Le Cordon Bleu New Zealand - Newsletter January 2017

January Newsletter

 
Recipe of the month

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.

TRY RECIPE
 
Alumna Story

Scholarships now available !

Le Cordon Bleu New Zealand invites applications for the Bachelor of Culinary Arts and Business Scholarships for New Zealanders, Australians and Indian Subcontinent International Students. Valued from NZD $7,000 - $36,000.

NEw ZEALAND & AUSTRALIA  INTERNATIONAL
 
Brasserie week is back

High Tea at Le Cordon Bleu

From 21 - 25 February, Le Cordon Bleu Patisserie students will amaze and amuse your taste buds with a high tea featuring a selection of beautiful hand-made delicacies.

Cost: $25 per person

 
book now

Upcoming Short Courses & Events !

 

3 Course Lunch Brasserie Service

1st, 3rd & 4th March 2017

BOOK NOW
 
knife skills workshop

 Knife Skills Workshop

18th March 2017

BOOK NOW
 
Easter chocolate workshop

Easter Chocolate Workshop

8th April 2017

BOOK NOW
 

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