Food & Wine Writing Course

Le Cordon Bleu Master of Gastronomic Tourism

Have you been so affected by good food and wine writing that you've gone to the restaurant reviewed, bought the wine suggested, tried the recipe described?

Do you regularly read a particular food or wine writer because you love their writing and trust their knowledge?

Have you asked yourself: How do I write like that? What exactly makes good food and wine writing good? How do I get my food and wine writing published?

Food & Wine Writing is a 12-week unit from the Le Cordon Bleu Master of Gastronomic Tourism program, a collaboration between Southern Cross University and Le Cordon Bleu. The unit can be studied as part of this program, or as a single unit of study.

The next intake (Session 1) will commence on Monday 27th February 2017.

Melbourne Agents’ Christmas Function

Le Cordon Bleu hosts culinary event

On Monday, 5th December, Le Cordon Bleu Melbourne hosted a culinary event for our education agents as a gesture of appreciation for their support over the past year and to wish them a Happy Christmas.

First, agents were provided with a culinary demonstration, preparing two dishes they would later be served for lunch. In a little over an hour, one of Le Cordon Bleu’s Chefs de Cuisine produced a Fillet of baby barramundi baked over pine needled, sous vide pork jowl, clams in goat’s butter, black onion jam and sea greens, while at the same time, our Head Chef de Pâtisserie produced a cherry soufflé, with pistachio ice cream and chocolate sauce.

Between the culinary demonstration and sitting down to lunch, a campus tour was provided for those agents who were visiting the Le Cordon Bleu, Moorabbin campus, for the first time.

Everyone present expressed how much they enjoyed the event and how they were looking forward to continued collaboration in 2017.

Alumni Sid Ketkar

He scored a terrific position after graduating with the Bachelor of Business (Hotel & Resort Management), securing conferences and conventions for South Australia. But this was only the beginning, and he now owns and operates a sales and marketing consulting business based out of Bangkok.

Sid Ketkar’s first appointment was as account manager for the Adelaide Convention Bureau, the peak independent body for business events in South Australia. His responsibility: to oversee Sydney, New Zealand and South Australian markets.

Sidd says he will always be grateful to be a part of the Le Cordon Bleu family.

'Without Le Cordon Bleu I would not have moved to Adelaide in the first place and without the course I would not have acquired the knowledge that prepared me to take on the hospitality world.'

Recipe of the month

Dashi poached mackerel, soy infused shiitake and tofu gyoza, Granny Smith apple

Mackerel is a rich, oily fish that stands up well to the pronounced Asian flavours in this dish. Here the mackerel is served with ginger and spring onion spiced, shiitake and tofu gyoza and finished with fresh crisp apple and garnished with apple blossom.

Upcoming Events

Ever wondered what it’s like to study at the prestigious Le Cordon Bleu Australia cooking and hospitality school?

Our Le Cordon Bleu representatives will be attending education fairs. To learn more about Le Cordon Bleu and the programs on offer, come and meet our Marketing team. You can discuss career pathway options and how a qualification from Le Cordon Bleu can open doors to the world's best kitchens and finest hotels.

Australia Events

2017, Sydney
A Taste of Le Cordon Bleu Sydney

2017, Adelaide
A Taste of Le Cordon Bleu Adelaide

2017, Adelaide
Traditional Bread Baking Workshop

2017, Adelaide
Food Styling and Photography workshop