of Le Cordon Bleu and media.
Le Cordon Bleu Adelaide students making our 120th birthday cakes with Chef Jenni Key.
In the kitchen with Chef Jenni Key and students baking and decorating 120th birthday cakes for media and friends of Le Cordon Bleu.
Thank you everyone!
Featuring spears of fresh asparagus, goats' cheese, Parmesan, lemon, and thyme, this rustic puff pastry tart celebrates the best flavours of early summer.
We are delighted to announce the quarter finalists for Le Cordon Bleu Scholarship 2026.
For Mitchell Turner, hospitality was never just about hotels – it was about people, experiences and the opportunity to build a career without borders. Today, as ...
It’s officially apple picking season in Australia and, with the cooler weather upon us, now is the perfect time to get baking with this humble fruit.
Butterflying prawns is one of those foundational culinary techniques that instantly elevates seafood dishes.
For Rhea Koshy, the path to becoming a pastry chef didn’t begin in a professional kitchen - it began at home, shaped by the warmth of family and the joy of ...
In hospitality, experience has always mattered. While qualifications can open doors, employers are increasingly looking for candidates who can step confidently ...
Our "Sakes and Desserts" #FueraDeCarta event took us on a sensory journey through the aromas and flavors of Japan. Together with Noelia Tomoshige, creator of ...
Le Cordon Bleu Ateneo proudly celebrated a historic milestone with the graduation of the pioneer Batch 1 of the Diplôme de Pâtisserie and Grand Diplôme programs ...
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