Le Cordon Bleu Australia - Newsletter June 2022

Newsletter June 2022 
Breadmaking short course | Melbourne

Top tips on cooking with truffles

Top tips on cooking with truffles

Truffle season in Australia has officially begun and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just about any dish when prepared correctly. Here are Le Cordon Bleu Brisbane lecturer and chef William Pointu’s top tips on cooking with Perigord truffles, plus his recipe for a quick and easy, winter warming truffle risotto. 

 get the recipe
Meet our new lecturer, Xavier Mouche

Meet our new academic lecturer

Le Cordon Bleu Australia recently welcomed lecturer Xavier Mouche to the School of Business team. This month we sat down and got to know the man behind the suit.

Read xavier's story
World Tapas Day with Marcos Razeira

Celebrating World Tapas Day with Marcos Razeira

World Tapas Day was celebrated across the globe on June 16. To honour this day, we caught up with Le Cordon Bleu Sydney alumnus Marcos Razeira who has a passion for cooking - and eating - Spanish food.

Read the full story

Be featured! @lecordonbleuaustralia

Roast duck breast with polenta, asparagus and truffle oil


Delice of Sole with vongole, scampi and braised fennel, by student Panaporn Ritbunyakorn.

Gateau Opera


Strawberry jelly with Cointreau and chocolate mousse, by student Emily McHue.



Orange and almond sponge pudding, by student Vina Famdanny.

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